Many of us might have spent New Year’s Eve looking back over the past year, but today it’s time to look ahead and see what’s to come in the food world. And, unsurprisingly, there are some interesting trends on the menu for 2021, according to Whole Foods, which, for the fifth year in a row, has released its predictions. Interestingly, the National Restaurant Association agrees with many predictions, such as the trend toward low-alcohol beverages and regenerative agriculture, as well as plant-based “meats”.
Each year, more than 50 members of the Whole Foods team, including local foragers, regional and global buyers and kitchen experts, produce a report based on decades of experience and expertise in product sourcing, studying the preferences of Whole Foods. consumers and participating in the food and welfare industry. exhibitions around the world.
After anticipating an increase in food and other products made with CBD products last year, it seems the team’s experience in forecasting is right.
One of the most interesting predictions is the growth in interest in regenerative agriculture.
While the term “regenerative agriculture” can have many definitions, it generally describes agricultural and grazing practices that restore degraded soil, improve biodiversity, and increase carbon capture to create long-term environmental benefits, such as positive impact. of climate change. Companies, such as Cowgirl Creamery in Point Reyes Station, California, maker of award-winning cheeses and wines from Bonterra Winery, another California company, are following the practices of regenerative farming. There are also some in Tennessee.
“It’s great to see awareness around and on the land with a focus on regenerative agriculture by 2021,” says Kristin Sherman, local produce coordinator for Whole Foods. “” Simpson Farms in Athens, Tennessee, is one of our longtime Tennessee partners. that they are really doing things right. “
And here are more predictions for next year.
* Flour power: As experienced and amateur bakers seem to scratch a creative itch in the kitchen, a lot of interesting flours enter the market, making cooking more inclusive and adventurous. Consumers who are in the oven are looking for ingredients used in traditional dishes, such as teff flour used for Ethiopian injera. The new year is also expected to bring more interesting fruit and vegetable flours, such as banana flour, to household pantries, with products such as bulk cauliflower flour and baking aisles, rather than already cooked in crusts and products. for breakfast. As consumers look for more ways to increase cooking, “super” flours that provide protein and fiber join the trend.
* Foods from West Africa will experience an increase in popularity. From indigenous superfoods to rich, earthy dishes, traditional West African flavors appear everywhere in food and beverages. The trio of tomatoes, onions and peppers form the basis of many West African dishes, and peanuts, ginger and lemon grass are common additions. The most popular brands in West Africa look for their superfoods, such as moringa and tamarind, and lesser-known cereal grains such as sorghum, fonio, teff and millet.
* Cooler sandwiches: Snack time comes out of the box with new options. We will no longer be looking for granola bars and rice cakes to satisfy the urge to eat. The refrigerated sections of grocery stores are filled with the kind of fresh, healthy snacks typically prepared and streamlined in advance at home: hard-boiled eggs with salted toppings, pickled vegetables, potable soups, and mini sauces and sauces of all kinds, perfectly rationed and in a convenient one-service container. Even the nutrient bars have made their way from the shelves to the fridge, thanks to the addition of fresh fruits and vegetables. These snack-related innovations are making ingredient lists shrinking and there are far fewer conjectures when it comes to picking up a quick snack that can make you feel better.
* Change of supplements: In the aisle of the supplement, brands trade soy for mung beans, hemp seeds, pumpkin, avocado, watermelon seed, and golden chlorella, keeping the smooth textures of vegan protein powder and bringing a spectrum of plant amino acids to the table. As the plant-based movement gains momentum with flex eaters and meat eaters enjoy better meat alternatives, brands are looking to avoid as many allergens as possible. Look for prepared herbal foods and traditionally soy-based condiments other than soy.
* Butter seeds: Nuts are nothing new, but butter made from seeds and we will see more, such as watermelon seed butter and toasted pumpkin seed butter. We will also see new nut butters, including macadamia butters and butters that do not include palm oil.
* Options for children: Thanks to the new interest in cooking and food caused by all the children’s cooking and baking competitions on television, the menus are being restyled for the younger and more sophisticated palates. Offers such as salmon sticks, goat cheese cheeses, fun-colored colored pastries, and gingerbread with lemon basil can become as common as chicken nuggets and pizza.
* Sweetener options: For those looking for sweetness out of the usual suspects like sugar, stevia, honey and maple syrup, there will be plenty more to choose from for your cooking, baking and tea or coffee stirring needs. Syrupy reductions from fruit sources such as monk fruit, pomegranates, coconut and dates will be a healthier way to add concentrated flavors to dessert recipes, meat glazes and marinades. Sweet syrups made with starches such as sorghum and sweet potatoes can be compared to the deep flavors of molasses or honey and can be used to bake and sweeten drinks.
* Mixed meats: Butchers and meat brands won’t be left out of “plant-based” fashion in 2021, but they won’t be vegetarians. Chefs across the country have been on board the trend for years through The Blended Burger Project, the James Beard Foundation, a movement that strives to make the iconic burger “better for customers and for the planet “mixing at least 25% fresh mushrooms. Flexitarians looking for a tasty balance between meats and plants can expect more combined products in their future.
* Liquor alternatives: With more consumers looking for alternatives to alcohol, interesting non-alcoholic options are creating a stir, from menus at the world’s most renowned bars to specialty shops. Many of these drinks seek to recreate classic cocktail flavors using distillation methods typically reserved for alcohol, creating an alternative to liqueur intended to be used with a whisk instead of a single drink. Think alt-gin for gin and tonics and fake liqueurs with botanical infusion for a fake martini. “Drinking has become more about the social aspect and taste than the alcohol content,” Joanne Fantozzi tells Nation’s Restaurant News.
SUGAR CHALLENGES
If suffering from the sugar habit is one of your resolutions for 2021, you’ll want to take on a sugar challenge presented by Cashew, a vegan cafe on River Street. The challenge kicks off on Sunday evening, Jan. 5, with a special dinner from Cashew and coaching nutritionist Maite Bou. In addition to teaching you the dangers of sugar, it will also give you some clues on how to find hidden sugar in groceries.
If you decide to take part in the 10-day challenge, you will receive an e-book that will give you tips and tricks on how to avoid excess sugars in foods.
Your sugar detox will culminate with a final dinner at Cashew on Wednesday, January 15, to celebrate your 10 days of a new sugar-free lifestyle.
The cost is $ 90. For more information, call Cashew at 423-355-5486 or log on to eventbrite.com.
Email Anne Braly at [email protected].