Here's more from of our observations on the 2016 food scene. Penny did extensive research on this topic during the last few weeks of 2015 for one of her newspaper columns. We thought we'd share a few of the trends she spotted, here.
We Aren't the Only Ones Drinking More Bubbles!
On the beverage scene, everyone is remarking about the growth in sales of sparkling wines. This is a great trend for so many reasons. Sparkling wine with its palate cleansing carbonation is a great match across a wide selection of foods. If you prefer wines with very low alcohol by volume (ABV on the label), many sparklers test in at 11% to 12.5% ABV. On the other hand, many red table wines are 13% to 16% ABV or more.
Less Wasted Food
Don’t be surprised if you hear more about wasted food in the months ahead. It's already a big topic in the food media and may soon gain the attention of the popular press. Notice we are using the term, "wasted food" instead of "food waste." We think that simple change makes a difference in how people think about the problem.
You might find broccoli stalks and leaves on your plate in the months ahead. Thrifty cooks have peeled, chopped, and used broccoli stems, asparagus stalks, cabbage cores, and cauliflower leaves for years. Now chefs are taking the lead in the movement to have less wasted food. Alongside “nose-to-tail” use of meat, you’ll see more of this “top-to-root” use of vegetables making its way onto menus.
Look for less than perfect versions of produce items offered at lower prices in supermarkets. Let's hope our farmers hop on this bandwagon too and bring some of the food with cosmetic blemishes to market to offer to those who care more about nutrition and taste than looks.
Good Fat
One article on this topic was headlined, “Fat is Back.” Slowly, we are learning that a low-fat diet may not be the best option and that some good fat is necessary for our health. One of the most popular good fats right now comes in the form of avocados. You’ll see avocado added to sandwiches and salads and used as the fat in frozen desserts.
Fish like wild caught salmon, mackerel, sardines, and herring are other good fat options. Coconut oil, olive oil, whole eggs, cheese, and dark chocolate are all given a nutritional nod of approval when eaten in moderation. In the photo above, you see one of our favorite suppers – cauliflower and eggs in a coconut milk curry sauce.
What food trends have you spotted? What trends in food do you wish would happen?
What's on your Food Lover's shopping list?
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Words: Penny & Ed Cherubino
Photos: ©2011-2016 Penny & Ed Cherubino
