We live in an increasingly globalised, interconnected world, where trends come and go in the blink of an eye. Thanks to Instagram, Facebook and Twitter, the latest trending topic in New York is in London, Johannesburg and Beijing in a flash. These new resources and forms of social behaviour not only let us share content in a matter of seconds, but also help make it go viral worldwide. Eager to know what\u2019s going to be at the cutting edge of food in 2016? Take note.<\/p>\n
Healthy. <\/b>We now know full well that \u201cwe are what we eat\u201d and if we want to take care of ourselves on the outside we need to watch what\u2019s happening on the inside. More and more people are now eating ecological, artisanal and alternative food, such as dairy-free milk and wholewheat bread and pasta. We\u2019re moving away from mass-produced, additive-heavy foods. We\u2019re also likely to see more healthy gadgets, such as spiralisers, which turn vegetables such as courgettes into spaghetti-like strands.<\/p>\n
Street food sandwiches. <\/b>Street food is alive and kicking and never ceases to come up with new ideas for original rolls and sandwiches. And this style of cooking has expanded from street stalls and food trucks into more and more specialist restaurants. We can now find top-quality rolls, sandwiches and all-the-rage Chinese bao buns made with the very best, fresh, locally sourced ingredients to create global flavours worldwide.<\/p>\n
Superfoods<\/b>. They\u2019re not new, but the list of superfoods just gets longer and longer every year, despite nutritionists\u2019 best efforts to damp down the widespread frenzy around these supposedly miraculous, cure-all foods, which are nothing more than natural foods, mostly vegetables, that give our body a welcome boost of nutrients. Forget about last year\u2019s quinoa, kale and chia seeds: this year\u2019s hits are a\u00e7a\u00ed, sorghum, teff and freekeh.<\/p>\n
Good fats<\/b>. <\/b>We finally seem to be looking at fats in a more positive light. Avocado\u20142015\u2019s must-have food\u2014championed the case for \u201cgood fats\u201d, unsaturated fats that are also found in other foods such as extra-virgin olive oil, blue fish and nuts. By understanding their role in our body (e.g. they help dissolve fat-soluble vitamins) and the differences between saturated, unsaturated and hydrogenated fats, we can help restore the reputation of this much-maligned macronutrient that was unfairly ostracised by nutrition myths and fad diets.<\/p>\n","protected":false},"excerpt":{"rendered":"
We live in an increasingly globalised, interconnected world, where trends come and go in the blink of an eye. Thanks…<\/p>\n","protected":false},"author":2,"featured_media":14508,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3106],"tags":[],"class_list":["post-14507","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\n