LCBO Food & Drink Holiday 2017

TREND SPOTTING BY ERIC VELLEND  •  PHOTOGRAPHY BY VINCE NOGUCHI

WHAT’S ON OUR RADAR FROM THE WORLD OF FOOD AND DRINK.

Whether they’re made with whole grains or boosted with superfoods, snacks are shedding their junky reputation. Here is a host of ideas for nutritious noshing over the holidays.

strong pulse Chips made from leguminous flours have long been a staple in the South Asian pantry. They’re now becoming a fix- ture in the supermarket snack aisle as consumers look for healthier options. Pulse-based chips are not low-calorie by any means, but many of them are higher in fibre and protein and lower in fat than traditional potato chips. The bulk of these snacks don’t have any unpro- nounceable ingredients, and some are vegan, dairy-free and/or gluten-free. Look for Plentils, Harvest Snaps Snapea Crisps—kids love them—or tortilla-esque Beanitos.

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