Chickpeas An Increasing Trend within the Food Industry

Chickpeas Crop Is Not Famous In The Country But For The Farmers Who Are Embracing It, The Crop Has Many Advantages. Our Reporter Victor Moturi Has Just Returned From Ngong Area In Kajiado County Where He Met Some Farmers And Filed The Following Story.

Let’s talk 2020 food trends, and find out what new foods the experts think we’re going to be seeing in our social media feeds once the new year arrives and what current food trends are going to get even bigger..
Seaweed has been a dietary staple for a long, long time, but according to analysts at NPD Group, 2020 is going to be the year when seaweed becomes more than just a staple for certain parts of the world. They say not only is it one of the fastest-growing trends in restaurants, but you’re going to be seeing more and more seaweed-based snack foods, like chips, claiming valuable shelf space in grocery stores across the country..
So first thing’s first: Why?
Well, it’s good for you. Healthline says it’s been linked with supporting thyroid function and gut health, as well as being a good source of vitamins and antioxidants. Mara Seaweed says it’s also completely sustainable, grows without using resources needed by other crops, grows very fast, and removes CO2 from the atmosphere..
It’s no wonder that Prepared Foods is calling seaweed 2020’s hot ingredient..
It’s no secret that plant-based meat alternatives have been big, and it’s likely they’ll continue to rise in popularity. Jackfruit is among those, and if you haven’t heard of it or tried it yet, it’s pretty cool..
A single jackfruit can weigh up to 100 pounds, although 10 to 25 pounds is more average. It’s traditionally found in Southeast Asia and the Pacific, and you can use the fruit, leaves, and seeds. It’s incredibly versatile..
You can eat jackfruit raw, dry it, fry it, turn it into jam, or, when it’s prepared the right way, it’s a strangely accurate substitute for pulled pork. It’s also pretty good when it comes to substituting for something like mutton, and in Bengali households where it’s been used as a staple for generations it’s even known as “tree goat.”.
It gets better: jackfruit is low-calorie, low-carb, high in protein, fiber, and vitamins. It’s also a hardy crop that requires little irrigation..
Just think of all those super-creative jackfruit tacos, sliders, and bowls just waiting to be made, photographed, and put on Instagram!
Go to any coffee shop worth its salt and you’ll find at least a few non-dairy milk options. Soy milk and almond milk are pretty popular, but according to Bloomberg, oat milk is poised to be the next big thing in non-dairy milk for 2020..
The people making those predictions are basing a large part of that on Oatly, a massive Swedish company who have recently invested $15 million in opening an oat processing plant in New Jersey. Between 2017 and 2019, oat milk sales have jumped from $4.4 million to $29 million. Given those numbers, it’s no wonder Oatly decided to hop on this bandwagon and even kick-start a program encouraging Midwestern farmers to grow oats as well as the more typical corn and soy crops..
They’re not the only game in town and other beverage manufacturers are gearing up to release their oat milk offerings, which experts say is just another way plant-based foods are moving into the more mainstream market..
Keep watching the video to find out more about the food trends that are about to take over 2020..
#FoodTrends #2020Trends.
Seaweed | 0:11.
Jackfruit | 0:51.
Oat milk | 1:40.
Sparkling water | 2:26.
Meat-free meat | 3:20.
Entirely plant-based diets | 4:34.
Reusable straws | 5:43.
Alternative flour | 6:49.
Butters and spreads | 7:39.
Canned booze | 8:16

Chickpea Processing Plant.
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Poorvi Patodia launched Biena Snacks in 2012, when the plant-based protein snack trend was still in its infancy. Inspired by a favorite childhood snack, she started experimenting with roasted chickpeas in her own kitchen, and ultimately came up with a unique roasting process that resulted in a light and crispy texture, that maintained the protein, fiber and nutrients of a whole chickpea. Today, Biena Snacks has reached national distribution with availability in over 14,000 retail locations, secured dozens of “best snack” awards and recently introduced a first-of-its-kind line of chocolate-covered roasted chickpeas, which includes a Girl Scout Cookie™-Inspired Thin Mints™ flavor that launches in June. Poorvi has been recognized as an emerging business leader, being featured as a “Rising Star” CEO among the Inc. 5000 fastest growing companies in 2017, and one of Food Navigator USA’s “Entrepreneurs to Watch. Poorvi has her MBA from Duke University Fuqua School of Business, and lives in Boston with her husband and two daughters. She frequently mentors other budding food entrepreneurs in the Boston area, offering guidance to help grow and produce more successful local businesses..
Join us next time at NOSH Live Winter 2018 in Santa Monica, CA on November 29th and 30th! More information can be found here:
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Visit Hinrichs Trading Company with us as we visit the Palouse and see how the grow chickpeas aka garbanzo beans!

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Jaw-dropping chickpea harvest on the Palouse! Discover how chickpeas (aka garbanzos, hummus, bengal gram, chana!) became America’s newest oldest crop. Bonus hummus recipe at the end (it’s vegan + gluten-free)!
Thanks to Sabra for sponsoring this episode: https://sabra.com/.
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RECIPE: Hummus Bowl with Roasted Vegetables and Sun-dried Tomato Pesto.
Serves 2-4 people.
1 17-oz Sabra Classic Hummus.
1 small eggplant, peeled and diced.
1 small zucchini, peeled and diced.
2 small bell peppers (capsicum), sliced into strips.
Olive oil.
3 TBSP pine nuts (optional).
Sundried Tomato Pesto.
½ cup sun-dried tomatoes (packed in oil).
½ clove garlic, minced.
¼ cup fresh parsley leaves.
¼ cup fresh basil leaves.
1 TBSP fresh lemon juice.
Salt to taste.
1. Preheat the oven to 425 F..
2. Take the hummus out of the refrigerator and bring to room temperature..
3. Toss the vegetables with enough olive oil to coat. Spread the veg evenly over a sheet pan, salt, and roast until tender, roughly 30 min..
4. Meanwhile, in a food processor, blend all the pesto ingredients including 3 tablespoons of olive oil (directly from the sun-dried tomato jar, if you’d like). The pesto should have a chunky consistency..
5. Assembly: Spread hummus on the bottom of each serving bowl. On top, spoon a line of pesto and arrange the vegetables on either side. Sprinkle with pine nuts..
#chickpea #garbanzo #hummus #bengalgram #chana #harvest #farming #howdoesitgrow #Idaho

Future Food Are we eating insects, and algae in 2019? Is transparency one of the European food trends? Have a look to the future of grocery stores and the food industry. If meat is less frequently on the shopping list, where do the important proteins come from? Of algae or possibly even Insects? Euromaxx presents several trends..
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