What is our requirement for the perfect diet? It must be simple, refined and quickly prepared, healthy, rich in vitamins, fiber and at the same time low in calories, sugar and fat. And this in an age that is primarily characterized by stress, hectic and a constant lack of time. The fact that our daily bread, nutrition, seems to be becoming more and more important is shown by numerous TV shows that exclusively cover the topics of cooking and nutrition. Mälzer, Lafer and Co. entertain thousands of viewers every week and provide information about healthy, unusual ingredients, refined recipes and simple preparation – with the intention of bringing variety into everyday life and, above all, consolidating awareness of healthy eating.
Tell me what you eat and I’ll tell you who you are
This statement is becoming increasingly important. Meanwhile, health and well-being are the top priorities. What does it actually mean, the healthy and balanced diet and what does it look like in the future. Why are the shelves in the supermarket with ready-made meals getting bigger and bigger, the selection more and more diverse?
The trend toward fresh foods from the refrigerated section or organic products should not be ignored. One example: drinkable fruit from the bottle. Smoothies consist only of fruit without sugar and water, and they contain exactly the recommended daily intake of fruit. This trend will continue to expand in the future: Fresh healthy food that can be bought ready-prepared and eaten immediately with a clear conscience.
Where is the culinary journey headed?
Fast food or organic? Is it really just about the systematic exploration of good taste, the uncomplicated speed or also about our health? The saddle of venison in chocolate sauce, the sorbet of goat cheese or the duck breast in pomegranate broth has long since ceased to be an innovation on the menu.
International food trends and recipes from all over the world are becoming easily accessible thanks to the Internet, and the right ingredients, exotic and unusual foods are brought to German supermarkets almost daily via airplane.
Molecularly inspired or healthy after all?
Molecular cuisine has been experiencing a real hype for several years. Juan Amador and Ferran Adrià are names that have shaped this innovative preparation and new school of perception. Cooking is done with calazoon, calcium lactate gluconate and additives such as alginates in physical-chemical processes. Currently, the Swiss Martin Suter describes this topic in his novel and that of aphrodisiac taste experiences between eroticism and sensuality. Whether one can still speak of proven cooking or already of modern art is the question. What is certain is that the perception of special foods and the dining experience are clearly in the foreground and will continue to be focused on.
So-called functional food, food with additional health benefits, is experiencing a similar trend. Starting with probiotics in yogurt that have a positive effect on the intestinal flora, butter that contains no cholesterol and hardly any fat, bread that protects against osteoporosis. More and more foods contain lactic acid bacteria, essential omega-3 fatty acids or antioxidants, which supposedly strengthen the immune system, fight free radicals and increase general well-being. The main thing is that our foods contain health components that positively influence the current pursuit of health.
