We all get bored from time to time.
Maybe we are tired of our fashion and want new clothes.
Sometimes we get bored by eating the same foods day in and day out.
Most of us put the same food in our grocery cart each week. We may eat the same cereal every morning, take the same sandwich for lunch to work each workday or cook the same few meals for dinner.
Did you know that most of us eat the same foods over and over, rarely trying new things?
What new trends in foods will 2018 bring to our shopping carts? Can they add a little more nutrition to your day while they infuse flavor and variety?
Whole Foods Trend Report
Are you ready for kale to finally go back into hiding?
It seems that according to Whole Foods Trends for 2018, green foods are out and more color is in. Not just kale but avocado and Brussel sprouts will no longer be the star of our plates.
Their top list of food trends starts with an entry many will find surprising.
- Florals – you may have seen edible flowers popping up on restaurant plates, cookies and farmer’s market shelves too. Floral flavors will actually be found more often infused in food than the actual flower itself. Think lavender lattes, hibiscus teas, and elderflower cocktails. We will see rose flavored everything, not just bubbly beverages, soon too.
- Powders – because they are easy to incorporate, they’ve found their way into lattés, smoothies, nutrition bars, soups, and baked goods. Powders like matcha, maca root and cacao and as well as spirulina, kale, herbs and roots are showing up in mugs everywhere. Ground turmeric powder, a spice used in Ayurvedic medicine, is still on the rise.
- Mushrooms – they aren’t just for food but other products including shampoo! You will see more varieties like reishi, chaga, cordyceps, and lion’s mane starring in products, including bottled drinks, coffees, smoothies, and teas, mushroom broths, or paired with cocoa, chocolate or coffee flavors.
- Puffed … well everything! New manufacturing methods means that just about any type of food can be prepared and extruded into a puffed form. We will see (and eat) not only puffed corn but puffed cassava, pasta, seaweed, fava, and quinoa!
- Middle Eastern flavors will hit more menus in the coming year. Not just hummus and falafels but spices such as harissa, cardamom, and za’atar.
- Tacos hit breakfast and dessert menus and shed their corn shells. We will see different wrappers, such as seaweed and different fillings in our tacos as the craze for tacos goes strong.
- Root-to-stem cooking that will reduce food waste and use all parts of the plants, such as pickled watermelon rind become more popular this year.
- Flavored sparkling water made from a variety of plants without all the added sugar of sodas.
More Information About Our Foods
We will continue to see consumers demand more information about the food products they choose to purchase. We all want to know where they have come from, what the ingredients are but also more nutritional information about the food too.
Product labeling will be a key focus for consumers and manufacturers in the coming year.
What do you want to see printed on the label?
Opportunity to Make Changes
Most of us are eating the same foods so adding a few new items into our usual menu will give us opportunities for improved nutrition, capitalizing on nutrients currently missing from our diets, and relieve some boredom from the ho-hum meals.
We’ll even have opportunities to learn about other foods and flavors from around the world that we don’t realize are in our supermarkets right now!
Some people may find comfort in eating the same foods, but variety can provide us with some nutrients we may be missing when we stick to the tried and true on our plates.
Trying new foods and flavors in the coming year is sure to be fun and healthy too!