What the new year has to offer culinary delights: from spectacular innovations to the return to traditional cooking methods.
Purple potatoes were only the beginning. Then came purple carrots – and in 2018 the world of food is mainly devoted to violets. Say at least internationally active foodhunter. And this is why we are going to eat purple lettuce and cabbage heads and purple carfiola this year (see below for all 15 new food trends).
This not only ensures unusual coloring on the plate, but also makes health good. Foods with a high proportion of blue-red dyes ultimately have a high proportion of so-called anthocyanins. These are natural, blue-red plant dyes and valuable antioxidants.
In addition to this, the reverting to old varieties, which the violet wave for example with the Erdäpfeln have initiated. Varieties such as “Violetta” and others were widespread until the 19th century, but lost importance in favor of more robust – yellow – fruited breeds.
Whether rediscovered or newly developed, the desire for new products brings surprising developments every year to consumers and producers; seasonal food hypes determine the food world. “The food industry is in a state of upheaval, from trade to industry and gastronomy,” says food trend researcher Hanni Rützler. Many innovations and alternative models are created by a different look at a product.
Last but not least, consumers are a key factor in new food trends. “They know more than ever before, about nutrients, health and a life as authentically as possible.” They write about their food with the world, “writes Liz Moskow in the current trend report of the renowned Sterling-Rice Group. Seen in this way, food trends are much more than just curiosity about new, exotic and unusual. “They are all examples that consumers are longing to understand themselves better and to fit well into the surrounding world.”
Here is the overview of the 15 most important food trends 2018
Trend 1: Algae
The new Superfood comes from the sea: what has been going on in the Asian market for thousands of years now also conquers the European kitchens apart from sushi and maki. The diversity of algae inspires nutritionists mainly because of their healthy ingredients. They contain a lot of vegetable protein, little fat and hardly any calories. There are hardly any limits in the kitchen.
“The food trend expert Hanni Rützler in her Foodreport 2017 will be able to expand the culinary application spectrum for European palates. Some varieties can be used like tagliatelle (only the cooking time is twice as long). The Swedish producer Simris markets European algae even as a maritime tea and offers several varieties.
Trend 2: Noodles
Whole generations have grown up with Mascherl noodles, croissants or starling soup – and were happy. However, people long for authentic Asian dining experiences that they already know from their holidays – Japanese ramen , Vietnamese Pho and the Thai food Pad Thai are on our menu: we want to watch as the Japanese Ramen or the Chinese La Miàn before our noses in the soup-pubs and dried, while we sip our cups with pleasure.
Trend 3: Mocktails
The good old “Obi injected” belongs to the future, or rather, Mocktails belong to the future. This is a case from “cocktail” and “to mock”, which means pretending. Antialcoholic cocktails are not new, but they surprise us in the new year with many new flavors.
Soda has served as a base, we drink chopped herbs spilled with jellies, we drink extravagant teas refined with fruit sauce – all perfectly matched to the evening menu. Because it does not always have to be wine and beer.
Trend 4: Boil cooked
“Sharing is caring”: Throughout the world, gourmets and cooks connect themselves through apps and exchange programs. EatWith is a kind of airbnb for shared meals. The guest is looking for hosts and menu and books online: Then the guest dine at the unknown host at home.
“Etsy for food” is again intended for start-ups and exchange programs. Example: Whoever jams jams from his own fruit can offer his offer – the surrender takes place at the producer, who in this way the buyers personally.
Trend 5: Vegan protein
You can not see tofu and soybeans anymore? Welcome to the club, the whole world is looking for alternatives ! In 2018, the food industry relies on protein-rich alternatives such as mushrooms , lentils, peas or chick-peas for vegan meat substitutes, which facilitate the switch to the meatless Monday.
In the future “Vleischereien” will open their doors, which traditionally display their products in showcases and sell them to the customers in paper – meat parts of animals are not, but mushroom-based schnitzel, “Schweinsbraten” from wheat or “meat loaf”.
Trend 6: vegetable rest
Once it was called “from nose to tail” – now it is “from the stem to the core”. Cooks are also aware of vegetables and fruits of the throwaway culture, but they control: burgers are made from crushed pulp, rice from finely chopped carfiol stems, the bright edges of the watermelons are put into a compote. And vegan leather is made from pineapple leaves. Vegetarian resting therefore.
Trend 7: Ayurveda
Indian food like Mango Lassi or Murgh Madras does not have to be explained anymore. And yet there is recipes in the dosha kitchen, Ayurveda’s nutritional teachings, adapted to our individual constitution and should bring us more vitality and energy. Turmeric latte was only the beginning.
Trend 8: Sweet breakfast
Strict eating rules like in previous generations are no longer available today. Who says that cakes as a dessert is only provided for the afternoon and evening, is wrong.
Thanks to the University of Tel Aviv and Syracuse University, we have it in black and white: the daily dose of chocolate strengthens our cognitive performance like memory and abstract thinking. Also, if you eat a piece of cake after breakfast, you lose weight. No joke! If science gives the green light, we certainly do not resist.
Trend 9: Goats
The freshly simmered chicken soup – eat goat. There are many reasons why 63 percent of the world’s population feed on goats: low calories, low fat, low cholesterol, high in collagen. The meat is suitable for spicy and sharp stews, is kosher and halal. The rearing of the goats – the cow of the small man – is ecologically sustainable and also works in poor landscapes.
Trend 10: Swavory
The flavor of Umami was yesterday, now comes Swavory! Behind this new taste, which in the USA is just causing a sensation, hides the mixture of sweet (sweet) and savory (savory). This gives, for example, new perspectives for yoghurt , because it does not always have fruit in the yogurt beaker. Carrot, beetroot or pumpkin yogurt provide surprising Swavory flavors.
The trend reflects the desire for variety and new in the food sector. Because taste is always a total package from the most diverse complex impressions.
Trend 11: Migration
Many people are forced to give up their homes, others voluntarily move around and take the taste of their childhood with them. Refugees and migrants find similarities with their host countries. In Vienna it shows Konstantin Filippou , a chef with Greek roots, with his mix of Mediterranean and Austrian cuisine (picture: lobster with ierchwammln). We welcome the taste of orange blossoms, cardamom or pomegranate seeds.
Trend 12: Sardines
It ‘ s the heart of the Basque country and the Portuguese cuisine : the worldwide interest in Western European cuisine puts the consumption of protein – rich sardines at the center of interest. Especially rich in omega-3 fatty acids and with a lot of umami taste, we eat the cheap Atlantic and Mediterranean fish as a simple snack on toasted black bread with olive oil, garlic and lemon.
Trend 13: Fermentation
The technique of preserving food by lactic fermentation is already ancient. But only now, in the wake of “Doing yourself” and “Slow Food”, will she become salonable again and become a trend-setting activity. After all, there is much more to do than simply producing sauerkraut. It is true, many fermented foods are based on vegetables. Practically everything can be put in – from raw root vegetables to green vegetables. Also cooked vegetables can ferment well. In Japanese “Amazake” a popular sweet drink is produced by fermentation of rice.
Trend 14: Maritime agriculture
The future of nutrition lies in the water, believes Hanni Rützler. In “marine farming” interesting symbioses between
water and land are discussed. In “Nemo’s Garden” (picture), Sergio Gamberini breeds salad, basil, beans or strawberries off the coast near the Italian town of Noli. They grow up to ten meters deep in balloons, which are attached to the seabed and have an ingenious supply system. In “aquaponics”, on the other hand, the breeding of fish and crops such as vegetables and herbs is combined in an ecological cycle on land.
Trend 15: We eat purple
Whole Foods, the world’s largest operator of a Biosupermarktkette (13 billion €), analyzed the purchasing patterns in its 465 stores around the globe. The result: the health conscious buy more and more reddish and violet food. Black rice, sweet potatoes, blueberries, violet asparagus, lilac carbohydrate , elderberry, acai: The colorful ingredients are not only good on the plate, the contained antioxidants make us look younger and more vital. Those who eat a lot of purple should also have low blood pressure and cholesterol levels.
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