Healthy Aging

Top trends in ‘Superfoods”

Vegan, ketogenic, low-carb, gluten-free…these are the diets that are making nutrition headlines, creating new products on grocery store shelves, and amassing google searches for what to eat and how to make it.  No longer the province of health food stores, foods that meet the requirements of these popular diets have gone mainstream.

Chain supermarkets as well as Whole Foods and Sprouts and those health food stores are now offering choices like turmeric-flavored sauerkraut and Himalayan-salt pork skins that weren’t on the shelf a year ago.  No doubt, there’s more to come.   

Making a Lifestyle Change

According to Jenna A. Bell, PhD, RDN and Senior Vice President of Pollock Communications many people aren’t just eliminating particular foods or ingredients, such as gluten, temporarily.  They are changing their gastronomic lifestyles entirely.  In Today’s Dietitian 7th Annual “What’s Trending in Nutrition” survey, Dr. Bell says that the nation’s top nutrition experts predict a significant cut-back on carbohydrates, including grains and sugar in 2019.  And despite the success of the Impossible Burger (see below), these experts predict that many of us are welcoming animal fat back into our meals.

What do we want from our food?

More important to consumers today than cost and taste is that the food promote good health. In fact wellness is second only to convenience, according to the survey.  That’s why fermented foods like sauerkraut and kimchi took the top spot on the “What’s Trending in Nutrition” Superfood List. (Fermented foods contain gut-healthy probiotics.)

Weight-loss is as important as ever, too, and consumers favorite—the ketogenic diet–replaces carbs with fat. The nutritionists surveyed said the keto fan-base will continue growing in 2019 but closing in is the next new thing—intermittent fasting.

Dr. Bell also says that a major focus for consumers is on an increasingly plant-based diet—think seeds, nuts, and non-dairy options.  The newest entry?  A gluten-free, plant-based protein “Impossible Burger.” Unlike veggie burgers of the past, this burger is said to be tasty, juicy and grill-able. In fact, this burger has proved so popular in marketing testing that this April, fast-food giant Burger King – home of the Whopper! –  announced plans to go nationwide with it soon.  

These three food trends inform the Top Ten list of predictions compiled by nutrition experts.  These are the go-to foods on the shopping lists of those who will be increasingly concerned with health and wellness.  The hundreds of nutritionists surveyed predict that the  top ten superfoods of 2019 in order of popularity, are: 

  • Fermented foods, like yogurt, kefir, miso, tempeh, kimchi, kombucha, pickles and sauerkraut
  • Avocado, which is actually a type of berry
  • Seeds, like pumpkin, sunflower, sesame and chia
  • Ancient grains, such as spelt, amaranth, quinoa and farro
  • Exotic fruit, like acai and golden berries
  • Blueberries, new to the list this year
  • Beets, new to the list this year
  • Nuts, such as cashews, macadamia nuts, pecans, hazelnuts and walnuts
  • Coconut products, like coconut oil, flour, milk, sugar and butter
  • Non-dairy milk, like those of plant-based soy, almond, walnut, oats and coconut

Which are these are already on your shopping list? Which would you like to try?  What are your “go-to” health foods?  Let us know in the comments!


This article offered by Senior Planet and Older Adults Technology Services is for informational purposes only and is not intended to substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding any medical condition or before starting an exercise program.  If you think you may have a medical emergency, call your doctor or 911 immediately.  


One response to “Top trends in ‘Superfoods”

  1. I do like and eat yogurt, saurkraut, pickles, blueberries, avocados, nuts, coconut, and beets. I eat the first three frequently. The coconut and beets–when I can get them in a way I can easily add them to a meal.

    I prefer not to have to think too much when I am preparing a weekday meal. Often I am tired from the day’s activity and am rushing to get dinner ready, so if a food is exotic, it has less chance of getting to my table.

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