Still eating kale and quinoa? Oh, you’re just so 2016 dahling! For the “if you didn’t post it you didn’t eat it” generation, food trends come and go quicker than Donald Trump’s fake promises. The rise of superfoods isn’t totally unconnected to the rise of social media – in particular Instagram – and eyes are constantly on the feeds of the most popular global influencers of food style and nutrition. Here’s our look at this year’s ‘must-eats’. How many have you had on your plate?

Moringa: the latest exotic superfood to hit the scene. A tropical leaf, and one not easily found in supermarkets. You’re more likely to find it sold in powdered form in natural food stores. High in iron, protein and calcium. Add it to smoothies or tea.

Turmeric: nothing new here, but 2017 has seen this humble spice hit the big time. A wide variety of health benefits are suggested, including for stomach complaints, cold and liver disorders. Can two-thousand years of Ayurveda medicine be wrong?

Insects: for the non-vegans amongst us, insects represent the future. Weight for weight, crickets contain more than twice the amount of protein than chicken breast. For the squeamish amongst us, we just wish they looked a little less like crickets and more like chicken breast. Insect burgers are coming.

Tilapia: although you may have never heard of it, it’s the world’s second most highly-farmed fish. Once a favourite of the pharaohs, this fast-growing white-meat fish is low in calories and high in protein. Unusually for fish though, it’s low in our favourite fatty oil – omega-3.

Maca powder: with its high levels of vitamins B, C and E as well as calcium, iron and zinc, it could mean the end of popping those mutli-vitamin pills.

Avocado oil: our kitchen store-cupboard is overflowing with the on-trend oils of the past few years. Avocado oil is high in Vitamin E which means great skin for us. But we yearn for the days when the choice was simple – olive, virgin, cold-pressed.

Naturally, all this talk of faddy superfoods should be taken with a large pinch of salt – pink Himalayan, of course.