Top Trends for 2020 Reflect Fragmented Consumer Demands

From cauliflower pizza to beetroot bread, convenient plant-based products are on a strong long-term growth trajectory, according to New Nutrition Business.

At the same time, while people opt for plants due to their natural functionality, they are still consuming meat too. Despite vocal attacks about health and sustainability credentials, which made it look as if the meat category was set for long-term decline, consumption has increased in both the U.S. and in Europe in recent years.

“Consumers’ perception of meat as a tasty and high-quality protein is driving the reinvention of meat and will secure its permanent place on the plate, and as a snack,” said Julian Mellentin, a consultant to the food and beverage industry and author of the report 10 Key Trends in Food, Nutrition and Health 2020. This annual trend analysis identified, for the first time, meat as a growth opportunity alongside plant-based.

“People want plants, but we’re not all turning into vegans,” said Mellentin. “In a world where consumers hold fragmented beliefs, there’s room for both plants and meat.”

“With plant-based getting all the attention, and meat under attack, creative meat producers are taking steps to reinvent their category, for example with sustainability, provenance and convenience,” he added. For example, U.S. sales of meat snacks grew 6.7% in 2019 to $4.5 billion (IRI).

And Nielsen data shows that meat brands that communicate about provenance, sustainability and animal welfare are growing fast and earning premium prices. U.S. sales of meat with health or environmental claims are growing rapidly, led by “organic” up 13.1% and “grass-fed” up 12.2%.

It’s a transformation that will be welcomed by consumers, who love to hear that something they enjoy is also good for them—as happened with red wine and chocolate. And they’re particularly receptive right now to positive messages about meat, said Mellentin, thanks to the influence of other key consumer trends identified in the report, including Protein, Lower-carb and the Rebirth of Fat.

Consuming fewer carbs—which by definition means eating more fat and/or protein, often in the form of meat—is growing in popularity, fueled by diet patterns such as keto. And low-carb eating is now legitimized by science. The American Diabetes Association recommends low-carb eating to fight diabetes and for weight management, and low-carbing is being adopted by doctors in the U.K.

Fear of the ultimate “bad carb”—sugar—is now mainstream. A massive 80% of U.S. consumers say they are limiting or avoiding sugar in their diets, and there are similar levels of concern in Europe and South America.

It’s a reflection of the fragmentation of consumer beliefs that, alongside a growing demand for low-carb products, honest indulgence is also a big growth driver: “In the midst of the focus on health and nutrition, let’s not forget that most people buy bakery products for pure pleasure,” said Mellentin. “Natural ingredients, Provenance and great taste all matter more than nutrition.”

Many cereals and granolas are discovering that they can gain sales by using inulin in order to offer consumers low-sugar products that also benefit digestive wellness. The Troo Granola brand in the U.K., for example, uses inulin syrup in its products because it serves both as a prebiotic and a sweetener, giving a more appealing taste to consumers while keeping sugar content down.

These twin benefits have caused demand for inulin to surge—the number of products launched that feature inulin doubled between 2012 and 2019.

Source: Nutraceuticals World

Spanish Pork Cutlets


1 bunch baby carrots, trimmed, peeled
1 medium red bell pepper, about 200 g, chopped coarsely
200 g Brussel sprouts, halved
1 large red onion, about 300 g, cut into wedges
3 cloves garlic, unpeeled
1 tsp smoked paprika
2 tsp olive oil
1 medium tomato, about 150 g, quartered
2 pork cutlets, about 470 g, trimmed
200 g green beans, trimmed
1 tbsp roasted almond kernels


  1. Preheat oven to 220ºC/425ºF.
  2. Place carrots, bell pepper, sprouts, onion and garlic in a large baking dish. Sprinkle with paprika, drizzle with half the oil; toss vegetables to coat. Bake for 40 minutes or until vegetables are golden and tender. Add tomato to dish 10 minutes before end of cooking time.
  3. Brush pork with remaining oil. Cook pork on a heated grill plate (or grill or barbecue) for 4 minutes each side or until cooked as you like. Remove from heat, cover and rest for 5 minutes.
  4. Boil, steam or microwave beans until tender. Keep warm.
  5. Squeeze garlic from skin. Blend or process garlic, tomato, nuts and half the bell pepper until mixture is smooth.
  6. Divide pork, roasted vegetables and beans between serving plates. Top with tomato and almond sauce before serving.

Makes 2 servings.

Source: Everyday Power Foods

In Pictures: Cambodian Cuisine

Nom banh chok: Khmer noodles

Bai sach chrouk: Pork and rice

Kari sach moan: Chicken red curry

Prahok ktis: Creamy prahok dip

Kha trei svay kchai: Caramelized fish with green mango

Mi kola: Kola noodles

See more pictures at CNN . . . . .

Nutrition Scientist’s Top Ten Christmas Foods

The festive season is just around the corner and the British Nutrition Foundation’s (BNF) team of nutrition scientists has compiled its top ten Christmas foods to help the nation enjoy a delicious variety of nutritious seasonal fare.

The top ten highlights a range of seasonal, nutrient-rich foods that are synonymous with Christmas time and BNF also provides suggestions for new ways to prepare some old favourites.

Sara Stanner, Science Director, British Nutrition Foundation, comments: “The festive season is filled with a whole range of delicious foods, many of which are also nutrient rich and can make a great contribution to the diet. From vitamin C in clementines and fibre in nuts and dried fruit, to omega 3 fats in salmon and B vitamins in turkey. Many of these nutritious, festive foods are also very versatile, making it easy incorporate the flavours of Christmas into your cooking this holiday season.”

The BNF’s top ten Christmas foods for 2019

Brussels sprouts: Love them or hate them, Brussels sprouts are a good source of vitamin C and folate, and also provide fibre, which is needed to keep the gut healthy. Although many people will have bad memories of over-boiled sprouts, there are plenty of delicious ways to prepare them – the BNF suggests par boiling and then roasting them with flavourful ingredients such as: chestnuts and nutmeg; pecan and dried cranberries; pistachios and pomegranate seeds; hazelnuts and orange zest; or garlic, chilli and lemon zest and juice.

Carrots: Carrots provide beta carotene, which the body converts to vitamin A – important for normal vision and a healthy immune system. They can be prepared in lots of different ways – roasted with herbs like rosemary and thyme, grated in salads, mashed with cumin – also delicious steamed or serve raw with hummus for a vegan Christmas party dip.

Chestnuts: The perfect accompaniment to your Brussels sprouts, chestnuts are in season and are delicious added to stuffing, soups and sauces. Naturally low in saturated fat, chestnuts contain fibre and provide potassium which can contribute to the maintenance of normal blood pressure.

Clementines, satsumas and tangerines: Easy to eat at home and on the go, these are all rich in vitamin C, which is important for supporting the immune system, helping to keep you well during the cold months. A tasty contribution to your 5 A DAY – and the perfect addition to Christmas stockings!

Cranberries: Fresh or frozen cranberries are packed with vitamin C but because they are sharp, cranberry products can have a lot of added sugar. Try making your own cranberry sauce so that you can use less sugar, or make a mocktail with no-added-sugar cranberry drink mixed with orange juice.

Dates and figs: Another fruity festive favourite, dried figs and dates can be added to cereal or porridge for a warming winter breakfast. With their versatile flavour, figs can be incorporated into a variety of sweet and savoury dishes – try fresh or dried figs in salads or with cheese. Dried figs provide potassium, calcium, iron and magnesium and can also count towards your 5 A DAY – three dates or two dried figs count as one portion.

Nuts and nut roast: Whether you are vegetarian or just cutting back on your meat-intake, a nut roast is a delicious centre-piece or addition to the Christmas dinner table, providing a range of nutrients including potassium, iron, zinc, B vitamins, folate and vitamin E. For those catering for a variety of dietary requirements, there are plenty of gluten-free and vegan nut roast recipes available too. Nuts are also a source of monounsaturated fats, which can be beneficial for heart health and a small portion of unsalted nuts is a great healthy snack.

Roast potatoes and parsnips: Christmas isn’t Christmas without some roasties! In the UK, potatoes make a good contribution to potassium and vitamin C intakes and parsnips are also an excellent source of fibre, manganese and folic acid. Opt for a mixture of roasted potatoes, parsnips and other vegetables for greater variety. The BNF also suggests leaving the skins on for more fibre, and advises roasting using plant-based oils like rapeseed oil (often labelled as vegetable oil).

Salmon: Salmon is rich in long chain omega-3 fatty acids which are important for heart health. It is recommended to include a portion of oily fish in the diet each week, but the average person has less than half a portion. Christmas is the perfect time to boost your intake – canned salmon still counts as an oily fish – you could try mixing it with reduced fat cream cheese, lemon and pepper as a dip or mashing up with leftover potatoes and some herbs to make fishcakes. If your preference is smoked salmon, be aware that this can be high in salt and so should be consumed in moderation. If you’re vegetarian or vegan, walnuts and flax seeds are good sources of the shorter-chain plant omega-3s and can be easily added to porridge or baked into many of your festive dishes.

Turkey: Traditional turkey without the skin is a lean source of protein and is also a source of B vitamins (vitamins B6 and B12) which help to support a healthy immune system. Turkey doesn’t have to be only for the big day (or using up the leftovers) – it’s also great for burgers, Bolognese or stir fries.

Source: British Nutrition Foundation

Does Detoxing Really Work?

Rachel Nania wrote . . . . . . . . .

“Pervasive” is the word Stacy Kennedy uses to describe the topic of detoxing in today’s health and wellness culture.

Drinks and pills that promise to rid the body of unwanted toxins flood the internet, and books that vow to flush fat and a lifetime of bad habits fill store shelves. In some cities, juice bars are as common as coffee shops. And all of the hype has made its way into health care.

Kennedy, a nutritionist at the Dana-Farber Cancer Institute in Boston, routinely fields questions on whether “detoxing” really works, especially when it comes to preventing or defeating a serious illness such as cancer.

The answer is both yes and no, Kennedy says. “Our bodies are always detoxing — working to keep us healthy and working to keep our systems running efficiently. So detox is something that’s really happening all the time.”

And while there’s little proof that promoted elixirs and supplements have a magical cleansing effect, a diet packed with nutrient-dense foods can facilitate the body’s natural detox process.

Dark leafy greens, such as spinach and kale, make Kennedy’s superfood list. A number of fall and winter vegetables, including carrots, sweet potatoes and squash, play powerful roles in protecting the immune system.

Cruciferous vegetables, like broccoli, bok choy and cauliflower, contain compounds that “help our liver turn on more enzymes for natural detoxification,” she says. And garlic, onions, scallions and leeks “have nutrients that we know are really helpful for our immune system.”

The key, however, is not to eat these ingredients in isolation. A diet filled with processed foods, for example, can’t be offset by the occasional bowl of blueberries or 10 days of leafy greens.

“It’s all about eating a healthy, balanced diet most of the time” and eating a variety of plant-based, nutrient-dense foods, Kennedy says.

So if you want to splurge on a green juice, go for it. But that doesn’t mean you can skip out on the other four recommended servings of fruits and vegetables. Repeating healthy eating habits is “really how you help to give your body the nourishment and the nutrients that our immune system needs to really do its job at its peak,” she says.

Source: AARP

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