.The next two weeks find us talking about food trends on Main Street Eats with Ashley Thronberg and Doug Hamilton. It's kinda crazy and usually humans end up eating what they want anyway. However, you will find some stranger and stranger things on the shelves inyour supermarket so let's take a look at what's in and what's not for 2019.
This list came from the Whole Foods market list. It's based on what they are seeing people ask for and purchase as well as experiment. Where I come from, food was not too experimental, more basic ... but it's fun to try new things, so here's a few ideas to get your new year off to a flavorful start.
What’s in for foodies in 2019 (Whole Foods list)
Pacific Rim flavors
Jackfruit as an alternative to meat. I read that this can be used instead of barbecue pulled pork.
And, extract of Monk Fruit can be used in place of added sugar.
Everything pickled again makes the shelf. Of course, if you know me, you know that my probiotics come from the farm milk we drink, homemade kombucha and sauerkraut straight from the crock. With new strains of probiotics such as Bacillus coagulans GBI-30 and Bacillus coagulans MTCC 5856 being created? Discovered? Manufacture? there are more shelf-stable products possible. Youwill find manufacturers are adding probiotics to other foods like granola, soup and nut butters.
Not only that there will be probiotics sunscreen, lotion and cleaning supplies. We had a lot to say about that including the fact that we agreed sauerkraut is shelf stable. So, is this just a ploy?
Nope, there was a minuet moment in my life when I used margarine for cookies. I blame it on being a stay-at-home mom with a limited income and two children. However, I just couldn't eat the stuff on bread. And, my pie crust always had lard in it. But a lot of people gave up butter (God Forbid) and lard and things they felt were not good for them. Hoever, fats are making a comeback, and the trendiest diets are on board. People are poo-poo-ing margarine and getting out the butter and lard.
Some popular ways to injest healthy fats (think grass-fed beef) are
Melt over medium-low heat.
When the whey floats to the top, skim it off. ...
When the milk fat sinks to the bottom and the butter turns clear, you've
made clarified butter.
When the milk fats brown and become fragrant, you've made ghee.
Variations on traditional meaty snacks like chicken chips and thin, crisped beef jerky.
Sorry, I like the traditional flavors and really have issues with chicken chips... ugh.
Next level hemp
(2019 Farm Bill legalizes industrial hemp production)
Here's a crop after my own heart. But we will save that for another story. It's in and coming on strong in all different directions. But this hemp is not to be confused with the kind that makes you high. Here's a web page that will inform you on the virtue of hemp to our farm industry. https://ministryofhemp.com/hemp/history/.
Hemp will be broght to you way of hemp hearts, seeds and oils, body care products, foods, microgreens and fabrics. I have used hemp fabric, dyed hemp fabric and it is amazing.
Andalou Naturals has introduced hemp plant stem cells in their CannaCell body care collection. Non-cannabis-derived sources from the endocannabinoid system (which are named after the cannabis plant that inspired their discovery), like phytocannabinoids that exist in nature, are also becoming more visible and prevalent due to the growing trend. It’s clear that hemp-derived products are going mainstream, if not by wide distribution, then by word of mouth!
Faux meat snacks
We will just skip over this cause as my friend Annie says, “If you are going to abstain from eating meat, quit trying to fake it…or just eat the real thing.”
Thats correct, any good food trend addresses the issue of packaging. I can't believe how much packaging it takes to bring food and such to the general public. And, we don't even buy processed food at the store. YIKES.
Here's what you need to purchase/do.
• Banning straws,
• Recyclable straws
• Straw-less sipper cups
• FINALLY – bring your own mesh produce bags to market.
• Waxed canvas or silicone covers for bowls and wrapping sandwiches.
Trailblazing frozen treats
Okay, Ashley's dream topic - weird flavor ice cream. Yep you gotta listen to the second episode of food trends cause you are not going to believe what she has tried.
But you can surely get on board with these new ice cream flavors - avocado, hummus, tahini and coconut water or ...
CocoWhip Soft Serve and ice creams with savory swirls of artisanal cheese. Who doesn't appreciate adding dairy to dairy.
Globally-inspired frozen desserts are taking the stage — possibly sparked by 2018’s mochi craze and that Thai rolled ice cream craze. Popsicles and gelatos won’t be left out of the fun — they’ll get some buzz with boozier infusions coming to market. Yep, you will be carded.
Marine munchies, beyond seaweed
What can I say? We are fairly land-locked here in the Northern Plains.
More takes on snacking nod to the comforting treats of your second grade lunchbox, with better ingredients. Portable snack packages will feature bites like prosciutto and aged mozzarella, and artisanal versions of classic snacks like cheese or peanut butter cracker sandwiches. Ingredient-conscious snack and treat makers are creating new packaged snacks that take us back to our treat-loving childhoods but with higher quality ingredients, some of which are updated to accommodate special diets.
NOTE: This year’s predictions came from Whole Foods Market’s culinary experts and industry leaders who source items and lead trend-spotting initiatives across the retailer’s more than 490 stores. The in-house specialists combine their expertise from all departments including cheese, specialty, grocery, meat, seafood, prepared foods, produce and body care when preparing the forward-looking trends report. READ it yourself right here.
Sue B. Balcom
Writing, or maybe talking, comes naturally to me and under the guidance of a great newspaper editor I have acquired skills that led me to author four books.