All Posts In Trends

Vegan Food Trend: Aquafaba

by in Food News, Trends, June 4, 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

Should You Be Drinking Vinegar?

by in Trends, April 14, 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.

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What’s All the Buzz About Coffee Flour?

by in Trends, April 13, 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.

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Fake Meat Gets Real

by in Trends, March 2, 2016

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.

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Noticed: Whey on the Way

by in Food News, Grocery Shopping, Trends, February 14, 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.

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New Brews Put a Healthy Twist on Happy Hour

by in Food News, Trends, February 12, 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

Trend Alert: Bowled Over by Great Grains!

by in Food News, Trends, January 17, 2015


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!”

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4 Juice Cleanses to Start 2015

by in Food News, Grocery Shopping, Trends, January 12, 2015


Juice cleanses (sometimes called juice fasts) are a popular way to jump-start a healthy lifestyle and get nutritious fruits and vegetables into your diet. While many brands, like Organic Avenue and Blueprint Cleanse, were once offered exclusively via delivery in the local New York market, juice cleanses are more accessible than ever. Several brands are now distributed at grocery chains like Whole Foods and natural markets, ship overnight and have spawned their own full-on juice cafes. If you’re thinking of starting a cleanse in the new year, keep in mind that these natural juices should not be used as a long-term meal replacement. Rather, treat them as a way to kick-start your new routine and complement your diet. Here are a few ways to get your cleanse on.

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Move Over, Strawberry, Now There’s a Tomato in Your Yogurt!

by in Food News, Trends, December 12, 2014

Sohha Yogurt
Tomato yogurt is a thing? You betcha. You may have noticed the yogurt aisle leaning more savory, with veggie-based yogurts, thick and tangy ethnic yogurts, and sheep’s milk yogurt taking up real estate in the dairy section. These yogurts offer essential protein and are loaded with calcium (good for those of us over 40). Another bonus: When you subtract the fruit, you’re not only looking at lower sugar content but endless ways to incorporate the creamy stuff into your dishes. From marinades to toppers, salads and spreads, savory yogurts are a great cooking shortcut, recipe substitute or snack. Here are three brands that are worth taking a closer look at.

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Room Service Makeover: The Healthy Hotel Revolution

by in Dining Out, Food News, Trends, December 8, 2014


Oh, what to do when, at 11:30 p.m., in both a famished and weary state, you return to your hotel and discover that ordering a black bean burger via room service will take 45 minutes? One glance at the won’t-save-you-either minibar reveals nothing more redeemable than a $10 container of Pringles. A vending machine, of course, would instantly sate those late-night cravings. But do you really want your impromptu dinner to be comprised of a decidedly bad-for-you bag of chocolate chip cookies?

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