Do you like to experiment a little in the kitchen and try out new recipes?
Then don't miss out on Motatos' five secret food trends.
New year, new superfood?
But what does it look like, the food of the future and where does it come from?
The trend researchers from the
Zukunftsinstitut
have identified three tendencies that should please fans of sustainable and conscious nutrition in particular.
At the top of the list is animal-free nutrition.
More and more young people are eating vegan.
But older people are also gradually catching up.
This is partly due to the fact that there are now vegan recipe variants such as
healthy "chicken" nuggets made from vegetables
gives.
In addition to the "what", the focus of nutrition this year is again on the "where from".
Pandemic, war and the climate crisis have caused both consumers and producers to rely more on regional food.
This also includes sustainability.
Food is grown in such a way that it affects the water and nutrient balance of the soil less.
This is good for biodiversity and helps with floods, for example.
But the food trends don't stop at the home kitchen either.
“From mold beetle flour to scrappy fusion to sushi donuts – food expert Dominique Ertl from
Motatos
reveals the latest insider tips for body, mind and the environment.
Tip 1: Novel Foods: Where the wild worms live
Nobody likes spiders, flies and other crawling creatures in the house.
But maybe in the stomach?
The European Commission recently decided that house crickets and larvae of the grain mold beetle may be added to food in the EU.
Mealworm, house cricket and migratory locust have been permitted for a long time.
That means: In the future, the little animals can be added to bread, pasta, chips or meat preparations.
The advantage: like meat and fish, they are full of proteins and other valuable minerals.
For example, vitamin D2 mushroom powder and pea and rice protein fermented with shiitake were also approved.
However, the proof can only be read in the list of ingredients.
Allergy warnings are particularly important here.
Tip 2: Sushi Reloaded
Fans either have to buy sushi at high prices or make it themselves, which takes a lot of effort.
Not so with the sushi donut.
Instead of laboriously wrapping the sticky rice in seaweed paper, it simply comes in a donut shape.
If you turn it upside down again, you have a rice ring that you can top with your favorite ingredients.
Et voilà, the sushi donut is ready.
No molds?
Bake the rice in a waffle iron until golden brown and then decorate it with avocados, cucumbers & co. Pinterest shows that superfoods from the sea are becoming all-rounders this year: searches for snack recipes with algae have almost tripled.
The salmon bowl is now also available with the
vegan salmon alternative authentic and delicious.
And nori chips are a perfect snack for every dinner.
India's bestseller: Twelve spices with a pretty tasty health bonus
India's bestseller: Twelve spices with a pretty tasty health bonus
Tip 3: Leftover fusion: chaos meets scrappy
What used to be at least strange is now called Fusion Kitchen.
Fusion cuisine mixes styles and tastes from different national cuisines.
The new trend is called chaos cooking.
Here you mix traditional recipes beyond recognition - and discover real moments of pleasure.
Chaotic cuisine is, for example, the ravioli with burger filling, or the sushi burrito.
The idea: rethink tastes, spices and food yourself.
Combined with scrappy cooking (= cooking with imperfect food or leftovers, bowls, etc.), the trend helps with the use of leftovers.
This gives the wild kitchen a sustainable twist that even saves money.
Food waste is a real problem and food prices remain at record highs.
Tip 4: The underdog silken tofu
+
Do you know silken tofu?
You can flavor the superfood with Kala Namak salt and turmeric.
(icon picture)
© Katharina Hild/imageBROKER/Imago
Even if silken tofu is not new - it is often wrongly placed in the last row behind tofu, smoked tofu or flaxseed.
The all-rounder can be made by yourself and is a great substitute for a number of dishes.
Thanks to the higher water content, it is even lower in calories than normal tofu, does not deter you with its own taste and, thanks to its consistency, can easily be used for egg and yoghurt dishes, e.g
as scrambled eggs with Kala Namak salt
as an egg substitute in waffles, pancakes or cheesecake
for fillings for quiche & co.
instead of yoghurt or quark and as a dip base
for vegan mousse (au chocolat)
Tip 5: Mock the cocktail!
Conscious and healthy eating is in vogue, but has so far had little effect on drinking culture.
Who doesn't enjoy sipping a drink after work?
The hangover afterwards is less beautiful.
That's why many in Dry January avoided high-percentage spirits entirely and noticed: Sparkling cocktails also taste good without alcohol.
Despite the criticism, the mocktails are far from boring.
While normal fruit juices used to be mixed into virgin drinks, today restaurants and bars serve premium juices.
They are combined with ginger beer, coconut water or with a perennial balsamic vinegar.
Here, too, it is regional and sustainable: shriveled fruits can easily be mixed into juice.
You can easily plant extras like peppermint at home.
One thing is clear: the non-alcoholic cocktails are popular.
List of rubrics: © Katharina Hild/imageBROKER/Imago