Issue link: https://maltatoday.uberflip.com/i/441179
XIII maltatoday, Sunday, 4 January 2015 Food movement of 2014 are getting quality ingredients in the food that they are eating. "Getting enough vegetables into their children is also top priority, therefore adding items with hidden vegetables always works a treat. The demand for organic produce and options that are wheat and lactose free are also becoming more popular with kids as well as adults. Lasagne with spelt pasta and soy milk is an option many parents consider." Dacoutros said that schools have played an important part in making the younger generation healthier. "Banning packaged foods from schools has made parents more aware of what they are feeding their children and this has trickled into their daily lives. Parents feel embar- rassed to tell their friends that they take their kids to McDonalds or feed them other unhealthy options." For the whole family, superfoods are being given more room at the table. From the exotic quinoa and buckwheat – increasingly popular as salad basics – to the more familiar beans and pulses, people seem to be paying more attention to the founda- tions of their meals, the unsung heroes that add bulk, protein and essential elements to a dish. A welcome trend – hopefully one that will persist – is putting more thought into not only what we buy but also where it comes from. Lo- cally sourced produce has become more appealing on two fronts. The first is an appreciation for the local growers of our food, an increased awareness of the importance of the small, hard-working community. Shopping local means more of the money we spend ends up in their pockets. The second factor is that in knowing where something comes from, it is much easier to find out how it is treated. Livestock welfare standards and the use of chemicals as fertiliser or pesticides have both come to have a real impact on the consumer's choice of food products. The Veg Box at Villa Bologna grows seasonal fruit and vegeta- bles, without using insecticides or chemical fertilisers. 2014 has been a good year and Emanuela de Giorgio says that this is the result of a more informed buyer. People are becom- ing more interested in where their food comes from. They are no longer happy with the perfectly polished, uniform options available at the su- permarkets that have travelled half way across the world. They are try- ing as much a possible to buy local. "People are becoming more aware of the importance of the quality of food they put into their bodies. Food is a fuel and really does make a difference in the way that you look and feel. They are becoming more interested in the process of growing, why it is good for you and how best to get the most nutritional value out of what they are eating. For example though spinach is a healthy option, it is only really nutritious if you eat it raw!" For this, de Giorgio says, people are willing to pay a little bit more. "People are starting to understand that what you put into your body is more important than the material things they seem happy to waste money on." Although fresh produce is of primary concern when it comes to meats, people are becoming more and more concerned with conven- ience. Niall Bugeja of Snow White butchers in Mgarr said that people are looking for a butcher that can provide more and more services. They look for ready-marinated meats that they can simply put in the oven. "Over Christmas there is always an increase in demand for meats as people entertain more. Over the years there has been demand for alternative meats like venison and guinea fowl but these aren't really consistent. It depends on what recipes people see. Turkey is still number one at Christmas time, however we have seen a drop in the demand for the whole bird and increased demand for smaller parts, like just the breast. I would put this down to smaller families who can- not eat a whole bird." Snow White have always used local suppliers and people are becoming more concerned about where their meats are coming from. The way in which the meat is reared is also of concern to shoppers. Organic meats are seeing a slow but steady increase in demand. The chefs at home are experienc- ing a few fads of their own. Locally, cupcakes and novelty cakes seem to have clung on to our list of favourite sweet treats. Trends abroad have moved away from cupcakes and muffins but the little bites are still a popular do-it-yourself project in the kitchen. Sweet things in general seem to have climbed up the ranks, with more people trying their hand at dif- ferent desserts, cakes and bakes. The macaron, that dainty, elegant staple of French patisserie, has become the new rising star. Macarons pose a technical challenge – these charm- ing treats are not exactly beginner- friendly – but that makes them all the more satisfying when they do turn out right. Young diners know what they are looking for – and that includes the very best ingredients, even if they are ordering fast food Even the kids are getting in on the better food movement, with parents demanding healthier options for their kids and the little ones enjoying them! The way in which livestock is raised is becoming a concern among shoppers with organic meats seeing a slow but steady increase in demand