The Next Big Things

Three New and Exciting Fall Food Trends








There are always new and exciting foods trending during different seasons throughout the year. Some are a hit and some are a miss. Often it’s up to you to decide if it makes the pass into your diet or lifestyle. Usually if something sticks around for a while, there has to be some value. Whether it’s taste or purely for health, sometimes it’s fun to experiment with new food ideas and concepts. Here are a few upcoming food trends for the fall – consider them if you will or maybe you already have.


What is it?  Aquafauba is the liquid that is leftover from cooking beans and legumes. It can also be found in canned beans and legumes.  Proteins, starches and vegetable gum comprise Aquafauba.   

What are the claims? In the past, it has been difficult to recreate some foods with other egg substitutes.  Replacements such as banana, or ground chia don’t allow for the creation of something like a meringue, as the texture is different.  Commercial egg replacers can be used to mimic egg whites but often have a negative impact on the taste.  Aquafauba can replicate the flavour and texture of an egg white and is an excellent substitute when trying to create vegan versions of food.  When Aquafauba is placed in a mixer,  it froths immediately and whips the same way as an egg white would

How to use it: The main use for Aquafauba is as a replacement for egg whites.  It closely mimics the texture and taste and can be used in a variety of recipes both sweet and savoury.   For example, it can be used to make meringue, pancakes, purees, and soufflés. If the Aquafauba is too liquidy, it can be cooked down until it is the same consistency as an egg white

Verdict: Aquafauba can be a great vegan substitute for egg whites. However, for someone who is looking for a healthier option to eggs, there is no nutritional benefit to using Aquafauba.  An egg white is comprised of 10% protein while Aquafauba is only 1% protein.  

2.Banana Flour

What is it? Banana Flour is a grain-free flour that is made with unripe green bananas that are dried and milled into a flour.  Unripe bananas are used to make the flour because the sugar content has not been fully developed. This way the flour has a very mild banana flavour when raw, and an earthy non-banana flavour when cooked.  Banana flour contains more resistant starch than other flours, and is the highest form of resistant starch.  Resistant starch is a prebiotic, which means it promotes good gut health.  It acts like fibre and helps control blood sugar levels, which keeps you full for longer.  

What are the claims? The number one benefit of banana flour is that it is the highest form of resistant starch in the world.   In addition, banana flour has a higher antioxidant content compared to other flours.  It is vegan, gluten-free, soy-free, nut-free and Non-GMO.  Banana flour is a great gluten-free alternative because it mimics wheat flour well and complements other flours nicely.

How to use it: Banana flour can be added to smoothies, soups, and sauces for thickness.  It can be used in place of wheat flour.  For every cup of wheat flour, approximately 2/3 cup of banana flour can be used.  As a rule of thumb, use 30% less banana flour than suggested regular flours because of the higher starch content.  

Verdict: As a result of its good nutritional content, high resistant starch content, and neutral taste, banana flour is a food that should be tried in the kitchen this year.  It is an excellent replacement for wheat flour and can be used in a number of recipes.

3.Purple bread

What is it? Purple bread was invented by Professor Zho Weibiao, a Food Scientist from Singapore.  He extracted anthocyanins from black rice and infused it into white bread. Anthocyanins are what give black rice its antioxidant qualities and is what causes fruits such as plums to be purple. Zho wanted to try and change the formula of bread without changing the taste and texture.  

What are the claims? The taste and texture of purple bread remain unchanged in comparison to white bread.  It digests 20% slower than white bread, which means the energy release is longer.  This means that your body takes longer to break down the calories and keeps you fuller longer.  Additionally, 80% of the antioxidants in Anothycanins are preserved in the crust of the bread during baking.

How to use it: Purple bread can be used as a substitute for white bread.  

Verdict: If you just can’t give up the taste of white bread, then this is a good alternative. However, purple bread has the same number of calories and starches as white bread.  If you are looking to cut back on these, then purple bread is not your best option; Ezekiel bread or sprouted bread is a better choice. Beyond slower digestion, health benefits are unknown as knowledge of anthocyanins as an ingredient in food production is limited.

Categories: Nourished