2015 Food Trends: Ingredients, Methods and Movements You Probably Haven’t Heard Of

2015 Food Trends: Ingredients, Methods and Movements You Probably Haven’t Heard Of

By Krystal Hauserman, Foodable Contributor

With the start of a new year come the lists of new and exciting trends.  Out with the old and in with the shiny and new! (Well, new to you and me -- some of these things have been around for thousands of years.)  What interesting ingredients, methods and movements are arriving on the food scene in 2015? From a “new” drought-resistant superfood to the resurgence of a traditional, small-scale method to prepare milk and cheese, here are six emerging trends you need to know about to keep your “top foodie” title for another year.  


Moringa.  Move over kale, there is a new high-octane superfood in town.  Moringa oleifera (“moringa”) may just be the world’s most nutritious green.  Billed as “the miracle tree,” moringa is credited with curing or preventing close to 300 diseases in Ayurvedic medicine. Some studies suggest it has diabetes, cancer and arthritis-fighting abilities.  Moringa is nutritionally dense; packed full of protein, vitamin A, potassium, calcium and vitamin C.  Fast growing and drought resistant, moringa is becoming a star player in fighting malnutrition in developing countries.  Although native to the sub-Himalayan areas of India, Pakistan, Bangladesh and Afghanistan, it is also grown in tropical regions. Like with many vegetables, cooking the moringa causes it to lose some of its nutritional properties.  Enter dried and powdered moringa leaf from producers like Kuli Kuli, which aims to provide everyone who wants access to moringa the knowledge and means to do so.  Expect to see moringa powder “boosts” on juice bar menus and at superfood cafes like SoCal’s beaming

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