Food Trends 2019

SPONSORED: Professor David Russell, chairman of Russell Partnership Collection, and Charlotte Harbour, head of innovations, share three food trends for 2019

In the midst of winter, it is clear to see how food connects and comforts us. The holiday season delivers cause for celebration, indulgence and sharing. The long nights and bitter air provide justification for warming broths, slow-cooked stews and reassuring mugs of tea…

Here at Russell Partnership Consulting, we know the significance of food and how, although it’s a constant in all our lives, it is ever-changing and evolving around the globe. Today, we’re going to explore three of our favourite food and nutrition trends expected to brighten our social media feeds, high streets and plates this year…

High Fat and Low Sugar
Put down the low-fat yogurt and bring out the avocado! Last year, we spoke about “high fat’s back” and now we know it’s here to stay (at least for a while). Fill up your kitchen with goats’ butter, ghee, coconut oil, salmon, omega 3 enriched eggs, sardines, avocado, olives, nuts and seeds. These high-fat super staples will deliver a multitude of health benefits such as increased intake of vital micronutrients and enhanced blood sugar regulation. 

‘Wonky’ Produce
Sustainability is an important area in all of our hearts. One way of preserving our ecology is reducing food waste and enjoying meals with products that are less aesthetically pleasing. Wonky veg is now being sold in many supermarkets and is within some products, driving us towards an ever-greener future. 

Within Russell Partnership Consulting, we’re a diverse bunch and all enjoy different lifestyle choices. We’ve got vegans, vegetarians, flexitarians, paleo, dairy-free and gluten-free team members. That means we’re always pinching interesting snacks from someone’s desk!

While our nutritionists agree that animal products can be – and are – part of a nutritionally complete diet, we also know that moving meat from the centre to the periphery of the plate is beneficial to the environment (greenhouse gas emissions) – this year’s food trends conqueror.

We’re aware of the impact from vegetable sources such as soy and palm oil, too (deforestation and habitat destruction), but in search of a viable solution, we’re striving for a plant-based plate by including local veggies, seasonal produce and environmentally assured animal products when consumed.

You may have noticed our name has changed – we’ve rebranded! We’d love for you to take a look at our new website to find out more:

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