plant based is still a trend for 2018
plant based is still a trend for 2018
the super powders we will eat more of in 2018
the super powders we will eat more of in 2018
It’s the New Year and many people are trying to find food that tastes differently from the previous year and fortunately, US retailer, Whole Foods has recently revealed its predictions on what the biggest food trends will be this year- and some of them are pretty out there.

According to United Kingdom’s Business Insider, the retailer’s global buyers and experts compiled the list based on their combined experience in product sourcing and studying consumer preferences. 

Here are a few trends to really get you started that people will be eating this year, according to Whole Foods.

Functional mushrooms
"Shoppers are buzzing about functional mushrooms, which are traditionally used to support wellness as an ingredient in dietary supplements," Whole Foods reported. "Now, varieties like reishi, chaga, cordyceps, and lion’s mane star in products across categories.
"Bottled drinks, coffees, smoothies and teas are leading the way. The rich flavors also lend themselves to mushroom broths, while the earthy, creamy notes pair well with cocoa, chocolate, or coffee flavors. Body care is hot on this mushroom trend too, so look for a new crop of soaps, hair care, and more."
the super powders we will eat more of in 2018
Super powders
"Powders are serious power players," according to Whole Foods. 
"For an energy boost or an alternative to coffee, powders like matcha, maca root, and cacao are showing up in mugs everywhere. Ground turmeric powder is still on the rise, the ever-popular spice used in Ayurvedic medicine. Smoothie fans are raising a glass to powders like spirulina, kale, herbs and roots for an oh-so-green vibrancy that needs no Instagram filter. Even protein powders have evolved beyond bodybuilders to pack in new nutrients like skin- and hair-enhancing collagen."

High-tech plant-based dishes
"Plant-based diets and dishes continue to dominate the food world, and now the tech industry has a seat at the table, too. By using science to advance recipes and manipulate plant-based ingredients and proteins, these techniques are creating mind-bending alternatives like "bleeding" vegan burgers or sushi-grade "not-tuna" made from tomatoes.
"These new production techniques are also bringing some new varieties of nut milks and yogurts made from pili nuts, peas, bananas, macadamia nuts, and pecans. Dairy-free indulgences like vegan frosting, brownies, ice cream, brioche, and crème brûlée are getting so delicious, non-vegans won’t know the difference – or they might choose them anyway!" 

Puffed and popped snacks
"Crunchy snacks are perennial favorites, but new technology is revolutionizing all things puffed, popped, dried, and crisped," according to Whole Foods. "New extrusion methods (ways of processing and combining ingredients) have paved the way for popped cassava chips, puffed pasta bow ties, seaweed fava chips, and puffed rice clusters.
"Good-old-fashioned chips also get an upgrade as part of the trend, with better-for-you bites like jicama, parsnip, or Brussels sprout crisps."

Root-to-stem cooking
Whole Foods reported: "Between nose-to-tail butchery and reducing food waste, a few forces are combining to inspire root-to-stem cooking, which makes use of the entire fruit or vegetable, including the stems or leaves that are less commonly eaten. Recipes like pickled watermelon rinds, beet-green pesto, or broccoli-stem slaw have introduced consumers to new flavours and textures from old favourites."