Remember when kombucha was something you could only find at a wholefoods store? A decade ago, writer and editor of A Wholefood Lover’s Guide to Sydney predicted a handful of trends would go mainstream. Looking back, she was spot on, and those trends still shape how many of us eat today.
Here are the health food trends that stuck, and why they are still worth embracing.
1. Kombucha
Kombucha is a fermented tea made by adding a culture of bacteria and yeast to sweetened tea. Fermentation expert Gillian Kozicki of Cultured Artisans saw interest in her kombucha workshops soar as people realised how simple and affordable it is to brew at home.
Today it is on supermarket shelves and cafe menus everywhere. If you are buying it, check the label, as some brands are high in sugar.
2. Cold drip coffee
Cold drip is made by slowly dripping cold water through ground coffee for many hours. The result is smoother, sweeter and less acidic than a regular brew. As barista trainer Dino Demetriou explained, it puts the focus on the beans themselves and where they come from. It is now a summer staple in cafes across Australia.
3. Backyard beekeeping
As interest in raw honey grew, so did backyard hives. Kirsten Bradley of Milkwood Permaculture summed up the hope behind the movement: a future of thousands of backyard beekeepers with a hive each, rather than a few giant operations. Bees also play a vital role in pollinating the food we eat.
4. Knowing where your food comes from
Shoppers now expect to know more than the ingredients list. Wholefood grocer Aboutlife was an early adopter, adding grower and region details to shelf tickets. “We believe it is very important to credit the grower,” said Vladia Cobrdova. Today, ‘seasonal’ and ‘local’ are part of everyday food conversations.
5. Farm visits
Farm tours, pick-your-own days and paddock-to-plate experiences have become popular weekends out for families wanting to see how their food is grown and raised.
Why these trends lasted
Each one is rooted in the wholefoods philosophy: eating food that is minimally processed, seasonal and traceable. That is a far more sustainable approach than chasing the latest superfood.
For more on eating well, explore our Nutrition Guide and Gut Health Guide.
