By Jay Kitterman, Charlyn Fargo
Today I turn my column over to Charlyn Fargo, Hy-Vee dietitian and adjunct culinary arts instructor at Lincoln Land Community College.
Don’t we love reading food trend stories? I think it’s because our inner desire is to be a bit hip, or at least know what it means to be hip. Here’s a look at what you can expect in the 2019 New Year – exciting food trends to try and embrace.
At a recent Academy of Nutrition and Dietetics food show in Washington D.C., dietitians sampled pastas made with lentil and chickpea flour, dairy-free yogurts made with almond milk, veggie-packed soups designed for sipping (cold) on the go, and Sweet PotaTOASTS, a gluten-free, fiber-filled meal hack for traditional toast and pizza.
Shelves used to be filled with everything being “free from” (remember the fat-free craze of the ‘90s?) Now, food seems to be “full of” – full of fiber, full of protein, full of probiotics and full of veggies.
Here’s a look at what you can expect to fill your grocery aisles in the 2019:
Foods for good gut health
Every foodie knows that no matter where you were in 2018, the “Kombucha Effect” was inescapable (think blueberry ginger organic kombush). However, gut-healing foods come in plenty more varieties than just kombucha, and expect them to hit the forefront come 2019. Out with the old, and in with kimchi, sauerkraut and other new classics. One of the new items is a cereal by Kellogg’s designed with digestive wellness in mind – each bowl of Happy Inside has prebiotics, probiotics and fiber. Expect that trend to continue with the addition of functional probiotic ingredients to granola, oatmeal, nut butters, soups and nutrition bars.
Foods brimming with omega-3
Salmon, walnuts, chi, flax and soy all have one thing in common; and that’s the inimitable power of omega-3. Considered the “good” fat to make sure you include in your diet, it’s fueled the recent trend of keto, paleo, lower carb, coconut butters and oils and ghee.
Ginger might be one of the most dependable health foods around, but plenty of people underestimate the wide-ranging health benefits of the pantry staple. Among its properties are the powers to cure a plethora of illnesses, as well as combating inflammation, cholesterol levels and even menstrual cramps, according to Healthline. Not to mention ginger complements practically any other savory dish, especially Chinese stir-fry.
Hemp milk; hemp granola
For those who aren’t familiar with the latest milk du jour, hemp milk is a slightly earthier alternative to other non-dairy milks, and has a marginally thicker texture that blends better with coffee. It’s also a derivative of the marijuana plant—but fret not, because hemp milk is completely legal in Australia. Along those lines, expect to see more plant-based milk, for example, pea protein milk is now becoming a big seller. And we’re seeing granola made with whole grain oats and hemp seeds.
Cauliflower and more
With more and more people taking the plunge and embracing meat-free lifestyles, the demand for cauliflower products is booming – from cauliflower pizza crusts to baking mixes and mashed. Cauliflower rice comes fresh, frozen or do-it-yourself by putting a head of cauliflower in your food processor. Low in carbohydrates, high in fiber and nutrients, it’s a win.
Sustainable, or recyclable, packaging
2019 is the era of sustainability, and we’re just living in it. Expect 2019 to usher in change regarding how much unnecessary plastic is used in the packaging of store-bought foods—with Women’s Health expecting plenty of brands to ditch wasteful plastics in favor of more eco-friendly alternatives. This is the year to invest in solid re-usable containers.
Instant Pot appliance
In 2017, the Instant Pot was everywhere – a big seller on Amazon, a big topic on blogs and cookbooks. It’s been around since 2010, and it appears to be here to stay through the rest of the decade. Even those who don’t think they need another kitchen appliance see value in the big bulky appliance because it can do so many things. It’s a pressure cooker, slow cooker, steamer rice cooker and even can make yogurt. It will cook dried black beans in literally 10 minutes. For those wanting a homemade dinner on the table fast, the Instant pot is the answer.
Low sugar and natural sweeteners
Nearly half of consumers say they want to eat less sugar, according to research by the Mintel Group Ltd. Products such as lower sugar yogurt, milk and cottage cheese will be on the shelves.
More plant-based foods
Plant-based foods continue to gain shelf space as more consumers opt to reduce meat and dairy intake. Last year, 31 percent of consumers participated in meat-free days once per week, according to Mintel research. Products include coconut milk, meatless burgers, risotto with greens and grains, lentils and frozen protein vegetable blends.
It seems we want to know that we’re not just buying food – we’re purchasing good food. We’re questioning where food came from and who raised it.
Here’s a recipe that is high in trendy Omega 3s – and with healthy vegetables as well. It’s from the test kitchens of Hy-Vee.
Honey-Orange Salmon with Roasted Rosemary Vegetables
2 small sweet potatoes, peeled and cut into 3-inch sticks
8 ounces broccollini spears
1 cup frozen pearl onions, thawed
4 tablespoons olive oil, divided
2 teaspoons chopped fresh rosemary
¾ teaspoon kosher salt, divided
1/8 teaspoon black pepper
¼ teaspoon orange zest
2 tablespoons fresh orange juice
1 tablespoons honey
2 cloves garlic, minced
Dash cayenne pepper
1 pound fresh wild salmon fillet, about ½ inch thick
Fresh parsley, chopped for garnish
Orange sliced, for garnish
Preheat oven to 425 degrees. Combine sweet potatoes, broccolini and onions in a large bowl. Drizzle with 2 tablespoons olive oil; sprinkle with rosemary, ½ teaspoon salt and black pepper. Toss until well coated. Transfer to a 15×10-inch rimmed baking sheet. Roast for 15 minutes. Whisk together remaining 2 tablespoons olive oil, orange zest and juice, honey, garlic, ¼ teaspoon salt and cayenne pepper in a small bowl; divide mixture in half. Push partially roasted vegetables to the edge of the pan. Place salmon, skin side down, in center of pan. Brush salmon with half of the orange juice mixture. Roast for 8 to 10 minutes or until salmon flakes easily with a fork and vegetables are tender. Transfer salmon and vegetables to a platter. Serve with reserved orange juice mixture. Sprinkle with parsley; garnish with orange sliced, if desired. Serves 4.
Per serving: 430 calories, 25 g protein, 17 g carbohydrates, 29 g fat, 60mg cholesterol, 2 g fiber, 450 mg sodium.
Want to know more?
Lincoln Land Community College offers associate degree programs in Culinary Arts and Hospitality Management and academic credit certificates in Culinary Arts and Baking/Pastry as well as non-credit classes through the Culinary Institute. For more information call 217-786-4613 or visit www.llcc.edu/hospitality-culinary-arts