How To Eat In 2019

From seafood snacks to CBD-infused meals, we reveal the healthy new food trends to watch out for this year – and our nutrition experts give their verdicts.

- Gabrielle Nathan and Jane Murphy

TREND MEAT-FREE

Sales of meat-free foods increased by 22 per cent between 2013 and 2018, according to Mintel market research – and that growth is forecast to increase by a further 44 per cent by 2023. Recent months have seen ‘meat-free’ products go mainstream: Gregg’s already-infamous vegan sausage roll hit the headlines earlier in the year, while Iceland has just extended its No Bull vegan range in response to consumer demand. ‘These “meats" are from a variety of plant protein sources, including Quorn, soy foods, wheat, pea and seeds,’ explains Rob Hobson, Healthspan head of nutrition (healthspan.co.uk). ‘There’s also been a rise in vegan fast food over the past year, and innovative cooks have developed “jerk chicken" and “pulled pork" using ingredients such as jackfruit, which has a similar texture to meat.’

EXPERT VERDICT: ‘Quorn and soy have a full spectrum of amino acids, including the essential nine, which are often missing in nuts, seeds, pulses and lentils,’ says Hobson. ‘Quorn is one of the best for taste and texture, especially when minced and cubed, and can be cooked from frozen. But beans, pulses and lentils offer one of the most natural protein options and can be used to make veggie burgers and meatfree meatballs. The difference with the meat-free products is they have a meaty taste and texture, which can’t be achieved with pulses.’

TREND ECO-EATING