Eat provincial, drink probiotic this year

Posted on Nov 27, 2019 | Posted by Wikieditor2 | Tags: probiotic, | Comments (0)

The creative vision of chefs, new food initiatives and climate change determine what we will buy, cook and eat in 2019

Love them or hate them but turmeric lattes and kombuchas are here to stay. The good news is that the world is also looking beyond trendy food photo ops and finally waking up to our fast-disappearing resources. The cataclysmic fallout of climate change and environmental costs of growing our food are leading to more sustainable food choices. Globally, there is a new focus on meatless and vegan diets. From chefs of ingredient-centric restaurants to everyday consumers, the provenance of vegetables, seafood and meat is a growing concern and increasingly people are looking at their own backyard for inspiration.

In the West, culinary influencers predict that “ugly food" will finally begin to catch on, a trend that we hope the Insta generation latches on to and makes as fashionable as avocado toasts. Determined by a more sustainable approach to how we look at food and handle wastage, shiny apples and luscious tomatoes will share space with absolutely edible knobbly carrots and misshapen potatoes. Kale has competition from kelp while seaweed and other vegetables from the sea are being touted as the new shades of green that will dominate tasting menus and salad bowls. Your go-to breakfast staple has a new starring role as oat milk cartons fill up supermarket shelves.Read more

Source web page :Live mint

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Eat provincial, drink probiotic this year

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