What do you make of these 10 food predictions for 2020?
2020 is the year of adaptogens and CBD, apparently
EatingWell has come out with its forecast for what they reckon will be hot in the world of food and wellness next year.
The site’s editors and dieticians have compiled a list of 10 trends that just might take off in 2020. Specifically they think we’re all going to be lot more interested in healthy eating and knowing where our food comes from .
Here are the 10 predictions:
1. Intuitive eating
The idea behind intuitive eating is that you stop dieting and… basically eat what you want. Sounds too good to be true, right?
EatingWell's editor-in-chief, Jessie Price explained: "There are too many diets out there that are about unrealistic restriction, skipping food groups, omitting this, counting that. They're simply too hard to stick to for the long run. This is a trend that we love because it’s the anti-diet approach to eating smart. It's not so much a diet as it is a way to eat for life. It's really about balance, eating the things you love and trusting yourself to know how much is enough."
Since the regulations around growing hemp were changed in 2018, it feels like we’re seeing CBD in literally everything, from ice cream to smoothies. And that’s probably set to continue in 2020. CBD doesn’t contain THC so you don’t feel a high, but there are loads of claims that it can tackle pain, make you feel relaxed and help you sleep better. But EatingWell points out that there still isn’t a whole lot of reliable, concrete evidence to support these claims.
3. Sustainable seafood
Sustainability being trendy is always a good thing. Because the oceans are warming, the types of fish that we’re able to get will change. Seafood Watch has a guide where you can check out which fish is sustainable.
4. Plant-based protein
Plant-based protein isn’t just for vegans - plenty of carnivores are incorporating more meat alternatives into their diets.
Price said: "This trend taps into a lot of currents that are hitting the mainstream right now: an interest in the environmental impact of our choices, concern about animal welfare, and the desire to eat healthier. Plus technology around plant-based protein, with Beyond and Impossible leading the way, has leapfrogged in recent years, so the meat substitutes that are available today truly feel, look and taste innovative and revolutionary."
5. Regenerative agriculture
No, we hadn’t heard of it either. According to the Climate Reality Project, regenerative agriculture is a system of farming principles and practices that aims to rehabilitate and enhance the entire ecosystem of the farm by placing a heavy premium on soil health with attention also paid to water management, fertilizer use, and more.
Price said: “Using regenerative methods to raise animals has the potential to increase nutrients in the soil, take carbon out of the atmosphere and trap it underground, and reduce nutrient runoff that would otherwise be polluting our waters."
Prebiotics are a kind of fiber that’s good for your gut health. They feed the good bacteria in your gut and multiply them. They’re found naturally in sunchokes, onions, raspberries, leeks and beans. Next year EatingWell predict that we’ll see prebiotics added to lots of different products, like cereal and granola bars.
Despite sounding like something you’d buy in an Apple store, adaptogens are actually a kind of herb that supposedly helps boost your immune system. They include ashwagandha, rhodiola, and mushrooms like cordyceps. You’ll find them sold as powder or added to stuff like food bars and smoothies.
8. Grain-free foods
We’re beginning to see grain-free products in the grocery stores - think granola, chips, wraps and bagels. This could be down to the increase of people doing paleo and keto diets, which restrict grain-loaded carbs. Substitutes include cassava flour, tapioca flour and almond flour. Just remember that these foods aren’t automatically healthier because they don’t have grain in them.
9. Low-alcohol and nonalcoholic drinks
After a season of festive partying and sore heads, this is a trend that might be welcome this January.
EatingWell said: “Whether they're abstaining completely or just looking to stay clear-headed for the night, there's been a bigger interest in low-alcohol and completely alcohol-free beverages. We're seeing craft nonalcoholic beer, cider and spirits as well as creative mocktails on the menu at bars.”
No, we hadn’t heard of it either. Tajín is a mix of chile powder, dehydrated lime and salt that was first created in Mexico in 1985 but is expected to take off next year. It can add some flavor to anything from fruit and veg to fish and popcorn.
What do you think of these food predictions? Will you be trying any of them?