Now, because we know that gourmet hot-dogs are so last year, we did some digging to find out what is going to be hot on the plate this year. We found 7 hot food trends to look out for in 2017.
‘Mindful Eating’ is the phrase to keep in mind.
The buzzword for 2017: Mindful Eating.
The notion of being aware and engaged with your actions while you are eating, and to base meals around actual hunger rather than an emotional need, will become increasing popular in 2017.
Mindful Eating is the practice of slowing down, tuning in (and off the TV screens) and consciously noticing the food you eat – the practice of pondering where the food came from, its flavours, textures and sensations.
No meat please, we’re modern.
As meat continues to become less sustainable, we are seeing more vegetarian and vegan eateries opening and more of the existing ones taking meat off of their menu entirely. This year plant based eating will thrive, seeing more and more people base their diets primarily on plants, with smaller amounts of meat or dairy.
Whereas raw foodism was the rage several years ago, this new-wave plant focus is less prescriptive, less restrictive, and more about emphasising the deliciousness plants can provide.
Keep a look out for the Jackfruit! It is said to become the most popular meat substitution for 2017.
Plant butchery really focuses in on the fact that meat eaters are exploring plant-based options. There are actually places popping up, consumer facing retail shops, that are catering to the plant-based-curious group of people, people who don’t want to eliminate meat from their diet but might want to eat it less often.
Some butcher shops allow you to order meatless meats that resemble their counter cuts in taste and texture, products designed to appeal to vegans and carnivores alike.
In this food waste frenzy, nothing will go to waste.
This notion, driven entirely by the millennials, comes from the desire to make the earth a better place. We are going to see this trend in consumer and companies alike. Restaurants are already creating dishes that repurpose typically tossed out items like stems, skins, and rinds, and becoming well-known for the creative dishes.
As the general desire to curb food waste grows stronger in 2017, expect to see more restaurant menus including items like potato peeling crisps, unusual parts of an animal, and scrap and bones stocks and sauces.
You will also find that restaurants will be excited to chat about their endeavours to all customers that show an interest.
Refugee populations are planting culinary flags in their new home countries, inspiring unique fusions of their home flavours and local heritage.
2017 is going to see more Middle Eastern fusion cuisine that is led by Persian influencers using pomegranate, sour cherries, sumac, fenugreek, orange blossoms… and then combining the base of that with more traditional and delicate Afghani cuisine flavours.
2017 will see the online food delivery scene will boom and variety will really start kicking in. We will see companies pop up, offering specific food types – seafood, meat, dairy, fresh produce, meal kits, and cocktail kits – that are fresher than ever before with no middle man.
We will be seeing more menus offering not only a wine-match to order alongside, but also a non-alcoholic juice matches. Now we’re not talking simple orange juice here, these are drinks with a complex story – things that have been fermented, soaked, made with by-products of other processes, and steeped. These are juices with attitude!