Food & Nutrition

Food trends of 2019

Just as they do in music and fashion, trends come and go in food, too. A few years ago we reached peak quinoa and kale, and more recently kombucha has taken centre stage. So, what’s in store for food in 2019?

1. Gut health


The fermentation trend shows no signs of slowing down in 2019. Following on from the kombucha craze, foods that are good for your gut will continue to take centre stage. Probiotic-rich foods such as yoghurt and kefir will be popular, while low-FODMAP foods will also become more mainstream. What are FODMAP foods you might ask? Their foods that are easier to digest for some people because they’re low in fermentable oligosaccharides, disaccharides, monosaccharides and polyols.

 

How can I try this?

Keep an eye out for the increasing number of products with shelf-stable strains of probiotics such as Bacillus coagulans GBI-30 and MTCC 5856, including oatmeal and nut butters.

Read more on gut health and weight loss

 

2. Vegetarianism and veganism


The popularity of vegetarianism and veganism continues to climb in 2019. Eating ‘meat without meat’ will firmly take hold and you’ll find more meatless items available in the supermarket, such as mince made from pea protein. Eating more vegetables and legumes is always good, so it’s worth giving meat-free meals a try. “Yet, if you cut out meat and dairy completely, you need to ensure you’re getting all the vitamins and minerals you need from other sources,” says accredited nutritionist Catherine Saxelby. If you cut out meat, be sure you’re getting enough iron and zinc from the rest of your diet, like legumes, nuts and oats.

 

How can I try this?

Give meat-free Mondays a try or make dinner on that day from a vegetarian WW recipe.

 

3. Milk-alternative options increasing


Dairy-free milks took hold in 2018, but unlike last year, which welcomed all kinds of nut milks, 2019 will open its arms to some alternative alternatives, with hemp, flaxseed and sesame milk all finding a space on the shelf. “These alternative ‘milks’ aren’t actually ‘milk’ and many nutritionists are now referring to them as ‘mylk’ or water,” explains Saxelby. Some people may have a lactose allergy, which could lead them to try a milk alternative, but be aware that unless these nut or seed-based milks are fortified, they’re not delivering as much calcium or nutrition as regular cow’s milk.

 

How can I try this?

It’s a good idea to choose the calcium-fortified versions of alternative milk. Most cafes offer them so they can be enjoyed in your usual coffee or chai—just ask your barista for a look at the carton.

 

4. West African food increasing in popularity


We all want healthy, simple meals to prepare and eat at home, and West African food ticks all of those boxes. While West African cuisine started to sneak into the spotlight in 2018, we will be seeing a lot more of it in 2019. High in fibre, vegie-heavy and one-pot—what’s not to love? West African food embraces an array of delicious and exotic spices and flavours, making your home cooking more adventurous and delicious.

 

How can I try this?

West African restaurants are popping up all over, or try cooking one of these dish at home.

5. Eating more flowers and seaweeds


In 2019, more restaurants will be putting sea vegies and edible flowers on their menus. “We’re going to see seaweed used more regularly in meals and cooking,” says Saxelby. This might not be a trend you use at home so much, but more likely one that crops up in your dining-out experience. “I think it’s great—anything we can do to boost our vegie intake is a good idea,” adds Saxelby.

 

How can I try this?

Aside from ordering a dish that features seaweed when you spot it on a restaurant menu, you could also try a snack pack of nori, available at most supermarkets.

6. Alternative noodles and pastas


In an effort to boost nutrition, many people are looking for different kinds of pasta. Buckwheat is still common, but in 2019 you’ll see more legume-based pasta grace the supermarket shelves. Chickpea noodles or pulse pasta are very nutritious, and they’re higher in protein than regular pasta. “These pasta alternatives are a great option if you’re happy with the nutty, earthy flavour. Plus, it gets people eating more lentils and chickpeas, which is a great thing,” says Saxelby.

 

How can I try this?

San Remo’s Pulse Pasta, which contains peas, lentils, chickpeas and borlotti beans, was voted Product of the Year 2019.

 

7. Alcohol-free cocktails


With more millennials drinking less alcohol than ever before, alcohol-free cocktails are growing in popularity. Studies show millennials are choosing to forgo alcohol more often than the previous generation, with factors such as bloating and hangovers coming into play when they make their drink choice. And with no-alcohol bars cropping up around the world (London has just opened one) and hitting the shelves in Sydney (altdspirits.com), it’s clear people still want delicious drinks and fun times, yet they’re putting their health and having a clear head the next day at the top of their list, too.

 

How can I try this?

Many pubs and bars offer a range of mocktails (alcohol-free cocktails), and alcohol removed wine and beer are available at most major supermarkets.