The month of January always takes us to take stock of what happened in the last twelve months and to fill the New Year with plans. But it is not only the moment of the lists of good intentions, it is also necessary to look to the future to see what the gastronomic trends will dominate the conversation, and which may influence the way we buy, cook and eat.
We all know what fashions are and how absurd they can be, but we cannot deny the impact that many have had on our way of life. In an increasingly globalized world, gastronomic trends are also rapidly crossing borders, and that is why it is interesting to try out the terrain of what is to come in this brand new 2019. What and how are we going to eat in the New Year?
The predictions of 2018 that did triumph (and that still collect)
Before getting into the new possible fashions we can quickly review the predictions that the old 2018 left us. The truth is that many of those advertised trends did eventually arrive, although some did more on tiptoe. For example, the fruit jackfruit or jackfruit could be seen timidly mentioned, but it has not finished curdling in our country.
Those that have succeeded are almost all derived from a healthier and more sustainable diet. Most, like eating in bowls with the poke and the buddha bowl at the head, face this key moment this year, when we will see if they end up imposing or reach their peak and then disappear.
Other topics such as the fermented, the use (and abuse?) Of turmeric or sous-videwill certainly continue to kick in the coming months, and flexitarianism will continue to tread with force manifesting itself in new ways. The dumplings may not have finished, partly because the baths are still fashionable, even though they come from years ago.
Broadly speaking we can say that the healthy- and the mania to use the Anglo-Saxon word, something that happens also in other countries, continues to prevail, with vegetables and other raw plant foods gaining weight. But when something like healthy food becomes an obsession and meat of Instagram, the subject can get out of hand, and that’s how certain absurd fashions emerge.
This is a trend that began to show its head a few years ago, but it has been since 2018 when its presence in our country has become more noticeable. Everything points to 2019 we will see the lowcarb label everywhere, with recipe books, more influencers and celebrities getting into the car and reports with experts from various branches commenting on the media.
That fixation for banishing carbohydrates comes from how proteins are now prioritized both to lose weight and to gain muscle mass. While it is true that in the West we have come to abuse hydrates, we must be careful to discard them completely without following guidelines from nutritionists.
Not all hydrates are the same and that is why we replace those that are nutritionally poor – refined wheat hogs of poor quality and sugar, mainly – by equivalent fit: whole grains and whole grains -the oats in all its forms triumph-, flours of legumes and nuts, purees of fresh and dried fruits, seeds, eggs and vegetable equivalents, proteins in powder, etc.
It is also expected that vegetable proteins will gain much more weight against animals. It is a consequence of both reducing carbohydrates and the consumption of meat and animal products. Flexitarianism does not decline and the demand for vegetarian and vegan dishes and products is expected to increase, following last year’s line of “meat without meat”.
But that does not mean, on the other hand, that the flesh is abandoned. Yes, there is more awareness for a more responsible and sustainable consumption, which is why growth in the demand for local, ecological and more artisanal meats is expected. Matured meats continue and, as a gourmet exception, exotic varieties come with force.
Fried without frying, or how to fry with air or minimum fat
Fryers that fry with only a spoonful of oil or, directly, without any fat, are not new, but now the market offers a greater variety of devices of different brands. They are not as bulky and seem to work much better, gaining ground the so-called air fryers.
If everyone likes fried foods but it is healthy, it was obvious that fryers using hot air became a trend. Social networks like Pinterest show a considerable increase of meals prepared in these devices, pointing to 2019 that will dominate the gastronomic landscape much more.
Hemp and cannabis
Apart from the recreational and medicinal uses of marijuana in the kitchen, the market for another cannabis plant, hemp, is opening up a lot. Its seeds, fibers and leaves have numerous uses and its demand is increasing as a supplement, considered a superfood with great nutritional power.
In addition to seeds, whole or ground, an increase in the supply of hemp products is estimated to be used at home or directly as an addition to various foods. Hemp protein, flour or oil begin to be common ingredients outside the herbalist, for example in wine.
Less sweet: new taste for herbaceous, earthy and floral flavors
By reducing the consumption of sugar we are changing the taste and developing a new taste palate completely away from the sweet. Now more and more you will enjoy the bitterness in the dish, also of herbaceous and earthy flavors, very associated with the cuisine of the earth and more vegetable.
Great chefs and restaurant connoisseurs are betting on less sweet desserts with salty ingredients, such as vegetables and herbs, and enhancing flavors of smoke and earth. Already fashionable foods such as turmeric, activated charcoal or matcha tea enhance this new taste.
There will also be a new life for the flowers, which have not finished completely but now will try to be more than a mere ornament. Because the flowers, although they look like “cuquis” and pastelosas, are not exactly sweet in the mouth. Its floral aroma is also recovering as a flavoring in all kinds of products, highlighting the rose -which in my opinion is pure cologne-, jasmine, orange blossom and lavender.
Healthier fats: coconut and ghee
Related to the war on sugar is the new life of fats in a healthy diet. We should already know the importance of including foods rich in omega 3 and omega 6 in our diet, with olive oil, blue fish and nuts as the main sources.
The avocado appeared as another source of healthy fat but has already overcome the barrier of being mere trend. Now they are going to impose other fats that have long been populating the networks of international influencers, such as coconut oil and ghee, the clarified butter typical of Indian cuisine.
Beware of going crazy with the supposed benefits of coconut oil, to which so many magical properties are attributed that it can blind us a bit when it comes to using it. More than as an ingredient it is spreading like gunpowder as a product that enhances beauty and helps to lose weight, but it is not a miraculous food.
North Africa, the Middle East and the Middle East
It is something that has been pointed out for some time, the taste for Mediterranean cuisine of African and oriental countries. We have already been tasting their flavors with dishes such as falafel, hummus or tajines, but everything seems to indicate that these cuisines will end up exploding in 2019.
Morocco and Israel lead the predictions with their delicious cuisine that has so many similarities with our Mediterranean cuisine. Thus, the couscous again removes weight from the quinoa, but there are other countries that have been pointing strongly. We will see and eat more Lebanese, Turkish, Iranian, Jordanian or Armenian flavors.
Coffee with super powers
The superfoods or superfoods are no longer new, although it is expected that they continue to star in fashion items and being included as an ingredient in all types of products. We have already heard of almost a good assortment and there is no shortage in a smoothie bowl that wants to succeed on Instagram, but now it seems that the trend is to give “superpowers” to coffee.
Because coffee itself is a trend in itself that does not stop reinventing itself, after its resurgence as a specialty drink and with the new recipes that conquer hipsters and millennials. It is claiming the healthy power of good coffee and now aims to enhance its virtues with all kinds of additions.
Coffee with butter or coconut oil, turmeric, medicinal mushrooms, protein powder, lecithin, vegetable drinks, ground seeds, açai, lucuma, Andean maca… Also expected an increase in the demand of green coffee infusions and of coffee husk.
Goodbye to the rainbow of unicorn food, gold returns
We have spent a year seeing the colors of the rainbow seizing all kinds of foods and products, the so-called “unicorn food” that, luckily, seems to give its last throes. Now it seems that the trend more stylish returns to the classic, gold and edible gold.
For some time now we have begun to see gold decorating dishes and sweets, but some professionals suggest that by 2019 gold will be recovered in gastronomy as something widespread. Perhaps now that it is no longer such a shocking novelty, it is done with more moderation and more rationally. It is true that it gives a very nice and distinguished touch to some creations, but gold in itself is nothing more than a decorative touch without culinary value.
Yogurt and other probiotics
The boom of the fermented, which continues without decaying, has led us to rediscover yogurt and probiotics. Faced with the invasion of flavors loaded with sugar and coloring, in addition to other dairy desserts, will be imposed natural yogurt and with more presence of artisanal. Yogurt that reminds us of the “of all life”, traditional, also with different milks -cabra, sheep, organic-, vegetables and international versions, with the Skyr at the head.
Other fermented such as kefir, kimchi or sauerkraut also share benefits and will continue to be fashionable in 2019, although now what is imposed is the label of probiotic to highlight the supposed benefits of a product. Cereals, juices and other beverages, dairy products or even biscuits or breads with probiotics will be increasingly common, while on the more traditional side a boom in kombucha is expected.
The resurgence of the soup
It is said to be a confluence of other past fashions: eating in bowls, juices, smoothies and smoothies with vegetables, detox diets and Asian cuisines. Even the fame that our gazpacho and salmorejo have acquired throughout the world could have done their bit, but either way, eating soups will be more fashionable than ever.
The ramen already announced it to us; To return to the soup is the triumph of recipes with homelike air, comforting, nutritious and easy to take. They are versatile, healthy and satisfying, great to “detoxify” after excesses and to eat healthy at home or at work without complications. And it’s a new way of continuing to exploit eating in bowls, cups or bowls on Instagram.
All this, of course, are assumptions that will have to wait if they finish curdling. That the media dedicate articles to any supposed new fashion does not imply that we go to see it in the supermarket of the neighborhood the next day. But you can see trends that are marking the way, such as betting on a more vegetable, more sustainable and local, reducing waste.
We will also talk more about insects and lab meat, but they really will not be a fad in our dishes until some time has passed. Changing the calendar does not imply that what was being carried out until now will disappear suddenly, rather I would speak of an evolution in habits, seasoned with certain successes of a day that we will soon forget.