Cosmopolitan Middle East - - BODY / NEW YEAR, NEW YOU -


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.


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.”

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