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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