by Dana Angelo White in Food News, Trends, September 21, 2016
by Sally Wadyka in Food News, Trends, September 20, 2016
The hottest new trend in coffee couldn’t be farther from a cup of joe. It’s overflowing with nutrients, is gluten-free and helps to reduce food waste. Should you get your hands on some coffee flour?
What Is Coffee Flour?
Coffee flour is derived from the byproducts of coffee production. Coffee beans are encased within a small fruit. Once the beans are removed, the remaining fruit is typically discarded as waste. But now, this fruit pulp is getting salvaged, dried and ground into flour. Recommended uses include baking as well as incorporation into soups, sauces and beverages.
Coffee flour does not possess a strong coffee flavor but does have similarly deep and earthy characteristics. There is a floral undertone that resembles tea more than coffee. It also has a little bit of caffeine; according to Marx Pantry, each tablespoon of coffee flour contains roughly the same amount of caffeine as a third a cup of black coffee (they sell coffee flour for $9/pound).
A small amount of coffee flour contains a huge amount of nutrients. One tablespoon holds almost 10 percent of the daily recommended amount of potassium and nearly 13 percent of daily iron. This plant-based flour is also gluten-free and an excellent source of fiber. Similar to coffee, coffee flour is also rich in cell-protecting antioxidants. Read more
by Toby Amidor in Grocery Shopping, Trends, August 10, 2016
Certain kinds of algae are already commonplace in our diets. For example, your sushi rolls and musubi are wrapped in seaweed (a marine algae), the food additive carrageenan is derived from seaweed, and algae-derived Omega-3s are used in supplements for those who shun fish oil. But this humble sea plant suddenly seems poised for its superfood moment. “Algae is earth’s original superfood,” says Mark Brooks, senior vice president of food ingredients at TerraVia, makers of Thrive algae oil. “Before kale, chia, acai and quinoa, there was algae.”
There are plenty of good reasons to eat more algae, in terms of both nutrition and sustainability. On the sustainability front, algae, which can grow up to 30 times faster than corn, doesn’t require a lot of space to produce. “Algae doesn’t require fertile soil, fossil fuels, inorganic fertilizers or pesticides in order to grow,” says Mark R. Edwards, an agribusiness professor emeritus at Arizona State University. “Algae can deliver superior nutrition without pollution or waste.” Read more
by Toby Amidor in Food News, Trends, June 4, 2016
The fruits and flowers of a macadamia tree
New nondairy beverages beyond soy and almond are popping up on market shelves left and right. Here are some of the lesser-known varieties you’ll want to add to your repertoire.
One cup of original macadamia milk contains 70 calories, 5 grams of fat, 1 grams of saturated fat, 1 grams of protein and 6 grams of sugar. The calories and nutrients vary between brands, so be sure to check the nutrition facts panel. Many brands fortify their macadamia milk in order to up the nutrition. Look for macadamia milk with added vitamins A, B-12 and D.
Where to buy: Suncoast Gold and Milkadamia make original and unsweetened varieties.
Made with oats, oat bran and salt, oat milk has a creamy texture and helps you get the daily recommended amount of whole grains (though without all the fiber). As with many other milk-alternative beverages, oat milk beverage isn’t a suitable substitute for the recommended daily servings of dairy. It does naturally contain calcium and iron, but do look for fortified versions that also contain other nutrients, like vitamin D, riboflavin and vitamin A.
Where to buy: Pacific Foods and Living Harvest make organic plain and vanilla varieties. Read more
by Sally Wadyka in Trends, April 14, 2016
The United Nations declared 2016 the “International Year of the Pulses.” Pulses include dry beans, peas, lentils and garbanzo beans (aka chickpeas). Another trendy theme this year is reducing food waste. If you put both of those together, you get aquafaba, or the liquid used to soak beans. Instead of tossing it, try using it in some of these creative ways.
The History Behind Aquafaba
One of the main uses for aquafaba is as a replacement for eggs. Although prunes, applesauce and beans have been used to replace whole eggs, and egg substitutes like Bob’s Red Mill and Ener-G have been available for years, they don’t always do the exact job some recipes need, specifically meringues. Plus, some of the store-bought egg substitutes are costly. Read more
by Sally Wadyka in Trends, April 13, 2016
If you do a Google search for “apple cider vinegar,” you will undoubtedly come away with hundreds of articles touting its myriad magical powers. Depending on whom you believe, downing regular shots of vinegar will do everything from helping you drop pounds to improving your digestion and even preventing diabetes. “Vinegar has been used medicinally for thousands of years, but evidence supporting its use for health outcomes is limited and quite recent,” says Carol Johnston, Ph.D., R.D., a professor of nutrition at Arizona State University who studies the impact of vinegar on diabetes.
by Sally Wadyka in Trends, March 2, 2016
You may think that — thanks in large part to the Starbucks-ization of the latte industry — that coffee has already been made into every conceivable form. But in its latest incarnation, you’ll be more likely baking with it than brewing it. That’s because it’s turning up in a trendy new ingredient called coffee flour.
by Kiri Tannenbaum in Food News, Grocery Shopping, Trends, February 14, 2015
Chances are when you hear the phrase “vegan meat,” you think of bland veggie burgers, mealy meatless sausages and the much-maligned Tofurky. But that’s about to change. Enter a new breed of meatless “meat” that’s carefully crafted and technologically engineered to truly replicate the tastes, smells and textures of the real thing — no animals required.
by Amy Reiter in Food News, Trends, February 12, 2015
Maybe you haven’t seen bottles of it at major grocery chains just yet, but whey beverages are on the way. Where is all this whey coming from? Gallons of liquid are separated from milk solids during yogurt production. That’s what actually gives Greek yogurt its nice, thick consistency; much of the liquid has been removed from straining. This byproduct is called whey. There’s so much whey, in fact, that yogurt producers have the liquid carted away by the truckload. Modern Farmer reports dairy facilities in the Northeast hauled 150 million gallons of whey away in 2012. But as the saying goes, one man’s trash is another man’s treasure.
by Kiri Tannenbaum in Food News, Trends, January 17, 2015
For those who try to make healthy food and drink choices but don’t mind a social tipple from time to time, a new trend will come as welcome news: alcoholic beverages with a wholesome bent. Read more
Grains do OK on a plate, but mound them into a bowl and they are a terrific foundation supporting heaps of veggies, legumes, leafy greens, nuts, proteins and, depending on the dish, fruit. These concoctions have been dubbed “grain bowls” and taken over menus across the country. Spanish chef José Andrés, who debuts his new veggie-centric cafe Beefsteak in 2015, says, “There is nothing more comforting than a bowl full of beautiful vegetables and warm, filling grains. This is the bounty of the earth in a bowl!”