Healthy food trends for 2014

" Permissible indulgence "The sale of snacks made ​​from functional foods and offered in convenient packaging for the end customer will be on the rise next year. To functional foods are assigned as algae , dried legumes, flax , hemp and chia , coconut oil and exotic flavors of hummus .Consumers will look for " permissible indulgence " - this is the most modern and frequently used term used to mean a healthy alternative to today offered products rich in empty calories like chips , snack bars , cookies and energy drinks.In 2014 are expected final humus to establish itself as the preferred food of all flavors and additives , and the boom can be expected of functional beverages made with chia , hemp and linen.
Allergen-free for allA huge percentage of the population in developed countries suffers from food allergies * . Studies show that people who have "officially" do not suffer from any allergies feel better when they quit the consumption of foods containing allergens such as gluten , nuts and dairy products.For food manufacturers is essential to continue to continue to certify their products as certificates for "gluten-free " vegan , organic , Kosher , raw product , etc. are more than required and ensure increase in the number of users.In addition , the label "no genetically modified substances" will be mandatory for producers who wish to continue their relationship with Whole Foods and other conservation retailers. Gluten-free and vegetarian options will become widespread, and even chain restaurants and cafes such as Starbucks.
2014Zelenolistni vegetables in everythingMore and more consumers use products rich in nutrients and a variety of creative ways in your daily menu.In the U.S. for example, 34% of packaged leafy vegetables ( lettuce , spring mix, spinach, arugula , iceberg , etc. . ) Are used for other purposes , but not exactly in the preparation of salad , 27% is consumed in the same raw form as a supplement sandwiches , 7% used in the preparation of hot meals and soups , 4% are prepared separately - steamed or sautéed , and 3% are used in the making of troubled or other drinks.In 2014 is expected to grow at the rate of 12% in the sale of leafy green vegetables and a change in consumption habits in the direction of using an unconventional way so far - in the composition of breakfast consumption and pureeing cooked with proteins or as stuffing delicious and healthy dishes.

clean eatingNew Year means new trends , and for 2014 the new trend is " clean eating ." This is not just wash lettuce before you make a salad, and the idea is to eat, they contain substances more natural and genuine . And as more and more evidence is found for problems proiztiashti of food processing , the pure diet is trying to fight with it and that is to stay as close to the real nature of the food we eat .In 2014 increasingly will meet fans of pure food, pure and choosing lean meats, low - starch vegetables, legumes and nuts , fruits, and "smart" carbs such as spelled - an ancient cereal and modern healthy food, which regulates blood pressure, blood sugar and bad cholesterol .Clean eating is not a diet that focuses on calorie restriction . It is more like a test konsumiranete enjoyment of food close to its nature and avoid all refined and processed foods , artificial chemicals, fragrances and preservatives.People do not want to feel deprived of food, and to feel its abundant and nutritious power.This is a sustainable approach that focuses less on meat than on Paleo approach to nutrition .

beyond baconIn 2013 , the bacon was placed in every conceivable foodstuff , but in 2014 without meat alternatives will increase . Research shows that one in three Americans consume meat alternatives , although only 7 % of consumers indicate that they are vegetarians. The study clarifies what the main reason consumers buy meat alternatives such as tofu and it's benefits for their health!According to leading chefs in the United States, genetically modified foods are already past. The focus will be on seafood , which will constitute the majority of starters in 2014 in restaurants .Savesem new protein that will gain momentum next year 's shrimp burger . According to experts , it will be a great alternative for all those lovers of veal burger that hold the texture of veal burger, but with less fat and high nutritional value.Sweetener without caloriesStevia and other low-calorie natural sweeteners will become more prevalent and used in 2014 as people increasingly closely monitor your intake of sugars.According to the U.S. study , the size of the global market for non- sugar sweeteners reached $ 9.3 billion in 2011 and expected to grow to $ 9.9 billion by 2016
 Monk fruit or fruit monastic (MONK FRUIT) does a newcomer to product natural low calorie sweeteners . With a low glycemic index, natural ingredients and devoid of criticism of any other alternatives to sugar have faced in recent years, this fruit is about to conquer the sweeteners market in 2014 .About 150-220 times sweeter than sugar , natural sweetener from monk fruit is heat and acid , soluble in water and without the bitter taste inherent in stevia . It combines well with his natural rival , and their combination gives sweetness with close to sugar profile.American Commission for Food and Drug Administration (Food and Drug Administration, FDA) gave approval of this type of sweetener , so soon we will see how different food producers put monk fruit in baked goods , beverages and other works of culinary art in 2014.

Brussels sprouts - a vegetable of the year!This green , perfect for bite -sized vegetable now saw sales rise by 30 % annually over the past four years.Experiments with Brussels sprouts made ​​in cooking shows and restaurants helped sprouts to acquire glory . Moreover, consumers buy brussels sprouts as a health food supplement or as a snack .Brussels sprouts have a wide range of applications and is characterized by relatively mild flavor . Whether in a salad , sliced ​​in half and overflows with balsamic vinegar, or pureed into soup , its texture and taste can easily be transformed based on the way is prepared and seasoned .