I’ve never really given serious thought to the future of food. Alice sent me her thoughts, which I am sharing with you with permission. Most of these ideas aren’t new to me, and make sense with other trends I have seen or heard of. The algae, well, it just makes me shake my head.
The Future of Food – Top Trends That May Be Coming to Your Dinner Table
Every year, more new and innovative cooking techniques and ingredients get put in the spotlight by the evolving restaurant and grocery product industry. Families are finding new sources of nutrition to help support a healthy and wholesome diet. Additionally, people are finding new flavors to add to their favorite recipes that elevate the dining experience. Here are some of the new food trends to be on the lookout for in the near future.
Algae as a Super Food
While super foods such as kale or sprouts are nothing new, choosing algae as a star ingredient and healthy powerhouse is something that may soon be popular. Some companies have substituted artery clogging oils with a new formulation, algae cooking oil. With significantly less saturated fat than other oils, algae is also gluten and allergen free. For cooks who are looking for a healthier alternative to canola or peanut oil, algae may just be it.
Cooking With Waste
Cooking with waste is not as unappetizing as it sounds. Essentially, restaurants are looking for ways to cut back on food waste. This method of food production is designed to find ways to stretch every part of an ingredient. With this type of philosophy, items that are normally not valued, such as meat scraps, vegetable peelings, or juice pulp are incorporated into new dishes. Concepts, such as WastED in New York City, work with local food suppliers to prevent usable products from being thrown away and instead turn them into the daily special.
Sports Drinks Overhaul
Sports drinks, which were originally designed to fuel athletes, have become sugary afterthoughts in recent years. With a rising concern for health and individualization, some beverage companies are responding to the market conditions by introducing new ways to hydrate. Some brands are working to develop customized sports drinks that have specific add-on ingredients to adjust the level of calories, carbohydrates, or other nutrition supplements in order to match the demands of a person’s specific activity or physiology. Even the technology of the bottle is gearing up to transform into something more high tech.
Baobab in Demand
A virtually unknown exotic fruit, the baobab, comes from a tree that primarily grows in the Madagascar. This fruit has garnered attention from the world due to its powerful amount of nutrition and antioxidants. The baobab fruit has more vitamin C than an orange, more potassium than a banana, more calcium than milk, and heart-healthy fiber. Consumers are discovering that when this fruit is put into powder form, it can be easily added to smoothies for a zesty addition that helps support well being.
Genetically Engineered Foods
When the general public hears about genetically engineered foods, they sometimes get nervous. The truth is that these foods have been part of our dinner table offerings for quite some time, and that they are not harmful, but extremely helpful. Look for science to help combat big agricultural problems such as drought and crop disease with newer forms of genetically engineered foods.
Alternatives to Wheat
As more people find out that they suffer from gluten intolerances or other health issues related to wheat consumption, the market for alternatives to wheat continues to expand. Products featuring other less common grains are going to increasingly be offered in grocery stores around the country. Some popular wheat substitutes include buckwheat rice, quinoa, amaranth, potato, millet, and gram, a flour made from ground chickpeas.
Plant Based Foods
Vegan and plant based foods have been a popular staple of a specific population’s diet for many years. In the future, however, more people may begin to realize the environmental stress animal based products are putting on the planet. Dairy-free and eggless basics, such as Hampton Creek’s Just Mayo, a plant based mayonnaise, can help support sustainable food production practices. What is Hampton Creek? Hampton Creek is on the forefront of developing innovative food products that support responsible living on our planet.
New Types of Proteins
As the world struggles with the booming population and fewer amounts of land tracts to cultivate livestock to feed everyone, new sources of nutritionally dense proteins are coming onto the stage. Recipes that feature unique protein packed items such as insects, duckweed, pea protein, and flax may start to become more mainstream and common in not too distant future.
New types of food products and preparations may be on the horizon for the average person’s dinner plate in the next few years. You can expect to get brand new tastes and experiences with these future food trends.