What we’ll be eating in 2017

Kale is on the wane but, this year, we’ll see a boom in fermented food, the continuing growth of the ‘free-from’ market and the rise of beetroot as a superfood super-star.

Who can really say what will catch on in the year ahead but that didn’t stop Feelgood looking at the trends and enlisting the help of dieticians Aveen Bannon and Orla Walsh to predict what we’ll be eating in 2017.

Here’s the good, the bad and the wish-list for the new year:

Gluten-free food

The gluten-free and ‘free from’ market will continue to grow. In Ireland, the gluten-free market is valued at €29m and Bord Bia estimates that sales will reach €40m by 2020. While just 1% of the population is coeliac, for whom gluten damages the gut, many others report intolerances and a growing number of consumers think ‘free-from’ foods are healthier – 43%, according to market intelligence agency Mintel.

Dietician Aveen Baneen says: “It’s not something we think that people should avoid unnecessarily, but there is a perception that eating gluten-free is healthier. The positive side is that there will be more choice for those who do need to avoid gluten.

Fermentation

Fermented foods, already popular in 2016, will continue to grow in popularity. We’ll be talking about kefir milk, kombucha and kimchi a lot more.

Dietician Orla Walsh explains: “Fermented foods provide ‘good bacteria’ for our gut. Our gut has trillions of bacteria. In fact, 95% of the cells in our gut are bacteria and not gut cells, so it makes sense to help our gut to be as healthy as possible considering its role in supporting our immune system. Studies still need to be done on how beneficial these foods are for us, so watch this space.”

In a pickle

Pickling vegetables is also starting to show signs that it’s about to take off. Pickling used to be a way of lengthening the shelf life of fruit and vegetables, now it’s undergoing an old-school revival that will add a bit of spice to meals.

Make way for veg power

The idea of eating fruit as a snack has long been accepted. Veg, on the other hand, is often left out of the snack aisle. But the tide is turning, says Orla Walsh. “That’s not to say that fruit isn’t fantastic for you, more that fruit and veg shouldn’t be considered under the same bracket any more.”

She says new research shows that vegetables are three times more likely to protect health than fruit.

Vegetables and vegetarianism will also be boosted by people’s increased interest in food sustainability, predicts Aveen Bannon.

The year of the beetroot

2017 will be the year of the beetroot, says Orla Walsh.

“Beetroot juice has been shown to lower blood pressure. In fact, its effects are comparable to first-line medications for high blood pressure,” she says. Up to now, you may have had beetroot as a juice or in a salad, but make way for spiralised beetroot, or as shavings on food, or baked purple chips.

Protein powder

Protein powders and high-protein diets will continue in popularity, but vegetarian sources of protein might become more popular, says Aveen Bannon. For example, pea protein powder is on the increase.

Macro maths

One trend Aveen Bannon doesn’t want to see become more popular is the trend of ‘counting macros’; the idea that you count every gram of protein, carbohydrate and fat you eat in the quest for a six-pack.

“It is a very prescriptive way of living and requires a lot of planning to ensure that you adhere to a certain percentage of these nutrients each day,” she says. “My main issue with this is the over-focus and mathematical way of eating, which can make planning your food a chore.”

The wish list

“I predict people will fall in love with food again,” says Orla Walsh. “Gone will be the thoughts that food is the enemy that causes weight gain. But rather, food will be seen as something that nourishes the body, helping to fend off disease, adding both quality and quantity to your life.”

Aveen Bannon hopes to see an increase in healthier vending machines, ones that offer nuts, seeds and healthier snack bars.