Friday, January 25, 2019

FOODIE’S CORNER..... Top 5 Food Trends to look out for in 2019


Top 5 Food Trends to look out for in 2019

FERMENTATION
There is a renewed interest in fermentation owing to it also being good for health factor and the process being natural. The Korean Kimchi is claimed to have antiobesity and anticancer properties. Fermented foods contain a huge amount of various microbes. The humble yoghurt for example. Kombucha is another option. One would come across various soy based probiotic products. Fermented cooking oil, juices and even chips are going to be the new rage. Pickling and fermenting that spread the life of seasonal goods and can be brought back on upcoming menus in new ways.

NUT BUTTERS
Kumquat and shaddock would replace lemon. Sorrel and Amaranth will replace Kale, Sorghum would replace quinoa and there would be more sweetening alternatives to honey like derivatives from carrot, corn and beetroot etc. Nut butters will be the new fad! 'Our aim is to become a zero-waste kitchen. Every by-product can be a new product; most of today’s trimmings and dregs will be remade into powders, sauces, or additional elements we can put on tomorrow’s plate. So the skins from our pickled plum dessert are turned into a powder used in a savoury course; leftover almond meal from nut milk is made into a ricotta; trimmings from the pork are used in the okonomiyaki and served as a bar snack.

SEEDS & LEGUMES
Beans and lentils are now being used to make pasta than the regular durum wheat owing to it being higher in fibre and protein. Seeds and Legumes are going to rule the snacking market especially broad beans and chickpeas.

ROSES AND FLOWER STEMS
Most chefs are now trying to use a lot of flowers and stems in their dishes.
At the Fairmont in Jaipur, the chef has joined hands with Green Desk, a city based Organic Farm Vendor to develop their own sustainable flowers garden. Thus they are now successfully preparing the compost for the soil, which brings about vibrant, fortifying change to the garden while it 
reduces waste.

PLANT BASED PROTEIN
Gone are the days when vegetarians got only soy or cottage cheese as protein. Fancy a wheat or potato protein burger anyone? Yes! Tech food companies have managed to get the same meat quality from their veggies which even bleeds! More dishes are now becoming vegetable focused with proteins as the compliment. Vegan protein powders are going to be the new favourite of many chefs. Bring on the Nuts!

Rupali Dean is a Delhi based Food writer


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