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A lot has happened in 2022. The world has weathered a pandemic and is slowly trying to return to normal, there have been innumerable conversations around health, wellness and nutrition, and all of these have shaped the way we live and eat. Globally there’s been a shift to a more conscious way of living and the overarching theme for 2023 reflects the newfound respect that we as a global community have for health. Here’s a snapshot of some things we think we’ll be seeing a lot more of in the year ahead.
Dates
Although they’ve been around for centuries and Middle-Eastern countries have long been using dates for sustenance and sweetness, the rest of the world is quickly catching up. Rich in polyphenol compounds, they’re a rich source of antioxidants and protect against chronic diseases. Their mineral compounds and micronutrients such as selenium, manganese, magnesium and copper make them great for overall development. Whether it’s in prepackaged goods or as separate syrups as sugar substitutes, we’re likely to see a lot more of them around in the coming year.
Millets
The Indian government has officially declared 2023 the International Year of Millets but they’ve been showing up in force for a while. Chefs are leading the way and putting what was once considered a humble grain on gourmet menus. Millets have a long history in our country. And have been an integral part of Indian diets for the past 5,000 years. Considered a superfood, millets are versatile and can be incorporated into all types of dishes.
Fortified Food
Thanks to overfarming and the general degradation of soil quality a lot of our produce has lower nutrient values. To counteract this drop there’s likely to be an increase in products that come fortified with extra minerals to help keep the balance. Some things we might see more of are salt iron and iodine, dairy fortified with Vitamin D, and rice seeds fortified with iron until scientists can find ways to reduce soil deterioration.
Pasta Alternatives
In line with the rise of sustainable alternatives, we’re likely to see a lot more pasta substitutes coming about. Whether it’s pasta made of chickpeas or squash spaghetti, vegetables and legumes are set to steal the title from grains in the pasta space.
Steaming
We had the instant pot, and the air fryer and now make way for the year of steaming. With steam ovens suddenly taking the spotlight, there’s been a growing interest in steaming as a healthier cooking method overall. It’s long been used in Asia as a way to preserve nutrients as you cook and will soon become more of a mainstream idea.
Sustainability And Localisation
This change has been a long time coming and with awareness steadily increasing about the need to take action against climate change it seems like 2023 is going to be the biggest year for sustainability yet. Whether it’s a rise in veganism or restaurants making the effort to cook with seasonal ingredients and buy locally to reduce transport and pollution, there are big moves waiting to be made.
Traditional Eats And Nostalgia
Going hand in hand with the move towards localisation we’re likely to see a return to more traditional cooking methods and recipes that have been considered forgotten. Along with the return of millets, we’re going to see a lot more people delving into our history and bringing back ancient Ayurvedic methods and ingredients.
