Trendy foods in 2019Jul 04 2019
When it comes to food ,every person has water in their mouth just after imagining their favourite cuisine in front of them. Just after knowing the interest of people in food, i decided to write an article on the trendy foods in 2019.Have a look at all of them.
* Everyday food tech
Having recently purchased Whole Foods, Amazon is now competing with a clutch of smaller outfits who specialise in delivering recipe kits to home chefs, which means an emerging trend is set to become even bigger. Tying in with this, the development of smart fridges will take the hassle out of ordering ingredients by snapping ‘ shelfies’ of your food to keep you well-stocked
* South American cuisines
Mexican, Peruvian and Brazilian food along with Japanese-Mexican fusion could well be big this year. ‘Arepas’ [pronounced ‘uh-rey-puhs’, which are corn pizzas-cum-muffins], chicha [‘chee-chuh’, a fermented maize drink] and chulpe corn [‘chool-puh’, used to make snacks] will be prevalent,’ says Georgina Lunn, Product Development Manager at Sainsbury’s. Quinoa and chia seeds have peaked, but purple potatoes, white and purple corn, black quinoa and kiwicha seeds are on the up.
* Foreign farming in Britain
Pandan in serving dish with shaved coconut Luke Farrell from Dorset’s Ryewater Nursery, who has encyclopedic knowledge of Malaysian and Sichuan cuisines, is harvesting rare Asian plant varieties like somsaa and pandan (Nigella reckons the latter is the avocado of 2018). Meanwhile, there’s sustainably farmed British tilapia in east London (growup.org.uk), with the waste produced used as fertiliser to grow veg. British farmers are even producing txuleton (pronounced chuleton), the Galician old ox or dairy beef that foodies go wild.
*The fourth meal
Brunch, brinner, lunch… are you confused too? Now, we have a fourth meal to contend with. ‘We’ve been watching the fourth meal for months,’ says Jonathan Moore, Waitrose’s executive chef. ‘We’re eating differently. We have breakfast for dinner, dinner for lunch – everything is less structured
The health-conscious will be consuming nootropics – that’s brain food, to you and me – according to trends prediction agency Pearl fisher. Gut health is still a major focus but cognition may now start to take over. Look out for turmeric, salmon, eggs, dandelion greens and jícama (Mexican yam).
* Craft butter
Grant Harrington, of Butter Culture, is elevating the humble yellow block. After a year of research into dairy fermentation, when he built a cabin on a farm in Oxford shire, the ex-Fäviken chef started supplying butter locally. Now, his rich, buttercup-hued fat, heaped with naturally occurring acetyl acid – the stuff that makes butter buttery – is omnipresent.