Get ready to try bone broth, ‘broga’ wear and cold pressed everything.
1. BONE BROTH
Blame it on the Paleo thing—meat and meat-associated products have become fetishized. The next stage? Broth as the hot Paleo drink of choice.
“Boil your bones.” says Jasmine Hemsley and Melissa Hemsley of Hemsley + Hemsley, and the authors of The Art of Eating Well. “Bone broth is the often-forgotten superfood that forms the basis of nearly all our soups and stews. It’s nourishing, simple, cheap and makes everything taste amazing.” The duo highlight the nutritional value of broth, which is rich in Omega 3, 6 and 9, as well as minerals.
In New York, Brodo, a broth takeout, has introduced grass-fed beef broth infused with ginger to the East Village.
2. FERMENT FERVOR
Drinking vinegars? As interest grows in sour over sweet in food and drink, more fermented products will find their way onto menus and shelves.
London’s Rawduck restaurant is making all its own ferments, pickles and drinking vinegars, and elsewhere in the city, Blanch & Shock Food Design is trying out flavored vinegars such as smoked beer and celery.
3. COLD PRESSED EVERYTHING
First came juices, then came beauty products and now we have nut milk. “Cold pressed” is becoming a byword for purity and quality.
Alt.Milk, a coldpressed, sleekly branded almond milk, is the latest example, introduced to London by high-end department store Fortnum & Mason.
4. HIPSTER MATCHA
The Japanese powdered green tea is becoming the new uber-health drink among hipsters. Why it’s interesting: Health and health foods are being reimagined by creative brands for a savvy Millennial audience. MatchaBar, New York.
5. BROGA WEAR
Trend pieces have spotlighted “broga,” the rise in men taking up yoga, for a while—now big business is finally taking note.
Lululemon is about to open its first men’s yogawear store, in Manhattan. Lululemon Athletica invented the premium women’s yoga and activewear category, which is now booming with new players.
All photos from JWTIntelligence / JWT Worldwide.