Five consumer food trends coming to a plate near you

Brain/gut axis

The connection between food and brain power has been mooted for aeons – it's why your mother told you to eat fish. Today, helped by books like Lisa Mosconi's Brain Food, The Surprising Science of Eating for Cognitive Power, we are all about to become much more au fait with the inner workings of our microbiome. The rise of 'culinary cognition' is not – just – about eating yourself smart. It's about interest in the idea of 'mood food', and studies emerging that claim to show a connection between gut health and issues ranging from allergies to anxiety. Expect a rise in the number of gut-friendly fermented foods like sauerkraut, kombucha and kimchi, all leaning heavily on the science bit in their marketing.

Fancy food waste

Waste not and you’ll want not for customers. Sweden’s largest brewery, Spendrups, has partnered with a Stockholm pizzeria to turn the brewer’s spelt grain by-product into pizza crusts. As well as being a creative way to use otherwise wasted grain, the pizza also boasts an impressive nutritional profile. RumiX, an active wear company, uses recycled coffee grounds in the making of its garments. Apparently coffee grounds neutralise body odour beautifully, worth knowing if you find yourself with a cold cafetiere and no deodorant.

Elder nutrition

Ageing populations are making their mark across the developed world, driving everything from autonomous vehicle development in the US to the conversion of schools into nursing homes in Japan. It’s impacting the food sector too, in the form of the newly coined ‘nutraceuticals’ sector. As its name suggests, it’s a class of product that blends pharmaceutical ingredients and regular nutrients. With about one quarter of the planet’s population aged 50 and over, this ‘longevity economy’ is changing consumption behaviours, with older consumers seeking out ‘functional foods’. Local hero ProU is a good example of what’s on the menu. It’s a high-protein yoghurt specially developed to meet the protein, calcium and vitamin needs of older consumers.

Snacks attack

Snacking is becoming the dominant way Irish people eat as opposed to the traditional three meals a day. In particular, younger consumers are more likely to snack, with 43 per cent of over 65s eating at mealtimes in comparison to just 24 per cent of those under that age. In total, Irish people spend €3.38 billion a year on snacks, a figure Bord Bia expects to rise. Not all snacks are equal of course. Among consumers who aim to make healthy choices, snacking is all about high protein, reduced carbs and DIY food preparation. Some things don’t change however, as this group remains in the minority. More than half of Irish consumers (56 per cent) try to eat well but slip and choose unhealthy options such as crisps, chocolate and sweets. Interestingly, it finds we tend to be healthier at the start of the week and change as the week progresses. Bit like new year.

Protein goes mainstream

Long the obsession of dieters and body builders, in future you can expect more and more foods to trumpet their protein credentials. It has already started, with research indicating a five-fold increase in the number of products launched with high protein claims between 2010 and 2016. Sports nutrition is bursting out of its skin, having been the fastest growing consumer health category for a number of years. That said, a third of those who consume them don’t exercise regularly. Plus ça change.