From Kale hybrids to ancient wine here’s what trending now
is known from many sources of ancient history throughout Europe, Africa and Asia. "It can be regarded as the ancestor of all fermented drinks, Archaeological dates wine made from honey to as far back as 7000 B.C.--- and it’s about to be more popular than ever.
Insect bars-- Edible bugs-- a novelties for many get snackified with a wave of protein bars. Exo, Chapul and others are now selling bars made with cricket flour, a gluten free powder that’s high in protein and healthy fats.
Fancy Jerky
you can thank the Paleo craze, this once pedestrian:snack now comes in various lean proteins, from bison to salmon
Kalettes
Fans of kale and brussels sprouts will find plenty to like in kalettes, a non GMo hybrid with the savory flavor of its parent crops and their nutritional qualities too.
Fermented Foods
research about the benefit of probiotics rich foods like kimchi, yogurt and sauerkraut is mounting but the health conscious aren't waiting for proof before they dig in
Arctic Char
Wild salmon cost a fortune, tuna can be high in mercury and shrimp faces concern about sustainability. So what to eat? Char. Salmon’s flavor cousin is packed with protein and is usually farmed in a way that posed minimal risk of pollution.
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