Food & Bev Live 2018 is happening tomorrow, (February 6th) and it’s an exciting week for Blendi. The CityWest event is set to pop the Blendi’s exhibitioning cherry! Founder Yvonne is sure to keep her cool though as this wouldn’t be her first food exhibition rodeo! We caught up with her to reminisce about her time in New at the Fancy Food Show in New York in 1990!
“It wouldn’t be the worst place in the world to build a food holiday, as you get to visit the future products of tomorrow, build your own flavor profile and taste upcoming trends today,” explains Yvonne.
So was it a different culinary world back then? Yvonne laughs, “I remember in the 90s I had never seen so many mustards and salsas. Or spice flavoured items, or just contrast. Everything else was covered in gooey chocolate, sticky and delicious, a far cry from how it might look today.”
Any predictions for what might be up and coming in food trends for 2018?
“As a matter of fact I do! There’s a few definite trends on the way!”
Low FODMAP foods
In case you don’t know, FODMAP is an acronym for fermentable oligo- di- and mono-saccharides and polyols which is the sciency term for a group of carbs that like to play havoc with your digestive system for sport. Yvonne predicts a big shift in directing the diet to be more gut friendly by adopting low FODMAP eating. Examples of some low fodmap vegetables and fruits are Bamboo shoots
Cabbage, common and red
Some high fodmaps would be
Beans e.g. black, broad, kidney, lima, soya
They are just a few examples. There’s a wealth of information to be found on the diet and always seek your doctors advice before making a drastic change to your diet.
We’ve been fairly familiar with probiotics for a number of years, but prebiotics are less familiar to the casual nutrition tourist but are of equal importance to your digestive health. As we know, a healthy microbiome in which friendly bacteria predominates is crucial to your overall health and wellbeing. Put simply, probiotics replenish the good bacteria in your gut, and prebiotics feed those good bacteria and help them flourish.
Foods which are rich in prebiotics include
Pulses as desserts
Think dessert can’t be healthy!? You’ve bean (!) misinformed! Using pulses like lentils chickpeas, beans and peas as the base for your dessert can keep your dish healthy and your sweet tooth happy! Think chocolate black bean brownies, butter chocolate chip hummous, lentil oatmeal cookies. Expect to see plenty of these on menus this year
Reusing food waste
Waste not want not as they say but this year you’ll be finding ways to turn your waste into want and making the amount of food you throw away even smaller. The push to reduce waste of all kinds is at full tilt and more innovative ways of using the commonly thrown away parts of your food are becoming the norm this year.
The fermented favourite can be made with cold brew coffee to bring some probiotic punch to your morning perk!
Yvonne concludes. “This year is all about the gut. Fermented foods ousted seeds as the number one superfood for 2018. The rise in popularity of kefir, sauerkraut, tempeh, kimchi and other fermented foods show that consumers are becoming more educated about gut health and moving towards natural and simple foods to support and maintain a positively populated gut biome. We’ll be posting more in depth blogs about the latest in food and health trends throughout the year on the Blendi web page so stay tuned!”