Oils with high smoke points, like canola, are trending due to their ability to safely cook foods at high temperatures
I RECENTLY RETURNED from the Academy of Nutrition and Dietetics’ 2018 Food & Nutrition Conference & Expo in the District of Columbia, where one of my main objectives was to identify new food trends. Sometimes, I’m a fan of what’s trending; other times, not so much. (Personally, I find identifying fashion trends just a tad easier.) This year, though, after roaming the aisles of over 370 exhibits, I managed to identify these six trends:
1. Plant-Based Protein
While most of us get plenty of protein in our diets overall, it’s an important meal component in order to stay full and satisfied. At this year’s expo, plant-based protein like pea protein was hot, as were other legumes, nuts and seeds. They appeared in veggie burgers, non-chicken tenders and mac and cheese, just to name a few. I also noticed more snack-type foods touting few ingredients, but lots of protein coming from plants.
2. Legume Pasta
Legumes were not only popular as a protein source, but also as the main and sometimes only attraction in pasta. Noodles made from chickpeas and red and green lentils appeared to be the most popular. This is a category that has definitely taken off; even traditional pasta companies have joined in. I have always been a die-hard pasta lover, so this trend has been a little hard for me to accept. However, there really isn’t any downside. If anything, the trend just gives the pasta-loving consumer another healthy option.