Newspapers and magazines are packed with ideas of new trends in fashion, homeware and gadgets in January – but what about foods? What exciting nutritional delights are coming our way in the year ahead?

According to ‘About Time’ magazine the themes of coconut derived products, nut based foods and raw chocolate are continuing on from last year, and several intriguing new products like camel milk are set to hit the shelves over the next 12 months. Let’s look at some of the highlights: Cold brewed coffee drinks: this may sound disgusting to the coffee purists among you but apparently cold brewed coffee is the next big thing. Brewed for around 16 hours then filtered, the resulting coffee is naturally sweeter and less acidic, with a smooth taste.

Lingonberry powder: if you shop in IKEA you may well be familiar with lingonberry jam, made from these bright red Scandinavian berries. Grown in unpolluted Nordic forests the lingonberries used in this powder provide fibre, anti-inflammatory and antioxidant compounds including quercetin and arbutin. Quercetin has anti-inflammatory and antihistamine actions, making it ideal for dealing with allergic reactions such as hayfever and skin rashes whilst arbutin is purported to have anti-ageing effects and the ability to reduce age spots on the skin.

Coconut chips and coconut vinegar are two new coconut products set for 2016. Coconut chips make a great alternative to regular crisps: being lightly toasted they contain no harmful damaged fats and are lower in carbohydrates. Naturally gluten free and vegan, the chips come in various flavours including salt and vinegar and sweet chilli.

Coconut kefir combines the popular coconut with kefir, a natural fermented food which aids gut bacteria balance, immunity and healthy digestion. Kefir grains contain a complex mix of carbohydrates, proteins and fats and play host to a range of bacteria and yeasts. The fermentation process activates many enzymes and chemicals in the fermenting foods, upgrading nutrient levels and making these nutrients more digestible and accessible to us once we eat them. Traditionally, kefir grains were fermented with milk but many foods and liquids are suitable for the process, including coconut.

Camel milk: just when you thought you’d tried every milk available along comes a new one. The camels used for this product are kept on family farms across Europe, feeding on hay, alfalfa pellets and grass. Camel kefir and camel milk soap are also available though as you might expect, the milk is not cheap, costing over £10 for 500ml.

Nut butters are becoming increasingly popular with new combinations of flavours now available. Coconut and almond butter looks set for fame this year, with refined sugar being replaced by agave syrup as a natural sweetener in the spread.

Raw chocolate is delicious and fortunately for those of us with chocolate-tendencies, more products are coming out. Raw chocolate spread made with Brazil nuts and agave nectar will be on my shopping list...

- Sally Duffin is a nutritional therapist and writer based in Holgate, York.