Transparency

This isn’t so much a “food trend” in terms of edibility, but it is a growing theme across the food industry. Consumers are becoming more interested and invested in making better decisions when it comes to their food sources. Especially when looking at the “story” behind a food source, which draws greater attention to things such as, Fair Trade certification, responsible production, organic, all-natural, and animal care standards and labeling.

With no set structure or way to build and increase transparency, organizations, like the Center for Food Integrity, specifically work in this space to help improve industry transparency and trust with consumers.

Synthetic Meat

The race is on the create the best synthetic meat-option out there! While no real product has been released yet, taste tests are happening. There is skepticism surrounding the idea, while supporters point to very promising benefits. Synthetic meat technology may eventually cost less than traditional meat and reduce environmental impact. A Best Food Facts poll shows most people are not ready to try it.

Fermented Foods

Everybody loves a good pickle, but there are so many other fermented food options. Better still, studies show that they’re good for your gut-health. Sauerkraut, kimchi, and many other pickled vegetables are gaining popularity and recipes for fermented food are proving well liked. Miso soup is made from fermented soybeans and kombucha drink is fermented tea made from SCOBY (symbiotic culture of bacteria and yeast).  DYI recipes are popping up for people with home gardens wanting to preserve their bounty.

Plant-Based Anything

With increasing consumer awareness and growing emphasis on sustainable food sources, vegan and vegetarian options are quickly becoming popular. Restaurants have picked up on the change in preferences and are adapting their menus. Even plant-based drinks are becoming very popular creating a debate between bovine milk and plant-based milk. People will definitely start to see an increase in plant-alternative for meat options such as burgers, sushi-tuna substitutes and the like.

Middle Eastern Cuisine

More Middle Eastern dishes will make an appearance at restaurants. With the growing love of foods such as hummus, pita and falafel it makes sense to begin exploring more Middle Eastern options. It’s a new and exciting cultural take on food that uses common ingredients, such as pomegranate, eggplant, cucumber, parsley, mint, tomato jam and dried fruits, in a different way. Be on the lookout for spices like harissa, sa’atar and sumac on dishes with shakshuka, lamb and grilled halloumi.

Floral Flavors

It sounds a little weird, but floral foods and flavors are being streamlined. The use of flowers and petals brings a fresh smell and sweet taste in salads, drinks and desserts. Orchids, lavender, roses and elderflower are the most prevalent flowers being used and what makes them so popular is they’re very easy to grow on your own and use in your own dishes. Just check out this list of recipes for ideas! If you’re still not sure about this trend, here’s a list of vegetables that are technically considered flowers.

2018 promises to offer intriguing flavors and innovative ideas in the world of food.

The post Food Trends for 2018 appeared first on Best Food Facts.

To start us off, what is kombucha? 

Anne Cundiff: “Kombucha is a form of fermented tea made by combining a SCOBY (symbiotic culture of bacteria and yeast), tea (usually green or black), and sugar, as well as varying flavorings or fruit juices. It is occasionally referred to as “mushroom tea” but this is a misnomer; that name refers to the fact that the SCOBY sometimes looks like a mushroom cap during production.”

The New York Times states that kombucha entered the health craze scene around 2003 or 2004 because people who had participated in the Atkins diet were looking for an alternative to replace drinking sodas and juices. They also wanted something that had a little bit of carbonation to it.

It’s fermented? What does that mean?

Cundiff: “Fermentation the chemical breakdown of a substance, carbohydrates, by bacteria, yeasts, or other microorganisms into acids, gases or alcohol. Common fermentation results in the production of beer, wine and other alcoholic beverages as well as leavening/yeast activity in bread products, lactic acid in foods like sauerkraut and yogurt and acetic acid in vinegars. “

Where did kombucha come from?

Cundiff: “Kombucha originated in Northeast China around 220 BC. It has recently become very popular and trendy, with many different varieties available to consumers. “

Here’s a crash course in the history of the fermented beverage. According to Forbes, kombucha originated in Northeast China for its “healing properties.” The name comes from Dr. Kombu, a Korean physician who brought kombucha to Japan. The tea spread from Japan to Europe. It gained popularity again in the 1990s as it was said to help in serious medical conditions such as AIDS and cancer. However, these claims are not scientifically verified.

So, what does kombucha tea taste like?

Cundiff: “Kombucha generally tastes acidic like vinegar and slightly sweet – this varies from brand to brand and flavor to flavor. There are usually hints of the flavor of the tea used when producing the kombucha mixed in with the other fruit, herb, or spice flavors added. “

Should I be drinking it? Are there any health benefits?

Cundiff: “I wouldn’t say you need to be drinking it. There are some health benefits related to the probiotics found within the beverage. There are many health claims made about Kombucha, but most of these are unfounded as there has been very little research done on human subjects. In summary: it’s not bad for you, the probiotics are good for you, and it might be good for you for other reasons, but the science does not confirm it.”

Can I brew kombucha tea myself? Or should I leave it to the professionals?

Cundiff: “You can make it yourself if you have an appropriate SCOBY, although there are some risks involved – care must be taken during production to avoid contamination. You can order a “SCOBY” or starter culture from a variety of companies. If you can make tea, you will be able to make your own Kombucha.

You can make it yourself if you are dedicated enough to do the required research and follow the instructions 100%, will taking the appropriate food safety measures. The acquisition of a SCOBY and maintaining a sterile environment during production can be difficult, and there are certainly more risks involved in making it yourself. I recommend you leave it to the professionals.”

If you’re wanting to take a walk on the wild side, learn how to brew your own Kombucha.

Is there any alcohol in kombucha tea?

Cundiff: “There are trace amounts of alcohol in kombucha (usually less 0.5%). The yeast in the SCOBY converts the sugar to alcohol, and then the bacteria in the SCOBY converts that alcohol to acetic acid. If the product is left to ferment too long it will become increasingly (perhaps even dangerously) acidic.”

Is it safe for kids to consume?

Cundiff: “I do not recommend consumption for children and it is not recommended for pregnant or lactating women.

Kombucha offers probiotic health benefits, but the other claims that have been made are not scientifically proven. If you grab a bottle, let us know what you think about this trendy (and not so new) drink.

The post Kombucha: Your Latest Go-To Drink? appeared first on Best Food Facts.