Whether it be avocado on toast, quinoa, bulgur, sweet potato wedges or doughnuts, a new year always throws up a new food trend. But what's in store for 2019?
Founder of eatwell.ie, Sarah Keogh has over 20 years experience working with nutrition and dietetics, giving her plenty of knowledge as to what people's eating habits are likely to be.
Speaking on Dermot and Dave, Sarah takes a look as what was popular in 2018 and discusses the possible patterns for next year.
Flexitarianism has been a buzz word over the past while, but the food expert feels this option has gathered pace. Not in the amount of vegetarians occasionally eating meat, but the amount of meat-eaters opting to swap out meat for extra veg.
"There's nothing wrong with meat", Keogh claims, but it's all to do with moderation and a more sustainable environment.
'Root-to-tip' will also continue to grow. This is where every part of the vegetable is used - similar to 'nose-too-tail' in butchery.
This method will drastically cut down on food waste, which is a massive issue across the globe. Sarah shocked us with this stat, "if food waste was a country, it would be the third biggest producer of carbon into the environment". That's quite a concern.
Fermented foods, such as kombucha, kimchi, probiotics etc. will continue to develop due to further research into their benefits, but if they don't wet your appetite, you can always try some sea snacks.
Nori, kelp and puffed algae might just be where it's at in 2019, as Keogh says, "the one thing about sea vegetables is that they are absolutely stuffed full of things like iodine and minerals".
Your '5-a-day' is still the aim of the game.
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