Trends come and go not only in the fashion industry but also on our plates. We all went mad for Quinoa, avocado and courgetti in 2015. What will we be filling up our cupboards with in 2016? We asked our experts to list top trends.
Trends for 2016
CAMEL MILK
At first, it was soya milk. Then you were adding almond milk to your coffees and last year shops introduced coconut milk. What’s next then? Camel milk. ‘Camel’s milk is not only much easier to digest than cow’s milk but it’s also low in fat and in calories. It is also packed with the essential vitamins and minerals such as iron, Vitamins B, D and C, calcium, protein and zinc.’ explains Shona Wilkinson, Head Nutritionist at nutricentre.com. It lacks the protein beta-casein and other common allergens found in cow’s milk so it is also suitable for those, who are lactose intolerant.
CRICKETS
Something that has been recently only a challenge for celebrities in a jungle seems to be a new protein ingredient among the Gwyneth Paltrows of this world! ‘Crickets are highly nutritious, containing more protein than beef per 100g with much less fat. They are also high in vitamin D, B1, B2 and B6, as well as phosphorus, iron, calcium, zinc, copper and manganese. You can buy the flour, which saves you crunching on a cricket! A fab new addition to your pantry and in your home baking! Although eating insects does sound gross, we have to remember that they are a popular food in many parts of the world and that it is just westerners who do not like the idea!’ says Ella Allred, Nutritionist at nutricentre.com.
FLEXITARIANISM
A flexitarianism will be a new vegetarian in 2016. ‘It is where you are a vegetarian with the occasional inclusion of meat. This is fantastic news for the eco concious as reducing meat consumption is essential for looking after our planet. Some people do however need a small amount of meat in their diet, making flexitarianism perfect for them! As long as you do it properly, by including lots of beans and pulses, you may see a massive change in your health, the planet and your bank balance. Start by halving your meat consumption and doubling your vegetarian protein consumption. Try three vegetarian days per week and build it up from there.’ explains Allred.
