Tuesday, January 2, 2024

The food trends to get excited about in 2024

Plus more health news |

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The food and drink trends on tap for 2024, according to experts
By Angela Haupt
Editor, Health and Wellness

We're only two days into the new year, but food and drink insiders already think they know what will appear on our plates and in our glasses in 2024. Our culinary choices, they say, will reflect a longing for authenticity, an urge to protect the planet and embrace nature, and an itch to spice things up.

I'm particularly excited about these three forecasted trends:

  • More Asian ingredients. Expect black sesame, ube, and milk tea to follow the path of matcha and become more prevalent. You might enjoy milk-tea-filled donuts and ube hot chocolate, or salty snacks like black milk tea popcorn. Asian fruits such as rambutan, pink guava, longan, and mangosteen will also take center stage.
  • Steps toward sustainability. Experts predict the rise of alternative chocolates, which are made with ingredients like grape seeds and sunflower protein flour instead of cocoa—the harvesting of which contributes to deforestation. Plus, you might munch on drought-friendly crops like prickly pear cactus, which can be used to make snacks including popcorn, trail mix, and candy.
  • Funky colors. Blue will rule in 2024. Muffins, cupcakes, and drinks will be colored with butterfly pea protein or blue-green algae, in part inspired by ocean and sky hues.

READ THE REST OF THE PREDICTIONS

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ONE LAST READ
Advancing our understanding of the aging process

There's no time like the new year to think about big health questions like aging—and the best ways to slow it down.

In Dr. Eric Topol's Substack newsletter Ground Truths, he discusses with Tony Wyss-Coray—a brain aging expert at Stanford—new research about how specific organs age, and potentially how to reverse the process. “It's almost like the fountain of youth is within us, but it just dries out as we get older. We could potentially deliver it again or reactivate that fountain so that the body produces these factors again,” says Wyss-Coray.

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Today's newsletter was written by Angela Haupt and Alice Park, and edited by Mandy Oaklander and Angela.

 
 
 
 
 
 

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