订阅

多平台阅读

微信订阅

杂志

申请纸刊赠阅

订阅每日电邮

移动应用

生活

2018年饮食潮流:茶、无酒精鸡尾酒、植物蛋白和羊角面包夹寿司?

Grace Donnelly 2017年12月25日

2018年的饮食潮流里则会拥有更多可替代食品,全新的口味,以及对环保饮食方式的强调。

去年的饮食潮流预测,拉开了椰子和墨西哥煎玉米卷狂潮的序幕。2018年的饮食潮流里则会拥有更多可替代食品,全新的口味,以及对环保饮食方式的强调。

英国广播公司(BBC)发布了2018年十大饮食潮流,并配上了1分钟的视频剪辑。在其中,榜单上一些较为极端的食品显得十分突出。

BBC这份引人注目的独特预测中,包含了出人意料的搭配……比如生鱼片配法式甜馅饼。

从寿司羊角面包到意大利面圈,这是一个对食品试验“宽容的时代”,也意味着更加极端的融合类食物将不断涌现。

将三文鱼卷裹在羊角面包里,这种食物有时被人称作“羊角寿司”。它是洛杉矶的福尔摩斯先生面包坊(Mr. Holmes Bakehouse)今年率先推出的产品。

意大利面圈则来自美国东海岸。它由意大利面、鸡蛋和乳酪炸制而成,外形类似甜甜圈,便于用手抓着。这种创造发源于纽约的Smorgasburg,这个食品市场善于融合各种奇怪食品,并在Instagram上引发饮食潮流,它也可能是明年热门融合食品的诞生地。

茶和无酒精鸡尾酒

BBC表示,我们将在2018年里看到茶对咖啡的超越。这一年也昭示着不含酒精的特色饮品的兴起。根据全食超市(Whole Foods)对新年的预测,花香会打消公众对南瓜香精的痴迷。那些注重健康、希望减少酒精摄入的饮酒者,将会在杯中加入植物药材和玫瑰、薰衣草等花草。

植物蛋白

就在两个月前,莱昂纳多迪卡普里奥投资了一家生产植物性肉类替代品的初创公司。这家公司名为Beyond Meat,像这类试图迎合日益接受素食和严格素食的年轻消费者的公司还有好几家。

今年8月,比尔盖茨、理查德布兰森和几家风投公司引领了Memphis Meat 1,700万美元的A轮融资。它并非植物蛋白公司,而是一家不依靠养殖动物来生产肉类的公司。迄今为止,公司已经用动物细胞制造出了牛肉、鸡肉和鸭肉。

硅谷的初创公司Impossible Foods正在努力研究一款带血的无肉汉堡。研究团队使用了一种植物性的“亚铁血红素”(在希腊语中这个词的意思是“血”),它能模仿咬下半熟的牛肉汉堡时出现的那种血色。尽管这种产品目前还无法购买,但是我们可以预见,豆腐、印尼豆豉和藜麦等植物蛋白产品将在明年更多地取代肉类。

超本地化和低浪费

BBC表示,过去几年里,取材于本地已经是一种潮流,而食用离餐桌只有几步之遥的食品成为了更加风靡的目标。

比从当地农贸市场购买食材更进一步,一些餐厅正选择自己种植食材。BBC认为,丹麦大厨瑞尼瑞茲匹和他位于哥本哈根的米其林二星餐厅Noma是这一潮流的引领者。

2018年,人们也会更加强调减少垃圾。我们可能会看到根据厨余垃圾或利用食材所有部位烹饪的菜肴。

去年,纽约一个名为Feedback的环保组织利用即将被浪费的农产品,为5,000人提供了免费餐。该活动在2017年被世界各地模仿。预测者认为这种潮流可能会在2018年进入餐厅。 (财富中文网)

译者:严匡正

Last year’s food trend predictions heralded the dawn of a coconut craze and taco fever. Food trends in 2018 will include more alternatives, new flavors, and an emphasis on environmentally friendly ways of eating.

The BBC released their top ten food trends for the coming year along with a 1-minute video clip that highlighted some of the more extreme items on the list.

Some of the more eye-catching BBC predictions involved unexpected pairings … like raw fish and French pastry.

From sushi croissants to pasta donuts, this “era of permissibility” for food experimentation means no end in sight for more extreme fusion creations.

The salmon roll wrapped inside croissant dough, sometimes called the “croissushi,” debuted this year at Mr. Holmes Bakehouse in Los Angeles.

The spaghetti donut hails from the East coast. Made from pasta, eggs, and cheese fried into a donut shape for hand-held ease, this creation originated at New York’s Smorgasburg, a spread of fusion curiosities and Instagram food trends that could be the birthplace of next year’s hot combination, too.

Tea flavors and mocktails

The BBC says 2018 will be the year we see tea win out over coffee. It’ll also signal the rise of non-alcoholic specialty drinks. Floral flavors could unseat the pumpkin spice obsession, according to the Whole Foods predictions for the new year. Botanicals and notes like rose and lavender will fill glasses for health-conscious drinkers looking to curtail their booze consumption.

Plant-based proteins

Just two months ago Leonardo Dicaprio invested in a startup making plant-based meat substitutes. The company, Beyond Meat, is just one of a several companies looking to cater to younger consumers who are increasingly adopting vegetarian and vegan diets.

In August, Bill Gates, Richard Branson and a handful of venture capital firms led a $17 million Series A round of fundraising for Memphis Meat. It’s not a plant-based protein company, per se, but it is one that produces meat without having to grow an entire animal. It has so far produced beef, chicken and duck from animal cells.

Impossible Foods, a Silicon Valley startup that’s been working on developing a meatless burger that bleeds. The team has been a plant-based “heme” (which means “blood” in Greek) that imitates replicates the bloodiness of biting into a still-pink-on-the-inside beef burger. Though heme is not yet available to purchase, expect plant-based proteins like tofu, tempeh, and quinoa to replace meat more often next year.

Hyperlocal and low-waste

Local sourcing has been a trend for the last few years, but using foods grown in walking distance of the dinner table is an increasingly popular goal, according to the BBC.

Getting even closer than local farmers markets, some restaurants are opting to grow their own ingredients on-site. The BBC points to Danish chef René Redzepi and his two-Michelin-starred Copenhagen restaurant Noma as a leader of the trend.

An emphasis on reducing waste will also grow in 2018. Expect to start seeing dishes made from food waste or menus planned to use all parts of the ingredients.

In New York City last year, an environmental organization called Feedback fed 5,000 people free meals cooked from produce that otherwise would have been wasted. This event has been replicated around the world in 2017 and predictions say the trend could break through to restaurants in 2018.

我来点评

最新文章:

500强情报中心

财富专栏