Traditional recipes

The 12 Food Trends We Predict Will Be Big in 2017

The 12 Food Trends We Predict Will Be Big in 2017


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Will cactus water be this year's kombucha? Or could faux bloody burgers trump jackfruit as the new go-to vegan meat alternative? Only time will tell, but if we had to bet on it, we suspect these dozen foods will make the biggest waves in the food world in 2017.

1. Cactus Water

Eating healthy should still be delicious.

Sign up for our daily newsletter for more great articles and tasty, healthy recipes.

Move aside, coconut water. There's a newer (and stranger) water in town. Drawn from the fruit of the prickly pear cactus, cactus water is a new hydrating drink marketed as a preferred post-workout beverge. The fruit is puréed and combined with lemon juice and filtered water to create the final product. This plant-based drink has only half the calories and sugar of coconut water, and it is rich in taurine and antioxidants. Its flavor is described as mellow with notes similar to berries, watermelon, and kiwis.

Photo: PhenomArtlover / Getty

2. Biodynamic

A biodynamic label on a piece of food tells you a bit about how that food was grown. The non-profit Demeter USA certifies biodynamic farms. Before a farm can earn that distinction, it has to meet the requirements of the National Organic Program, and a practicing biodynamic farm has to meet all organic farming requirements, focus on keeping everything generated within their own farm (think animals for manure, medicinal plants for pest control, etc.), and must set aside 10 percent of their acreage for biodiversity. In short, anything you buy labeled "biodynamic" is similar to organic, but with a bigger emphasis on sustainability.

3. Breadfruit

You may have recently seen breadfruit popping up in food-related headlines. It's touted as the new superfood, but that claim has nothing to do with the food's antioxidant levels or purported ability to prevent certain diseases. Instead, it earns that honor almost entirely because of claims that it could help world hunger. This football sized fruit is grown in tropical areas like Samoa, Hawaii, and the Caribbean, but it isn't widely available in the United States. Breadfruit is easy to grow and abundantly producing, which means it can produce food to feed people more easily than many traditional foods.. It is high in carbohydrates (energy), fiber, potassium, iron, and other nutrients. Its nutritional makeup makes it ideal for people who need to pack in calories and nutrients easily to avoid hunger or starvation. The food's texture is described as bland and mushy, so don't expect to see it on menus near you any time soon. Still, this new superfood may be changing the lives of those in need, and that's a food we're certainly excited to see.

4. Kaniwa

Yes, the word looks an awful lot like how quinoa is pronounced, and you can expect to see a lot more from the mighty grain's phonetically similar cousin in 2017. Grown in South America, this small seed is half the size of quinoa, with a reddish appearance and nutty flavor. The texture retains a slightly crunchy bite, making it a fun texture twist for side dishes and bowls. This little grain is packed with protein, fiber, and it's naturally gluten-free. We expect to hear more about this super seed soon.

5. Moringa

Moringa is described by some as "the new turmeric." Native to sub-Himalayan areas, moringa is a green leafy plant that is packed with vitamins like A, C, and E. Studies have found it may help fight inflammation, boost brain health, and protect the cardiovascular system. It's commonly sold in powdered or oil extract versions. The powder, studies suggest, is safe for human consumption, although large doses may have a laxative effect. The extracts have a potential to be toxic, too, so avoid those. Moringa powder can be added to your morning smoothies for a quick nutrition burst, or add it to warm water and drink it as you would tea.

Photo: Hector Manuel Sanchez

​​​6. Fermented Veggies

Fermenting raw produce generates gut-healthy probiotics. Not to be confused with pickling, fermenting transforms food by unleashing benign bacteria that generate a highly acidic environment. The bacteria feed on sugars that are present and generate more healthy bacteria. Foods like kimchi, sauerkraut, and kombucha are healthy, fermented sources of probiotics as long as they are not pasteurized. With the rise in probiotic interests and gut health, we expect to see more and more fermented foods on the grocery store shelves. If you're into DIY, many fermented foods, like sauerkraut and labneh, can be easily and safely made at home.

7. Cricket Flour

Eco-friendly, sustainable cricket flour packs plenty of protein and iron into small doses. While eating bugs isn't a new concept (millions of people around the world consume insects on a regular basis), interest is just beginning to spike in the United States. Advertised as an environmentally-friendly source of protein and a bug you can easily raise in your own home, crickets are causing quite the intrigued stir among food and sustainability advocates. For those too squeamish to consume crickets whole, which are often described as "crunchy" when properly cooked, cricket flour is available. Less obvious and likely slightly easier to stomach than the whole bugs, cricket flour can easily be added to baked goods and other dishes for a boost of protein and iron.

8. Grade B Maple Syrup

Boasting more antioxidants and a deeper maple flavor than traditional Grade A maple syrup, Grade B is the new syrup to reach for in 2017. Grade B maple syrup is darker and bolder than what usually comes to mind when you think of maple syrup. Still, Grade B is no lesser in quality than A. The only difference is in color and flavor. At a cheaper price and with more nutrients, it's a great choice to get more "bang for your buck."

9. Sweet Potato Leaves

We can't get enough of the sweet root-tuber, so why not appreciate its leaves too? A perfect example of no-waste, root-to-fruit cooking, these tender, lightly peppery leaves work in the same ways you would use spinach or kale. Excellent for salads, stir-frys, or stews, there's a world of uses for this flavorful food. Find them at farmers markets and Asian groceries.

10. Skyr

Just beginning to make a stir in the United States, this Icelandic low-fat, high-protein dairy is loaded with live cultures and has a creamy-smooth texture that's thicker than Greek yogurt. Considered a type of cheese in its country of origin, skyr is most commonly found in the yogurt section in U.S. grocery stores. To create skyr, the producer heats the milk with a small portion of previously made skyr. Then, you set up a drainage system. Drape cheesecloth into a strainer, and set the strainer over a large bowl. Scoop the mixture onto the cheesecloth. Cover the bowl, and let the skyr sit and drain for hours, even after the curds have formed. In a few hours, you will have a homemade skyr-style yogurt. If you'd rather buy than DIY, our favorite skyr brands are Icelandic Provisions and Siggi's, available at stores nationwide.

11. Beyond Meat Burgers

Vegans and vegetarians, rejoice: Beyond Meat's plant-based burgers, with a whopping 20g protein per patty, offer a pretty darn close approximation of ground beef taste and texture. Our taste test even left some staff member saying "You could serve me this at a barbecue, and I just might not know the difference." With the environmental and ethical impacts of meat consumption on many minds, plant-based options like the Beyond Meat Burgers are predicted to rise in popularity in the coming years. Currently, these faux burgers are available at select Whole Foods in the meat section.

12. Alternative Pastas

While not exactly a new concept, alternatives to traditional wheat pasta are slowly making themselves a small section at your local grocery store. Brightly-colored products created with red lentils, black beans, and even edamame offer classic pasta texture while packing in the protein and being totally gluten-free. A side-by-side comparison of red lentil pasta and whole-wheat pasta reveals that the legume-based product has 10 more calories, 1.5 fewer grams of fat, and 12 more grams of protein.

We don't know where 2017 will lead us in terms of government, fashion, or music, but we have a pretty good idea where we're headed in the food world. Look for these dozen trends in the coming year. Each has the potential to dramatically shift a major portion of the food culture, so get ahead of the curve by exploring the food trends we think will have you eating better, healthier and more sustainably.


Pinterest predicts 2021 lifestyle trends: People ‘bet on themselves’ in uncertain future

In 2020, Pinners turned to Pinterest for guidance and inspiration on navigating their lives during the global pandemic, they came with open minds and left filled with ideas to try at home. From this historic year will come new behaviours picked up along the way, that we predict, will have lasting power for years to come.

Every year, Pinterest’s insight team analyses emerging searches to predict the top trends that marketers should watch for the year to come. In last year’s report, we predicted 100 trends for 2020 – and 80% of them came true.

These insights are a strategic way for brands to tap into the top themes and ideas that Pinterest users are starting to look for, that are not-yet-trending and that will become the next-big-thing tomorrow.

Brands around the world are using Pinterest insights to shape their content and their campaigns to reach Pinners at the optimal moment.

  • John Lewis
    • In the UK, John Lewis created a dedicated Christmas campaign using Carousel Pins of festive decor that were based on the increase of searches on Pinterest for “baubles” and “festive table settings”. Thanks to these insights, the retailer was able to ensure the relevance and timeliness of its campaign by inspiring consumers at the right moment ahead of the holiday season.
    • In the UK, Asda created a dedicated Christmas campaign using Video Pins and Carousel Pins of festive recipes that were based on the increase of searches on Pinterest for “grazing boards” and “cocktails”. Thanks to these insights, the food retailer was able to ensure the relevance and timeliness of its campaign by inspiring consumers at the right moment ahead of the holiday season.

    You can find the full list of 2021 trends available on pinterestpredicts.com with filters to search for trends by industry and by demographic, and below we have identified 5 shifts in consumer-behaviour with actionable insights that marketers should consider for 2021.


    The Biggest Food And Drink Trends For 2020

    You probably make a shopping list before you head to the supermarket. Since we’re heading into a new year, we thought it’d be fun to find out what foods and drinks will likely be on your shopping list in 2020.

    Instead of peering into a crystal ball, we spoke to two food trend experts: Melissa Abbott, the vice president of culinary insights at The Hartman Group , and Kelly Landrieu, the global coordinator of local brands at Whole Foods Market . Here are some of the items you’re likely to be eating and drinking in 2020.

    Zero-Proof Drinks

    The “sober curious” movement has helped fuel the rise of tasty, nonalcoholic drinks. But even if you have no plans to give up alcohol, a zero-proof drink is a solid choice if you’re looking for bold flavors next time you crack open a can.

    Hoplark’s HopTea “is a cool brand out of the Rocky Mountains that’s in all of our stores,” Landrieu told HuffPost. “It’s brewed like a craft beer, but it’s a tea blend. Their use of hops is the defining characteristic.” The brand produces both non-caffeinated and heavily caffeinated drinks, like The Really Hoppy One with black tea, sparkling water and two types of hops. Athletic Brewing Co. ’s nonalcoholic beer is another solid option, especially the Run Wild IPA . “It brings the flavor you want when you don’t want a full-fledged beer,” she said. “I’ve even heard of athletes using it as a recovery drink.”

    Anything With Adaptogens

    In an anxious modern age, shoppers are quick to latch on to products with ingredients that may help them feel better. “We’re seeing consumers say, ‘I want to eat food and drink beverages during the day that help support my ability to get a good night’s rest so I can be OK the next day,’” Abbott explained. “Adaptogens help you actually adapt to stress so you’re not stimulating all day with caffeine, candy, sugars, processed crackers and energy bars.”

    Adaptogens are simply an umbrella term for plants that might help you achieve that goal. “A lot of ingredients are coming from the ayurvedic or traditional Chinese medicine realm,” she noted. Expect to see more ashwagandha (already widely available as a supplement ) and mushrooms like reishi and chaga pop up in both foods and drinks .

    Fresh Snacks

    If your idea of an on-the-go snack is a bag of greasy chips, there are healthier options coming to your supermarket. “Consumers are looking for quick options that bring healthier, functional foods to the table,” Landrieu said. “Brands are giving them options around new snacking patterns with meat, cheese and crackers. We’re finding them in the fresh and refrigerated section.”

    Landrieu highlighted Peckish eggs with inventive dipping sauces and Nona Lim single-serve drinkable soups . Abbott added that plant-rich options are also showing up in this category, citing Barrel Creek Provisions’ fermented carrots .

    Fat-Filled Foods

    Gone are the days when low-fat diets were all the rage. Now, with keto and paleo going mainstream, fat is fine once again. And because “good” fats abound in ingredients like butter and eggs, it lends a delicious taste. “People are actively seeking out [foods] that suggest a more luxe feel, that are more satiating,” Abbott said. “But it also has low or no sugar, so that we burn cleaner fuel. It’s important that the ingredients rely much less on sugars and much more on satiating ingredients like fat and fiber.” That means you should expect products like nut butter with added fat and keto cheese “chips.” Even non-dairy products are getting in on the fat frenzy, with cashew yogurt-maker Forager adding coconut cream to its plant-based yogurt.

    Functional Beverages

    In the not-so-distant past, cold drinks in the refrigerated section of the supermarket meant coffee, water, soda and sports drinks. But people expect way more than just a bit of caffeine and sugar in their drinks these days.

    Abbott said brands like Rebbl , Vital Proteins and Wise Ape Tea are taking ingredients commonly consumed in supplement form and introducing them to the ready-to-drink beverage segment. “It’s not just adaptogens,” Abbott said. “We’ll see [drinks featuring] nootropics with amino acids, which can help cognition, cognitive function, productivity and memory.”

    Abbott also pointed out that ingredients like collagen and dandelion root are popping up in drinks , and some food products too. “Drinking that benefits your digestion has ripple effects in that it helps the quality of your skin,” she said. “You only look as healthy as you are on the inside.”

    Alternative Flours

    Cauliflower made into pizza crust was just the beginning. Now, other seeds and vegetables can be turned into all manner of baked goods, like bread and muffins. “A lot of trends are pointing towards functionality and better-for-you type ingredients,” Landrieu said. “The alternative flour space is a great example of that.”

    For example, the longtime natural food store staple Bob’s Red Mill brand produces hazelnut, almond and coconut flour. Landrieu highlighted the Austin, Texas, brand Superseed Life for its unique product line. “They mill seeds [like poppy, sunflower, flax] into a flour and formulate it in a way where they make doughnuts out of it,” she said.

    Alternative flours are not only a great option for people looking to consume fewer grains, but also for those who have dietary restrictions. “The flour space [primarily] came out of necessity for customers who were looking to replace wheat flour, something they can’t eat,” she said. “But it’s becoming more accepted and adopted by consumers across all areas of the spectrum because they’re looking for something more nutrient dense that they can enjoy.”

    Environmentally Conscious Foods And Drinks

    Many of the trends for 2020 focus on your health and well-being. But there’s also increasing concern for the world.

    “Consumers have expectations around how their food’s grown, where it’s coming from and what it’s doing to better our world,” Landrieu said. Now, brands that are following regenerative agriculture practices will be more specific in labeling. “You’ll see a greater window into the product itself rather than just ‘grass-fed,’” Abbott said.

    Landrieu noted that brands like Straus Family Creamery are aiming to be carbon-neutral in the coming years, and also highlighted Bonterra Wine ’s environmentally friendly work. “They’re bringing regenerative agriculture practices into the winemaking world by planting cover crops, encouraging natural pest practices and adding owl and bird boxes,” she said. “They’ve won some awards for that work too. And in the process, they make some pretty great wine.”


    The UK's best chefs tell us their food trend predictions for 2020

    Jamie Oliver's restaurant empire crumbled to pieces, The Fat Duck's losses doubled, and Alyn Williams was dismissed from The Westbury for alleged gross misconduct.

    Industry veterans were up to their old tricks Marco Pierre White made the headlines for slamming award-winning restaurants, making derogatory comments about women and announcing that Mr Russell Crowe would be writing, producing and starring in his biopic - while Gordon Ramsay handed out some great advice on how to find a good balance at work.

    But looking forward to 2020, what can we expect? More plant-based food, no doubt, hopefully no more new dietaries or spats with TripAdvisor.

    We asked chefs what they thought the year would bring for the restaurant industry. Here's what they said:

    Tommy Banks

    Tommy Banks, Black Swan at Oldstead

    "Fermentation, with the plethora of possibilities it brings has been the food trend of the last couple of years, and I think that is set to continue in 2020. Kefir drinks are becoming more popular and increasingly stocked in shops everywhere. Health conscious people cannot get enough of these delicious probiotics (me included)!"

    Adam Smith, Restaurant Coworth Park

    &ldquoOver recent years we have seen a slow influx of Japanese techniques and ingredients being used by chefs and I think in 2020 we will see this a lot more.&rdquo

    Brian Donnelly, Bia Rebel

    "So much media attention goes to the uncertainty around Brexit, and it's understandable that food businesses are feeling anxious because we just don't know what is going to happen. But regardless of what kind of deal we end up with, restaurants and food businesses can use Brexit as an opportunity to get closer to our own great local suppliers and develop relationships with food vendors who operate outside the standardised and heavily subsidised industrial food systems. Those guys need our support more."

    Brian Donnelly

    Vivek Singh, The Cinnamon Collection

    &ldquoI think bitter tastes will be the most sought after flavour of 2020. In particular, fenugreek is a bitter herb I use a lot and have done so for a long time. I think it will be the new turmeric - with more people consuming it for its health benefits and distinct flavour.&rdquo

    Carlo Scotto, Xier

    &ldquoI think flowers are going to become increasingly important in cooking, not only for décor, but for the flavour and texture they bring to the plate. I often use tulips as they have a really unique, fresh, milky flavour that can offset some sharper or more powerful flavours in a dish."

    Matthew Whitfield, The Terrace Restaurant at The Montagu Arms

    &ldquoWith the number of people eating meat fast reducing, the spotlight is back on fish, particularly from sustainable sources. Fin-to-gill cooking is having a real moment and I believe that&rsquos only going to continue to grow. I make sure to use the whole fish when I&rsquom cooking to avoid any wastage, taking the fillets off and then scraping the fish bones with a spoon and taking the flesh you get from that to make into a mousse. We also use the bones chopping them up to make a fish soup which we blend, pass and put into a gun charge with gas for a delicious aerated finish.&rdquo

    Matthew Whitfield

    Akira Shimizu, Japan House London

    &ldquoNo longer just a stalwart of Japanese cuisine, sea urchin is gaining popularity and I think we will see it popping up on more menus in 2020. Sea urchin, or uni, is the bright orange, edible part of the spiky creature. It used to be the ultimate status symbol both sweet and salty, fresh and melt-in-the-mouth - some even call it the ocean&rsquos answer to foie gras as very little seafood has that kind of all-encompassing flavour.&rdquo

    George Farrugia, Fenchurch Restaurant at Sky Garden

    &ldquoGrowing up in a Cypriot family, cooking with charcoal was always very much a way of life, but this is becoming increasingly more common in restaurants. I love incorporating the flavours of charcoal into emulsions, dressings, marinades and breads&hellipthe list goes on. Charcoal is an incredible way to get maximum flavour from food, but is also a lot healthier than cooking with fat.&rdquo

    Hrishikesh Desai, The Gilpin Hotel and lake house

    "Established chefs will excel in what they do and will continue to do so irrespective of dietaries and plant-based pressures. Wine flights will be more in trend rather than a whole bottle."

    Adam Byatt, Trinity Restaurant

    "I do wonder whether the art of hospitality - real hospitality - will begin to divide restaurant experiences. It seems fairly easy to open a cheap eatery and provide sustenance, I do wonder when that will no longer be enough and guests will choose careful based on how hospitable and caring a restaurant is. Can always hope. "

    Adam Byatt

    Gary Robinson, The Balmoral

    "2020 seems like an exciting prospect already."

    "We're hugely enthused by the larder we have at our disposal here in Scotland, a constant voyage of discovery through our excellent suppliers, and their introductions to yet more amazing people. So much so, at the hotel we're building an entire room dedicated to all things preservation. This is a topic that's a long way off being tired, and this coming year, we'll be drying, ageing, fermenting, jamming and pickling more of that great produce like never before. All this with a particular focus to get us through the leaner winter months cleverly, frugally and tastily. "

    "Limited seat counter dining tasting menus. Who doesn't love a tasting menu? Who doesn't love being cooked for and served by a chef over a counter? Who doesn't love doing those two things in a relaxed and informal way? Add a bit of bring your own bottle and there's something to be had here."

    "Old school cookery. Less baths, plastics and probes. More flames, instinct and reality."

    Alan Paton, Stoke by Nayland Hotel

    "Probably more new plant products imitating meat products, so help me God."

    Alan Paton

    The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

    Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

    A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

    Support The Staff Canteen from as little as £1 today. Thank you.


    10 Annoying Food Trends That Need To End Now, Immediately, Pronto

    When it comes to food, we are not hard to please. Ask anyone. We will pretty much eat anything that comes within a few yards of our mouths.

    So, when we say that we’re no longer hungry for a certain food trend, you know there’s a big, big problem. We partnered with Mucinex®, the brand that's all about ending the misery in your life, to call out the most obnoxious trends.

    You're on notice, chefs. End these trends. End them immediately.


    Don’t get us wrong: kale is a lovely green thing. When we’re in the mood for veggies, we turn to kale. But recently we have noticed that kale is everywhere. We can't take a bite out of a chip or a nibble from a cupcake without tasting it. We worry where will it turn up next. Our birthday cake? Our toothpaste?

    Stop the spread now -- before it's too late.

    Juice Cleanses, AKA the Liquid Method for Slow Starvation

    No one needs juice to cleanse their body. A body is a giant, walking trash compactor with a self-cleaning function. It is literally cleaning your insides while you read this. Also, spoilers: no one is losing that much weight because, during a cleanse, metabolism slows to a crawl. Instead, the juice cleanse is just making everyone insanely cranky. With hunger.

    That makes us cranky. Quit it.

    Pumpkin-ification


    In the old days pumpkins only came out around the holidays, usually in delicious pie form. Now we have pumpkin beer, pumpkin latte, pumpkin pasta, and, somehow, pumpkin-spiced foie-gras mashed-potatoes.

    Keep pumpkins in our pies, our soups and our front stoops. Nowhere else.

    The “New” Quinoa

    We literally just figured out how to pronounce “quinoa,” and now we’re already expected to move on to the next ancient supergrain? Freekeh? Kamut?! TEFF.

    No. We refuse to try anything else. If you need us, we’ll be rocking in the corner, clutching onto bags of white rice.

    Food Being From a “Farm”

    Of course it comes from a farm. It is food. It does not grow in factories or warehouses or depots or mixed commercial/residential property. No, really -- where else would food grow but a farm? Find a better way to say that food is fresh. For instance, use the word "fresh." Please.

    Pretending That The Paleo Diet is Incredibly Healthy

    We like grilling and consuming vast amount of meats, we really do. But let’s not indulge in the fantasy that it’s wise to copy the exact eating habits of a group of proto-people whose average time on this Earth was, oh, say, 22 years. (Especially since the healthiest people on Earth eat tons of the Paleo-forbidden rice.)

    You know how a caveman would feel about a plate of spaghetti? Ecstatic. Stop Paleo.

    Excessively Gendered Foodstuffs


    We are not entirely sure why the plastic package of salad we buy in the grocery store needs to be called “Girl Greens.” Is it less-than-manly to eat a piece of spinach, we ask you? Is that not what Popeye did to grow his muscles to obscene size? Women can eat steak. Men can eat yogurt.

    Putting Everything In Mason Jars

    This was super cute when the struggling dive down the bar did it! But the folksy charm is somehow lost on us when the restaurant with the $27 burger is using a mason jar to serve us our bill. And don’t dare serve us a salad or a dessert in one.

    Fancy restaurants have way more money than Grandma. Stop stealing her dishware.

    Instagraming Foodstagrammers

    This is not as funny or as smart as the Internet thinks. At least the person taking pictures of food has, you know, a pretty picture of food. The person taking pictures of the person taking pictures probably only has a picture of some bearded, tight-pantsed stranger cluttering up their phone’s storage space. Leave the hipsters be.

    Franken-food

    We're hip. We're not opposed to fusion. For instance, fusion power seems like a pretty good idea? And we listened attentively that one time Jay Z and Linkin Park made that CD together. But this reckless orgy of experimentation must stop. We do not want our ramen turned into a dessert or a burger. We cannot stand idly by while chefs destroy the already Platonic perfection that is the bagel.

    End the trends now. We are not kidding.

    Is there another food trend deserving an early retirement? Let us know in the comments.


    13 of the 2019 Food Trends that are Relevant to India

    The end of the year brings forth predictions from social media companies and leading food brands on food trends for the next year. The 2019 food trends include general trends with respect to cuisines, techniques, dishes, ingredients, food categories and more.

    This is one of my favourite things to read and analyse. It reflects the changing cultures, attitudes towards cooking and eating, popular ingredients and dishes, year after year. It is interesting to see if quinoa, kale, avocado and turmeric will continue with their popularity run and whether keto diets will continue to be the dominating topic of dinner party conversations.

    While companies like Pinterest go by what people are pinning and therefore interested in, other companies heavily into user data like Facebook are in a good place to predict trends. Food brands like Whole Foods can make predictions on the basis of their sales. While some other websites rely on random picks, or surveying people in the food space for their views.

    I have compiled this list from all the leading 2019 food trends reports (sources at the end of the post) to come up with a comprehensive list of food trends that are relevant to India.

    1.Sour flavours – Umami has been a buzzword for sometime now, but sour flavours are set to take over in 2019. Like Samin Nosrat explains in Salt, Fat, Acid, Heat, the sour flavour or acid is all important in a dish, making the other flavours pop. Even the fragrance of a sour flavour such as lemon or vinegar gets the salivary glands buzzing with activity in anticipation of the meal. Indian food has an abundance of sour ingredients and condiments such as tamarind, kokum, lemon, raw mango, lemon / mango pickles, tree tomato, bimbli, kachampuli vinegar, amchoor and yogurt. It is time to pucker up and dig into our souring agents. Recipe for Okra in tamarind sauce | Tamarind Rice

    2.Foil Pack Dinners – According to the Pinterest 2019 food trends report, the sheet pan dinner craze is now moving to foil pack dinners. Wrap up a bunch of prepped ingredients in foil and leave it to bake in the oven while you attend to self care or any other chore that demands your attention. This hands off approach to healthy home cooking has a scope to include a whole many vegetarian as well as meat based dinners. Given that searches for foil pack dinners have gone up by 759%, this is not a trend going away in a hurry.

    3. Reusable packaging / cloth bags – With the plastic ban hitting more and more cities in India, cloth bags, non-plastic packaging of foods, carrying your own cups / bottles to cafes is all set to take over in a big way.

    4.Frozen treats like shaved ice – While cold stone ice creams, gelatos and small batch artisanal ice creams have been seeing popularity in recent years, this global trend could mean revival of Indian style ices like gola (crushed ice doused in flavour syrups, cream, spices etc.) Crushed ice served with gourmet syrups and creams can elevate it from a street food to a fancy restaurant setting.

    5.Healthier versions of soul food – Facebook’s report states that this is one big trend to watch out for. Indian comfort food like khichdi and traditional meals are the most liked photos on my Instagram feed. Making our traditional meals healthier and more relevant to our not-so-active lifestyles is the best way to preserve our heirloom recipes and our health. Recipe for Pearl Millet Khichdi

    6.Sourdough breads – Bread 2.0 is the next big thing as per the Facebook report. Made using healthier alternative flours, gluten free flours, slow fermentation, low-carb bread, artisanal sourdough – there’s a lot happening to our daily bread.

    7.Ginger water– Warming, soothing, digestive and appetising, ginger is a popular ingredient in Ayurvedic cooking. According to the Pinterest report, searches for ginger water have gone up by 353%. Using ginger water to brew teas or drinking it as it is like an infused water or using it as a base for non-alcoholic drinks, this is one trend we ginger-chai loving Indians will welcome heartily.

    8.Chow Chow – Chocho / Chayote squash or chow chow is a vegetable from the gourd family, used to a great extent in South Indian cooking. Pinterest report says that the recipes and pins using chow chow have increased by 76%. Here’s my favourite recipe with chow chow —Chow Chow Thogayal, a Tamil style chutney made using spices and coconut.

    9.Cabbage – This humble, unloved vegetable is all set to be the new cauliflower -riced, pizza-based and what not. Last winter, I wrote a post on the versatile cabbage with a bunch of recipes for you to try. While we are on this topic, let me clarify that I do not recommend boiled cabbage at all.

    10.Moringa – Move away kale dust and matcha. Our Indian backyard superfood moringa, in powder form, is predicted to be the next favourite green smoothie ingredient. If moringa powder is not your thing, then here are 14 ways to cook with moringa leaves.

    11.Turmeric – This golden spice continues to reign the internet with breakout in search volumes, be it for turmeric lattes or golden turmeric paste. Try these – zero calorie Turmeric Iced Tea | Turmeric Cauliflower Rice

    12.Honey – Indian gourmet food stores stock up a variety of honey these days. Herb infused, spice infused, raw honey, straight from forest, single origin – these are just some of the descriptors used on the labels. Used as a natural sweetener for desserts or smoothie bowls, or used for its medicinal purposes in a glass or warm water or herbal tea, honey is predicted as one of the food trends in 2019. Recipe for Ukrainian Honey Cake

    13.Fermented Foods – Almost all regional cooking in India have their own fermented foods. Fermentation is not only a step towards sustainability but also makes nutrients more bioavailable to the body. Probiotic rich fermented foods and drinks will continue to be popular in 2019. My own kitchen has either rejuvelac or kombucha fermenting in a corner.

    Fizzy and tastes amazing – much better than my fav brewery’s Hef beer. #kombucha pic.twitter.com/9K21ssZg0P

    — Nandita Iyer (@saffrontrail) December 21, 2018

    Here’s the bigger list of 2019 food trends compiled from all the above sources–


    Ready for Bake Off? These are the big baking trends you can expect to see

    As we await the much-anticipated start of Bake Off, when it makes its debut with a brand new judging line-up on Channel 4, our thoughts are turning to star bakes and showstoppers.

    Before you dust off your scales and don your aprons, it might be worth checking out supermarket giant Sainsbury's pick of the biggest baking trends of 2017 &ndash all of which they predict we're going to see pop up during the 12-week baking bonanza.

    While only the GBBO team knows exactly what this year's bakers will be whipping up, the show usually throws the latest baking trends into the mix, as former Bake Off semi-finalist Chetna Makan revealed in a release.

    'Every year baking trends change and evolve, often reflected within Great British Bake Off. In my experience, what was trendy and current in the baking world definitely influenced my recipes and baking decisions on the show,' she said.

    'This year, expect to see a lot more neutral icing shades and unusual decorations such as edible flowers in both the show stoppers and signature bakes.'

    With that in mind, here are five of the biggest baking trends to get on your radar now:


    Food Will Bring Us Together In 2017, Predict MSLGROUP Experts

    SEATTLE , Jan. 5, 2017 /PRNewswire/ -- Digital connectivity may be driving stress rates up, but it's also helping to bring us together over food and drink. Whether around the dining table or in social media conversations, food has emerged as a way to come together around matters of taste, ethics, culture and sociability.

    These insights emerge from the MSLGROUP's annual list of top food trends compiled by its highly specialized food marketing and PR team, appearing as a sharable infographic. Last year, the agency's forecast was viewed more than 100,000 times. Past forecasts have spotted the emergence of major marketplace successes, including turmeric, coconut, ugly produce, urban gardens and coffee as an ingredient.

    MSLGROUP's food and beverage experts monitor trends and industry research, and counsel America's food industry from farm to fork. Each year the expert team collectively synthesizes insights from extensive reviews of industry developments, attendance at a dozen industry meetings, and analysis of sector sales data.

    "Following a year of discord and division over the politics of governance, consumers in 2017 will turn to something we can all agree on namely, food and drink," said Steve Bryant , Director, North America Food & Beverage Marketing & PR, MSLGROUP.

    "Shared food will bring us together with a greater force than ever before, aided in many ways by technology. Think of it as a powerful glue that is binding us in new and different ways."

    Joy Blakeslee , the registered dietitian who directs the MSLGROUP's North America Culinary & Nutrition Center, part of the prediction team, pointed to five ways in which our interconnected food culture will drive conversations:

    • Technology Will Radically Remake Food Acquisition – Paradoxically, we will increasingly depend on technology to provide "all natural" food and drink – exactly when, where and how we want it. Food delivery and meal kit services will continue to change our food ways…and yet continue to face profitability questions. In 2017, SmartLabel technology will also allow us to know practically anything about the foods we eat and drink. The resulting "extreme transparency" will challenge foodmakers, delight some consumers and overwhelm others.
    • Consumers Will Act to Limit Food Waste – Sustainability experts have gotten their message across: Our society is wasting food to a shameful degree. Consumers feel this at an emotional level, and will respond in 2017 with thoughtful food waste reduction efforts – from zero-waste recipes, such as carrot-top pesto, to snout-to-tail butchery. The associated cost savings will make this a trend that sticks.
    • Food Will Pervade Social Media Conversations of All Kind – With food emerging as the leading topic of conversation on social platforms, food bloggers have become powerful social influencers with four times the following of other bloggers. That's only natural – food is a common interest with endless variety and frequent consumption. Food attracts clicks in huge numbers. That's why in 2017, every consumer brand manager will be asking: How can we use food to start a conversation about our brand?
    • Consumers Will Rely More on Nourishment for Healing – As the pharmaceutical industry's reputation continues to suffer, life expectancy declines and the health insurance landscape faces destabilization, consumers will invest differently in their health. In 2017, food will increasingly become their favored "medicine," in both meals and food-based supplements. Even doctors will increasingly get on board.
    • Brands will become Hyper-responsive to Consumers – Reviews and ratings have reached a high art, and consumers – especially younger ones – won't even think about buying a product or meal without them, even if the expense is modest. Knowing this, marketers will be going all out to rapidly craft and evolve food and beverage products to win raves and thereby consumption. Products debuting to bad reviews may be withdrawn as quickly as a panned Broadway show. Online food shopping will continue to thrive, in part because the reviews are baked in.

    "Smart marketers will tap into these trends as an opportunity for growth," said Blakeslee. "They all have the potential to drive consumer engagement through product development and promotion, social media engagement, and media and influencer engagement."

    About MSLGROUP's Food & Beverage Team
    A category leader, the Food & Beverage team of MSLGROUP is devoted to creating economic value for the nation's food and beverage industry. It operates in offices throughout North America , representing leading food and beverage brands, and manages a state-of-the-art Culinary & Nutrition Center in Seattle .


    3. More vegetable protein

    The international trend toward getting more protein from vegetables and less from meat gets a big boost in 2016 from the United Nations, which has declared it the International Year of Pulses (lentils, beans, peas chickpeas, etc.).

    Sylvain Charlebois, from the University of Guelph's Food Institute, says it could be the start of a new food era, and "a year of awakening" for Canada.

    Counted together, pulses are Canada's fifth-largest crop, but most of what's grown gets exported. The publicity promoting pulses should increase sales in Canada.

    Charlebois adds that issues like animal welfare, sustainability, and the 30 per cent increase in beef prices over two years "have compelled many consumers to rethink their relationship with animal protein in general."

    Baum and Whiteman calls it a tipping point for vegetables: "They're pushing animal protein to the side of the plate, or entirely off it."


    20 Top Food Trends for 2015: Eat, Drink, and Be Savvy

    It’s that special time of year, when restaurant gurus and industry analysts gaze into their crystal balls to tell us all the sorts of wacky things we’ll be eating and drinking in the coming year—and beyond.

    Still think quinoa and kale are the superfoods du jour? Convinced you’re on the cutting edge because you’ve mastered speed-dialing your local pizza place using Siri? Haven’t shifted to quaffing your cannabis yet? Leave dusty, dowdy 2014 behind and embark on the brave new world that is dining in 2015! Best of all, you don’t have to sift through all the various trend reports to come away with the most intriguing predictions—I’ve done that for you.

    Turns Out, the Future of Food Lies in These Old Seeds

    Whether you’re a I’m-not-a-hipster hipster prowling for the next culinary craze or a health fanatic dying to get your hands on the newest up-and-coming superfood, there’s a trend here for everyone.

    4 for the Foodie:

    • International “It” Cuisine: Asian, and not your corner Chinese takeout or sushi joint, but more like regional Vietnamese, creative Korean, and “funkier” Filipino, according to industry analyst Sterling-Rice Group. Surging popularity of all things ramen is forecasted to continue a pace too.

    • Flavor of the Year: bitter. As consulting firm Technomics puts it, “Customers are developing a taste for bitter flavors. That means deeper chocolates, hoppier beers and darker coffees.”

    • Flavor of the Year, Part Deux: sweet and hot. Building on the runaway success of Sriracha and Americans' love of sweet things, food wizards are rolling out blends like habanero honey, jalapeño honey, and ghost chile honey.

    • Think Small: Seems like nothing new here, since tapas took the country by storm, oh, a decade or more ago. But while big chain restaurants may continue to pile on the portions, at trendier spots, as Technomics predicts, “diners demand small plates and flexible portions.”

    4 for the Food Activist:

    • Loco for Locavores: The trend in local eating shows no sign of losing steam. Take the top 10 trends gleaned from a survey of almost 1,300 professional chefs by the National Restaurant Association, for example. Topping the list are “locally sourced meat and seafood” and “locally grown produce.”

    • Hyper-local? In fact, some industry watchers are predicting the die-hard locavores will take the movement even further toward “hyper-local” or “micro-local” sourcing.

    • Where’s the Beef? As public awareness grows about the double-whammy health-and-environmental costs of meat eating, Food Genius predicts that “restaurant operators should expect to see an uptick in vegetarian orders.”

    • People Power: “The meaning of corporate social responsibility evolves as consumer concerns shift to the human factor,” Technomics predicts. In other words: More Americans are likely to support a living wage for restaurant workers.

    4 for the Tech Nut:

    • Tablets: Touch-screen ordering is the wave of the future. Even McDonald’s and Pizza Hut are experimenting with it.

    • Online Delivery: Tech giants Uber and Amazon recently dipped their toes into the multibillion-dollar restaurant delivery market expect fierce competition to ensue with established rivals like GrubHub.

    • Google Glass: In one of the creepier predictions, industry consultant Baum + Whiteman foresees a not-so-distant future wherein waiters use face-recognition software combined with Google’s next-gen eyewear to identify everyone at your table—and make personalized menu recommendations.

    • Reservation Revolution: B+W also posits that we’ll be seeing more nonrefundable prepay reservations at some of the hottest restaurants, in other words “people buying ‘tickets’ for dinner like seats on an airplane.”

    4 for the Health Nut:

    • Amaranth: This gluten-free, protein-packed "grain" (it's really a seed) is poised to become the next quinoa for the superfood set. It also happens to be a close relative of the Andean crop.

    • Cauliflower: Forget steamed-on-the-side cauliflower is cropping up in everything from pizza dough to porridge as an alterative to grain-based flours.

    • Fermentation: Probiotics aren’t just for yogurt anymore. Think kimchi, sauerkraut, kombucha, and even DIY pickles as vehicles for getting good bacteria into your system.

    • Matcha: Described by some heath gurus as the “superpower green tea,” this traditional powdered Japanese tea is supposedly jam-packed with antioxidants.

    4 for the Foodie Futurist:

    • “Cannabis Cuisine”: Sterling-Rice Group predicts, “Cannabis will move beyond pot brownies to confections, bars, simple syrups, and bottled cold-brewed coffee.” The latter, however, has already happened.

    • Neurogastronomy: Baum + Whiteman sees a big future for this mouthful of a concept, which it describes as “how our senses cumulatively react to food.” In other words, restaurants manipulating your entire environment through shifting high-definition imagery on restaurant walls or pervading the space with different aromas.

    • Outsourced Grocery Shopping: Among the proliferation of food-service options, Technomics notes the rise of web-based subscription services like Blue Apron, which delivers dinner recipes—and the fresh ingredients to make them—right to your door.

    • Ten-Year Trends: The National Restaurant Association asked chefs to gaze a decade into the future to predict what would still be hot in 2025. Top picks included environmental sustainability, local sourcing, and healthier fare—yep, it's 2014 all over again.


    What is Your Food Horoscope? December 30, 2016

    The stars have spoken, and they’re telling you to get cooking! If we were you, we’d listen. Continue reading to learn how the forces of your zodiac sign interact with your stomach and how this can dictate your appetite…

    1. Aries

    You have a big, fiery appetite and tend to crave spicy, hot food. However, at the end of the day, you can always be found reaching for those classic comforts. The steak and potatoes combo is always a winner in your book, especially this Pan-Seared Steak with Herb Butter, Roasted Potatoes, and Green Bean Saute.

    2. Leo

    If you had the choice, you’d opt for one large meal in addition to several smaller snacks throughout the day. You prefer cooking when the whole family is around. From parents and siblings to cousins and aunts — more is always merrier for you. To please even the pickiest of eaters, you choose simple family-favorites like this “Little Ears” Pasta with Baby Broccoli and Pesto.

    3. Sagittarius

    A Sagittarius is typically well traveled, which means you choose exotic, spicy foods. You also love experimenting with unique cuisines and can be found dancing around the kitchen while waiting for your Shawarma-Spiced Pork to sear.

    4. Scorpio

    If there’s one kitchen item you need at all times, it’s a stacked spice drawer. No question about it. Cumin, coriander, turmeric, ginger… Scorpios experiment with them all in dishes like this Herby Pan-Seared Chicken. You cook balanced, wholesome dinners but still somehow work up an appetite for midnight snacks.

    5. Aquarius

    If you’re not a full fledged vegetarian, you definitely go meat-free several days per week to enjoy hearty, plant-based dishes like these Roasted Cauliflower and Squash Tacos. You’re not afraid to invite new, unique flavors into your kitchen and can often be found sipping on a cup of joe to keep that energy up. Like Scorpios, you have a soft spot for late-night munching.

    6. Pisces

    Pisces are visual, creative thinkers, which explains why you’re often experimenting in the kitchen with recipes like this Red Rice Bowl. Whenever possible, you invite a large group over for dinner. In fact, most of your best memories revolve around home cooked food.

    7. Capricorn

    Mindfulness is the name of the game for Capricorns, which is why you always prefer quality over quantity. You’re devoted to the ritual of a home-cooked meal and love nothing more than to return home from work or school and whip up something as wholesome and delicious as this Bistro Salmon and Lentils.

    8. Taurus

    For you, home cooking is a profound source of pleasure and fun. You even love listening to music while stirring, seasoning, and sauteing! But the best part of the whole meal for a Taurus is the dessert. For you, sweet always beats savory, and these luscious beet brownies hold a special place in your heart.

    9. Virgo

    Since Virgos are especially health-conscious, you fill up your plate with lean proteins and a generous serving of colorful, fresh produce. In fact, this Parmesan-Crusted Chicken with Roasted Sweet Potato, Cranberry, and Arugula Salad was practically written for you. In an effort to reduce food waste, you find creative ways to re-purpose leftovers in regular “clean out the refrigerator” dinners.

    10. Cancer

    Although renowned for your culinary skills, you are always looking to learn more and test out new recipes. Nothing is too fancy or too simple for you, and one of your all-time favorite dishes is soup (Tomato Bisque, anyone?)

    11. Gemini

    You love your afternoon snack and rarely go a day without it. Carrots with hummus, yogurt and granola, or sweet potato toast are the best pick-me-ups to fuel your active lifestyle.

    12. Libra

    You might as well skip the main course and head straight to dessert. That’s how strong your sweet tooth is. But since Libras eat with their eyes first, it’s also important for your food to look as amazing as it tastes, and this cranberry tart has your name written all over it.

    Before the ball drops, take a look back into the five food trends that took 2016 by storm and that we predict will make a big splash in 2017.


    Watch the video: Η πρώτη ψυχρή εισβολή του 2017 (July 2022).


Comments:

  1. Wajeeh

    This opinion is very valuable

  2. Shakagor

    I express gratitude for the help in this question.

  3. Krischen

    Granted, a useful message

  4. Munachiso

    Thank you for the article

  5. Leigh

    I think you are wrong. I'm sure. Let's discuss.

  6. Neran

    I apologize that I can not help you. But I am sure that you will find the right solution.

  7. Wynter

    It is a pity, that now I can not express - there is no free time. But I will be released - I will necessarily write that I think.

  8. Weayaya

    I mean you are not right. I can defend my position. Write to me in PM, we'll talk.



Write a message