Top Food and Nutrition Trends on the Horizon for 2021

The year 2020 has bought a lot of hardship and change for many people worldwide, and our habits and behaviors have shifted dramatically.

The priorities have changed a lot, with many people focusing on their health and well-being, including things that they eat. As a result, food and health culture have started to change.

With 2021 here, we can see a lot of changes coming into fruition; here are top food and nutrition trends in store of 2021:

a)      Immunity boosters:

Foods are not going to be valued for staving off hunger pains. The future will take cues from the supplement market, calling attention to the roles that specify ingredients that can improve overall health and well-being.

COVID-19 was a reminder that health is transient and can change at any time. So for many people, it led to looking for products that could support a healthy immune system that can prepare them for illness. You can also buy Sporlac powder as it has many health benefits.

Furthermore, it is said that purpose-driven ingredients are also predicted to be at the forefront of the food industry. For example, olive oil can support heart health, vitamin C can boost the immune system, or probiotics can help promote a healthy digestive system.

b)      Mental health:

Mental health has started to become a priority for a number of people. While the food itself cannot treat or even cure depression, anxiety, or stress, eating a mostly minimally processed diet rich in multiple nutrients can help support your mental health.

Foods that are rich in antioxidants, vitamins (e.g., B vitamins), minerals (e.g., zinc, magnesium), fiber, healthy fats (e.g., omega-3s), and other bioactive compounds, such as probiotics, are linked to better mental well-being.

Some functional beverages which contain stress-reducing compounds like adaptogens can help the body adapt to stress.

c)      Localism:

The pandemic shutdown has given many people a renewed appreciation of their local community like grocery stores, farmers markets, and restaurants which helped keep foods on our plates.

There will be growing interest in purchasing and consuming locally grown foods that support the local economy, is generally fresher, and has a less environmental impact.

d)      Climatarian:

This also echoes the benefits of localism; diets are expected to shift and include more environmentally friendly, sustainable, and are also good animal health products.

Rather than fighting between the two extreme spectrums, i.e., vegetarians and non-vegetarians, many people started focusing on foods with the lowest climate impact.

For example, foods that have a lower intake of animal products but do not eliminate them. Instead, consumers can choose animal products with a lower environmental footprint, like swapping red meats for white meats or even eating a few plant-based meals in a week.

Microbial Food Ingredients

There are many enzymes from bacteria, yeasts, molds, and plant and mammalian sources currently used for processing foods and food ingredients. Some of the yeast species used for the production of proteins are from genera Candida, Saccharomyces, Torulopsis, and Methylophilus. Enzymes are produced either by surface culture on solid substrates or by submerged culture using liquid substrates. Commercial enzyme production's success hugely depends on maximizing the activity of the microorganism and minimizing costs of the substrate, incubation, and recovery procedures.