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Six Food Trends to Watch (and Try) in 2017

turmeric

Here are our picks for a healthier 2017.  No crazy trends here!

Turmeric

Said to reduce inflammation and improve allergies and depression, scientists are taking more note than ever of the positive change turmeric has on genes that cause disease.  Turmeric supplements don’t do the trick, however, so look for new ways to add turmeric to your diet.  Golden lattes will grow in popularity this year, combining turmeric with heart-healthy fat and plant-based milk alternatives.

 
Plant-Based Foods

You don’t have to go all-veg all the time to get in on this trend.  Americans are abstaining from meat, dairy and eggs part of the time and focused on eating more plants in order to lose weight, have a healthier heart and live longer.  Look for better veggie burgers both in restaurants and in grocery stores this year.

 
Food Waste Prevention

In large part, millennials are behind this emerging food trend because their generation is highly attuned to the impact their food choices have on the planet.  The ever Instagram-worthy Ugly Produce movement will result in grocery stores leaving more deformed apples on the shelf.  Chefs and home cooks alike are beginning to save byproducts to incorporate into innovative recipes that reduce food waste.

 
More Ancient Grains

Teff and sorghum are on their way to replace quinoa and farro in 2017.  Both native African crops, these ancient grains are higher in both protein and fiber than other grains.  (Teff has 10g of protein per cup and sorghum has a whopping 22g.)  Both are gluten-free flour alternatives.  Enjoyed whole, sorghum is like Israeli couscous.

 
Nootropic Foods

Functional foods have been on the rise for a while, but food companies are going to focus a lot of more attention on brain health in 2017.  Nootropics are foods that improve memory, concentration and learning.  In addition to traditional brain-boosting foods like nuts and berries, you’ll hear lots more about the cognitive benefits of rosemary, turmeric, and adaptogenic herbs like ashwaghanda root and eleuthero.

 
Sea Vegetables

Algae is the new kale.  This year, sea vegetables like nori and kombu will become mainstream.  Seaweed is incredibly low in calories, rich in nutrients like calcium and iron, and it’s an excellent way to add rich umami flavor to dishes.  Spirulina, a blue-green algae, is high in protein, supports liver and brain function, and makes a great natural food coloring.  Green M&Ms colored with spirulina, anyone?

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