Going by trend experts, predictions at the beginning of 2016 for the big-ticket organic food trends, seem to be coming true.
Here’s a riddle: what has 7 times more Vitamin C than oranges, 4 times more calcium than milk, 4 times more Vitamin A than carrots, and 3 times more potassium than bananas?
It’s the ‘M’ word that’s been making waves on the organic food scene for a while now.. Mmm… Moringa, it is.
As one of the most nutritious organic foods on the planet, Moringa has been the new big thing on the health food scene, spawning new companies by food business veterans.
Incredibly nutritious though it is, Moringa doesn’t quite hit the taste charts. So to commercially make it saleable, the food will need to be used as an additive in edibles like crackers, cereals, protein powders, popcorn, chips, or pre-made drinks.
After years of eating their meals, people now want to drink them. The movement towards “fresh” and increasing popularity of smoothies, clearly leads to non-shelf stable, meal replacement drinks.
Many (cold) pressed organic juice companies who’re already in the market, will find it easy to transition, with a small modification in packaging and a variety of ingredients to choose from.
Biologists estimate that between 57% to 90% of the human body’s cells are bacteria – not our own cells.
Assuming this is true, ensuring this bacteria remains healthy becomes a prime human concern. One way of doing this is via the consumption of probiotics; which today stands amongst the most important health trends of the century.
A range of probiotic drinks and other formulations, line the shelves of supermarkets and health food stores. Take your pick.
Used for centuries as a health remedy, apple cider vinegar contains acetic acid, which has humongous anti-microbial and anti-bacterial properties.
Its health and immune system benefits have spawned a variety of brands that line supermarket shelves. It’ believed that ways are currently being worked out, to incorporate apple cider vinegar into a host of upcoming health products.
The reality is, the pulp of the cacao fruit only represents 5% of the cacao pod. Extracting the pulp is a very difficult process. Explains why the cacao fruit is not as popular as cacao powder, nibs or butter. The fruit has a sweet and a pleasant citrus taste with slight pear overtones.
Laboratory tests by a Florida company that has spent the last 11 years trying to extract the pulp from a pod, claim that laboratory studies show, the same quantity of cacao fruit is 6 times more effective than the same quantity of curcumin (an active ingredient in turmeric) in reducing inflammation.
The cacao fruit is widely used today in sorbets or to replace bananas or pineapples in smoothies.