Еда & Напитки

апр 27, 2018

INNOVATIVE FOOD PARADIGM

The new food trend has come to stay. Coloured bowls, edible flowers and healthy plants are the choices for this year!

By SARA LOUP

The boom of brunches brings together the best of a rich breakfast with a light lunch, of Hawaiian and Japanese's Poke Bowls (bowls with raw foods, marinades, vegetables and rice), pro-biotic foods, fresh food are taken from the yard, avocado, oatmeal, sweet potatoes and vegetable drinks were conquer trends of 2017, which will be common in 2018. According to Whole Foods Market this year we will note the inclusion of edible flowers in our dishes and cocktails, giving them a chic, subtle and incredibly beautiful touch, also the use of instant powders and protein supplements for drinks, for its easy and quick use, the use of spices and oriental spices, the appearance of more crunchy foods, such as dehydrated fruits, created by new technologies, increased food without meat or fish, more focused on vegetable protein, consumption of vegetables and plants - an idea that is reinforced by Unilever and defends flexionism food (diet based on plant ingestion and occasional consumption of meat) as one of the emerging trends for 2018 - and the gasification of drinks using plants.

These are some of the trends that we will be able to be observed in 2018, along with an increasing demand from consumers to know more about the product: its origin, how it came to the market and what benefits or ills implied in its consumption.

This new concept for food has been consolidating with the democratization of knowledge and information for food. There is a growing importance about the provenance of food and its nutritional tables, which are key points in the current decision-making process for the purchase. A study by Innova Market reveals that there is increasing a tendency towards a more conscious buying that promotes balance between body and mind. This idea is strongly supported by the millennial generation, which, by holding more awareness about themselves, about the others and the environment that surrounds them, makes decisions aligning them with the values ​​of this group, such as non-waste, animal protection, human and environmental, as well as food that promotes collective well-being and health.

The new trend, which is more environmentally friendly and healthier, requires an adaptation of markets and brands, especially of large production and consumption chains. In this regard, the fast food chain, McDonald's, has seen its restaurant in Bathesda, Maryland, win the first green restaurant certificate. Also, the menus have been following this trend, for example the McVeggie or McVegan (only available in Sweden and Finland), salt is reduced in chips and exchange white bread from the wraps to brown bread. This paradigm shift forced the disciplines of marketing and advertising to adapt to a new concept: chocolate that was once a dessert is now a cheatmeal, that is the food of the week that is taken as "out of diet" for a balanced and healthy life.

Another of the characteristics driven by millenials has to do with the colour, smell, taste and sense of foods. These new generations stand out in a differentiated food and fun that allows creating dishes full of life accompanied by hashtags, such as #foodie #foodporn #fitfood #healthychoice, which creates communities and allows sharing ideas, especially in social networks. In this exchange, new habits of using food are discovered, remitting a completely new sensory experience.

So, go to the grocery store, take your lunch in the packed lunch, and even pick vegetables from your or your neighbour's yard. Make healthy and affordable choices and accompany them with a balanced lifestyle. Create, mix and reinvent recipes with a modern twist... Delight yourself because eating can only be a moment of great pleasure. 

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