As one year ends and another begins, it’s natural to reflect on the year that has passed and the new one that’s coming.
It’s that time of year when many of us make resolutions. Some resolve to improve our health by losing weight and getting fit. Others want to be more organized. Some want to simply enjoy life more. Others are determined to learn something new. There are those who seek to get a better handle on their finances by spending less and saving more. And, of course, there are always those who want to do more traveling.
Along those lines, here’s a look back at some of the top food trends of 2017 and a look ahead at the top food trends predicted for 2018.
Figuring out food trends is important to both companies and researchers.
Major companies such as Whole Foods, Forbes, Specialty Foods, and even the University of Florida/Institute of Food and Agricultural Sciences take time to review and publish their predictions. Here are some of the predictions from 2017:
- “One bowl” menu items became popular in 2016 and continued to keep our interest in 2017.
- Spicy dishes and condiments continue to thrive.
- Eggs are a good source of protein and reasonably priced with a good profit margin for restaurants so, for many reasons, they have remained at the top.
- Street foods/food trucks grew in popularity and continue with a wider variety of offerings.
- Plant-based meat substitutes have gone beyond burgers and can even replicate shrimp.
- Kale became a superfood in 2016, but has lost its lead to other greens (dandelion greens, Swiss chard, carrot tops, etc.) in 2017
- The hot color in foods last year was purple.
So now, here’s a look at what’s predicted for 2018 by UF/IFAS state Specialists.
- Bugs are in. Insects such as mealworms and others are trending as a good and more sustainable source of protein. They are now referred to fondly as “micro-livestock” Insects (ants, beetles, cockroaches, crickets, grasshoppers, mealworms, etc.) are already a favorite in other countries (Australia, Brazil, China, Ghana, Japan, Mexico, Netherlands and Thailand).
- Backyard chickens are back. Many states, counties and cities are reviewing ordinances to allow backyard chickens, even in residential areas, so that homeowners can raise small flocks of chickens to have a convenient source of fresh eggs. Be sure to check the rules in your area before you set up a hen house in your backyard.
- The cottage food industry is expected to grow, as state lawmakers amended a law to allow food entrepreneurs to make more from certain items, such as breads, cookies, cakes, pies, candies, honey, jams, jellies, dry herbs, flavored vinegars, nuts, coated nuts, popcorn, popcorn balls, trail mixes and granola in their home kitchen and sell directly to consumers. The original income limit for these businesses was set at $15,000 per year, but has been amended to $50,000. Such businesses do not require a permit or license to operate from the Florida Department of Agriculture and Consumer Services, and are not inspected by any state government entity.
The term “foodie” has become popularized in recent years, as a way to describe people with a keen interest in what they’re eating, where it came from, how it was grown and how it was prepared.
One of the best ways to be a foodie is to grow and cook your foods — which can help you save money, too.
Another good thing to keep in mind, as we begin a new year, is the importance of finding ways to reduce the amount of food we throw out.
We need to find ways to feed more people, so we can end hunger in the United States.
Many food banks are teaming up with restaurants to find more creative ways to do this, and we, too, can do our part to help end hunger.
Betsy Crisp, MS, LD/N is a professor emeritus for the University of Florida/Institute of Food and Agricultural Sciences Extension – Family & Consumer Sciences
Cricket Banana-Nut Bread
Ingredients:
4 medium ripe bananas
2 large eggs
1 ½ cups granulated sugar
½ teaspoon vanilla extract
½ cup canola oil
½ cup cricket flour (or if you cannot get past the “yuck factor,” substitute all-purpose)
1 ¾ cups whole wheat flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ cup walnuts, chopped
½ cup raisins and/or shredded coconut (optional)
Topping:
1 ½ tablespoons cinnamon sugar (optional)
Note: To make your own cinnamon sugar: Combine 1/2 cup granulated sugar and 2 tablespoons (or more) of ground cinnamon. Mix well and store in a small, air-tight jar.
Instructions:
Preheat an oven to 350 degrees Fahrenheit
Grease a 9-inch by 5-inch loaf pan and dust with flour.
In large bowl, add bananas, eggs, sugar, oil and vanilla. Beat on medium speed until just blended.
In another bowl, add cricket flour, whole wheat flour, baking powder and cinnamon. Mix these dry ingredients together using a whisk.
Add bowl of dry ingredients to larger bowl with wet mixture, and beat together on low speed until just blended.
Turn off the mixer and scrape down the sides with a rubber spatula to get any flour that remains into the batter, then mix the batter on medium speed for another minute.
Using the spatula, stir-in the walnut pieces.
Pour the batter into the prepared loaf pan, and sprinkle with cinnamon sugar (optional).
Bake 60 minutes to 70 minutes (or until a toothpick inserted into the center of the loaf comes out clean).
Let cool on wire rack for at least 10 minutes/you can easily handle it and remove from the pan. Cool completely before slicing.
Published January 10, 2018
