Healthy Chocolate And 3D Pizza Printers: What We apos;ll Be Eating In 2014

Healthy chocolate, fish heads and 3D pizza printers: The weird and wonderful foodie trends of 2014
Coconut oil will replace olive oil in cookingTea chains will boom
'Burger bots' and 3D pizza printers will launch By
Published: 20:15 AEDT, 27 January 2014 | Updated: 21:09 AEDT, 27 January 2014






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Fancy a slice of cucumber and custard tart?

Or what about a pizza, fresh from a 3D printer? Or even some egg-white crisps?


These are just some of the foods experts predict we will be enjoying in 2014.


From the delicious to the downright strange, ALICE-AZANIA JARVIS investigates what we'll be eating - and how we'll be cooking - this year. 
From healthy and tech-savvy to downright strange, FEMAIL rounds up the weird and wonderful foodie trends of 2014

HEALTHY CHOCOLATE
It has long been known that dark chocolate is better for you than milk chocolate.

The dark stuff is high in iron, magnesium, copper and manganese and has been shown to help lower blood pressure.


But should we be going even darker?
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While conventional dark chocolate is made with 70% cacao, connoisseurs are extolling the benefits of 100% cacao chocolate, produced by companies such as the Grenada Chocolate Company and Zotter (whose 100% cacao bars are available at John Lewis).

This 100% cacao chocolate is rich in antioxidants but has none of the sugar of conventional chocolate. 


Chocolates enriched with probiotic cultures, which improve digestive health, are also set to be popular. Each bar of Ohso probiotic chocolate (£3.99 from Waitrose) contains around a billion Lactobacillus and Bifidobacterium bacteria in each bar - and only 72 calories.



The Grenada Chocolate company's 100% cacao chocolate is rich in antioxidants but has none of the sugar of conventional chocolate



 
PRINT YOUR OWN PIZZA
Could a 3D printing machine become this year's must-have appliance?

Perhaps - if you have £835 to spare.


This year sees the launch of the Foodini, a 3D printer which churns out pizzas, pastas, cakes and https://weareliferuiner.com/korean-chocolate-milk-how-to-make/ hamburgers. Ingredients are loaded into ‘cartridges' and the desired food is pumped out by a series of nozzles.



So for pizza, users would select the ‘pizza' button from the printer's touch-screen menu, and then load up the cartridges according to the machine's instructions - one with tomato sauce, one with cheese, and one with pizza dough.




They then sit back as the machine squirts out a layer of dough, followed by a layer of tomato sauce, and a layer of cheese.


There is one problem, however: the Foodini doesn't cook food, so the pizza would need to be transferred to the oven to be heated.
Nevertheless, Natural Designs, the Barcelona-based company behind the invention, claims it could prove as revolutionary as the microwave when it hits stores later this year.
To come: Tech experts predict 3D printing will be the future of food - Later this year the Foodini (pictured) - a machine which churns out pizzas, pastas, cakes and hamburgers - is set to launch for around $1,300



TEA WITH A TWIST              
Ever since Starbucks started opening concessions of their coffee shops in the late 1980s, we've been hooked on our daily caffeine fix.

Now the chain is hoping to do the same for tea.


The firm recently opened their first ‘tea bar', Teavana, in New York. Expect to see a tea shop on every high street in the near future.


And tea won't just be for breakfast and mid-afternoon. Bars in London and New York are hooked on tea cocktails or ‘tea tails.' The Min Jiang bar at London's Royal Kensington Hotel serves a Spring King Oolong, made with oolong tea from China, rum, and a slice of orange.




Try making your own ‘Marteanis' at home with Earl Grey-infused gin.

We've been hooked on our daily caffeine fix for the last decade.

Now companies are hoping to do the same for tea



 
DIET GLASSES
Researchers at the University of Tokyo have been experimenting with specially-designed ‘augmented reality' glasses which alter the wearer's perception of food to make portions appear larger.




They found that when servings were made to look one-and-a-half times bigger, those wearing the glasses ate 10% less.


Now there's speculation that the technology could be incorporated into the Google Glass headsets being developed by Google.

These are highly-sophisticated glasses that will connect you to the internet via a tiny screen just above the eye line.

If an app based on the Japanese headset were developed, it could be just the thing to help wearers lose weight.


 

HOLOGRAMS AND BURGER-BOTS
Pack up your food processor, kitchen gadgets have gone high-tech. 


Among the finalists at the recent Eletrolux Design Lab product-design competition was something called the ‘Global Chef'.

This is a portable hologram machine which can ‘broadcast' life-size holograms of celebrity chefs at work, so you could, in theory, cook alongside Jamie or Nigella in your own kitchen.


Another entry to the competition was the ‘Smart Knife', which measures levels of bacteria, pesticides and nutrients in food as it cuts.




And the American firm Momentum Machines has created a robot which churns out 360 burgers an hour, chopping and mixing ingredients as it goes, giving a new meaning to fast food.
The Eletrolux Design Lab product-design competition was something called the Global Chef - a portable hologram machine which can 'broadcast' life-size holograms of celebrity chefs at work



LASER LABELS
Sticky labels on food could soon be a thing of the past.

A Spanish company called Laser Food has developed a new technology which would allow stores to ‘tattoo' fresh produce with digital barcodes that can be scanned with a smartphone to reveal information about the item's nutritional composition and provenance. Sainsbury's is reported to be looking at the idea.



Meanwhile, a number of chefs are experimenting with laser-cutting technology in the kitchen, producing everything from monogrammed biscuits to sushi rolls etched with intricate patterns.
 

PASTRY WITH A TWIST Last year, olive oil sales fell for the first time in a decade.

In 2014, the must-have oil will be coconut



Last year gave us the cronut (a croissant/doughhnut hybrid), the duffin (a doughnut/muffin) and the Townie (a brownie/tart.) The new pastry trend is for savoury pastries such as cucumber and custard tarts and salmon and asparagus mille feuille, says Jonathan Moore, Waitrose's Executive Chef and trend-spotter.




John Whaite, who won the Great British Bake Off in 2012, has cited ‘flavoured pasty', layered with herbs and spices, as his hot tip for 2014. 


And Sarah Cook, food editor of BBC Good Food magazine predicts that we'll all be experimenting with twists on classics - such as choux pastry with a popcorn crust, pretzels baked into in tarts and cakes topped with biscuit crumbs.


And there are more hybrids to come, including ‘crookies' (a croissant/cookie) and pizzas topped with Nutella, fruit or melted chocolate for pudding.

 WHY WE'RE GOING NUTS FOR COCONUTS
Last year, olive oil sales fell for the first time in a decade, while ‘alternative' oils, such as avocado, walnut and groundnut oil became fashionable.

In 2014, the must-have oil will be coconut.


Nutty and slightly sweet, coconut oil is common in South Asian curries but is also great for baking.


Steer clear of heavily-processed varieties in favour of cold-pressed virgin oil.
Coconut oil is rich in the fatty acids which are good for the heart and lauric acid, which strengthens the immune system and is thought to stimulate the metabolism.
 

IN A PICKLE
Thanks to the Great British Bake Off, home baking has experienced a huge revival.

But in 2014, domestic cooks will be challenging themselves in another way, predicts Karen Barnes of food magazine Delicious.


‘Making your own pickles will be huge,' she says. ‘There's something very nostalgic about pickling.'
Riverford Organic sells home pickling kits online, including one for home-made cucumber relish - delicious with cold meat and cheese.




Pick up a copy of The Art of Fermentation by Sandor Ellix Katz, which includes recipes for everything from kimchi, a type of Korean pickled cabbage, to takuan, a Japanese pickle made by fermenting sun-dried radish in rice bran.
 

PROTEIN POWER
Forget vitamin-enriched foods, ‘added protein' meals will be all the rage in 2014.

Dr Zak's High-Protein Bread which is made by mixing wheat and pea protein with wholemeal flour, and contains seven times the protein of the average loaf, has recently gone on sale at Ocado (£4.49).


This year will also see the launch of protein-enriched Powerful Yogurt which boasts 20-25 grams of protein per pot - more than twice as much as the nine grams found in most yoghurt.


And, if you can stomach them, egg-white crisps - very thin discs of egg white baked in the oven with spices, salt and herbs until crisp - are the latest culinary invention. 
Super smoothie: The model often uploads snaps of herself slurping on smoothies and juices, which she describes as 'the perfect way to start the day'

DRINK YOUR GREENS
With the World Health Organisation warning of the hidden sugars in fruit juices, what's the alternative?

While a 500ml glass of orange juice contains a whopping 51 grams of sugar - the equivalent of 13 Hobnob biscuits- a ‘green juice' contains very little sugar at all.


With a blender or juicer you can make your own green juices combining spinach, kale and avocado.



They may look noxious but they have already won an army of celebrity fans, including actress Gwyneth Paltrow and model Rosie Huntington Whitely, who regularly tweets pictures of herself drinking her morning green juice.
 

BRILLIANT BRAZIL
When the World Cup kicks off in the summer, there's going to be no escaping the influence of host nation Brazil.


William Sitwell, editor of Waitrose Kitchen says: ‘If you're going to put your money on one cocktail being a hit this year it's got to be the Caipirinha - it's one of Brazil's greatest exports.'


Made with cachaça - a liquor derived from sugar cane - sugar, and lime juice, it will certainly soften the blow when England are knocked out of the competition.
 

FISH HEADS AND LIVER
Nose-to-tail eating - consuming every part of the animal, including its offal - has been recommend to us in recent years to ensure that little of the meat is wasted.

But what about nose-to-fin?


Diners in Asia and Continental Europe have been tucking into fish lips, heads and liver for years, but we've always been more squeamish in this country. With fish stocks dwindling and ‘sustainability' more of a concern than ever, we are being urged to eat up our heads and collars - the section of flesh and pectoral fins behind the gills.




In London, seafood restaurant the Yashin Ocean House, serves deep-fried fish spines while Brighton's Yum Yum Ninja serves fish-head soup and Dartmouth's Seahorse restaurant has monkfish liver on its menu.
Creamy and salty sweet, some describe fish liver as the ‘foie gras of the fish world.'
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