In this episode we cover the top food trends to look out for in 2019 and whether we think they are worth it or a waste, plus our predictions for what’s hot in food trends for 2019. The first group of trends comes from the 2018 Food and Nutrition Conference and Expo. Here are a few of their predictions:
Fighting Food Waste: a recent report showed that 1.3 billion tons of food is tossed each year. Planning meals and a shopping list can help you reduce food waste.
Cannabis: Cannabis use may be beneficial for the management of everything from chronic pain to GI disorders and more. Many stores sell CBD oils or topical gels. CBD is one of the chemicals found in cannabis that doesn’t alter mental state.
Lutein: this phytochemical plays a major role in the health of your eyes and more recent research is also looking at lutein’s relationship to brain health. Add lutein in your diet with leafy green vegetables like spinach and arugula as well as pumpkin, peas, eggs and broccoli.
Plant-Based Snacking: we are waving a "waste" flag at most of these snacks because the market is flooded with snacks! There are some decent ones out there to try. Classic snacks are coming out in versions made from beans, coconut, nuts, whole grains, fruits and vegetables. Products like Beanfields bean chips and Mighty Bee coconut jerky 2 examples. Jackfruit is another common ingredient used in plant-based and vegan foods. It’s a large, spikey green fruit that can be used in sweet or savory dishes. It is rich in vitamin A, vitamin C, magnesium, vitamin B6 and fiber, but low in protein, only 1-2 g per ½ cup, similar to other fruits.
Potatoes For Performance: they are making a comeback. Since they are easily digestible, carbs in potatoes can help athletes fuel performance before, during and after workouts. Use potatoes in breakfast burritos or mashed or roasted as a side dish.
These next food trends are the most anticipated and innovative food trends for 2019 according to Whole Foods Market:
Flavor inspiration from the Pacific Rim: ingredients like dried shrimp, cuttlefish and shrimp paste are on popping up in restaurants, and tropical fruits such as guava, dragon fruit and passionfruit are making their way into colorful smoothie bowls and cocktails.
Shelf-Stable Probiotics: expect more innovative probiotic integrations in food. New strains of probiotics are making more shelf-stable applications possible.
Eco-Conscious Packaging: the number of brands making the switch to packaging with the environment in mind continues to grow at a quickening pace. Some brands like Numi Organic Tea and Lunchskins sandwich bags are already doing this.
In 2019 we hope to see food labeling becoming less tricky. What's your prediction for 2019? Listen to the full episode to hear more 2019 food trends.