The rise of innovative products is nothing we aren’t used to, but somehow it seems more prevalent in 2021: vegetables can hold their own against pizza and the humble chickpea has made it big! We’re all for this sort of growth and development in the food product game.
Here are a few food product makeovers to note:
When normal pasta just does not quite hit the spot like it used to, it too has seen a bit of a legume-esque update: chickpea pasta – gluten-free, high in fibre and ticks all the protein and flavour boxes – and red lentil pasta – gluten-free and flavour-packed. Even green pea pasta is a thing, so you can add a nice pop of colour to your favourite pasta recipe!
Remember when good ole wraps first hit the culinary scene? Well, now there’s a whole selection to ponder over … From beetroot to chickpea and charcoal to spinach – they’re vibrantly colourful and ever-so chic!
“Meaty” vegan substitutes take bangers and mash to a whole new level! You can find almost any vegan substitute in 2021. From sausages, nuggets and biltong to burgers and mince – they’ve all been treated to the vegan express.
We’ve seen nut milk make it big, but if you don’t order a cappuccino with oat milk in 2021, like, are you even cool? The flavour is subtle, most brands foam beautifully and it’s definitely a great opportunity to support local!
Veggie pizza bases are a great way to get those veggies in! Turnips, cauliflower, carrots, sweet potato, baby marrow – there are no limits when it comes to vegetable pizza bases. Don’t skimp on the cheese, though – pizza can only handle so much change in a pandemic!
Lastly, all things chickpeas. In addition to pasta and wraps, we’ve seen them roasted and chocolate-coated, and used to make fudge. There’s even such a thing as chickpea ice cream! The only thing we’re waiting on now is a chickpea milk cappuccino.