As people travel the world and open up their culinary horizons, chefs and restaurateurs can have a lot of fun with more of a global point of view on their cuisine,” emphasizes Ibrahim.” “By offering options such as farro, kamut, millet or noodles layered with Southeast Asian, Mediterranean and regional American-influenced proteins and a variety of sauces and toppings, consumers can come up with endless combinations that keep their interest and keep them coming back to your establishment for more. “By incorporating different combinations of varying ethnic influences, people can make their own global bowl to suit their taste du jour. Chef Mareya predicts Globowls, a nutrient-packed, internationally influenced and customizable offering that goes beyond chicken, rice and broccoli – will get hot in 2016. Evolving American palates take their dining cues from fiery and authentic flavors offered by Latin, Asian, African and Indian cuisines, and seek variety from all sources, including restaurants and processed foods.īowls can be a universal, one dish offering that’s portable and gives consumers a macronutrient-balanced meal. consumers has been skyrocketing over the past few years, and there is no sign of it slowing down in 2016. There is no doubt that the popularity of ethnic foods among U.S. The founder, Ali Maffucci, launched this platform out of a pure passion for eating healthy and helping others. This is a one-stop shop for everything spiralized. “Sometimes referred to as ‘zoodles,’ mommy bloggers have been working with spiralized veggies for a long time, but you’ll start to see them become more mainstream on menus and incorporated into deli salad dishes because of their endless versatility,” adds Ibrahim. Gluten-free is here to stay, so appealing to customers with veggie options is a smart way to go, because it can be marketed as ‘fresh’ pasta. By substituting spiralized veggies for traditional pasta, you can save yourself upwards of 180 calories and roughly 35 carbs in a single serving. These grain-free noodle substitutions offers brilliant texture without compromising flavor, and can be integrated into a number of dishes, from traditional Italian to Asian, served hot or cold, offering great appeal for different dietary needs. “By making noodles out of vegetables like zucchini, squash and kohlrabi, you’re imitating foods that families love but replacing them with gluten-free, nutrient dense options,” comments Ibrahim. A spiralizing machine or julienne peeler is relatively inexpensive and works well with squash, cucumber, carrot, beetroot or celeriac – a great, low carb and gluten-free alternative to regular pasta or noodles. Delicious raw and crunchy in a salad or cooked and covered with a hot sauce or marinated in a dressing, this technique is sure to grow in popularity in 2016. How do you get more veggies onto their plates? A secret weapon for the health-conscious cook, spiralizing transforms your favorite vegetables into pasta-like noodles. In 2015, her predictions that included nutrient-dense cold pressed juices, cold brew coffee, convincing meat-less meat and products fueled by cricket powder dominated shelf space and menus everywhere, helping entrepreneurs break through the clutter with unique items that customers want, driving sales and interest.Īnd now, for the top 8 Healthy Food Trends to look for in 2016: From the next ‘It’ Veggie and Superfood to Brinner and Globowls, the Fit Foodie’s 2016 Healthy Food trend report helps businesses create exciting, ahead-of-the-curve menu and product offerings to drive profit and new customersĪliso Viejo, CA ( ) For the fourth consecutive year, award-winning food safety entrepreneur, natural products industry veteran and chef, Mareya Ibrahim, aka The Fit Foodie has released her Top 8 Healthy Food Trends Report for 2016 to help food professionals get a leg-up on gaining the attention of a new generation of savvy, health conscious consumers.
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