As millennials clamor for unique flavors and the fusion of global cuisine into meal mainstays, the range of tastes, ingredients and spices appearing in restaurants and grocery stores throughout the U.S. is quickly expanding. Innova data indicates a 20 percent annual growth in ethnic flavors from 2013–2017 allowing today’s consumer to experience a wide range of global cuisines from Hawaiian poke to Peruvian ceviche to Burmese fermented tea leaves. As these dishes are integrated into eating habits, dietitians are considering their nutritional value, including fat source and type. Today’s blog addresses fats and oils in 2018 trending global cuisines.
Avocado is having a moment. Restaurants charge $12+ for avocado toast. Paleo loyalists crack an egg into an avocado half and bake it for breakfast. Avocados are now used as the base for everything from gelato to salad dressing to hummus. They’re being mashed and used in place of mayo in chicken and tuna salad. Yes, avocado is definitely having a moment. Along with the whole fruit, avocado oil has arrived in the oil aisle of the local grocer, but is this a good option for consumers? Read more to find out!
Today’s consumer has a strong interest in how their food is grown and produced; in fact, the definition of health and wellness now goes beyond traditional topics such as fiber and fat type to include agriculture production methods and animal welfare. This requires registered dietitians and other health educators to become more knowledgeable about animal and planet health, presenting a total view of foods when guiding consumers to build healthy eating habits. Because food crops vary in how they are grown, we are sharing five interesting facts that will help you better understand canola agriculture.