You can do

your bit for the

planet and your

health by

tucking into

innovations

making waves at

the dawn of the

new decade.

Dietitian

Juliette Kellow

looks at the

products and

developments

all set to take off

SEACUTERIE

Traditional charcuterie platters

will be reinvented to feature

pickled, fermented and smoked

seafood instead of meat,

according to the latest Waitrose

Food & Drink Report. The

Australian concept of seacuterie

• salmon pastrami, octopus
  salami, cured tuna, smoked
  oysters, pickled anchovies
  and caviar – will push traditional
  salamis and pâtés off the
  menu. Accompaniments include
  aïoli, lemon wedges and sea
  ingredients such as kelp, algae,
  samphire and nori. We think it’s a
  great way to eat less processed
  meat and enjoy the recommended
  two portions of fish each week.
  Just keep an eye on the salt.

NE X TOVERS

We Brits still bin 5 million tonnes

of food each year. A quarter of

this – enough to fill 10 million

large wheelie bins – comes from

leftovers where we’ve cooked too

much. So get into the habit of

making nextovers... Instead of

binning uneaten food (even if

there isn’t enough for a complete

meal), resolve to use it as a base

for, or addition to, tomorrow’s

supper. It’s as simple as turning

bolognese into a con carne by

adding kidney beans and chillies.

As well as preventing binned

food ending up in landfill (where

bacteria break it down and

generate climate-changing

greenhouse gases), you’ll save

time and money. It puts nutrients

into our body rather than the bin,

too. That’s four easy wins!

202

Look what’s

trending

this year

VEGAN BUTCHERS

The meat imitation concept has been gaining momentum, and

it’s predicted over the next decade we’ll see a surge in the

consumption of vegan substitutes that look and taste (and

even ‘bleed’) like meat. A report from global consultancy firm

AT Kearney predicts that by 2035 vegan-friendly ‘meats’ will

account for almost a quarter of worldwide consumption of

meat. The popularity of vegan ‘butchers’, which sell meat-free

burgers and steak, is already growing. Sainsbury’s dipped

its toe in the water last summer, when it set up a meat-free

butcher in London for three

days to sell cuts of

‘meat’ and strings

of sausages.