{"id":21170,"date":"2020-02-17T14:39:03","date_gmt":"2020-02-17T14:39:03","guid":{"rendered":"http:\/\/cardiffstudentmedia.co.uk\/quench\/?p=21170"},"modified":"2020-02-20T10:05:48","modified_gmt":"2020-02-20T10:05:48","slug":"food-fashions-of-the-decade","status":"publish","type":"post","link":"https:\/\/cardiffstudentmedia.co.uk\/quench\/food-and-drink\/food-fashions-of-the-decade\/","title":{"rendered":"Food Fashions of the Decade"},"content":{"rendered":"\n
\n

A\u251c\u00baai Bowls<\/p>\n<\/div><\/div>\n\n\n\n

Words by Catarina Vicente<\/em><\/p>\n\n\n\n

The first time I had a\u251c\u00baai, it was served to me in a plain bowl, topped with chia seeds, granola and coconut flakes; if not for its presentation, I’d never have predicted the food item had been such a hot topic years ago. A\u251c\u00baai bowls are originally from Brazil, a blend of a\u251c\u00baai pulp and banana: its rise in popularity was concurrent with the growing prominence of \u00d4\u00c7\u00ffsuperfoods’ (nutrient-rich foods especially beneficial for health) and \u00d4\u00c7\u00ffaesthetic food’ (food that is meant to be pleasing to the eye). Its popularity highlights the heightened importance of presentation and health in the food industry. <\/p>\n\n\n\n

\n

Meat Substitutes<\/p>\n<\/div><\/div>\n\n\n\n

Words by Pui Kuan Cheah<\/em><\/p>\n\n\n\n

Within the past decade, we have seen\na surge in the number of people turning to veganism as a diet choice, whether\nfor environmental or health reasons. In line with consumer trends, several companies\nhave capitalised on this and created a multi-million-dollar industry out of plant-based\nmeat alternatives. These have been engineered carefully to replicate the\ntexture and taste of meat, utilising a variety of ingredients, including soy\nprotein, pea protein, and mycoprotein \u00d4\u00c7\u00f4 a protein obtained from fungi, suitable\nfor human consumption.<\/p>\n\n\n\n

Due to the growing demand for meat alternatives, some restaurants and cafes are adding the option to their menus, and products are on sale at local supermarkets. You’ve likely come across the Impossible Burger<\/em> or Greggs’ Vegan Sausage Roll<\/em>, and brands like Quorn and Tofurkey during your weekly food shop. However, only time will tell if meat alternatives will eventually become mainstream and not just another, albeit long-lasting, food fad.<\/p>\n\n\n\n

\n

Kombucha<\/p>\n<\/div><\/div>\n\n\n\n

Words by Hannah Penwright<\/em><\/p>\n\n\n\n

\u00d4\u00c7\u00ffFermented tea’ might not sound the most likely drink to rise in popularity over recent years, but people just can’t seem to get enough of kombucha. This naturally fizzy, slightly sour drink has become a popular choice for people wanting to drink less alcohol or those wanting to reap the health benefits. Popular flavours of the probiotic drink include raspberry, ginger and lemon, and passionfruit, but if you fancy something else then why not have a go at making it yourself? <\/p>\n\n\n\n

Although kombucha has only become fashionable here recently, it has been around for over 2,000 years. The exact origins of the drink are disputed but many claim it originated in Northeast China, where, according to myth, it was called the \u00d4\u00c7\u00fftea of immortality’. So, if you fancy mixing up your usual drink order and trying something new, why not give kombucha a go- it might become your new favourite. <\/p>\n\n\n\n

\n

The Flour Shift<\/p>\n<\/div><\/div>\n\n\n\n

Words by Muskan Arora<\/em><\/p>\n\n\n\n

A decade is a very significant chunk of time in which our lives progress; the 2010s saw us finish school and start university, definitely ticking a few things off our bucket lists along the way. But for all the foodies out there, this last decade has also significantly changed the course of our eating habits. Whilst some of our favourites have made it to 2020, others have vanished within the last ten years. <\/p>\n\n\n\n

The biggest change noted by the food industry is the shift from flour to wheat, representing the more general shift in the journey towards healthy eating.\u252c\u00e1 Delicious bakery products such as bread and cookies are now being made with wholemeal flour, or “Atta”, rather than traditional wheat flour. Special wholewheat-based products can also be found in multiple caf\u251c\u00aes all around Cardiff which cater to a more health-conscious community. <\/p>\n\n\n\n

Meat Substitutes image<\/a><\/p>\n\n\n\n

Kombucha image<\/a><\/p>\n\n\n\n

The Flour Shift image<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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