DINE&WINE
of vegans and vegetarians is definitely set to rise to become a global movement. Here’s what the world’s dieticians and nutritionists have to say about what we’ll be eating in 2021. Kelp is the new kale Traditionally used in Japanese, Korean and Chi- nese cuisine for thousands of years, seaweed has been slow to break into mainstream western cuisine. Yes, you’ve eaten it in sushi and miso soup, but it’s un- likely to be a huge part of your diet for now. Kelp is a nutritional superstar, with each serving provid- ing several minerals, including calcium, and B vita- mins. And it’s also an absolute dream when it comes to sustainability. The future is green Plant-based products and “meat” alternatives were having a moment pre-COVID and have only gained momentum since. The pandemic has shed light on the nasty practises and working conditions of meatpack- ing. Moreover, the growing climate crisis, animal wel- fare concerns, religious beliefs and evolving person- al health interests are tipping the scales in favour of “meatless meat”. A global shift to plant-based eating could save an estimated one million lives and reduce food-related greenhouse gas emissions by up to two- thirds by 2050. Vegan meat alternatives and snacks will continue to grow in 2021, with more brands re- sponding and developing products to fit this catego- ry. Plant-based also covers non-dairy beverage trends, such as oat milk. Foods that support the immune system There are many nutrients that benefit the health provided by an assortment of lean meats, vegeta- bles, fruit and nuts. For example, the protein that’s
found in lean meats, poultry, eggs, seafood, beans, peas and nuts can help support the immune system. The same goes for vitamin A, which is found in car- rots, broccoli, spinach, sweet potatoes, red bell pep- pers, apricots etc., and for vitamin C, which you get from citrus fruits, strawberries, bell peppers and to- matoes. Vitamin E, which is found in sunflower seeds, almonds, peanut butter and avocados, works as an an- tioxidant, while zinc, which is found in poultry, sea- food, milk, whole grains, beans, seeds and nuts, al- so plays a role in healing. Other beneficial nutrients include vitamins B6, B12 and folate, as well as min- erals like copper, selenium and iron. Battle against food waste Cooking with leftovers has become more main- stream in recent years. Now that more families and individuals are cooking at home, there are many more people who are becoming aware of the moral and fi- nancial implications of wasting food. Food compa- nies are also increasingly recognising the huge prob- lem represented by food waste, so in 2021 there will be a focus on recycling food scraps, from stems and leaves, all the way to vegetable and fruit pulp, and re-incorporating them into edible and tasty snacks. Plant Protein Plant proteins have been increasing in populari- ty for awhile, but they stand to be even more popu- lar this year. Basic meat-replacement staples, such as aubergine and lentils, are also popular. Plant-based meals are big right now, and this is a trend that’s not going away anytime soon. There is a growing under- standing among consumers, particularly younger peo- ple, that eating meat is not the greatest for either the environment or our health. And we know that even substituting a few meatless meals a week can make a big difference. Chickpeas are the new cauliflower Rich in fibres and plant proteins, chickpeas are the new cauliflower. They are a wonderful ingredient that you can prepare in numerous ways. There is chick- pea flour, but also chickpea tofu. Proteins packaged in legumes are becoming a global trend. Be Climatarian or Flexitarian Echoing the benefits of localism, diets are expect- ed to shift to include more environmentally friend- ly, sustainable food practises, with many people set to focus mostly on foods that have the lowest cli- mate impact. Also, rather than trying to convince om- nivores to ditch meat and animal products entirely, there will be a growing push to reduce the intake of animal products. Up to 60% of millennials are inter- ested in adopting a flexitarian diet, while consumers may look to swap a few meat-based meals for plant- based ones each week.
Bogate vlaknima i biljnim proteinima, leblebije su novi karfiol Rich in fibres and plant proteins, chickpeas are the new cauliflower
Superfoods » Superhrana | 97
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