It’s that time of year when various publications, network morning news shows, blog posts and more make predictions for the upcoming year. One of them caught my eye and made my heart jump with joy. “How Will Americans Eat in 2022? The Food Forecasters Speak” was recently published in The New York Times.
Why was I so excited about this food forecast? Because two of its top predictions were for using ingredients that are the core ingredients in most of my products – mushrooms and seaweed! In fact, on my website, check out the pages on the use and benefits of mushrooms and seaweed.
The article named mushrooms as the “Ingredient of the Year.” “Mushrooms have landed on many ‘prediction’ lists in almost every form of mushroom, and the number of small urban farms growing mushrooms is expected to bloom, and mushroom fibers will start to proliferate as a cheap, compostable medium for packaging,” the Times remarked.
Additional 2022 food lists predicted that while versatile mushrooms are not brand new to the superfood category, their cult-like status is reaching the masses today. Not only is the consumption of ordinary mushrooms on the rise, they’re being found in more and more unexpected places, from mushroom powder adding punchy flavor to alternative meats to varieties like Lion’s Mane adding functional benefits to beverages. A variety of dried mushroom powders are used in my seasonings and other products – not only do they add flavor, but they boost nutrition!
Another food trend for 2022 predicted by the New York Times is “Seaweed to the Rescue.” The prediction details that “Kelp grows fast, has a stand-up nutritional profile and removes carbon dioxide from the atmosphere and nitrogen from the ocean. As a result, farmed kelp will move beyond dashi and the menus at some high-end restaurants and into everyday foods like pasta and salsa.”
Seaweed in its many forms is at the core of the culinary and topical products produced at Midwest Mermaid Muse. Seaweed adds an amazing nutritional punch, and you can achieve that punch with just a nominal amount of my Land & SEAsoning products. And I’ve written several blog posts about not only the nutritional benefits of seaweed, but also about its benefit to the environment and flexibility in terms of use in all types of products.
And finally there’s a third ingredient that was featured in the Times article and that we use in our Clovelly Tea. Named the “Flavor of the Year,” Hibiscus was noted for “its crimson hue and tart, earthy flavor in everything from cocktails and sodas to crudos and yogurt,” and of course tea.
Isn’t it time for you to try these three ingredients out if you haven’t done so already? Midwest Mermaid Muse makes it easy to do so, and in particular, encouraging you to consume seaweed and mushrooms are at the heart of what I’m passionate about.
To read the complete New York Times article, click here.