Michele Chevalley Hedge, Australia’s leading nutritionist who has collaborated with over 130 Fortune 500 companies on their wellness initiatives in the last 12 months, has seen an increase in demand and investment in programs which benefit the workforce at large.
The Cure Cancer and Heart Research Institute ambassador who operates at the frontline of food and technology, believes both employers and employees have realised that the healthier they are, the more productive they can be, with financial success a natural by product.
Michele Chevalley Hedge comments, “Poor lifestyle choices cause tired but wired humans; but now everyone from the busy mum to the productive CEO is not only reading the research on nutritional power but are feeling the impact when they adopt changes, from improved sleep to increased energy, brain clarity and the ability to connect and be present.
Here are 10 wellness trends from Michele:
Food as an internal cosmetic – people are using food for function as much as flavour, to improve their skin, cleanse their livers and heal themselves from the inside out. Go to botox barriers are sweet potatoes, avocado, olive oil, lemons and eggs because they are full of vitamin A, C, E, good fats and strengthening proteins with no sugar.
Junkless Power Foods – we have become label readers, if we can pronounce and recognise the ingredient we are more likely to eat it. If sugar is in the first three ingredients, the wellness warrior within will look for an alternative power food. One that sustains their energy and their brainpower that includes fibre and protein. A perfect example of this is pea protein smoothies with protein powders that simply just consist of clean protein without all the additive fanfare.
Food Wearables – apps and devices from smartwatches will help us make healthy choices. Soon there will be wearables on the market that not only track how hydrated we are but which apple is the freshest and has the highest fibre or antioxidant content. Smart voice-activated food logging will be commonplace.
Bio-Individual Diets – we all have unique genes and metabolism so nutritional plans personalised to your own DNA and gut are most effective. Taking time to seek professional guidance for your own bespoke lifestyle regime will become as mainstream as a trip to the hairdressers.
Ethical Eating – people demand more sustainable and natural ingredients, less meat and more plants. Locally sourced will be a priority along with limited packaging. Expect to see more wonky vegetables in the supermarket as conscious consumers want to do their bit to reduce waste and buy from more responsible businesses.
Puffed Snacks – an abundance of puffed up crunch snacks with ingredients like chickpeas, beets, quinoa and kale is emerging. These protein-packed vegan snacks are touting less puff in the tummy and are appearing front and centre at cafe counters globally.