As we celebrate the holidays and look ahead to January, it’s time for the annual tradition of making predictions for the new year. Food and nutrition experts are part of the crystal ball gazing game. What will be in grocery carts and on restaurant menus in 2016? Here’s a sample of taste trends in the foodie forecast from those who know nutrition.
Sweet new interest in bitter
“Bitter beverages, chocolates and greens like escarole, endive and frisee are getting more attention and will be showing up more on menus in 2016. If you’re new to bitter leafy greens, combine bitter with sweet: Bitter greens go great with raisins, pears, roasted pumpkin or baked sweet potato,” said Ashley Koff, registered dietitian for Earthbound Farm.
Savory yogurt dishes
“Greek yogurt has been popular for quite some time, and manufacturers are now getting creative with flavors. Trends include mixing fruit with a savory twist like ginger and orange, feta and watermelon, as well as olive oil, seeds and spices. Greek yogurt is a nutritional powerhouse loaded with protein, probiotics to promote healthy gut bacteria, Vitamin B12, calcium and vitamin D,” said Tanya Zuckerbrot, registered dietitian, author the F-Factor Diet.
Pulses on the plate
The crop category for beans, peas, lentils and other legumes, pulses are moving from humble to hero status. In fact, the United Nations General Assembly has declared 2016 the “Year of Pulses” recognizing the role of pulse crops in sustainable agriculture and healthy diets worldwide.
Spice it up
In McCormick’s annual flavor forecast, the trends identified include hot and spicy flavors paired with tangy tastes. An example of this trend is Sambal sauce, a spicy Southeast Asian condiment made with chilies, rice vinegar, sugar and garlic.
Win-win for taste and health
In a move to help clear up confusion about what to eat for good health in 2016, nutrition researchers met recently at a conference organized by Old Ways and Harvard University School of Public Health. Old Ways’ Cynthia Harriman said, “Whether you like your foods spicy or plain; whether you’re vegan, vegetarian, flexitarian or omnivorous; the good news is that there are many different foods and flavors that all lead to better health.” Bottom line: Nutrition experts agreed that food can and should be good for human health, good for the planet and simply good and delicious.
Here’s to a happy and healthy new year ahead!
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