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Five flavours which will play a major role in 2014

08 February 2014 / 14:02:08  GRReporter
2246 reads

Experts have met, chiefs have discussed, nutritionists have studied and consumers have been asked about the trends of the New Year. Together, they have created the fashion trends in terms of nutrition for 2014.

Rabbit and goat

Consumer preferences for alternative sources of nutrition have multiplied in recent years, and this year this change of food culture has been expanding in the category of proteins. Trends indicate a preference for domestic free-range birds, goats, rabbits and pigeons, soy products, and even for certain parts of the animal.


This year, lemons will be everywhere - in pasta, yogurt, salads and couscous. Try adding them where you feel it is necessary, and the result will be a lighter dish. Add some lemon juice to the batter and check the reactions of your family.

Steamed vegetables

Try cooking in a healthier manner this year, like the majority of French restaurants will do: use wine, beer, and even coffee in order to enhance the steam for your meal. Invest in a good steamer so that the cooking process could be even easier.


A great number of new types of pasta are appearing in supermarkets because of the new demand for gluten-free products and the increased need of users to reduce white carbohydrates in their diet. There are many traders who offer quinoa and other alternatives, such as pasta flavoured according to the season.

Flavours of the Middle East

Healthy and flavourful cuisine has been focused on Mediterranean cuisine for many years. This year, gastronomic traditions of Turkey, Israel and their neighbours will be under the spotlight. According to the latest trends, large restaurants should include in their recipes flavours and spices from these regions. The same goes for you – in this way you will give an interesting taste of your dish without adding calories.

Tags: trends in nutrition pasta lemons steaming goat
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