‘Plant- Based’ will be the Hottest Food Trend of 2018

In 2018, plant-based foods will become the new organic.

It’s a trend that is already firmly ensconced in the tribal world of predominately female millennials.

Statistics prove over the past decade consumers under the age of 40 have upped their fresh vegetable intake by 52%.

Between 2012 and 2016 researchers have seen a 25% increase in vegetarian claims and a 257% rise in vegan claims in new grocery store products.

Over the past year, faux burger brands like ‘Beyond Meat’ and ‘Impossible Burger”. Which stimulate the way beef cooks and tastes, have penetrated the mainstream market.

In 2018, look for more meatless “meat dishes” to appear on menus, such as mock schnitzel Milanese or faux fish, and for vegan cheese to become increasingly common as the topper for faux burgers and pizza.

When swapping out meat, dairy from your diet, be sure to account for the protein you’re missing out on. Many plants contain high amounts of protein, including:

  • Soy products such as tempeh
  • Grains such as quinoa and buckwheat
  • Seeds such as hempseeds and chia seeds
  • Nuts such as almonds and cashews
  • Legumes such as beans, peas and lentil
  • Vegetables such as kale, zucchini and portabella mushrooms

Plant based meats are ripe for innovation. People have been making plant-based meats the same way for decades, and until recently, a few people thought of this market segment as a solution to urgent global problems.

Today, The Good Food Institutes Sci Tech team is releasing the first ever open-sourced guide to accelerate the success of the plant-based meat industry and direct entrepreneurs toward high-impact areas of innovation.

Deliciously Ella by Ella Woodward and Niomi Smart both have written cookbooks based on the plant-based diet and are active sharing recipes on Instagram.

 

http://www.huffingtonpost.ca/2017/11/24/plant-based-food_a_23287312/?ncid=tweetlnkcahpmg00000002

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