(tapping) (frying) (upbeat music playing) - Hello and welcome back to Sorted food. - Today we are exploring more weird and wonderful food
trends from across the globe - [Ben] As always this
is not a hashtag ad. We'd let you know if it was. We have purchased all of these
items with our very own money because we think they instigate
interesting discussion. - Interesting. - Interesting. - Are you ready to share some opinions? - I have opinions and I
will share them wildly, oh. (upbeat music playing) Starting the morning well. - I haven't had breakfast yet and there's alcohol in front of me. - [Jamie] Why's it rimmed? - [Mike] For pleasure. For viewing pleasure and that is for-- - Did you rib that? - Yes. - Ebbers that is so extra
but also well done. (Jamie roars) - That. (Mike roars) - Citrus and ginger. - Is it like a fermented fruit juice? - Try them all. See if you can try and
work out what the trend is that we're investigating here. - Rubarby? - Sangria (upbeat music playing) They've all got a fizz to them but it's not like a sweet soda like lemonade
- Carbonated fizz. - Yeah it's not a carbonated fizz, it feels more like a fermented fizz. - They've all got a slight tang to them, like they've been fermented. - Do you like them? - Yeah, I really like those - They don't necessarily taste alcoholic, but sitting here I feel slightly more wild than I did before we started. - [Ben] These are Three Spirit drinks. The functional and
healthier booze alternative designed by plant
scientists and bartenders. - [Mike] Three Spirit drinks
say that they're on a mission to show the world alcohol free
doesn't mean pleasure free. After years spent in libraries,
labs, bars, and fields we created plant based
alternatives to alcohol. Let's celebrate what you put into a drink rather than what you take out. - Delicious. I'm confused by what you mean by-- Are these mixes? - I think you can do all
sorts of things with them. The recommended is
the way we've served them. So the front one, the
nightcap that is just over ice with a twist of orange,
I've added the blood. The second one is with
tonic and orange slice. The third one is with
ginger ale and grapefruit. So the drinks have been featured in Forbes, BBC good food, Vice, and there are stats that
suggest from Bacardi themselves, that there's gonna be a 400% increase in demand for low or no alcoholic drinks in the next four years. - Love the branding. I love
what they're trying to do. I think it is nice to have a few like alcohol free alternatives at home. So you can mix it up a little bit. The nightcap especially...
one that stands out to me I think I would enjoy to wind down with. - I'm quite surprised at how familiar particularly the second
one was as sangria. That just tastes like sangria to me - Which is interesting because the flavours are
watermelon, pomegranate. That particular one is
served with tonic waters. It's got a slight-- That's where the carbonation
that you're tasting we added that but it's got all sorts of other things that as a social elixir
gets the party going including lion's mane mushroom,
Yerba mate and damiana. - They're sort of marketed
like elixirs and mood boosters and, you know, using all that sort of almost mythical language. - It's that botanical and
alchemy bit jumps out to me. And you can imagine a very
natural, Herby spa-like design. - I'm glad that I tasted them first. Cause I really, really enjoyed them. And that would then make
me want to go and buy them. I don't know if I would have
done it the other way round. - You said before, you knew what they were they were giving you a buzz. Some of them are highly caffeinated. On a night out they are giving you that without, as they claim, the calories, very, very low calories
compared to alcohol. And if you read through
the active ingredients list on their website and
actually dive in a bit it's like reading a botany encyclopaedia. It's fascinating. - How much do you think one
of these bottles is priced at? - I'll go for my favourite, the nightcap and I'd be happy to spend a ten on that. So I'll go a little bit
higher and say 12 pounds. - Well branded, high-end
looking nice drinks, 20 pounds a bottle. - So they are 25 pounds a bottle. If you buy all three you
get a saving of 10 quid at 65 quid for all three. - 25 quid might be pushing
it a little bit too far. It feels expensive. - Do these quench your thirst or would you rather be reimbursed? - Or there's no doubt about it they definitely quench my thirst. - That really quenches my thirst. (upbeat music playing) Can I be honest with you Ebbers? I'm not sure putting it
on a brown, wooden plate has done it any favours because it just blends in a little bit. - Is this like jerky of sorts? (everyone chuckling) - Ebbers!?! - Starts off like you're
eating a piece of leather, then it gets sweeter and
some spices are released and the after taste is lovely. - There's a warmth like
a spice to it as well. Yeah, not jerky, but jerk jerky-ish. - [Ben] This is King's veggie jerky. So based in North of England in York it is a plant based jerky. So it is also vegan, even though they put veggie on the packet UKs leading supermarkets are
selling some of this now. - I'm not the biggest fan of the flavour, but weirdly knowing what
it is helps with that because I know what it's
trying to aim towards. And therefore the texture
makes a lot more sense. - So noted in the Veg Economist which is a vegan business magazine. As meat sales continue to decline, jerky made from plants
is a growing category for food trends in 2021. Hhmm... Ebbers, you have something
to say about that, don't you? - Well, I mean, I haven't seen their data but I've seen other data that suggests that meat sales continue
to increase globally. Maybe very regionally they're decreasing. What we are certainly seeing
is a rise in vegan products, plant-based products. And even though we covered
this a few weeks ago with Rudy's butchers,
there were so many comments and it was such an interesting topic that I think it's gonna be one we're gonna keep coming
back to and covering it in a number of different avenues. - Yeah. - From a number of
different perspectives too. MisfitFox. I really, really loved you talking about how we should be steering away from the vegan healthy mentality because actually sometimes
it puts people off if they think they can't get
their favourite comfort foods. And if you like regular jerky
then you might miss out. To counter that, Liz3 said it would also be cool if we touched on the environmental
impact of vegan foods. So for example a UK based product there is using soy protein and we
don't grow soy in this country so that has come from the other
side of the world is likely There are lots of conversations to be had. And what you can't do is
pick one side of the argument and go for or against it. - I went through a phase
of I'm not sure I like this to I think I like it. And after going back two or three times I think I really like it.
- I think it's really good. - Just takes a little while to-- It's unfamiliar. - I've got a couple of others. These are from the US. Primal Spirit, which is an American company based in West Virginia. Although those products
are made in Taiwan. Voted best new vegetarian
snack by Veg News. (upbeat music playing) - That is lip puckeringly limey, not in an untasty way though. - What does jerky mean? - I think it's the drying,
curing process of slices of meat. And it is traditionally
the flesh of an animal and it is dried and cured and often spiced which is what you're getting a lot of the spicing.
- Yeah. - The brand Kings started by four international
England Rugby players do a variety of jerkies. One of them being Wagyu. So high quality grades of jerky do exist. Now let's talk about price. - I'm going to go with four pounds. - Four pounds. - That bag there when bought
as a box of 16, two pound 10. - Hmm yeah. - I'm really surprised at
how cheap that is actually. - I think the Primal
steak's are about the same or be it slightly smaller.
- I keep going back for more. - I've noticed - It's delicious. - These products are an
alternative and it's only now that these alternatives
are getting to the stage where they, in my mind, could
be a viable alternative without me losing the pleasure, the enjoyment, the overall
feeling that I would get from having the original version. - [Mike] Okay I've got
to ask you the question plant-based jerkies,
does it make you twerky? - As much as it might break the internet I feel like it makes me twerky. - Twerky. No... 'cos then the memes. - Oh we got them. - Too late mate.
- Yeah move on then. (Barry chuckles) - [Jamie] Aw yes. Curry. - That's not the trend. - [Jamie] Oh. (upbeat music playing) - [Barry] You do make a good curry Ben. Not sure if I've told you before. It looks a bit like a
skin of an aubergine. - Jackfruit? - [Mike] What you are eating
is banana skin curry. - [Jamie] That's a banana skin? - [Ben] It was. - Well now what is it? - I soaked it in boiling water,
a little turmeric and salt until that water goes completely cold, takes a good hour or so. Then with a fork, you
pretty much run it through. And it turns it into almost spaghetti spiralized banana skin. And then you cook it out in the sauce. And what you get is a consistency that's not dissimilar to aubergine. - I do enjoy it. I'm not tasting banana. - There's no flavour from them though. - Not a huge amount of flavour. There is a slight subtlety,
but to be honest with you it just becomes a great vehicle for all the spices and
flavours of the curry sauce. - [Mike] So the trend
that we're discussing here is up cycled food. So this banana skin curry was
featured by Nigella Lawson in her latest TV show and book. So this is her recipe. Nadia Hussein bake-off winner made burgers using banana skins as well. And so as the world looks
to cut down on food waste, this is a really interesting one. - The key to this is big
business and corporations who use bananas throughout
their manufacturing process finding a way at industrial scale to use those banana peels, to
do something sensible with it. But how did you get that on the scale that it can actually make a difference to the food waste issue? - It's us normal little people
demanding it and wanting it. - No, but it's a vicious circle because if we don't know
about it, we can't demand it. - That's where it starts. - [Ben] If you allow the
big corporations to do it. There's a chance that all you do is introduce another ultra processed food with another big factory
that's gonna be transported all around the world
before it gets to you. And it's gonna be wrapped in plastic. Now that has to happen as well. And it has to tick all the
biodegradable packaging and responsible sourcing and all of that. But "my opinion can't make a difference". Doesn't work when there's 7 billion of us. - Mm. - If more people knew
about that and tasted that they would definitely give it a go. It's a really nice texture. I'd expect it to be a
lot tougher and chewier, but I guess cause they've been marinaded and they've kind of
broken down a little bit. They pull apart like a soft pepper. I'm guessing it's a really
good source of fibre. - Brilliant fibre, great nutrition from potassium, manganese,
good amino acids, loads of vitamins. It's super, super, super good. And yet normally we either
throw it away or compost it - How do I get six banana
skins at the same time? Because I only eat one banana at a time. - Yeah bang on so much like we say, with the wet bits of tomatoes or the woody ends of asparagus, throw them in a freezer
bag in the freezer. And when you've got enough
do something with it. Banana skins will freeze. And then when they come out, they're already a bit more mushy because they've been through that frozen and defrosting point
and they're even better to use - So up cycling as a trend. Is this a tasty peel
or just not your deal? - Absolutely blown my mind. It's a delicious peel. - Tasty peel all the way. - And that's from a man
who doesn't like bananas. - Right. (upbeat music playing) - Oh, oh that looks delicious. - What's that? That is a okra. - Okra. - What you have there is an
okra and lamb peanut stew. But actually the trend we're
talking about is the grain. - Is it chickpeas? - No.
- Right cool. No. - It looks a bit like couscous. (upbeat music playing) - It's cooked a bit like couscous. - It's incredibly light. - [Jamie] It feels like
it's popping on my tongue. Like a popping candy. It has a slight bite to
it, but very, very soft. - It's Fonio - Polio? - Fonio.
- Fonio. - Fonio? Phone what? - Fonio. - Fonio. - Fonio. - Nio? Fonio? Fonio.
- It's just fonio. - [Mike] This is Fonio, the most nutritious grain
you've never heard of. That was actually the title of a film by the national geographic. It's been grown in West
Africa for over 5,000 years. - [Ben] We're beginning to see it pop up because of all of its nutritional benefits and the way in which you
can support the communities where it is traditionally grown. - Okay. - [Mike] So for example,
quinoa in the areas in which that's farmed, not many of the communities
get to actually eat it anymore because they've been priced out of it. Aduna the brand of this particular Fonio, they ensure that a large
quantity of the Fonio is kept back for the people who produce it and need it from those local communities. - So the dish you're
eating is from Senegal. It's kind of a mafee which is the peanut
and lamb and okra stew. - How good is it by the way? Isn't it amazing?
- That's outstanding. - [Ben] And the grains have a look, couldn't be easier to cook. Much like couscous, you
can do it in a microwave or in a pan. It's basically absorption method. - Knowing that it's as easy
to do as the alternatives but it's also potentially doing something to help the local
communities where it's grown, it's got that story. It's got that ethical stance behind that. That does make it a really
interesting alternative. - It is a grass but unlike
couscous it's gluten-free. It's ideal to be grown in areas of drought especially as we get into more
climate change, even more so. And it grows in places
where there aren't pests because it's so arid that it doesn't need
things like pesticides. So it ticks a lot of boxes. - Dare I say, I think I
prefer it to couscous. I think I just love how light it is. - Well, let's talk price. - Hmm? - So that's a 250 gramme bag. Now, if we give you a benchmark
for something like quinoa of the same weight, you're
looking at about one pound, 80. - Three pounds. - One pound 50. - 3 pound 50. - Okay.
- [Ben] For that bag. However, there's about
10 portions in there because when you cook it,
it fluffs a real deal. I just cooked 50 grammes
and that was ample for you and Barry. - So for me, that's still
fairly, fairly cheap but what makes up a big,
big part of your meal. - [Ben] Is it worth the
fame or just another grain? - Worthy of fame. - Worth the fame for me. I'll go out and buy a packet of that. - That's a clean sweep. - You like them all. - I love them all, they're brilliant - So over to you guys. You've
seen four trends today. Which of those would
you love to give a try? - Also if you seen any cool
food trends up and coming that you'd like to share with
us, comment them down below. - Plus if you keep an eye out on Twitter, we're gonna start to upload
some of these food trends before we film them to get all
of your thoughts and opinions that we can put into the video. - Please do continue
to share your opinions whether or not you agree with us. We're a big community. We want to talk. We should talk about everything and we should be willing to
change our opinions as we learn - Folio. Hmm interesting. (static) - [Ben] First do the King's one. (Mike laughing)
I think I've said it before but I do really like these type of videos. It's partly the guys just messing about and being themselves (waiting for the memes now) but the other half is bringing up serious topics.
I really love how they address issues, they give their opinion but also pose the question of "what do you think?" and invite different points of view
As someone who doesn't drink alcohol much, I would give the non-alcoholic drinks a try.
Tasty or not, I think I'd have gagged upon learning I'd just eaten banana skin! I'm not a big fan of the texture of bananas anyway so this would send me over the edge! lol
I kicked the bottle over two years ago so I really liked them showing non-alcoholic beverage options. It’s not hard to just order a water or Diet Coke while at a bar or party but it would be nice to have a “fun party drink” from time to time. Thanks for sharing fellas!