As we excitedly head into the future, there are certain trends shaping the time ahead, and they normally appeal to food preparation and culinary ideas. Discussing the future provisions, we imply healthy and wholesome food, as well as cooking technologies that cause no trouble to the environment.
What does this wind of change bring to regular consumers? That is, the food of the future directly hinges on further developments, much like trading solutions with metatrader 4 download app.
In this article, we will explore high-tech advancements within the landscape of innovative culinary habits and meals, and trends being observed right now.
Artificial intelligence is embracing customers’ needs
AI is a driving force of transformation when it comes to the future of nutrition. It is widely recognized that AI is actively used to personalize menus in a number of outstanding catering establishments.
For example, a client can take a small genetic test to determine which vitamins and minerals the body needs most, what a person’s reaction is to gluten and lactose, and even more information about their body.
Based on this essential data, the establishment offers the customer an appropriate menu. For instance, you can come across dishes for individuals at risk of cardiovascular diseases, or meals that reduce the likelihood of developing Alzheimer’s disease.
This smart approach is on the rise in food services across the US, Great Britain, and Japan; this well-rounded practice is gaining momentum in Indonesia as well. In particular, Karimata Restaurant is incorporating a Genetic Algorithm system to elaborate the best nutrition plan for every guest.
MIND diet against dementia
One of the common manifestations of dementia – deterioration of memory and thinking ability – is Alzheimer’s disease. To combat the awful consequences of dementia, Scientists from the Chicago Medical Institute have proposed a special diet to reduce the risk of developing this disease.
A state-of-the-art development is identified as the MIND diet, where M stands for Mediterranean-DASH, I – Intervention for, N – Neurodegenerative, and D – Delay. That is, it can be translated as “diet for delaying the development of neurodegenerative diseases, based on the Mediterranean and DASH diets”.
According to food experts, following the MIND diet cuts down the risk of having Alzheimer’s disease by an impressive 53%. Even if you follow such a diet occasionally, the risk is still reduced by about 35%.
What products belong to the MIND diet?
- Vegetables (preferably non-starchy), greens – at least one vegetable per day, and eating leafy vegetables daily;
- Nuts – 30 g per day is quite enough. Nuts can be any kind; it is best to use assorted ones;
- Uncooked and ripe berries twice a week;
- Legumes – at least 4 times a week. Legumes are fiber, folate, and protein-rich;
- Whole grains three times a day;
- Once a week – fatty fish;
- Olive oil – you can replace regular sunflower oil with it.
- Turkey or chicken meat several times a week;
- A glass of red or white wine a day will not be superfluous.
With the MIND diet, there is no room for red meat, fatty cheese, butter and margarine, fast food, and sweets. Inherently, the Indonesian cuisine is not the reflection of this nutrition plan, but it does incorporate nutritious ingredients critical for brain health.
Regional food and local recipes
Sticking to domestic products is an eco-friendly option that is expected to define the future of nutrition in no time. Presumably, this trend will have a lot of followers both among business owners and consumers. After all, farm-to-table products are considered the tastiest ones, reflecting one’s natural food preferences.
For example, A Doma restaurant, located in Copenhagen, Denmark, has refused to import habitual European cheeses, replacing them with locally made cheese platters that do not lack uniqueness. Besides, the establishment offers Thai rice as a nice add-on to the menu, promoting a robust identity.
Interestingly, Denmark is not the sole country adding to the value of regional products. In Poland, for example, you can expect a pizza with sauerkraut or cucumbers on the menu, which can be considered a raw example of local branding.
Milk that will save the world
As a rule, milk is not favored by food professionals. However, we are talking about another genuine product of the future as potato milk, an innovation of the Swedish company Dug.
According to the creators of this bold know-how, the production of potato milk causes less harm to the environment than the production of animal or plant milk from other products. Statistics sound impressive: potato milk production leaves a 75% smaller climate footprint!
In some cases, a dairy-free milk can become a great alternative to almond milk, as growing potatoes requires 56 times less water. It’s worth mentioning the oat alternative – according to Dug, potato production is twice as efficient as growing oats in terms of land use.
By the way, those who have tasted this drink claim that it goes perfectly well with coffee. This product may revolutionize the whole industry of coffee-brewing, alluring visitors with fresh tastes. Imagine a potato milk-based coffee among other items on the menu; it sounds like a great idea to many.