As the New Year rolls in, what food and drink trends will be hot and what will drop?
Trends are key for operators of restaurants, bars, popups, hotels, manufacturers, and pretty much everyone else in the industry to keep an eye on, writes Chloe Walden. Although some are fads that will pass quickly, a lot of food trends highlight what topics are important to consumers – be it health, sustainability, waste, etc. With this in mind, we’ve taken a look at all the latest reports, industry opinions, and consumer forums, to pick out the top 10 trends we see sticking this year:
As vegetarianism and veganism has boomed in recent years, it’s normal to see vegetables as the centrepiece of dishes, not just on the side. This is something that will only become more common and, one group of vegetables that you’ll be seeing more of in 2017 is sea vegetable. Keep an eye out for healthy dulse (also known as seaweed) with can be used in dishes as a salt replacement
Top chefs have been making noises about how we can use more of the animal in our cooking, and it looks like consumers have finally started to listen. From a new jam that is made from rejected fruit, to using left over ingredients in stews and soups, and scraps to make homemade stock, zero waste is a movement everyone is getting behind.
With flavours such as beetroot, carrot, sweet potato and tomato, to name a few, having already hit the US food scene, it’s only a matter of time before these become a go-to snack in the UK too.
The desire to eat all of our food from bowls began with beautiful porridge, moved into smoothies, and has now pushed its way in 2017 with the ‘Buddha Bowl’. Consisting of protein, vegetables and grains, the Buddha Bowl is a balanced meal, inspired by the Buddhist diet, and is meant to help you find your ‘inner peace’.
Fermented foods have been mainstream ever since kimchi hit our plates. However, this year it is making room for its German cousin, Sauerkraut, as the must-eat pickle. Sauerkraut is a much simpler to make that other fermented vegetables, consisting of two ingredients – cabbage and salted brine – and time to let nature take its course..
These vibrant vegetables will begin popping up everywhere soon – from purple cauliflower, to sweet potatoes, asparagus and everything in between. However, this is a trend that isn’t just pretty and Instagrammable, but practical too, as the bright colour often indicates nutrient density and antioxidants.
Insects always seem to make the food trends lists, however this year we will really begin to get our heads around the idea. Insects are proven to be a sustainable way to increase the protein in our diets, replacing more traditional means such as red meat, meaning you could be adding a spoonful of insect flour into your pancakes before you know it.
If 2016 was hailed the year of the pulses, 2017 will be the year of the jackfruit. Hailed as the latest ‘it’ protein source for vegans, jackfruit is being used in restaurants and meat-free butchers as the go-to ingredient in a whole host of traditionally meaty dishes, such as burgers, chilli con carne, and tacos.
This is a trend that started back in the summer of 2016, when London’s Royal Café teamed up with Givenchy to create 10 fragrance-led cocktails. However, it is predicted that as cocktails because more extravagant and popular, this will really take off in 2017.
Sour beer is predicted to be the must-have tipple of 2017. Fruit sour beers with be especially popular as they can be aimed at beer aficionados, as well as wine-lovers who might otherwise not move into the beer category.
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