The foods that we will be eating in 2017

IF YOU despise kale, rejoice, because it’s on the way out. Unfortunately, it will be replaced by some superfood trends that are even weirder.

Dairy camels in Victoria. Picture: Andy Rogers

WITH New Year almost upon us, the question is what will be the latest and greatest new foods? A recent report published in the UK highlighted some possible trends in supermarket foods and some of the superfoods for 2017 may have already been added to your basket.

While some may make perfect sense, others may take a little more getting used to.

FARRO

Expect to see farro based salads on menus everywhere. Picture: Gary Friedman

First it was quinoa, then freekeh and more recently buckwheat but in 2017 it will all be about farro — an ancient wheat based grain. Farro has a rich nutty flavour that makes it a perfect base for salad dishes and it is often served in Middle Eastern vegetable and side dishes.

Rich in fibre, protein, magnesium, zinc and B-group vitamins, expect to see a farro based salad on the menu at your favourite lunch haunt very soon.

MUSTARD GREENS

Mustard greens — best eaten cooked.

You cannot talk about superfoods without something green appearing on the list and since kale is definitely on the way out there is plenty of room for mustard greens.

A crispy, green leaf obtained from the mustard plant that belongs to the same family as cabbage, broccoli and brussels sprouts, mustard greens are one of the most nutrient dense leafy greens available and are packed with betacarotene, vitamin K and vitamin C.

Specifically this group of vegetables contain glucosinolates, a type of phytonutrient that convert into molecules that have specific anti-cancer properties. There is also some evidence to show that mustard greens have a cholesterol lowering effect as it appears to bind bile in the digestive tract, which helps to excrete cholesterol from the body. Mustard greens are best consumed cooked, in order to maximise nutrient availability and support their ability to excrete cholesterol.

VEGETABLE YOGHURT

With eyes on all things sugar, yoghurt with added vegetables in place of fruit is said to be gaining popularity in the US. With savoury flavours ranging from carrot to beetroot to sweet potato, vegetable yoghurt contains roughly half the amount of sugar as that of regular fruit yoghurt although it does appear to have added salt to increase the flavour profile. Look out for your favourite vegetables in your yoghurt at a supermarket very soon.

POKE

A tuna poke bowl.

Move over sashimi, poke is on its way in a big way. Common on menus in Hawaii and throughout Polynesia, poke is cubed salmon, tuna or other fresh seafood, cut into small cubes, consumed raw and enjoyed with a marinade in salads and fish meal bowls. Poke is a rich source of omega 3 fats and Vitamin A and although it is more expensive than cuts of white fish, you typically consume relatively small amounts as it is enjoyed with plenty of salad vegetables. Expect to see plenty of poke on restaurant menus in future months as we all enjoy the tastes of Hawaii a little more frequently.

CAMEL MILK

Move over almond milk, it is time for something new and the 30,000 camels roaming in the Aussie outback may be about to become hot property.

The jury is still out on the health benefits of this one. Its supporters say camel milk has benefits when compared to cow’s milk, with camel milk offering significantly more niacin (Vitamin B3), iron and vitamin C with a similar amount of protein, calcium, fat and lactose to cow’s and goat’s milk.

While research is in its early stages there is some evidence to show that drinking camel milk instead of cow milk may be beneficial for individuals with insulin dependent diabetes.

However other early research investigating whether there are any benefits in treating autism, breast cancer and Crohn’s disease is not conclusive. But consumer group Choice named the Victorian Camel Milk Association in its 2016 Shonky Awards. Choice said it has referred the product to Food Standards Australia New Zealand.

Originally published as The foods that we will be eating in 2017