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Pumpkin, avocado, kale; atkins, paleo, gluten-free… They’ve all had their moment in the spotlight, and now 2017 is bringing us even more trends in food and health, and we’re laying out the biggest up-and-comers here for you, and helping you decide which ones are “just a fad” and which are here to stay.


Move over kale, there’s a new kid in town. Actually, he’s kind of an old kid, and people are only now starting to realise just how awesome he is…

Full of micronutrients, omega 3, fibre and prebiotics, there’s almost too much good in seaweed to believe! And there’s so much you can do with it too: add it to beans, smoothies, shakes and dips, mix it in to soups and stews, make salad, add flakes to top off your meal (like you’d use salt), and even eat it as chips – nori snacks are the new kale chips, and they are awesome.

However, it’s important to note that if you have thyroid problems it’s best to avoid too much seaweed as it contains so much iodine and can throw your thyroid hormones off balance.

(Sources here and here)


This incredible fruit the largest tree fruit in the world – but that’s not all it has to offer. It’s packed with protein and loads of other nutrients like Vitamin B and Potassium, and has also been associated with achieving glowing skin, shiny hair and strong nails, helps to improve digestion, eyesight, and there are even claims that it can help prevent cancer.

Jackfruit is traditionally consumed as a fruit, made into a jam, or used to make desserts in its countries of origin. But here in the western world it’s making somewhat of a different appearance, and is actually becoming the latest meat substitute.

You can go online and find all sorts of jackfruit meat-sub recipes, including barbecue pulled jackfruit tacos, jackfruit thai curry, and even jackfruit “tuna” melt!


It could be caused by the sudden surge of Netflix documentaries on the subject, or it could just be that people are experiencing dietary or moral re-awakenings; either way, the vegan diet is growing fast and – we think – is here to stay.

This trend has slowly been gaining momentum over the past few years and seems to be at an all-time high now, but it doesn’t seem to have reached its peak yet.

With many leaning towards a whole foods, plant-based diet, it’s clear that consumers are becoming more aware of what they’re fuelling their bodies with, and retailers are starting to catch on too, with the appearance of a vast variety of plant-based milks, dairy-free desserts and plant-based recipes adorning stores all over.


It’s now a well-established fact that too much sugar is harmful for our bodies, so it’s no wonder that more and more people are looking for ways to cut it out. Unfortunately though, there never seems to be a long-term solution that works.

Sugar subs pop up from time to time, but when adverse side-effects are revealed after extended use, the classic white stuff never seems quite so bad in comparison.

Until now, with the rise of the monk fruit sweetener.

Monk fruit sweeteners are emerging and taking the sugar-free scene by storm. Made from the monk fruit with very little processing, these sweeteners taste just like sugar, but with none of the calories and a low GI. However, be sure you choose a pure monk fruit sweetener that’s not mixed with any other kind or sweeteners to ensure you get the best out of it. Norbu is 100% natural and can be used in place of sugar 1:1, meaning it’s super easy to make the switch.

With sugar being the number one cause of so many nasty illnesses, and great substitutes like Norbu growing so rapidly, we feel as though this trend will be sticking around for good.

One to look out for: Zero Waste

This one is slowly making its appearances around the web, and popping up around the world too in the form of zero-waste stores. There are some incredible and eye-opening reasons why this trend is beginning to emerge now, and it’s definitely something to keep in mind throughout the year. You can check out a little about it here.


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