{"id":16027,"date":"2018-04-21T15:18:29","date_gmt":"2018-04-21T10:48:29","guid":{"rendered":"http:\/\/nasimword.ir\/?p=16027"},"modified":"2018-07-01T23:24:09","modified_gmt":"2018-07-01T18:54:09","slug":"food-scene-whats-cool-to-eat-in-2018","status":"publish","type":"post","link":"https:\/\/nasimword.ir\/?p=16027&lang=en","title":{"rendered":"FOOD SCENE: WHAT’S COOL TO EAT IN 2018"},"content":{"rendered":"

\"945x531_424707\"<\/a><\/p>\n

From sweet hummus to crunchy charcoal crackers to delicious and colourful mocktails, the food scene of 2018 looks set to bring exciting flavours on the dinner table. Food futurologist\u00a0Dr Morgaine Gaye<\/strong>\u00a0tells us what to expect in our plates in the months to come.<\/p>\n

Black foods<\/strong><\/p>\n

Black foods will rapidly take over supermarkets shelves and kitchens\u2019 cupboards. This means the emergence of charcoal as a key ingredients in many meals \u2013 from charcoal crackers to charcoal bread \u2013 but also perhaps a newfound taste for caviar. Charcoal lattes, made up of activated charcoal and milk (or another dairy alternative), may become the next big thing in coffee shops.<\/p>\n

\u201cWe are looking for a sense of earthiness, we want to be connected to the earth more. There\u2019s something about black food which does that. We don\u2019t trust a lot of things anymore, but we trust the earth, the soil.We can associate black food with realness,\u201d Gaye explains.<\/p>\n

Chickpea, the new avocado<\/strong><\/p>\n

\"640x640_bonus-chickpea\"<\/a><\/p>\n

Sometimes, a food we\u2019ve known about forever just seems to become trendy again. We become excited about it again \u2013 just take a look at kale or avocado. In 2018, the chickpea will be the new avocado. \u201cWe are going to have the chickpea not just as hummus, but we will also see it coated, crunchy, or served as a sweet hummus. We\u2019ll get dessert hummuses, we\u2019ll have it it as sweet dip,\u201d says Gaye.<\/p>\n

Non-alcoholic beverages<\/strong><\/p>\n

\"640x640_bonus-freecocktail\"<\/a><\/p>\n

The decline in alcohol consumption seen in 2017 looks set to continue in 2018. These changes in alcohol consumption patterns may boost the popularity of non-alcoholic beverages. According to Gaye, there\u2019s going to be a lot more interesting, non-alcoholic offerings in 2018. \u201cWe\u2019ll see more possibilities for non-alcoholic options, more non-alcoholic destinations such as alcohol-free bars,\u201d she points out.<\/p>\n

Tigernut milk<\/strong><\/p>\n

This will be the milk of 2018. The tigernut is an ancient root, but now, with non-dairy consumption and vegetarianism on the rise, it will really gain in popularity in Europe.<\/p>\n

\"640x640_bonus-nutmilk\"<\/a><\/p>\n

\u201cDairy is down in a massive way so the opportunities for non-dairy milk are expanding. Tiger nut milk is the one for now. Plus it also has the little tiger nut as a sideline, something sugar-free you can snack on. That always work well\u201d, Gaye explains.<\/p>\n

Fruity and flowery<\/strong><\/p>\n

It will also be cool to add floral flavours to your food and drinks. Lavender lemonade and rosewater tea could become two of this year\u2019s big hits with consumers.<\/p>\n

\"640x640_bonus-smoothie\"<\/a><\/p>\n

And if you are a fan of the fruity flavour of smoothies, you\u2019ll probably see this much-loved product undergo a transformation in the near future. \u201cWe will slowly move away from juices which can have a lot of sugar. Smoothies will get thicker and we will start spreading it on our food. Sometimes, it\u2019s not about finding new cool ingredients, but about retexturising those we already have and consuming them in new ways\u201d Gaye concludes.<\/p>\n","protected":false},"excerpt":{"rendered":"

From sweet hummus to crunchy charcoal crackers to delicious and colourful mocktails, the food scene of 2018 looks set to bring exciting flavours on the dinner table. Food futurologist\u00a0Dr Morgaine Gaye\u00a0tells us what to expect in our plates in the months to come. Black foods Black foods will rapidly take over supermarkets shelves and kitchens\u2019 …<\/p>\n","protected":false},"author":26,"featured_media":16028,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11187,6923],"tags":[],"yoast_head":"\nFOOD SCENE: WHAT'S COOL TO EAT IN 2018 - Nasim Word<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nasimword.ir\/?p=16027&lang=en\" \/>\n<meta property=\"og:locale\" content=\"fa_IR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FOOD SCENE: WHAT'S COOL TO EAT IN 2018 - Nasim Word\" \/>\n<meta property=\"og:description\" content=\"From sweet hummus to crunchy charcoal crackers to delicious and colourful mocktails, the food scene of 2018 looks set to bring exciting flavours on the dinner table. 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