The vibrant fruits found in the countries across the Pacific are gracing the smoothies and super bowls of 2019. Most notably is the dragon fruit, but also guavas and jackfruit, perfect for tossing on a salad or grilling on the barbeque, Balinese-style.
Following the popularization of natural probiotics found in many fermented products such as kimchi and pickles, 2019 is set to see a steep rise in innovative probiotics. Many wellness brands are incorporating probiotics such as Bacillus coagulans GBI-30 and Bacillus coagulans MTCC 5856 into their everyday products: granola, oats, nut butters, soups and nutritional bars are already on the shelves.
With nutritionists swearing by keto diets (more fats, less sugar), paleo (more proteins, no dairy) and even pegan (a hybrid diet of paleo and vegan), healthy fats have never been more in-demand. The idea is to incorporate healthy fats into a protein rich diet, while avoiding carbohydrates. These fats can be found in nutritional bars containing coconut or MCT oil and even in butter coffee, the new hot drink trend that consists of placing a square of butter with a teaspoon of MCT oil in black coffee.
Bowl of grainsHemp In all its forms, whether as seeds or oil, hemp is an excellent source of omega 3 and eas to incorporate into your diet. It is already present in a number of foods such as waffles, pasta, nutritional bars and popcorn, and a very pure version is now available, extracted directly from the stem cell.
Following the “impossible burger”, whose heme-based steak is uncannily like beef, many similar vegetarian snacks are set to appear in 2019. Oyster mushrooms, used to recreate the texture and flavor of pork or bacon (aptly coined facon), meatless bacon crisps and vegan jerky are all on the menu.
Juices at Wild and the moonIt is now impossible to ignore the rising levels of global pollution, owing in great part to the over consumption of single-use plastic. Food packaging is one of the worst culprits, so, in 2019 many consumers, restaurants and brands such as Wild and the moon in France, and Whole Foods, Nutiva and Lotus Foods are setting an example and using only biodegradable packaging.
Ice cream in unexpected flavors
In 2019, the standard flavors of ice cream will feel the competition with the arrival of flavors like avocado, hummus, tahini and coconut water. It’s thanks to Japanese ice creams such as green tea or red bean mochis and Turkish sweet n’ salty ice creams that these unusual flavors have risen in popularity, especially in New York at ice cream parlor, Republic of Booza.
Samphire, seaweed butter and kelp pasta are just some of the marine foods in the spotlight in 2019. Opt for grilled salmon skin, vegan tuna made from seaweed, and miso ramen for low-calorie snacks with high nutritional value.
The lobster roll at Frenchie to goResponsibly-sourced street food Snacking has finally gone foodie. Hard-to-digest, oily chips have been abandoned in favor of quality on-the-go treats. Matured ham and creamy mozzarella will replace the rubbery emmental and reconstituted meat in your standard sandwich, while lobster rolls have almost hit the main stream.
Brownies at Greyston Bakery
While most food brands and restaurants are already transparent about where their products are sourced and their environmental impact, the next step moving towards a company ethos that is socially beneficial too. At the Greyston Bakery, a “radical inclusion” employment system is in place, allowing those traditionally marginalized from society to flourish within the company. Kuli Kuli, a US company that sells moringa powder, works with women-led farming cooperatives, helping to empower women worldwide and promote sustainable agricultural development.