Food Trends for 2018
Introduction #
Food is an essential part of our lives, as it provides us with the energy and nutrients we need to survive and thrive. However, the way we produce, consume, and perceive food is constantly changing and evolving, influenced by various factors such as technology, culture, health, environment, economics, and politics. In this blog post, I will discuss some of the most relevant and promising food trends for 2018 that are expected to shape the future of our eating habits and preferences.
Body #
Plant-Based Diets #
One of the biggest trends in recent years has been the shift towards plant-based diets, which involve consuming mostly or entirely vegetables, fruits, grains, nuts, seeds, and legumes. This trend is driven by several reasons, including health benefits, environmental concerns, animal welfare, and personal preferences. Plant-based diets have been shown to reduce the risk of chronic diseases such as obesity, diabetes, heart disease, cancer, and Alzheimer’s, as well as lower greenhouse gas emissions, water usage, and land use associated with meat production. Some popular plant-based options include vegetarian, vegan, pescatarian, flexitarian, and clean eating.
Sustainable Seafood #
Another trend that is gaining momentum is the demand for sustainable seafood, which refers to fish and shellfish that are caught or farmed in a way that minimizes harm to the environment and marine ecosystems. This includes avoiding overfishing, using methods that reduce bycatch and discards, protecting endangered species, reducing pollution and habitat degradation, and promoting fisheries management and certification schemes. Consumers are increasingly interested in knowing where their seafood comes from, how it was caught or farmed, and what impact it has on the ocean and local communities. Some popular sustainable seafood options include wild-caught salmon, responsibly farmed shrimp, and line-caught tuna.
Fermented Foods #
Fermentation is an ancient food preservation technique that involves using microorganisms such as bacteria, yeast, or mold to break down complex carbohydrates into simpler compounds such as alcohol, lactic acid, or acetic acid. This process enhances the flavor, texture, and nutritional value of foods such as yogurt, cheese, sauerkraut, kimchi, pickles, tempeh, miso, kefir, kombucha, and sourdough bread. Fermented foods are also rich in probiotics, which are beneficial bacteria that help maintain a healthy gut microbiome, boost the immune system, and improve digestion. The popularity of fermented foods is growing as people seek to diversify their diets, explore new flavors and textures, and enhance their gut health.
Alternative Proteins #
As the global population grows and demand for protein increases, there is a need to find sustainable and humane sources of meat that can meet this demand without depleting natural resources or harming animals. Alternative proteins are emerging as one of the most promising solutions to this challenge, as they offer a variety of options that are based on plants, insects, fungi, and lab-grown cells. Plant-based meats such as Beyond Meat and Impossible Foods mimic the texture and taste of animal meat using ingredients such as soy, peas, wheat, and mushrooms, while insect-based products such as Chapul and Exo use crickets, mealworms, and other edible insects as a nutritious and environmentally friendly source of protein. Mycoprotein from Quorn is made from fungi that can be used to make burgers, nuggets, and other meat substitutes, while lab-grown meats such as Memphis Meats are produced in a controlled environment using animal cells without the need for raising or slaughtering animals.
Local and Seasonal Foods #
Another trend that is gaining traction is the support for local and seasonal foods, which involve buying and eating products that are grown, raised, processed, and sold within a short distance from where they were produced. This approach promotes the economic viability of small farmers and food artisans, reduces the carbon footprint of transportation, preserves cultural heritage, and enhances the freshness, flavor, and variety of ingredients. Consumers can access local and seasonal foods through farmers markets, community supported agriculture (CSA) programs, farm-to-table restaurants, and direct sales from producers.
Healthy Snacking #
As people lead busier lifestyles and look for convenient ways to satisfy their hunger between meals, snacking has become a popular option that can be both tasty and nutritious. Healthy snacks are those that provide a balance of macronutrients such as carbohydrates, protein, and fat, as well as micronutrients such as vitamins, minerals, and antioxidants. Examples of healthy snacks include raw nuts, seeds, fruits, vegetables, hummus, guacamole, yogurt, cheese, hard-boiled eggs, granola bars, and energy balls. These snacks can be enjoyed alone or combined with other ingredients to create delicious and satisfying meals that meet individual dietary needs and preferences.
Conclusion #
In conclusion, food trends for 2018 reflect a growing awareness of the impact that our eating habits have on our health, environment, and society. Plant-based diets, sustainable seafood, fermented foods, alternative proteins, local and seasonal foods, and healthy snacking are just some of the many ways that people are experimenting with new foods and flavors to improve their well-being and reduce their ecological footprint. As we continue to explore these trends and others, we can expect to see a greater variety, quality, and accessibility of food options that cater to our diverse needs and desires.