Non-grain sustainable protein
Chefs are taking note of non-grain sustainable proteins that are good for the body as well as the environment. Cricket powder and algae are two they expect to grow as ingredients in 2018. Cricket flour, for example, while more expensive than regular flour for now, can be used in a 1:1 ratio in any baking recipe. Algae can be harvested for its oil, which has a high smoke point and virtually no flavor, similar to a grapeseed or canola oil. It also can be harvested more efficiently than some other oils.