Food experts have identified the super-healthy foods—and concepts—that are hitting supermarket shelves, and have the potential to become the next açaí berry or coconut water. Here’s a closer look at them.
The next superfood: moringa
The leaves contain high levels of calcium, potassium, and protein, as well as vitamins A, B, C, D and E. Because the trees can grow in both tropical and temperate climates and produce leaves year-round that can be eaten fresh, cooked or dried without losing their nutritional content, moringa is becoming an attractive
The next buzzword: regenerative grazing
“Grass fed,” once a progressive term in the food world, has become a mainstream buzzword used to attract consumers who want to eat beef that doesn’t come from cows raised in feedlots. There is a growing movement called regenerative agriculture, in which different farming practices are used to restore soil degraded by planting and harvesting crops. One way to regenerate the topsoil is to graze cattle or bison on land used for growing crops because of their manure and left-behind forage act as natural fertilizers.
The next meat alternative: jackfruit
There are burgers made with protein extracted from yellow peas, a molecule called heme that makes plants taste like beef and faux pulled pork made from shredded jackfruit.Of all the budding meaty substitutes, food experts say jackfruit has the most potential to go mainstream because of its meaty texture and ability to absorb the flavors in which it’s cooked. A large fruit with a spiky outer shell, it comes from trees grown mostly in South America and Southeast Asia, but it’s increasingly making its way to the U.S. The inner flesh—somewhat pear-like when raw—develops a savory flavor when cooked.
The next healthy beverage: plant waters
Some drinks are more likely to make it from health-food stores to convenience stores than others. Maple water and cactus water are more appealing than, say, artichoke water since many people know cactuses contain water and view maple syrup as tasty. Aloe vera juices claim to aid digestion and weight loss. Cactus-water makers say their drinks contain electrolytes and antioxidants.
More Food Trends at the Wall Street Journal