While 2018 seemed to have been the start of the ‘NeuroNutrition’ movement, 2019 is yet to see the sector explode. Giwa, who also founded African restaurant, Catfish, expects to see the continuation of a trend that began with things like bulletproof coffees using MCT oil to aid cognitive function, matcha lattes amped with adaptogens and reishi mushrooms (a medicinal mushroom popular in Asian countries).
“The market is demanding food tailored to enhance our brain’s performance, making our overworked brains balanced, smart and more efficient,” she says. Going into 2019, she expects to see more brain-enhancing products on the shelves, and people focussing on keeping their diet rich in good fats, antioxidants, phytochemicals and B vitamins to promote cognitive function.
OUT OF AFRICA
Sure, she might be a little biased, but there’s a reason Giwa founded Catfish in the first place – because she really believes that cuisine from her home continent is about to have a bit of a moment.
Global food trend consultancy firm, The Food People mused that West African food is the “last great untapped cuisine” late in 2017, and they seemed convinced it was to be the world’s next big food trend.
“It’s time to welcome the indigenous ingredients of herbs of Africa,” Giwa, who is from Nigeria, says. “At Catfish we are doing a lot to explore traditional ingredients for their health and wellness benefits, and we see the global market growing the same way to explore nutritional powerhouses like moringa, which has 30 times more iron than spinach, two times more protein than cow’s milk per gram, and three times more potassium than bananas.”