Eating in 2018: Algae oil, chicory root and other trends

Special to The Washington Post

Last year was all about plant protein, sprouted foods and healthy fats. My prediction is that 2018 will be focused on eating to prevent and manage health conditions such as Alzheimer’s and boosting digestive health.

This year’s Food & Nutrition Conference & Expo was held in Chicago and brought more than 13,000 nutrition professionals together to learn about food and nutrition research and innovation. Here are the top food and nutrition trends you’ll see in 2018.

Omega-9s. Healthy fats are in, and in 2018 we’ll home in on omega-9s (also known as monounsaturated fats) for their potential to regulate blood sugar levels and promote a healthy weight.

Algae has been touted as a superfood in its own right, but the newest use for algae is in the production of omega-9 cooking oil. The process doesn’t use genetically modified organisms or chemical extraction, further broadening its appeal.

Plant-based probiotics. Probiotics are bacteria that provide health benefits such as better digestion and a stronger immune system. With plant-based eating becoming increasingly popular, people are looking for probiotic sources beyond yogurt and kefir.

GoodBelly dairy-free probiotics come in tasty shots, juice, infused drinks and bars so you can get your daily dose of good bacteria any way you like.

Chicory root f iber. It’s good to introduce healthy bacteria into your digestive tract, but you also need to provide the right fuel to help those good bacteria thrive. That’s where prebiotics come in. Chicory root fibers (inulin and oligofructose) are the only scientifically proven plantbased prebiotics with proven

EEhealth benefits such as weight management, improved calcium absorption and digestive health.

Expect to find chicory root fiber in a variety of foods, including nutrition bars (ThinkThin), yogurt (Oikos Triple Zero), smoothies and oatmeal. Alzheimer’s disease is now being referred to as “Type 3 diabetes” and “brain diabetes,” as both conditions involve insulin resistance and deficiency.

A randomized control trial of the MIND (MediterraneanDASH intervention for neurodegenerative delay) diet is looking into the benefits of a nutrientrich diet emphasizing foods such as green leafy vegetables, nuts and berries in preventing Alzheimer’s disease.

Expect to see blueberry powder as a supplement and blueberries being used to create condiments and sauces in savory as well as sweet dishes. grains on the table has always been a challenge because of longer cooking times. That’s why food companies are coming up with ways to bring us whole grains and pseudograins (seeds that are served as grains) much more quickly.

Fast and portable amaranth, buckwheat and quinoa in single portions such as Ellyndale Q Cups are ready in five minutes.

Stevia 2.0. Stevia continues to rule as the sweetener of choice for people wanting to cut down on sugar or calories.

Look for stevia as an ingredient in more beverages, baking mixes and condiments as consumers look for calorie- and sugar-reduced versions of their favorites. It will be mixed with brown sugar, cane sugar and honey by companies such as Truvia to make lower-sugar and lower-calorie options.

Cottage cheese. Cottage cheese used to be only for dieters because it was seen as plain and, let’s face it, lumpy. Now it’s becoming more popular because we’re all obsessed with finding more ways to pack protein into our meals and snacks.

Brands such as Muuna make cottage cheese with a texture that melts in your mouth and is sweetened with real fruit and no artificial flavors, a substitute for Greek yogurt.