Find out which top food and health trends are already grabbing
headlines in 2014.
Food trends, like
fashion, come and go. But healthy foods are always a good bet—trendy or not.
EatingWell’s editors have their ears to the ground and their taste buds on
alert for the latest in smart eating choices. Here are the healthy food trends
that are sure to be winners: they’re delicious and good for you too!
—Jessie Price,
Editor-in-Chief, EatingWell magazine
Clean
eating is the new buzzword for healthy
Interest in healthy
eating continues to surge and leading the way is the craze for everything “clean.”
What’s clean eating all about? It means eating more vegetables, less meat, less
sodium, watching your alcohol, limiting processed foods and choosing whole
grains. In other words: it’s basic, common sense, good, healthy eating!
Trash
fish is the new sustainable seafood
What happens to all those fish that get caught up in fishermen’s
nets but aren’t the popular fish, like cod, halibut or salmon, that people want
to eat? They’re thrown back or turned into fertilizer. This year some of those
underappreciated species, such as wolf eel and sea robin, will be given some
well-deserved love. Chefs around the country are hosting delicious “trash-fish
dinners” to showcase just how delectable these fish can be. The aim: to get
Americans eating a wider range of seafood and to protect the overall balance of
fish populations in our oceans.
Cauliflower
is the new 'it' vegetable
Sure, kale chips are still everywhere you turn, but cauliflower
is the up-and-coming darling vegetable of the moment. And for good reason—it’s loaded
with nutrients and can do all sorts of culinary tricks, from standing in for
starchier, higher-calorie potatoes in dishes to turning a soup creamy and rich
without any cream.
Say
hello to quinoa’s little cousin, kaniwa!
When quinoa shows up in the grocery aisle in little boxes with a
variety of seasoning blends right next to the Rice-A-Roni, you know it’s gone
mainstream. What’s next? Baby quinoa, called kaniwa, which is similar to quinoa
but smaller. It’s also from the Andes,
cooks quickly and is high in protein. Look for it at natural-foods stores or
buy it online.
The
ancient craft of fermentation is hot again
Fermentation harnesses the power of microbes to transform the
flavors and textures of food—like milk into creamy yogurt, cabbage into
sauerkraut and tea into bubbly kombucha. Signs of the fermentation craze are
everywhere: fermentation guru Sandor Katz’s latest book, The Art of
Fermentation, won a James Beard Award this year; mobile kombucha brewing stands
are bubbling up at farmers’ markets; and rows of small-batch artisanal
sauerkrauts are filling shelves at the local supermarket.
Community-supported
foods explode
By now, the trend of
farms operating with the help of a community that supports the risks and
rewards through a membership—a.k.a. community-supported agriculture (CSA)
shares—is well documented and much loved. But new up-and-coming
community-supported food businesses are launching left and right, with new
offerings like weekly shares of bread, cheese and fish.
The book is available on Amazon and Kindle for $4.99 USD. Visit amazon/Kindle to order now:
http://www.amazon.ca/Social-Media-Marketing-Agri-Foods-ebook/dp/B00C42OB3E/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1364756966&sr=1-1
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