7 Food trends on the topic of health

In times of Corona, we are even more aware of our health and questions about our nutrition shape our daily lives. Health is not only a prerequisite for a good life, but has become synonymous with quality of life. Our diet is an area that we can actively shape and influence. But how? Here we show you 7 current food trends

"Clean eating" means: no fast food, no sugar, no artificial additives - everything as natural as possible and freshly cooked. Mainly fresh, wholesome and unprocessed food is consumed, preferably in organic quality. Industrially processed products are avoided, as are wheat, sugar, soft drinks and alcohol. Food allergies and intolerances are modern diseases of civilisation, but also an expression of the intensive search for the "right" diet in times of change in our food culture. Allergen-free food, i.e. clean food, is playing an increasingly important role for many consumers - and not only for allergy sufferers. Because the triggers for allergies and intolerances in certain foods such as cow's milk, wheat and various preservatives, flavourings and additives are also being increasingly critically evaluated by non-(hyper)sensitive eaters. The trend is therefore developing not only due to the increasing proportion of allergy sufferers, but also as a reaction to increasingly processed foods consisting of many artificial components.

Soft Health combines health, enjoyment and sustainability. The food should be natural, regional and seasonal. The plate is not filled according to calories, nutritional values, macro- and micronutrients, specific vitamins and a certain amount of fibre. Instead, it is about balance, variety and enriching one's diet with many different types of fruits and vegetables, grain products and legumes. People use natural products that are perceived as healthy, such as dates instead of sugar. Soft Health is based on a holistic understanding of healthy nutrition that is not primarily nutrient- and calorie-based.

The "Forced Health" trend focuses on the health-promoting effects of the intestines, the brain or the cardiovascular system. The menu is spiced up with the miracle algae chlorella, chia seeds, gingershots or lemon water for breakfast. One maxim is: less acid and more alkaline foods for a healthy intestine. For people who do not choose their food primarily according to purely aromatic, but more from a preventive point of view, the foods to which a natural health effect is attributed are gaining in importance - for example for intestinal health or to strengthen the immune system. Especially now, when our health is particularly threatened, many people are focusing even more on a health-promoting diet.

The probiotic bacteria that colonise fermented foods are part of our own intestinal flora. And it is precisely this that plays an important role for our immune system. The healthier the intestinal flora is, the better it can prevent the colonisation of pathogens, the better the person is protected against chronic diseases of all kinds. The probiotic bacteria from fermented foods contribute to a healthy and balanced intestinal flora. In addition, during the fermentation process, the probiotic bacteria already break down the cell structures of the corresponding food - they are already pre-digested, so to speak. This makes them easier to digest in our body. By fermenting, you can therefore easily produce your own probiotic foods at home. The fermentation process is about creating optimal conditions for these desired bacteria - for example the probiotic ones - and at the same time counteracting the formation of putrefactive bacteria and fungi.

Flexitarians consciously eat less animal and more plant-based foods. Flexitarians eat a mainly meat-free diet, with meat or fish only occasionally on the menu. Animal welfare is a major concern for them, which is why they pay attention to the husbandry and origin of meat and fish. Flexitarians make an important contribution to more sustainable meat consumption. Flexitarianism is so healthy because the diet is balanced and contains lots of vegetables, pulses and wholemeal products in organic quality. When meat is consumed, Felixtarians also make sure that it is organic and contains fewer unhealthy additives.

Free-from products are booming. "Ungredients" - i.e. products that are offered primarily because they do not contain something - are being marketed as a new lifestyle. Health claims such as "sugar-free", "gluten-free", "low-fat", "low carb", "lactose-free" are booming and are a strong sales argument. The boom is fuelled by a growing segment of the population with intolerances to certain ingredients - but above all by a new, critical type of consumer who harbours a far-reaching mistrust of industrially manufactured products. The megatrends of individualisation, health and neo-ecology form the basis for the growing need to make culinary enjoyment more calculable - especially when products could pose a risk to health.

The culinary appreciation of plant-based foods is in full swing. Due to the increased visibility of the health-promoting components in plant-based food, the positive acceptance in society is rising. It is no longer the imitation of animal products, but the vegetables that play the main role. The focus is on health and fitness. Vegetables, cereals, pulses and fruit are the new leading products of a healthy diet.