eat right now
sium and vitamin A. Nutrient-
dense moringa is being found
in bottled juices, energy bars,
supplement-based powders and
snack foods. It will also be seen
in beauty products because of
its anti-inflammatory proper-
ties. Moringa can have a bitter
taste to the palate, which is
why it’s best used blended into
smoothies or other recipes.
2018. There is more innovation
in the “puffed” and “popped”
snack category using ingredients
such as beans, non-GMO corn,
lentils, brown rice, vegan alterna-
tives and more. Look for prod-
ucts high in protein and fiber, as
well as those made with clean
ingredients that you recognize.
COLLAGEN PEPTIDES
The list of protein and energy
bars is endless. However, con-
sumers are demanding a shorter
list of ingredients in their bars
and are now wanting their quick
snack on the go to be in a variety
of shapes. This year, we will see a
trend toward protein and energy
bars that have been simplified
Collagen is the main structural
protein found in skin and other
connective tissue. Collagen pro-
tein has been making its debut
in food products over the last
year, with continued growth.
The bone-broth trend has been
taken to new heights in both
Moringa superpowder
SIMPLICITY & SHAPE
IN ENERGY BARS
Health Trends 2018
commercial and local products,
as well as being transformed
into protein powders. Collagen
in foods is being promoted for
healthy skin, hair, nails, joints
and digestion. This year, we’ll
see an increase in collagen-
infused everything, from choco-
late to chili to pancakes. You
will also see a surge in collagen
builders such as whole foods-
based supplements.
NEW TECHNOLOGY IN VEGAN
AND VEGETARIAN FOODS
Israeli shakshuka
W
Stacy Goldberg
Columnist
No information provided through
Stacy Goldberg/Savorfull is
intended to diagnose, treat, cure
or prevent any disease. You
should always speak with your
physician or other healthcare
professional before taking any
medication or nutritional, herbal
or homeopathic supplement,
or adopting any treatment
or implementing nutritional
advice for a health problem.
ith the New Year, the
inevitable buzz sur-
rounding new diet,
health and wellness trends has
already begun. Navigating these
trends can be difficult for even
the most discerning consumer.
The nutrition industry, particu-
larly, is one whose tides shift
constantly, with innovation
continuously on the rise. Here
are some trends to keep an eye
out for in 2018 in the health,
wellness and nutrition world.
MORINGA SUPERFOOD
The newest superfood of 2018,
moringa, is making an appear-
ance in the grocery realm in
many different forms. This
superpowder is derived from a
tree, whose leaves are ground
into p owder form containing
protein, iron, calcium, potas-
The future of technology is
moving beyond our iPhones.
New technology is being used
to create vegan and vegetarian
foods mimicking meat so close-
ly — down to using beetroot to
create the illusion of blood. Try
substituting your regular beef
burger with a new type of veg-
gie burger. Packed with plant
protein, it will fool even the
most dedicated meat lover.
GUT HEALTH STILL THE RAGE
In 2018, plan to see a continued
emphasis on products promot-
ing gut health. This includes
more foods and supplements
infusing probiotics, prebiot-
ics, added fiber and a strong
emphasis on creative kombu-
cha flavors. Fermented foods
are working their way up the
trending ladder this year as
well, with continued innova-
tion in miso, sauerkraut, tem-
peh, pickles, kimchi, kefir and
yogurts.
PUFFED AND POPPED SNACKS
Cheetos are getting a facelift in
index are making their way into
our foods, as well as contributing
to less overall added sugar calo-
ries. Dates, sorghum and yacon
syrups are sweet options that
will be appearing on the shelves
for 2018.
ISRAELI CONNECTIONS
As Jews, we already love foods
from the Middle East. This year,
we are moving beyond falafel
and hummus and digging deeper
into Middle Eastern tradition
and ingredients in the food
world. You will see an increased
twist on traditional Middle
Eastern foods from various cul-
tures including Persian, Israeli,
Moroccan, Syrian and Lebanese.
Shakshuka, grilled haloumi and
za’atar are making their way
across the borders into foods
and menus where least expected.
GO GOTH THIS YEAR
and made without a laundry
list of ingredients. Whole foods-
based bars are also taking the
form of bites, bits and balls on a
commercial level.
Black is in and unicorns are out.
Activated charcoal is quickly
becoming a superfood and being
promoted as detoxifying. You will
see this trend in everything from
pizzas to beverages to ice cream.
REDUCING FOOD WASTE
MUSHROOM MANIA
Get familiar with your mush-
rooms. Varieties such as reishi,
chaga and cordyceps are going to
be infused in coffees, chocolates,
tea and snack foods because of
their immune-supporting and
antioxidant properties.
SUPPORTING A GREATER CAUSE
Look for brands emphasizing
transparency and sustainability
in 2018. At this point in the food
industry, it is almost expected
that labels be transparent about
their ingredients. Now, we take it
to the next level looking to sup-
port brands that value sourcing
sustainable ingredients and giv-
ing back to a greater cause.
BRAIN-BOOSTING
SUPPLEMENTS
As total-body wellness increases,
industries are beginning to com-
bine what they know to revo-
lutionize overall health. This is
especially evident in areas such
as brain health, where new tech-
nology is being applied to create
nutritional supplements such as
chewable coffee. These products
support overall brain capacity
and function.
ALTERNATIVE SWEETENERS
Sugar is out and creative, health-
ier ways to sweeten our food is
in. More alternative sweeteners
that are lower on the glycemic
jn
Local chefs, food manufactur-
ers, nonprofit organizations and
consumers nationwide are col-
laborating in their missions to
reduce food waste. Recipes and
food products will be incorporat-
ing more foods from root to stem
that are usable in recipes such as
salad dressings, salads, compotes
and more.
HEALTHY FATS FOR THE WIN!
High-fat diets and foods full
of healthy fats will continue to
reign in the new year. We are
well past the Snackwell era,
learning that low fat and high
sugar are not the keys to health.
Incorporating more options with
healthy fats such as coconut,
grass-fed butters and ghee, avo-
cado and hemp oils, as well as
nuts rich in fat such as macada-
mia nuts, almonds and cashews
in moderation can be the key to
weight-loss success. What does
this mean for you? Avocado toast
and peanut butter protein balls
can stay on the menu for 2018.
Wishing you a happy and
healthy 2018. May this be your
most nourishing year yet! •
Stacy Goldberg is a nationally recognized
nutritional consultant, registered nurse
and the CEO of Savorfull (savorfull.com),
a Detroit-based company that sources
healthy, allergen-friendly foods and
provides nutrition-consulting. Savorfull
is part of the Quicken Loans Family of
Companies.
January 18 • 2018
41