Stem-to-root cooking, sprouting seeds and increased popularity for niche products will be among the top foodie trends for 2016, a retailer chef has predicted.
Waitrose executive chef Jonathan Moore said home cooks will increasingly use the entire product, such as beetroot leaves or carrot tops used to garnish soups, while the washed peels of parsnips and other vegetables can be fried to make crisps.
“‘Throw nothing away’ is the resounding mantra for this style of cooking. We’ve had nose-to-tail and fin-to-tail cooking and in 2016, stem-to-root cooking is predicted to be big, as it has been in other countries. It’s the kind of cooking that turns leftovers into tasty dishes,” he said.
Sprouting seeds will also become more popular, according to Moore, who noted that Waitrose is poised to launch a DIY ‘seed sprouter kit’ in response to chefs such as Yotam Ottolenghi using sprouting seeds in salads or stir fries.
Wellness and health are other key trends for 2016, building on last year where gluten free was one of the main themes on Facebook and Twitter, and almost half of the top 25 Instagram food hashtags concerned healthy eating, Moore said.
“Nutrition will continue to grow. It’s where modern Britain is,” added Waitrose nutrition manager Moira Howie.
Popularity for niche product goldenberries, or dried physalis, will continue to grow after being featured in last year’s Great British Bake Off, Moore said, as well as frozen produce and vegetable smoothie mixes.
“As we look to gradually reduce our sugar intake and meet the demand for homemade smoothies, Waitrose has launched vegetable smoothie mixes to keep our ingredients varied for the more adventurous and it’s also good to know that a 150ml juice or smoothie is also one of your five a day,” said Moore.
