Every time we like to try the new, also in the world of eating, especially if these news are framed in the healthy culture current. The one that bases diets on everything healthy. So that, these are the new healthy ingredients that are observed as a consumer trend due to the innovations seen in national and international fairs. The National Center for Food Safety and Technology (CNTA) has published a study with up to 17 emergent foods between fruits, seeds, roots or fungi. Thanks to Effeagro we have been able to find out what they are. Do you want to know them?
These are the new healthy ingredients
From Latin America to Africa, the selection made by the team responsible for the study does not leave anyone indifferent. Because there very curious and interesting foods for today's product-conscious consumer low in fat and calories. He prefers them rich in beneficial nutrients, in particular those that are more difficult to introduce into the diet or simply to replace others.
Thus, Silvia García, one of those responsible for the investigation, has commented to EFE that certain foods are unknown because their potential has not been "addressed" until now. There had to be a few «influencers»Who have brought them to light. However, its presence in events related to gastronomy it has also helped a lot. In this way they have been able to draw conclusions from these new formulas or products detected. Therefore, these are the new healthy ingredients.
Algae
Maybe it's the seaweed, among the rest of the foods included by the CNTA, the best known because their use has been expanding. They are increasingly present in restoration, already authorized as novel food in the EU. They are characterized by high protein, hydrate and mineral content.
Grains and seeds
This group includes the Allanblackia oil, an alternative to palm, which is obtained from the seeds of said plant species. It is also already recognized as new ingredient in the UE, although with conditions. On the other hand is the mesquite, native of Mexico, replacing coffee or cocoa. It grows on the tree of the same name, by means of an elongated strip that is collected and then opened and removed the grain in an action similar to that performed with the bean. Then the cañihua it is a tiny amino acid profile that is very rich in protein. It is used in the development of gluten-free products, according to the CNTA. It is typical of Peru.
Neither of these last two foods are listed as new ingredients, something that is not the case with teff, a cereal with a low glycemic index and rich in fiber. It is used to develop new products that have as cereal base. Different application has the chickpea protein and pea protein. These are the new healthy ingredients which, being recognized as the aforementioned, have an important function as substitutes.
Fruits
El camu is qualified as a food supplement that is used in developing functional products thanks to its antioxidant and antimicrobial properties. Equally, noni is the call paradise fruit, from Asia, which with its high content in phytochemicals fulfills that similar function. Instead, monk and lucuma fruits they are very sweet in taste. Both are used like this to sweeten or, as a sweetener, the former.
Roots and tubers
In this group two foods of Peru. One is a tuber with an important contribution of fiber, carbohydrates and proteins (the maca), while the other can be consumed even crude. This is the yacon, a sweet potato with a low glycemic index.
All these are the new healthy ingredients with an interesting present and more future, where two others are also included. The Moringa (a plant used as a functional food), on the one hand, and the chaga (a fungus authorized as a food supplement), on the other. The CNTA He has also advanced that he will soon develop another study similar to complete this first.
