Five changes in the way we feed ourselves that will shake 2019

Yogurt, cheese and even "protein" bread; Juices and beverages "detox" or "antiox"; Cereals, biscuits and snacks, "with fiber" or "integral"; Milk, coffee, water and even "natural" soft drinks... There should not be a single human who has not put any of these products in the shopping basket in 2018. Did all the manufacturers agree on the way? "It's not easy to launch new processed into the market. Development carries, for big companies like Coca-Cola, years. Some smaller industries may be able to reduce this margin to months, "explains Adán Veiga, Customdrinks's director of exploitation – Beverage creation – and a doctor in food science and technology . But the shelves of food stores around the world are not filled with almost identical processed at the same time, nor the social networks of blue wine by chance.

The distribution chains prepare each year their foresight by crossing the smell and experience of their R & D and marketing experts, with data that objectively quantify what they liked more than they proposed the previous year, in what they ended up spending their Customers the money, what has made their competition better... Some manufacturers also have first-hand information from consumer panels, and there are those who travel to international food fairs to draw their own conclusions. They are likely to also take a look at the reports that global consumer consultants make each year.

Surrounded by dozens of papers – which we will reuse conveniently – with all this information and Big Data home, we elaborate the II BUENAVIDA report of the food, which arrives, with the relentless analysis of the authentic gurus of healthy eating: the members of the Spanish Academy of Nutrition and Dietetics and the General Council of official colleges of dietitians-nutritionists. This is what will be sold and so should be consumed.

1. We will live the boom of the "smart food"

Objective: To promote digestion, optimize nutritional values and be more humanitarian and responsible with the environment. Analysts of the Food People, hunters of culinary tendencies, refer to acellular agriculture, which uses, for example, bacteria and yeasts to produce milk without cows. Marielle Bordewijk, gastronomic designer, notes "to non-Dairy Milk or Vaquería [non-Dairy Milk, as they are called in the Anglo-Saxon countries], to the flours of walnuts and chickpeas or to the pasta of lentils, which decrease the load of raw materials overexploited, creating alternatives suitable for sustainable development and comparable in nutritional values.

Bordewijk also refers to the mass of cauliflower pizza, zucchini spaghetti, the colirroz [cauliflower grated to look like rice], the chickpeas chips or the nicecream [pun with Nice, friendly, and icecream, Ice cream], made with bananas and avocado [instead of milk, cream and eggs]: they are products in which the insane component [sic] was replaced, intelligently, by a more fibrous one, rich in protein or low in calories. "

The experts at Whole Foods, one of America's most popular supermarket chains, speak of artifices for enjoyment and originality. That we also have to feed our spirit. "There's something comforting about a classic vanilla ice cream ball, but some consumers are looking for something, say, less vainilloso. The new terrines add an original touch with innovative bases such as avocado, hummus or coconut water. " One more term that we will learn this year: "Aquafaba", the water of cooking the legumes, which is mounted just like a clear for sponge cake or makes possible a mayonnaise without egg. What do nutritionists say?

"Vegetable drinks are a good choice for people with allergy to the cow's protein or who, for whatever reason, do not want to take food of animal origin, as long as they are enriched with calcium and vitamin D and whose sugar content is similar to that of milk (about 5%), says Martina Miserachs, vice president of the Spanish Academy of Nutrition and Dietetics.

We will learn the word "Aquafaba", the water to cook the legumes, that serves to make cake or a mayonnaise without egg

His colleague Manuel Moñino recalls that those processed for intolerant, "are key for people with digestive problems diagnosed by a health professional [...], although in reality only healthy food alternatives should be created. Even so, you could argue if it is possible to pass without them. For example, bread for Celiacs: Can you live without it? Probably yes, but it turns out that consuming it is so culturally spread that without bread life seems to us long... ". In short, that they continue to investigate to offer alternatives that enrich the palate of those who have the intestine touched (and a sense of humanity increasingly accused) is positive.

But do not forget that for those who "need" are not vital in the strictest sense of the word, and for others... "They do not provide any nutritional or health benefits, and may end up creating an inadequate nutrient intake problem." Not to mention how hard it is to fill the fridge with them without arruniarse. From the rest? "Using alternative ingredients in snacks or ice creams to improve your nutritional profile can also be good. In general, substituting animal materials for vegetables has health and planet benefits. However, changing cereals for vegetables (as in the Colirroz) is still a culinary alternative that can make a food like cauliflower more palatable to children, but both have their role in the diet and must be consumed, "clarifies Miserachs.

2. We will be greener, and choose the local before the ecological

It is the bet of the Slow Food Youth Network activists. But don't lose sight of your nutritional needs. Bringing fruit by boat from Brazil, no matter how "bio" It is, is a catastrophe for the environment. But if we only eat food of closeness, in cities like Madrid they would not see the blue fish. Alma Palau, president of the General Council of Dietitians-nutritionists, puts order: "Proximity cannot be the same for all food. When we talk about this as a tool to curb climate change, we refer to looking for recommended foods in the closest environment possible. In Madrid you must bring the fish from the Spanish coasts of the season. "

And humans, first of all. "The buyer's empowerment continues to motivate changes in the industry. The customer expects more and in 2019 focuses on people: a contribute to social movements that trigger changes beyond the world of retail, " predicted from Whole Foods.

3. We will move from the real to the simple

Last year we ended up talking about the real food (fresh, unprocessed food), thanks, among others, to Carlos Monteiro, a Brazilian epidemiologist who propelled several studies to show that the level of processing is just as important as the content In nutrients and that the greater the first, the worse. This we start with the simple food. They are responsible for the food and beverage report 2018-2019 of Waitrose, one of the best rated distribution chains in the United Kingdom, who anticipate that new foods and dishes prepared with few ingredients will be introduced (in line with what defends the Dietitian-Nutritionist Carlos Ríos, who recommends a maximum of five and none of them are sugar, salt, flour or vegetable fat.

The way of use, by Moñino: "A dish with many ingredients, if these are fresh and little processed and, in addition, predominate those of vegetable origin, it does not have to be better or worse than a simple preparation. The key is the quality and nutritional profile of the main ingredients of the dish. However, it is true that some complex elaborations use techniques that require adding a lot of fat or fatty ingredients. In these cases, undoubtedly, a simple preparation of steam, in Papillon or sautéed, is better. "

Vegetarianism is not what it was, now people come in and out of it constantly

don't think about limiting yourself to salads or sandwiches. Simple, they can be. But we must give them a turn: "In the first, prioritize those made with fresh vegetables and rice or whole grains or legumes. The sandwiches are another song: it is not usual to find options made with wholemeal bread (eye, Brown is not), although it is easier to see fillings rich in vegetables such as roasted peppers or legumes like hummus, "explains Miserachs

4. Learn to roast with flowers and artichokes

Veganism is not a food movement, but a whole lifestyle: its followers are for moral persuasion, not taste. Many of the newly convinced and the long-haul in life #animalfriendly, miss the taste, texture and even the ceremonies of the flesh. "One in eight British-or nearly 13% of the population-is vegetarian or vegan, with 21% identifying as Flexitarian [flexible, sometimes with meat], according to our data. This means that one third of us [the British] eat less meat or nothing at all [...]. But the meaning of vegetarian or vegan is changing towards a more practical approach, " explains Waitrose's report.

"For many, the distinction between vegetarians and meat eaters still exists but, for others, the lines have faded. Not only one in five Brits is defined as Flexitarian, but half of those who consider themselves vegan or vegetarian eat meat on weekends, occasionally or at special events, "adds Waitrose. "Vegetarianism has grown and evolved and people get in and out of it," points out its executive chef. Their customers look for meat-free inspiration: The search for vegetable barbecue recipes at waitrose.com grew 350% last summer, with beet burgers and celery fillets at the top of the list. "Choosing a low or no-meat lifestyle does not mean missing long-honored cooking rituals. Today, vegetables are prepared and cooked with the same care and attention that we devote to meat or fish, "they conclude.

Chefs and books will try to conquer stomachs with vegetables as tasty and juicy as the best steak. "Now that the green is the protagonist, you need the surprise factor. We see an extremely high demand for interesting flavors and textures so we always look for the next big ingredient, "Avanza Andrew Allchurch, partner and head of fresh purchases at Waitrose. Whole Foods agree: "wanting to eat more plants does not mean forgetting the beloved flavors and textures of the meat. Vegetable-based dishes will continue to amaze and inspire. "

Pork meat will be displaced by Indonesian national fruit, known as jackfruit

Tell Rodrigo on the street. Cauliflowers, artichokes, pumpkins, eggplants... they will be roasted, smoked, toasted and marinated as the most succulent of barbecues. Was it not precisely those practices that condemned who, charges to increase the risk of meat cancer? Could the same thing happen with vegetables? "That's right, but it's not the most troubling," warns Eduard Baladía, dietitian-nutritionist.

"Until today, the vegan community was divided between those who knew that they should supplement their diet with vitamin B12 and those who refused to take it from an external source (a part more given to leaning on alternative therapies). Today there is a third segment: those who ignore it and don't care. if it is not corrected, we may have a public health problem, " warns Baladía. And he adds, "I am more concerned about this than the fact that unhealthy vegan foods appear because, surely, those who consume them will be people who come from a poorly recommended diet and simply change an insane pattern for another and will not enjoy the advantages that It offers this model of feeding, which has it. "

5. We'll experience distant flavors

We continue to explore the world through the palate, importing recipes from Allende the Seas, by the work and grace of Instagram. Maybe the Whole Foods walk a little clueless, but announce: "Ingredients such as the Philippine Longganisa [ahem], dried prawns or pasta cuttlefish and prawns will be introduced into the kitchens of restaurants and houses to conquer from breakfast to dinner. Some tropical fruits such as the guava, the dragon fruit and that of passion, will fill colorful boles and cocktails.

and the jackfruit [Nanjea, Yaca... the Indonesian national fruit, whose flavor when young is not sweet and resembles that of zucchini or artichoke, say their producers] will become popular as a substitute for roasted pork and frayed -pulledpork- [It can also be used to make burgers, curry or goulash for its fibrous and fleshy consistency]. " And, if we listen to what Mintel says, it seems that we must thank the generation Z (born between 1990 and 2010): "For these adventurous eaters, international does not mean conventional (neither Italian nor Chinese or Mexican, but for Waitrose, the taco is the new Sandwich). They are hungry for Indian dishes (36%), Middle Eastern (38%), African (27%)... ".

Baum + Whiteman, catering consultants, adds to the list the cuisine of Kazakhstan, Tajikistan, Azerbaijan and Uzbekistan; claims Chinese dishes beyond the rice three delicacies such as hot saucepans (meat and vegetables in a hot broth) or dry-pot cooking (The same but no liquid), street food as the Chung Bing (a kind of sandwiches); And the Katsu Sando, a Japanese meat sandwich.

A quicker and easier way to bring flavors away from the menu is by using spices. Says Buzztime, an integrated social entertainment and marketing platform for bars and restaurants: "in 2018, the African Zaatar was the seasoning of the year [typical of Syria, Jordan, Lebanon and Palestine]. This, instead of putting paprika on the stuffed eggs or roasted chicken, try the sumac, taste Pimentoso and lemony and a bright red color. or carob powder instead of cocoa; Arima Sansho, Japanese pepper, sugar and shoyu [a kind of soy sauce with wheat. Care: Contains gluten], which open its flavor minutes after having tasted, like salad dressing or sushi... ".