During the last decade, the food industry has been dodging some serious critique regarding consumers concerns about the nutritional value of their products. Once, consumers would purchase anything to satisfy their hungry stomachs but today, more and more people are hopping on the clean eating bandwagon. People want to know where their food is coming from, how it's being treated from field to plate. A percentage of consumers is kneeling toward eating whole food that is minimally or 100% unprocessed and close as possible to it's natural form. Most women and millennials in general are looking toward the organic food industry purchasing fruits, vegetables and lean meats. More and more people are becoming conscious of their eating habits, calories, sugar and fat intake, making the future of the processed food industry unknown.
Food conglomerates are already seeing their sales drop due to the change of customer's preferences. Some started reducing or even extracting artificial flavors, sugars, sodium and trans fats and other non-appealing contents from their products. Customers are demanding clear and easy to understand labels.
I too am coming to the conclusion that I have no need to enter the supermarket anymore, as there is almost nothing to buy nowadays that doesn't have absolutely unnecessarily added sugar, fats or gluten packed grains. My question is, will the healthy lifestyle trend stop the production of toxic processed foods or will it only drive the society to divide into a two-class food system? Some might remain dependent on processed junk food while others will shift toward a sustainable living style growing their own food.
If it's any sign of proof, we are seeing a demand for artisan/craft/local foods and people are preferring to buy and support small family farms or shops that produce and sell fresher, more flavorful and better quality foods. Other top food trends that we've been noticing include: eating less meat or "faux" veggie meat, plant-based and goat's milk instead of cow milk, gluten-free, GMO-free and sugar-free food. Home-cooking is being backed by apps such as Feastly (a start-up supper club, allowing people to reserve a seat at a dining event in a cook’s home) and Yuma (allows home cooks to prepare food and deliver to local restaurants). Superfoods like avocado, seeds, nuts, ancient grains, fermented foods and coconut products are making their way into more and more plates.
Food conglomerates are already seeing their sales drop due to the change of customer's preferences. Some started reducing or even extracting artificial flavors, sugars, sodium and trans fats and other non-appealing contents from their products. Customers are demanding clear and easy to understand labels.
I too am coming to the conclusion that I have no need to enter the supermarket anymore, as there is almost nothing to buy nowadays that doesn't have absolutely unnecessarily added sugar, fats or gluten packed grains. My question is, will the healthy lifestyle trend stop the production of toxic processed foods or will it only drive the society to divide into a two-class food system? Some might remain dependent on processed junk food while others will shift toward a sustainable living style growing their own food.
If it's any sign of proof, we are seeing a demand for artisan/craft/local foods and people are preferring to buy and support small family farms or shops that produce and sell fresher, more flavorful and better quality foods. Other top food trends that we've been noticing include: eating less meat or "faux" veggie meat, plant-based and goat's milk instead of cow milk, gluten-free, GMO-free and sugar-free food. Home-cooking is being backed by apps such as Feastly (a start-up supper club, allowing people to reserve a seat at a dining event in a cook’s home) and Yuma (allows home cooks to prepare food and deliver to local restaurants). Superfoods like avocado, seeds, nuts, ancient grains, fermented foods and coconut products are making their way into more and more plates.
I too have eliminated processed foods for the most part, but I'm having trouble letting go of confectionary and products with glutenous grains. A few weeks ago I decided to go on a 20 day sugar cleanse. The hardest part has been not being allowed to snack on sweets, fruit or any other salty foods. I went on a Pinterest search to find something I could nibble on between meals or during movie night. I found this Gluten-free Super Seed Crackers recipe here: wholefully.com/gluten-free-super-seed-crackers/?utm_campaign=coschedule&utm_source=facebook_page&utm_medium=Back+to+Her+Roots&utm_content=Gluten-Free+Super+Seed+Crackers
With one main alteration (I exchanged amaranth flour for buckwheat flour - but are gluten-free options but I cannot buy amaranth flour in my town), I hesitantly started my baking adventure. I say adventure because with my baking skills you never know how it will go. I can't bake anything sweet for the life of me but salty snacks usually work out. Maybe it's not like I visualized but good to eat nonetheless. I always go for something super simple with widely available ingredients. So without further a due, here is my take on the healthy seed cracker:
With one main alteration (I exchanged amaranth flour for buckwheat flour - but are gluten-free options but I cannot buy amaranth flour in my town), I hesitantly started my baking adventure. I say adventure because with my baking skills you never know how it will go. I can't bake anything sweet for the life of me but salty snacks usually work out. Maybe it's not like I visualized but good to eat nonetheless. I always go for something super simple with widely available ingredients. So without further a due, here is my take on the healthy seed cracker:
INGREDIENTS
INSTRUCTIONS
- 250 gr buckwheat flour
- 125 gr super seeds (a mix of chia seeds, hemp seeds, flax seeds, and sesame seeds)
- 3 tablespoons olive oil
- 3 eggs
- 1 teaspoon salt
- 1 tablespoon water
- Extra coarse salt
INSTRUCTIONS
- Preheat the oven to a high temperature.
- In a bowl, combine the buckwheat flour, super seeds, olive oil, eggs, salt, and water until the mixture forms a crumbly dough that holds together when squeezed.
- Because the dough is sticky, lay a piece of parchment paper on a flat surface and place the dough on top, covering it with another piece of parchment paper. Roll the dough into a rectangle as thin as you want your crackers to be. Remove the top piece of parchment paper and cut into any desired shape with a knife or pizza cutter.
- Transfer the crackers (including the lower piece of parchment paper) to a baking sheet, sprinkle with extra salt and cumin (I used black cumin), and bake for 15 to 20 minutes, flipping the crackers halfway through the baking time, or until the crackers are browned and crisp. Repeat with any remaining dough.
Curious about the future of the processed food industry? Read food experts thoughts here: time.com/3482452/future-of-food/
Any other thoughts or simple recipes to share? Please leave them in the comment box :)
Any other thoughts or simple recipes to share? Please leave them in the comment box :)