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(HealthNewsDigest.com) – Since World War II there has been a remarkable evolution in the American kitchen. As women entered the work force during the war, they were less likely to move back into traditional roles when the war was over. This pushed food manufacturers to start producing convenience foods and gave rise to supermarket chains that culminated in Walmart megastores, currently the biggest food retailer in the world. As women moved into the 60s and 70s feminists first embraced the we-can-do-it-all attitude then they decided I-don’t-have-to-cook and eating out and ordering in are just fine. Cooking and the kitchen is no longer the exclusive domain of women. Although most meals are still prepared by women, cooking is the first domestic chore that has floated free of gender roles. Men in the kitchen, smarter appliances, global food markets, and our continuous immerging immigrant influence on food trends are all impacting what may be served for dinner. So, what can we expect in 2016?
Millennials like to cook. They are looking for spice blends and food kits that offer some convenience while allowing them to create a personal meal from scratch. Convenience and taste is still a top priority.
Health and convenience will intersect. Consumers want good-for-you-products. Portion controlled snacks such as grapes and cheese cubes, healthy snack bars, and ready-to-eat salad kids will innovate markets. These foods will contain some slightly exotic ingredients like sprouted grains, edamame, and hemp, flax, chia and sunflower seeds. Kale may be losing some luster but avocados are rising in appeal as a topping on toast, a fat replacement in baked goods, or blended into a smoothie.
When it comes to ingredients, less is best. Consumers today are turning against the convenience foods they ate growing up and want foods closer to their natural state. They want to know where their foods come from. Tracing eggs back to the farm or finding out where the bananas were grown is important. Food companies will continue to make their brands less processed and simpler without a long list of tongue twisting ingredients. Even heritage brands, those with decades of sales behind them, are getting on board and re-engineering basic recipes.
Free-from claims gain more traction. Free-from claims are not always the best way to determine if a food is good for you, but none the less most foods with a these claims are gaining market share. Non-GMO, gluten-free, egg free, dairy free, antibiotic free, additive free and free of artificial colors are some claims that are showing up more and more.
Clean foods are in demand. Most consumers who embrace clean eating are buying the free-from brands. Though there is no clear definition of clean eating the essence of this approach is to eat most foods in their natural state. It is not a diet but a lifestyle. Most who eat clean buy organic when possible. They try to avoid processed and refined foods like white bread and pasta. They steer clear of trans fats, reduce sugar, and avoid preservatives, additives, emulsifiers and fat replacers. They are label savvy and want fruits and vegetables grown locally, meat and poultry humanly raised, and ocean-friendly seafood.
Ethical food shopping is important. Ethical shoppers consider the burden to the environment when they purchase brands. Their food choices are driven by sentiment – contempt, concern or celebration. Contempt happens when a shopper turns against a company or brand that they believe may be causing pollution, handling animals cruelly, or exploiting workers. They may boycott the brand and educate others about their concerns. If a shopper is driven by concern, they identify the ecosystem, workers, animals, water, even future generations that might be harmed if they buy a particular brand. If celebration is the driving force, shoppers experience pleasure by buying brands they believe cultivate ethical habits. They may buy fair trade coffee or free range eggs, or participate in recycling programs. Sentiments about food fuel commitment and move people into action. Morally conscious food shopping will have a profound effect on major food companies in the next year.
A smartphone may become more important than a knife and fork. In 2016 more people could pull out their phones before they pick up a fork to eat. Your phone can be used to order groceries, find bargains, count calories, suggest recipes, replace mom for cooking advice, and share eating experiences.
Kitchens have always been considered the heart of a home so it is no surprise that what happens there reflects the changes evolving as we interact with food.
© NRH Nutrition Consultants, Inc.
Jo-Ann Heslin, MA, RD, CDN is a registered dietitian and the author of 30 books. Available as eBooks from iTunes and Amazon Kindle:
Diabetes Counter
Calorie Counter
Protein Counter
Healthy Wholefoods Counter
Complete Food Counter
Fat and Cholesterol Counter
Available in print from Gallery Books:
Most Complete Food Counter, 3rd Ed.
Your Complete Food Counter App: http://itunes.apple.com/us/app/your-complete-food-counter/id444558777?mt=8
For more information on Jo-Ann and her books, go to: www.TheNutritionExperts.com.
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