Waitrose unwraps foodie trends for 2016

Waitrose executive chef Jonathan Moore has revealed 10 foodie trends for 2016, which the supermarket chain predicts will change the way we cook, eat and drink this year. Jonathan said:

Stem-to-root cooking: ‘Throw nothing away’ is the 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. No longer confined to the compost heap, carrot tops and beetroot leaves make the perfect garnishes for soups and the washed peels of parsnips, potatoes and other peeled veg are perfect for frying for crisps.

Sprouting Out:  Sprouting seeds have held a retro appeal for some cooks, including Yotam Ottolenghi, as they are a great way to add some nutrient-rich crunch to salads and stir fries or even eaten raw. Waitrose will be launching a seed sprouter kit (pictured) in early 2016 on www.WaitoseKitchen.com.

#wellness: Use of social media to discover information about health and wellbeing will continue to grow. ‘Gluten free’ was one of the main themes on Facebook and Twitter this year, and almost half of the top 25 Instagram food hashtags concern healthy eating. ‘Nutrition will continue to grow. It’s where modern Britain is,’ says Moira Howie, Waitrose nutrition manager, and ‘the key thing is what you do with the information’.

Goldenberries:  A relatively unknown nutrient-packed fruit until its use in the 2015 series of TV show The Great British Bake Off, goldenberries or dried physalis are set to gain in popularity. Great in baking, packed with skin-healthy vitamin A, metabolism-boosting vitamin B, fibre and iron, they make a great snack or addition to your morning granola. Grown on the rolling Andean mountains, they are completely natural and totally refreshing.

Frozen!: In the not-too-distant future, many of our raw baking ingredients will come from the freezer, including pre-made batters for whole cakes ready to put in the oven, and raw meringue mix ready to pipe and decorate. It’s the new cheats’ way to bake. As we look to gradually reduce our sugar intake and meet the demand for homemade smoothies, Waitrose has launched vegetable smoothie mixes to keep ingredients varied for the more adventurous. It’s also good to know that a 150 ml juice or smoothie is one of your ‘five a day’.

Celebratory year: We’ll be in party mode in 2016 and feeling quite patriotic about it too, as we celebrate The Queen’s 90th birthday as well as supporting British athletes at the Euros and the Rio Olympics.

The Queen’s Birthday: To commemorate The Queen’s birthday, Waitrose has invited budding designers and cooks to design a special cake which will be created by the retailer’s organic brand, Waitrose Duchy Organic, and sold exclusively in Waitrose branches.

Rio 2016: During this Olympic year, the Brazilian flair for BBQing will inspire us to grill their favourite cut of steak – the picanha (rumpcap) – and other large joints, while enjoying caipirinha: a cocktail packed with limes, ginger, sugar, mint, cachaça and lots of ice. Other Brazilian foods we’ll be eating include acai berries, fish stews and feijoada (sausage and lentil stew).

Sweet on bitter: We’ve already seen a rise of bitter and tart flavours added to our drinks and this trend is set to continue, as bitter tipples such as Aperol, Campari and vermouths like Cinzano continue to grow in popularity. Aromatic ‘bitters’ like Angostura, orange and even cucumber are also being used to flavour drinks.

Pedrino: Brand new to Waitrose, this is a refreshing way to drink Sherry. Pedrino is a blend of Pedro Ximinez, citrus botanicals, quinine and spring water, and is set to be the tipple of choice in 2016.

The Biosnacky Classic Seed Germinator sprouter kit allows you to ‘grow your own’ sprouting seeds. It has three seed trays so that you can grow three types of seeds at the same time, or you can stagger when you grow them so you have a stock of seeds all the time.