2020 Food Trends
Every year food trends enter our life. Some trends become an institution such as smashed avocado and others such as the lemon detox diet thankfully pass by rapidly. The simplicity of avocado on toast has been so popular, it even has its own Wikipedia page. A quick google search returns almost 3 million results relating to its origin and the correct method for serving. The Melbourne cafe culture has obviously embraced avocado on toast. However in an attempt to show creativity, some cafes have called their version “we don’t smash our avocado” and serve sliced sheets of velvety avocado on multi-grain or pumpkin sourdough instead of the traditional and ever ubiquitous mashed avocado, feta cheese, salt and pepper. Avocado on toast with a poached egg and a couple of sides with tea or coffee can set the eater back $30. Add a juice or smoothie and it’s possibly $40 for brunch. However, we keep eating it!
Avocado and toast is clearly a success story in terms of trends. Food delivery services such as Uber Eats, Deliveroo and their counterparts are clearly another. As we approach 2020 here’s a list of food trends we can expect to see.
Sustainability
It is probably not surprising that sustainability and the environment continue to amass attention. It is almost at the point where a social conscience and environmental focus is mainstream and no longer trend. In the early 2010’s we promoted the concept of ‘reduce, reuse, recycle,’ However this single pointed focus is now insufficient for the increasingly aware public.
There is a degree of pressure on business leaders around the globe to expedite their implementation of sustainable policies. Sustainably caught fish, chicken free to roam in cage-less habitats, reduction of plastics and packaging has become the focus of entire populations and not just the alternative thinkers. Infact, recycling, fair trade practices and promotion of local manufacture and harvest is the very base. Every single business touchpoint is being painstakingly analysed to enhance the sustainable offering; from supply chain operations, talent acquisitions to the actual workplace. Any interactive, online, social or other business facility is expected to have a socially responsible interest.
The trend concept is defined as businesses adopting a circular approach. This approach has been driven by ethically-minded consumers placing pressure on large organisations. A circular approach factors in end-to-end processes in order to reduce carbon emissions, plastics and the destruction of forestation and/or polluting our oceans. The old adage ‘out of sight, out of mind’ is deceased. Manufactures are receiving pressure to be accountable for any environmental impact. It is no longer sufficient for a cereal manufacturer to package and transport. They must be responsible for reducing the damage at the end point. Once the cereal is eaten, what happens to the packaging? Ethical sourcing, ingredient provenance and packaging disposals are a vital consideration in the equation of manufacturing.
The enhanced care for our planet is absolutely a positive. We need to be mindful of our living today so future generations can experience the beauty we see. Although 2020 will see greater pressure applied to key leaders, there will likely be ongoing debates as financial resources are required for environmental change and improvements.
Smoking
(Ahem, definitely not of the tobacco kind… )
2019 saw the introduction of umami flavours. You know that savoury flavour that lingers slightly after eating a dish such as those containing miso paste, mushrooms or Vegemite. This umami flavour note has been identified as the new flavour to compliment and balance spicy, sweet, salty and acidic notes. However, in 2020 the umami flavour is tipped to be developed even further by smoking foods for greater aromas. The olfactory or nasal passage and how we take in smells impacts our perception of flavours. So enhancing the aroma also deepens the entire food flavour experience.
Smoked meats are already common on Greek Meze and Italian Antipasto platters. However 2020 is predicted to broaden the smoked food varieties. For example think smoked vegetables such as mushrooms, corn, Brussel sprouts and eggplant. Smoking corn with woods chips and ground cumin balances the typical sweet flavour of corn. Served alongside chipotle black beans, ripe juicy tomatoes, crunchy cucumber, Iceberg lettuce, natural yogurt and brown rice delivers a hearty Mexican bowl perfect for hot summer nights and cool winters.
Smoking eggplant before blending with garlic, tahini, extra virgin olive oil and lemon juice provides more complexity to the eggplant dip Baba Ganoush. Smoking garlic cloves then roasting with root vegetables such as pumpkin, sweet potato, carrot and parsnip with olive oil, fresh sprigs of rosemary and oregano will transform the vegetables to another dimension.
A few other smoked food ideas include:
Smoked butter to serve on crusty bread or to add to the pan with a little Living Pure extra virgin olive oil to transform crispy skin salmon, an omelette or scrambled eggs;
Smoke nuts such as almond, pecans and cashews to top a fresh broccoli and cauliflower salad or for a condiment and meal topper to any main dish.
All of this sounds delicious and a fun addition to festive platters. However from a nutritional perspective the process of smoking foods has been shown to create cancer forming cells. These are termed carcinogens. You see during the smoking process there are polycyclic aromatic compounds produced. These compounds are associated with an increased risk of oesophageal and stomach cancers. It is worth nothing that cured and pickled foods also carry the same risk. As with all things, portion control should be exercised when eating this style of food. Always remember food in its natural state with minimal processing is best for eating. So caution your attraction to food fads and trends, ultimate wellness comes from natural not processed.
Collagen
Just when you thought your green smoothie was on trend with the addition of matcha, micro greens and spirulina, collagen enters. Gone are the days of gym buffs shaking their protein drinks, we will begin to see collagen shakes now. Collagen is the most abundant protein inside the body. It has structure and contributes to the sturdiness of bones, teeth, skin, muscles, tendons and ligaments. As part of the natural ageing process, we experience a decline in total collagen and collagen fragmentation. This can account for the change in muscle mass, skin glow and elasticity with age.
Japanese and South Korean women have been supplementing with marine collagen for hundreds of years. The Western world has slowly seen the addition of collagen in supplemental pill form. In 2020 we will continue to see the rise of collagen in supplements, smoothie mixes and ‘nutritional’ powder boosters. There are large claims associated with all of these collagen supplements which are not supported by evidence-based science. Preliminary results indicate there may be some improvement in wound healing, skin ageing and exercise recovery. However further evidence conducted over the long term is required in order to provide merit.
There is currently no known issue with the safety of consuming supplemental collagen. However, it is worth mentioning that no health fad supplement can undo damage of a toxic lifestyle. If we all drink plentiful water, eat more plant foods such as fruits, vegetables, nuts, seeds and grains; and moved our bodies regularly we would likely hinder the rapid decay of collagen.
Alternative Mushrooms
In an attempt to offer alternatives to the heavily saturated market of coffees and lattes, Melbourne cafe’s are becoming more creative with their beverage options. Matcha and golden latte’s are as common as smashed avocado so in order to differentiate from the crowd some are now offering the caffeine-free mushroom latte and coffee infused with mushroom essences. Most of the mushrooms included in these beverages are the alternative variety such as reishi, chaga and lions mane. According to some alternative practitioners reishi, chaga and lions mane mushrooms are purported to boost the immune system, provide anti-cancer properties, fight fatigue and promote heart health. 2020 will see more of this.
In the case of health, there is nothing wrong with drinking a colourful latte alternative. Since matcha and golden latte’s have become somewhat mainstream in inner city cafe’s, the noval also offer pink and purple latte’s. The pink being beetroot and the purple a variety of sweet potato. Nutritionally speaking as long as they are not blended with sweeteners, colours and flavours, occasional consumption is okay. However, buying into the concept that mushrooms latte’s can boost wellness to a higher level is a pie in the sky.
Let’s digress for a moment, the mushroom family inclusive of brown, portobello, white button, shiitake, shimenji, oyster, enoki, porcini, chanterelle and the cute little champignon are all rich in essential vitamins and mineral such as Vitamin D, riboflavin and selenium for energy, the immune system and skin health. They are also full of protein and fibre so they are a useful addition to every meal. So eat your mushrooms often but please do not rely on the beverages alone for goodness within.
Intuitive Eating
Intuitive eating is the buzz at the moment and will continue into 2020. The concept of intuitive eating moves beyond the previous concept of mindful eating. Mindful eating is eating with awareness. For example eating sitting down, without television and devices distracting. This was and still remains a useful philosophy to integrate into a healthy eating pattern. Intuitive Eating in contrast asks the eater to become familiar with hunger signals. It is an exciting approach to food behaviours as we navigate hectic schedules. In our culture we are used to constant food exposure and eating for the sake of eating because it is an appropriate meal or snack time.
There have been copious amounts of fad diets over the years that proclaim to balance hormones and bring the eater into a state of equilibrium with food, hunger and eating; thereby boosting health and encouraging weight loss. Not surprisingly, the diet culture moves rapidly and new fads take over after consumers become aware of nil effects. The idea of intuitive eating, without removing any foods, actually does contribute to balancing hormones. The reason is we become more in tune with our hunger and appetite; and therefore are better able to regulate important hormones for hunger and appetite such as ghrelin, leptin and insulin.
Intuitive eating is based on a theory of making peace with food whereby any food is acceptable and can be eaten. Not too much of anything, just enough of everything. In doing so there tends to be less tendency to avoid entire food groups which invariably leads to binges later on. So those that enjoy chocolate are encouraged to integrate it into a sensible eating plan, for example as a snack in a sufficient portion on a semi-regular basis to avoid feelings of deprivation. These concepts are not new in my nutritional consultation. However, the definition of said behaviours into ‘Intuitive Eating’ is a new trend. Finally the mass-media is encouraging of self-respect, nourishing one’s temple, identifying fullness and most importantly learning strategies to cope with emotions and building resilience in life instead of using food.
A few other notable trends we will see in 2020:
Brussel Sprouts: This humble vegetable is about to shine across restaurants. It’s out with kale and in with the sprout. We will see Brussels sprouts appearing more prominently in Nourish Bowls, roasted and crispy as an alternative to chips. Eat up, our guts are going to love it.
Burger Alternatives: With sustainability and environmental awareness increasing, there is no question consumers are seeking alternatives to meat. However, consumers are also wanting to eat their favourites such as burgers. Expect to see more mushroom patties with portobello mushrooms and mixed patties with beans, grains and pulses.
Milk Alternatives: Non dairy beverages will continue to rise in popularity. Some cafes are now stocking oat and macadamia nut milk in addition to soy, almond and skim. Nutritionally speaking cows milk is high in magnesium, potassium and calcium which are essential for bone strength and maintenance. For those seeking alternatives ensure they are fortified with calcium and other minerals.
Chick Peas: These morsels of nutrients are currently popular in the middle eastern dip hummous. However into 2020 we will also see a rise in chick pea flour called besan. Look out for besan pizza bases, besan flour pancakes. Full of fibre this is good news for our blood pressures and digestive health.
Cauliflower: It may have started with cauliflower rice and roasted a whole head a few years ago, most recently as pizza crust but it will keep going. Expect to see cauliflower gnocchi, breads and crackers appearing shortly.
