If it’s not zebra meat in our pickled onion crisps, it’s flakes of human eczema in our biscuits. The media is literally all over food-horror stories like a cat on a kipper. The TV listings are rammed with one program after another telling us not to ‘hurry hurry spoil the curry’, how to make an entire banquet in a nano-second, what’s good to eat, what’s not good to eat, how to microwave a hedgehog without being judged by your neighbours, employing people to root through our bins and shame us with the sheer quantity of stuff we’re consuming AND the horrific things that they are sneaking into our Snickers nowadays! It’s no wonder consumers are becoming much more food savvy lately.
But an increased awareness of what actually goes into our food, has birthed new categories of eaters. We no longer class ourselves by financial, social or educational standards. We are now classing ourselves by the kind of food you find in our fridges. We’ve got vegetarians, pescatarians, pollopescatarians, vegans, carb-dodgers, 5:2 dieters, lighter lifers, Cambridge dieters, weight watchers, fruitarians and just plain fussie-tarians.
Last year the vegetarian society reported an increase in the sale of Quorn products by 20% year on year. Alongside this, Vegfest UK are predicting that 55 % of the population will be on a mainly vegan diet by 2020. Their studies show a 40% increase in vegan diet interest (which includes an increase in cookbook sales on Amazon). Experts say that people are running out of reasons not to be vegan, with the variety of ‘mock meat’ and ‘cheats cheese’ available on the market, including vegan caviar, faux-fish, vegan cheesecake and even ice-cream (which is lower fat than normal ice cream and not too bad in my books).
We’ve come a long way, it would seem, since the caveman days of clubbing cockroaches over their heads just for a bite to eat. But is this new wealth of investigation and information helping us or is it hindering us? Is it giving us the rightful power as consumers back or is it paralyzing us in the Pringles isle from putting anything at all into those baskets or our gobs?
Well, if we really ARE what we eat (which makes me the love child of a seeded Greek bread loaf and a giant packet of Tyrrells) then perhaps a little extra consideration for our food cant be a bad thing. Making better food choices should after all reap positive rewards for our health and what’s more worth it than that?
Original article found here