A trend is the basic direction in which something is developing. The topic of nutrition works in a similar way to fashion trends. You just have to wait long enough, then it becomes topical again. Peter Hinojal explains the top 5 nutrition trends.
The most important things in a nutshell:
- Quality, origin, animal welfare, packaging and resource conservation are playing an increasingly important role and are reflected in customers' buying behavior.
- Vegetarianism and veganism are not so much a trend, but indicate a change in social values.
- Insect protein could become an important protein supplier of our future.
- Whether fasting or Intuitive Eating - eating should again be more connected with mindfulness and awareness.
Nutrition trends are not always about health or looking good. Nutrition can be an expression of an attitude towards life. Animal welfare, fair trade and climate neutrality are more important than ever to many people. The resources of this planet are limited. The biological footprint measures the sustainability of our behavior to maintain this earth in its stocks for future generations.
Water and food resources are not fairly distributed. While we in the western industrialized countries are still living in surplus and the real pandemic is obesity, lack of exercise and the associated diseases of civilization, on the other hand people are still dying of malnutrition and undernourishment. Many people want to do their part and here various forms of nutrition offer a possibility.
Trend number 1: Veganism
Ethics plays a very large role with the decision to do without animal products completely. All living beings should have the right to live according to their nature and in freedom. Further reasons are health, world nutrition and general environmental protection.
Thus, the trend is not only towards vegan nutrition, but also the packaging industry is increasingly focusing on ecologically degradable products and climate-neutral packaging. The food giants see and feel these trends. The vegan product range is growing steadily. Between 2013 and 2018, it more than tripled.
In my view, living vegetarian and vegan, taking animal welfare and environmental protection into account, will not remain a trend, but there will be a change in values and become part of our value culture.
Large food chains are already focusing on a more positive image by improving animal husbandry and rearing or no longer supporting certain production processes before being forced to do so by law. One example is the "shredding" of male chicks. So far, farmers are not yet able to cope with the huge demand. In addition to organic eggs, you can almost always find eggs with the note of raising the male chicks.
Other companies plant trees for a portion of the proceeds of their products to restore balance. Many customers will look to this sustainability, or at least it will play a role in their decision to support or purchase a brand.
From a scientific point of view, there is nothing wrong with a vegan diet as long as you keep an eye on your B12, zinc, iron and vital substance stores and supplement if necessary. Whether vegetarian, vegan, or omnivorous (mixed-foods), any diet offers the chance to eat a balanced diet, but it is not a guarantee.
Unhealthy and also for humans not kind-fairly eat goes with each nourishing form. Sugar and white flour and bad vegetable fats are just as vegan as an apple.
Trend number 2: Insect protein
Every trend comes back. But in this case, it must be said that insects have always been around. Probably already since 400 million years, we humans only since about 3 million. Already 700 before Christ there are documentations of feasts with grasshoppers as delicacies and in many cultures people never stopped eating them.
As with veganism, environmental protection and world hunger play a role. For the climate, raising insects is much more economical than raising pasture-raised cattle. One example is the buffalo worm, because it is much more the larva of the grain mold beetle, also known as the "little brother" of the mealworm.
But now it gets exciting. All eight or nine essential amino acids are contained in sufficient quantities and in the right proportions. In addition to the high protein content (approx. 56 g per 100 g unprocessed / crickets even up to 77 % in dry matter), insects also provide vitamins and vital substances. Insects can be easily processed into flour and thus also quite easily in shakes, smoothies, muesli, bars and baked goods.
Compared to typically raising livestock and slaughtering them, raising insects appears to have other advantages:
- Insects do not appear to have pain receptors
- Raising in colonies of thousands of their kind is species-appropriate
- Insects are frozen, putting them to sleep before they actually die
- Less greenhouse emissions than in livestock farming
- 100 grams of buffalo worm provide twice the protein of beef, nearly four times the omega-3 fatty acids of some fish, twice the iron of spinach, and seven times the vitamin B12 of milk.
There are now useful products such as shakes, mueslis and baked goods, but unfortunately insect protein is still often found more in snack variations. Even if as protein-rich snacks, from my point of view the trend should be more towards foods suitable for everyday use. I received a peanut butter with buffalo worms as a sample and am very enthusiastic about the taste and consistency.
My conclusion: insect protein is becoming an important pillar in the protein supply with animal proteins.
Trend number 3: Fasting
Fasting has never gone away. Fasting has accompanied cultures, religions and medicine for centuries.
"He who wishes to remain strong, healthy and young, be temperate, exercise the body, breathe pure air, and cure his ailment by fasting rather than by medicine." Hippocrates circa 377 BC.
Intermittent fasting has become established as a method for caloric restriction and weight loss. By having certain periods of time when food intake is allowed and longer periods of time without food intake, superficially some people restrict their overall caloric balance and experience weight loss.
There are differentiated methods, which also address what should be eaten during the period of food intake, so as to ensure its permanent supply of all essentials.
In fact, fasting, that is, the conscious renunciation of food, is much more than that. In the fight against non-alcoholic fatty liver, visceral body fat, insulin resistance, diabetes mellitus, targeted fasting could establish itself as a valuable tool.
Anti-aging is not a trend, but an increasingly important industry. A longer period of fasting has a positive effect on our endocrine system. The autophagy of the cell (self-cleaning of the cell) takes place clearly increased in the chamfering phase. After only 24 hours of fasting, a significant number more stem cells are found in the stomach area. Fasting is not to be equated with starvation or dieting, but it should be specifically trained and applied.
Trend number 4: Intuitive Eating
Mareike Awe, MD, is an expert in intuitive eating. The idea is to work with the body instead of against it. Learning what keeps slim people slim and being able to interpret natural hunger signals again. Eat when you are hungry, stop eating when you are full. To learn to interpret the natural eating signals again and to sharpen the body's own instincts again. Nothing is forbidden.
Eating what your body tells you you need and eating consciously play an important role. To learn mindfulness and enjoyment again.
My conclusion: learning to intuitively handle food, appreciation and mindfulness should be among the basic goals of any dietary change and nutrition coaching. Away from pure calories and nutrient recommendations, towards conscious handling and nutritional behavior.
Trend 5: Organic
Organic is here to stay. Worldwide, the percentage of organic products is increasing. Per capita, Switzerland, Luxembourg and Denmark consume the most organic products. As in all the other food trends presented today, food is becoming more important again to many people. Quality, origin, animal welfare, packaging and resource conservation are playing an increasingly important role and are reflected in customers' buying behavior.
Fruit, vegetables, meat, spices, fish, dairy products, butter, bread, beverages ... - the term organic runs through all typical food products. An organic chocolate remains a chocolate, but gives the customer a better feeling. It's a trend that can also be seen in the sports nutrition industry. Manufacturers offer protein shakes in organic quality. These are then combined with real organic cocoa or organic flavors. A positive trend.
The classification and awarding of organic labels should be better regulated in the future. Uniform rules for Europe and in the course of globalization are desirable to give even more clarity about origin and additives or technical adjuvants.
In terms of taste, organic does not have to taste better than conventional food and a candy remains a candy, an organic sugar remains a sugar. But supporting people's quality awareness through clear categorization and quality labels is a very good approach.
Nevertheless, education about food and its effect in our body is essential. In order for fitness and leisure facilities to be able to position themselves even more as health providers in the future, further development, the observation of trends and the qualified training of employees are also extremely important here. An educated customer always has the potential to be a satisfied and at the same time successful customer.
Source: BODYMEDIA
Image source: Daniel Vincek / Adobe Stock
Published on: 21 March 2022