With nearly three decades of educational programs on traditional diets and wholesome ingredients under our belt, we’ve witnessed a number of delicious trends develop over the years. The wide adoption of olive oil, hummus, Greek yogurt, and whole grain products are just a few examples [1]. Today, we’re pleased to share what we see on the horizon for 2018, highlighting four macro-trends and giving specific examples of each of these trends in action.
Vegetable-Curious Eating
Vegetarians and yogis might still lead the market on tofu in the US, but today’s omnivorous consumers are becoming increasingly “vegetable curious,” opting for some plant-based meals even when they don’t consider themselves vegetarian. Similarly, Americans are rejecting rigid diets, opting instead for “lifestyles” in which a healthy balance of animal foods and plant foods can happily coexist.
Keep an eye out for:
Unearthing the “New” Global Cuisines
In tumultuous times, people tend to retreat from modern, convenience-driven food habits and instead seek comfort in tradition and humble, historical cuisines. What’s more, the popularity of travel and social media make it easier for consumers to dive deeper into cultural food traditions that they might not have otherwise discovered.
Keep an eye out for:
Local Grains
Farm-to-table cuisine moves beyond the produce sector, as chefs and diners seek out heirloom varieties of whole grains from local farms. The past few years have seen a surge in interest in local grain economies from farmers, millers, bakers, and maltsters across the country. Now that the infrastructure for these local products is growing, supply will be ready to meet demand.
Keep an eye out for:
Cooking is Cool
The growing interest in clean-label, minimally-processed foods means that more and more customers are finding themselves with raw ingredients that require some elbow grease. Meal kit delivery companies have nudged a large swath of consumers to dust the cobwebs off their cookware and start getting comfortable in the kitchen, and this year we expect to see the training wheels start to come off as the community of home cooks continues to grow.
Keep an eye out for:
Kelly Toups, Director of Nutrition
Links
[1] https://oldwayspt.org/about-us/our-mission/oldways-success-stories
[2] https://oldwayspt.org/health-studies/search?keys&field_health_factors_value%5B0%5D=hunger&items_per_page=12
[3] https://oldwayspt.org/blog/book-review-michael-twittys-cooking-gene
[4] https://oldwayspt.org/programs/african-heritage-health
[5] https://oldwayspt.org/recipes/teff-polenta-ethiopian-chicken-stew
[6] https://oldwayspt.org/recipes/banana-millet-breakfast-porridge
[7] https://oldwayspt.org/recipes/black-eyed-peas-and-okra-stew-red-red
[8] https://www.facebook.com/OldwaysPT/photos/a.10150823852218246.409787.57588248245/10155410174378246/?type=3
[9] https://oldwayspt.org/recipes/shakshouka-shakshuka
[10] https://oldwayspt.org/recipes/apricot-and-tahini-steel-cut-oats-cinnamon
[11] https://oldwayspt.org/recipes/roasted-red-pepper-avocado-tartine
[12] https://wholegrainscouncil.org/blog/2016/09/theres-new-quinoa-town
[13] https://www.youtube.com/watch?v=ATw3FQyFtmU&feature=youtu.be
[14] https://wholegrainscouncil.org/blog/2017/01/getting-local-heritage-grains-your-own-kitchen