Culinology - December 2019 - 6

E M E RGI NG trends

What we'll be eating in 2021,
according to robots
by Monica Watrous
mwatrous@sosland.com

Copaiba may be the next cannabidiol - without the regulatory baggage, said food trends forecaster Elizabeth Moskow. Derived from the resin of the Copaifera tree and featuring an earthy,
woodsy flavor, copaiba is an essential oil that shares similar properties to CBD. It is seen as a
remedy for inflammation, chronic pain and anxiety, and, as Ms. Moskow pointed out, "it's completely legal."
Copaiba as an ingredient was among a list of food trend predictions compiled by Ms.
Moskow in partnership with Spoonshot, a food innovation intelligence platform. Using artificial
intelligence, Spoonshot analyzed billions of data points across scientific journals, niche food
communities and social media to predict what consumers will eat in 2021 and beyond. Several
predictions cast a new light on established trends and concepts.

Carob is back
Previously positioned as a substitute
for chocolate, carob regains relevance
as a plant-based source of hydroxyproline, an amino acid linked to collagen production that is typically found in
animal products. It also is gluten-free,
caffeine-free, low in carbohydrates and
high in fiber, calcium, iron, antioxidants
and protein, Ms. Moskow said.
"They didn't position carob right in
the '70s. It's not a chocolate replacer...
When you're comparing anything to
chocolate, it's going to fail," she said.

The next coconut oil
Another food with renewed
relevance is olive oil, as the
healthfulness of today's trending
fats remains unclear.
New research taps into the
health benefits of olive oil for the
heart and brain. Elenolide, a chemical component in
olive oil, is linked to anti-hypertensive and anti-inflammatory properties. Tyrosol is a compound in olive oil
that protects against neurodegenerative diseases,
Ms. Moskow said.

6|

Culinolog y | DECEMBER 2019

"I think rather than call out full-fat butter and coconut oil, we're going to start seeing infusions of olive
oils on plates...and chips and snacks that use olive oil
as the call-out rather than avocado and coconut oil,"
she said.



Culinology - December 2019

Table of Contents for the Digital Edition of Culinology - December 2019

Culinology - December 2019
TABLE of Contents
PRESIDENT’S letter - Celebrating our success
EMERGING trends - What we’ll be eating in 2021, according to robots
Three avenues for packaged foods sales growth
INGREDIENT Trends - Reduced-sugar SOLUTIONS
FLAVOR trends - Glazes, drizzles & concentrated sauces
MEMBER profile - In a class of her own
From culinary cast member to teaching staff
EXPERT voices - Innovating with brewers’ spent grain
INDUSTRY NEWS
PETITS fours
NEWS bites
AD index
Culinology - December 2019 - Culinology - December 2019
Culinology - December 2019 - Culinology - December 2019
Culinology - December 2019 - 2
Culinology - December 2019 - TABLE of Contents
Culinology - December 2019 - PRESIDENT’S letter - Celebrating our success
Culinology - December 2019 - 5
Culinology - December 2019 - EMERGING trends - What we’ll be eating in 2021, according to robots
Culinology - December 2019 - 7
Culinology - December 2019 - Three avenues for packaged foods sales growth
Culinology - December 2019 - 9
Culinology - December 2019 - INGREDIENT Trends - Reduced-sugar SOLUTIONS
Culinology - December 2019 - 11
Culinology - December 2019 - 12
Culinology - December 2019 - 13
Culinology - December 2019 - 14
Culinology - December 2019 - 15
Culinology - December 2019 - 16
Culinology - December 2019 - 17
Culinology - December 2019 - FLAVOR trends - Glazes, drizzles & concentrated sauces
Culinology - December 2019 - 19
Culinology - December 2019 - 20
Culinology - December 2019 - 21
Culinology - December 2019 - 22
Culinology - December 2019 - 23
Culinology - December 2019 - 24
Culinology - December 2019 - 25
Culinology - December 2019 - 26
Culinology - December 2019 - MEMBER profile - In a class of her own
Culinology - December 2019 - From culinary cast member to teaching staff
Culinology - December 2019 - 29
Culinology - December 2019 - 30
Culinology - December 2019 - 31
Culinology - December 2019 - 32
Culinology - December 2019 - EXPERT voices - Innovating with brewers’ spent grain
Culinology - December 2019 - 34
Culinology - December 2019 - 35
Culinology - December 2019 - INDUSTRY NEWS
Culinology - December 2019 - 37
Culinology - December 2019 - 38
Culinology - December 2019 - 39
Culinology - December 2019 - 40
Culinology - December 2019 - 41
Culinology - December 2019 - PETITS fours
Culinology - December 2019 - 43
Culinology - December 2019 - 44
Culinology - December 2019 - 45
Culinology - December 2019 - 46
Culinology - December 2019 - 47
Culinology - December 2019 - NEWS bites
Culinology - December 2019 - 49
Culinology - December 2019 - AD index
Culinology - December 2019 - 51
Culinology - December 2019 - 52
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