Always interested in new food trends, I was inspired to see Hot Chutneys and Imperfect pickles identified as trending in 2016. Think spicy green tomato, carrot and mustard seed chutney. Red Chilli Chutney, Green Chilli and Coconut Chutney. A great way to add flavour is to use spices, but ensure you have a good quality supply. The other option for new development is to look at spice oleresins.
Pickles have seen a renaissance with the Korean Kimchi pickle a restaurant favourite. Popular pickles are now merging Asian influences with the British a good example is Sweet Pickled Daikon Shreds.
Sweet Pickle Daikon recipe
Hot trends that are definitely hot this June are new cuts of meat, be they old fashioned cuts such as Beef cheeks. Or my recent favourite Venison paired with a Kimchi Pickle. For some great Kimchi ideas please check out this Serious Eats site.
Kimchi and what to make
Sourcing locally is important to consumers and part of this is fish from sustainable sources. Locally sourced vegetables are also on trend. Kohlrabi and Kale are now found in your supermarket not just at the farmers market.
Vege pledges are economic and a potential for food businesses to tap into – that new vegetable sauce accompaniment. Meat free Mondays could become a food innovation for developers. A meal solution where you just add your own vegetables. But please a bit more exciting then cheese sauce!
Feeling secretly guilty over that third or fourth cup a coffee today. Many of us resort to coffee as a morning kick start to our day, an afternoon pick me up and scarily a nightcap after dinner. But fear not, coffee drinkers take heart – literally. It is known that coffee lowers the risk of heart disease and heart attack. Now the latest is research indicating it may have a protective effect against multiple sclerosis (MS).
“We observed a significant association between high consumption of coffee and decreased risk of developing MS,” the researchers, led by Anna Hedström, a doctoral student in environmental medicine at the Karolinska Institute in Sweden wrote in the meta-analysis study, published March 3 in the Journal of Neurology, Neurosurgery & Psychiatry.
To all of us coffee lovers this is good news, the research shows that people drinking a larger amount of coffee were less likely to develop MS by a third. Individuals who drank more than 4 cups a day had a 29% lower risk of MS than those that did not drink coffee. The current meta-analysis is great due to its large sample size of 3960 without MS and an international group of participants.
For those that love science it is the antioxidant caffeic acid and chlorogenic acid that are found in coffee that may provide the protective effect of coffee for many health benefits. The high antioxidant activity in coffee lowers oxidative effects in the body.
So guilty coffee drinkers take heart. As coffee has been shown to be highly protective for the cardiovascular system. The caffeine in coffee has been shown to improve the health of blood vessels. It increases nitric oxide production which improves vascular muscle tone. Coffee does not raise blood pressure but over a longer term actually lowers blood pressure.
So coffee drinkers celebrate and enjoy all those wonderful new single source coffee beans. Thanks to passive aggressive for the cartoon.
Always interested in the so called new food trends, I was excited to see Wabi sabi identified as hot in 2016. Transience and imperfection in food is almost the opposite to all our teachings as a product development person. Maybe those Chefs in culinology are starting to win the battle.
Vege pledges and and hot stuff sound like a fun year ahead. Maybe the Chinese year of the monkey is appropriate as its sounds like food is going to be fun in 2016. Bit uncertain about trash to table but you could no worse than listen to a Food Trash chef for some inspiration. Go ahead and feast on these articles.
AustralianFood Bone Broth trash to table
Wastecooking with chef