Food Trend 1: Plant-based
Of the best-known food trends, “plant-based food innovation” is proving to be one of the most dominant for the coming years. Food industry researchers such as WGSN , Specialty Food Association and the New Hope Network predict that plant-based products are still a very important trend for the food industry and will continue to grow.Plant-based nutrition requires a little more creativity (at least at the beginning). The question arises: How can I get all the vitamins and proteins I need and enjoy my food?
At I·DO we love combining raw and roasted foods. Chickpeas, for example, are a great source of protein. Our favorite way to eat them is to roast them in the oven with delicious spices and then serve them in a salad with kale, sweet potato, quinoa and a mustard dressing (see recipe at the end). Of course, we recommend that you drink a fruity, cold-pressed juice to refine the flavors and provide your body with lots of nutrients. Our Soulful Beets organic raw vegetable juice gives the delicious aromas of the salad a particularly fresh dynamic thanks to its spicy beetroot and apple taste.
It is also important that you prepare your body for the change to a plant-based diet. Experience has shown that the body needs a certain amount of time to get used to a different diet. But don't worry: we have a hack that will make this process easier. The first step is to rid your body of all toxins and bring all important digestive functions into balance. We recommend an I·DO juice treatment with cold-pressed organic juices to give your body a break and restore your physical and mental balance.
Start straight away with a juice cleanse
Food Trend 2: Sustainable Food
For Zar, this food trend seems pretty obvious, but one's own diet is once again being questioned. The decisions we make about our daily food intake have changed the environment. Forests around the world have been cut down to make room for livestock and fodder crops, while our seas are becoming barren through trawling and overfishing. Not only is food production the largest cause of wildlife loss, but it also contributes to climate change. About a quarter of global greenhouse gas emissions are caused by the production of food.
Sustainably produced food is therefore a hot food trend for consumers. A study by the Economist Intelligence Unit (EIU) found that demand for sustainable products increased by 71 percent in the five years to 2021. Here are a few tips from the World Wildlife Fund (WWF) on how you can integrate more sustainability into your eating habits:
1. Eat more diversely
According to the Food and Agriculture Organization of the United Nations (FAO), about 75% of the world's food supply comes from just 12 plant and five animal species. This includes:
Plants: Rice, Corn, Wheat, Potatoes, Soybeans, Beans, Yams, Sweet Potato, Taro, Barley, Oats, Sorghum
Animals: Beef, poultry, pork, goat meat, sheep meat
However, the integration of a much larger number of plant and animal species into our diet is essential. Because the diversity that is missing in agriculture when we grow our food is also missing in nature. This is not only worrying for the flora and fauna as well as the animals on our planet, but also a threat to the food security of us humans.
2. Make responsible seafood choices
Around 94% of fish stocks are overfished (34%) or fished sustainably (60%) and aquaculture also has its problems. Choose responsibly produced farms, eat lower on the food chain and choose fish and seafood with lower CO2 emissions.
3. Avoid waste
Food waste is a major problem. 30% of the food produced worldwide ends up in the bin, which has serious consequences for the environment. If food waste were a country, it would be the third largest emitter of greenhouse gases after China and the United States. It's easy to reduce food waste in your household: opt for loose goods so that you only buy as much as you actually use and freeze what you can't eat. You can also put leftover food in a fair sharer. These are publicly accessible drop-off points - food exchanges, so to speak, where you can leave leftover food and/or take it with you free of charge. These are operated by the association foodsharing eV . Surely there is a fair sharer near you - take a look now .
4. Avoid plastic
Plastic has infiltrated our world and also our diet. Use a reusable bag when shopping, opt for package-free fruits and vegetables and other unpackaged foods wherever possible, and demand that brands and retailers that continue to use plastic find better alternatives.
5. Eat seasonally
If possible, include seasonal produce from a farm shop or local greengrocer in your diet. Not only do you support local cultivation, but you also get to know the local producers and gain valuable know-how about seasonal foods.
Food Trend 3: Regenerative food: Not only organic is sustainable
This food trend is important for our future environmental choices. Food is part of nature and nature is fundamentally regenerative - it can renew itself. For billions of years, organisms in living systems have grown, flourished and died, becoming food for a cycle to begin again. However, the way we produce food today is a major cause of climate change and biodiversity loss. It relies on ever-increasing amounts of synthetic fertilizers, pesticides, fossil fuels, fresh water and other finite resources. This pollutes and damages our entire ecosystem as well as our health. The heavy use of antibiotics in agriculture also causes disease-causing microorganisms to become resistant to drugs.
But if we redesign our food system so that it better reflects nature's natural cycle and serves nature, people and all organisms, we can achieve a lot of positive things. And you, too, will be on your way to a happier and healthier life once you discover that sustainably grown food is better for you, your family and the environment.
Salad with kale, sweet potato and quinoa
Ingredients
For the salad:
1 large sweet potato
3 carrots
2 tbsp coconut oil, melted
salt and pepper
1 cup of water
½ cup dry quinoa, rinsed
¼ cup sliced almonds
¼ cup pumpkin seeds
2 small bunches or 1 large bunch of kale, shredded
For the dressing:
2 tbsp Dijon mustard
¼ cup apple cider vinegar
2 tbsp fresh lemon juice
2 tbsp maple syrup
¼ cup grapeseed oil or virgin olive oil
A pinch of salt
preparation
Preheat oven to 200°C. Cut the sweet potato and carrots into small pieces and season with melted coconut oil, salt and pepper. Place vegetable pieces on a baking sheet and roast for about 30 minutes.
Meanwhile, put water and quinoa in a pot and bring to the boil. Then reduce the temperature and simmer the quinoa covered for 15 minutes until the seeds burst. Then take the pot off the heat and let it steam covered for a while.
Finally, toast the almonds and pumpkin seeds (optional) in a dry pan over medium heat until they are golden or fragrant.
To make the dressing, mix mustard, vinegar and lemon juice in a small bowl and drizzle in the oil.
Finally, mix the roasted vegetables, quinoa, almonds and seeds in a bowl or bowl and pour the dressing onto your finished salad. Bon appetit :)
