Bugs, booze and seacuterie?
Welcome to 2020 We have some alternatives if you’re not into plants, probiotics and prohibition
What will the new year bring to the world of nutrition and wellness?
We scoured all the listicles on the internet to find the top predictions for 2020 and, unsurprisingly, discovered that a lot of forecasts were mainly extensions of things that were already trending in 2019 — less meat, less booze, less sugar and, on the plus side, more good bugs for our guts.
What follows are a few of the biggies found on most lists; why they’re not all they’re cracked up to be and what we wish was trending instead.
Seacuterie: As meat’s fortunes fall, some folks are championing fish as an alternative to the ubiquitous meat board.
The problem: Isn’t this just a flat seafood tower? How is this new? Does the name have to be this stupid sounding? Worse, our love of (admittedly delicious) seafood has led to environmental problems that are probably just about as bad for the planet as factoryfarmed meat (a.k.a. empty oceans and the collapse of fish stocks). Think it’s a healthier option? Not necessarily. Conditions at some aquaculture facilities are shocking from environmental, human rights and health perspectives (I’m looking at you, shrimp).
What we wish was trending — Anchovies: Those who want to source ethical and healthy seafood should opt for small, oily fish, like sardines, anchovies and mackerel — all of which pair nicely with fino sherry. Want bigger fish? Do some research to find good, clean fish farms.
Bugs added to our food:
Probiotic granola and other foods enriched with good bacteria (as opposed to foods naturally rich in probiotics) are set to dominate the fortified food market in 2020 — capitalizing on everyone’s desire to have a healthy gut.
The problem: It’s probably a waste of money. The trouble with probiotics is that nobody’s certain which strains we need or if the ones we take through supplements stick to our proverbial ribs. The only sure way to install a foreign colony of good bacteria is through fecal transplants.
What we wish was trending — Prebiotics: Nope, we’re not going to root for fecal transplants just yet. After all, we have to save something for next year. So, for now, it’s time to get excited about prebiotics, by which we largely mean
fibre, which most people in the field of nutrition think can help encourage good bacteria to stick around and breed. That might not sound like an exciting trend, but fibre-rich foods include plenty of sexy and delicious things, including artichokes, raspberries and crispy lentils. Booze-free booze: Bartenders and people who work for Seedlip have been excited about sobriety for a few years, but the trend really blew up in 2019.
Trend-spotters don’t think it’s peaked yet and, judging from the slew of zero-ABV (alcohol by volume) options coming to market — such as Seed-lip’s Nogroni ready-to-drink cocktail, Big Drop Brewing’s 0.5 per cent options and Nosecco — they’re probably right.
That’s a good thing, since offering a non-alcoholic option at functions, special events and house parties makes people who don’t drink feel welcome and included in the fun.
What will the new year bring to the world of nutrition and wellness?
The problem: Aside from the fact that there’s a lot of sugar in some booze-free alternatives, the historian in me wonders how the alcohol scene became so polarized. The last time they drew a line between the drys and wets, we got Prohibition.
We seem to have lost sight of the middle ground, a.k.a. moderation, in the form of low-alcohol alternatives, such as sherry, vermouth and Italian aperitivos, which almost had a minute of popularity a few years back, before it was eclipsed by the sober-curious movement. What we wish was trending — Drink like you’re a part of café society: Don’t drink? Great. You do you. But if you, like me, want to hold on to the moderate drinking lifestyle, try a fino sherry, Cynar and soda or a Spanish vermouth before dinner. It’s life-changing and delicious. Plant/meat blends: Meat consumption is on the decline, which is probably a good thing for us and the planet — if it leads to a reduction in industrially-produced meat. It looks as if Big Food is getting ready to hedge its bets though by introducing hybrid food products that are part plant/part meat.
The problem: It makes me think of Hamburger Helper. Vegans and vegetarians won’t buy this. And I can’t see a carnivore saying, “That’ll fix this meat craving!” So, who, exactly is this for?
Sure, it’s nice to reduce our meat but, given how good plant-based meats are becoming, why not just eat a plant burger instead? Plus, it sounds like the epitome of an ultra-processed Frankenfood, which, arguably, is the bigger problem. What we wish was trending — Eating vegetables: If you want more plants in your diet, try eating more plants. They’re delicious when cooked. If you still don’t like them, add some sauce.
Treat meat like a condiment (bacon in pasta or on a salad, for example) or as an occasional indulgence. That way, you can afford to splurge on some really good, farm-raised meat from a proper butcher and truly satisfy that craving.
Meal kits: Since people are too busy to shop and prep food but also want to eat healthier, we’re likely to see more kits, even though it sometimes feels like that market is already saturated.
The problem: Although meal kits might empower people and inspire them to do more ambitious cooking at home, some meal kits come with a lot of waste. What we wish was trending — Leftovers.
The secret to money- and time-saving cooking is to make a big dish that can be creatively reinvented for the next two consecutive meals.
Like fibre, this might not sound very exciting, but it can be surprisingly delicious and rewarding to turn last night’s dinner into a top-notch homemade soup.