The first of the food prognostications for 2017 has been published. Sterling-Rice Group has identified 10 of what they call Cutting-Edge Culinary Trends for 2017. Here they are:

  1. Wake + Cake: Dessert no longer is served only after dinner. They cite two studies to justify dessert for breakfast. The first is from Syracuse University, which says a daily dose of chocolate improves cognitive abilities, such as memory and abstract reasoning. Tel Aviv University found that eating dessert after breakfast could help people lose weight.
    Jennifer Zirkle cake1
  2. Dosha Dining: The mainstays of Indian culture are spreading to the States. They cite the spice turmeric as an example, noting that turmeric serves as a consumer conduit into the ancient practice of Ayurveda, a holistic science focused on physical and emotional balance. Consumers will learn more about their doshas, or natural constitutions, and gravitate toward foods and practices that provide balance, reduce inflammation, and improve energy and stamina. Among the things to look for are dosha bars–three flavors corresponding to the three doshas (pitta, vata, and kapha); turmeric tonic, available as tonic shots and tea, to restore balance; and dosha pops, candy made as a cureall from herbal tea.
  3. Plant Butchery: We’ve cited this trend on our Facebook page. As Sterling-Rice Group notes, a new breed of butcher shops is emerging that caters to both vegans and meat lovers. Not only will display cases feature cuts of meat and chicken, but also plant-based mock versions of chicken, ham, meatballs, steak, and charcuterie. These plant-based foods go beyond seitan and soybean, but also feature chickpeas, corn, peas, legumes, and fungi.

    "Faux" Reuben

    “Faux” Reuben

  4. Food Waste Frenzy: We’ve also talked about this. What was once considered trash (stems, skins, pulp) are not products to be utilized. Think watermelon rinds, riced cauliflower stems, chips and burgers from discarded juice pulp, and vegan leather made from pineapple leaves.

    Charred leek greens salt

    Charred leek greens salt

  5. Snackin’ Sardines: Consumers, said Sterling-Rice Group, continue to fish for protein-rich snacks. Recent interest in Basque cuisine and the rise of Portugal as the newest destination for culinary and global exploration will drive sardines to the forefront. High in omega-3s, protein, and umami flavor, sardines simply served on crusty toast with lemon, garlic, and aioli make for an uncomplicated yet elegant addition to any snacking situation.
  6. Noodle on This: Noodles! It’s not just for spaghetti. Asian noodle traditions are becoming American favorites as consumers seek more authentic experiences. So we have Thai pad see ew, Vietnamese pho, and fresh Japanese ramen. Chinese lamian, or hand-pulled noodles, adds another layer of both taste and visual showmanship. Customers slurp their share while watching a master noodle-smith knead, stretch, and swing dough into strands for soup.
  7. Mocktail Mixology: Have clients who don’t care for alcohol? A category of upscale mixologist-created mocktails are being shaken and stirred for those who don’t care to drink alcohol every time they dine. Alternatives to the old standby of club soda and lime feature fresh-pressed juices, flavored teas, sipping vinegars, and macerated and muddled herbs, spices, and fruits. From nonalcoholic happy hours to standalone mocktail menus, beverages are being positioned as unique experiences that can be enjoyed sans the hangover. (Our favorites? Aged sherry vinegar from Spain and homemade shrubs)

    Berry Shrub1a

    Berry shrub with seltzer

  8. Goat! Get It!: Goat is the next go-to protein, says Sterling-Rice Group. Goats have a high ratio of interstitial collagen (the stuff bone broth devotees are bonkers over). The meat is also low in calories, fat, and cholesterol. Already 63 percent of the world is eating goat. It can be a great foundation for spicy and sour preparations, can be kosher and halal, and is sustainable to raise.
  9. Cook + Connect: The saying “sharing is caring” rings true with chefs, home cooks, and foodies alike who are taking advantage of the sharing economy, says Sterling-Rice Group. Smartphone apps like Eatwith and “Etsy for dinner” app Umi Kitchen connect eager eaters with communal dining experiences. And the fleet-farming movement allows others to farm your lawn in exchange for the opportunity to sell most of the produce.
  10. Migratory Meals: All over the world people are relocating, some by choice, others under duress. While host countries continue to face challenges associated with helping refugee populations, one area where these different groups are finding common ground is food, according to Sterling-Rice Group. By celebrating their unique cultural heritages and cuisines, refugee populations are beginning to carve out their own culinary connections with their new home countries. Look for menus that highlight cuisine with herbs and fresh flowers, orange blossoms, cardamom, fenugreek, sumac, pistachio, and pomegranates. Sounds familiar to those of us who live in San Diego, where multiple refugee populations have long settled and introduced older residents to new cuisines. Check out local markets to incorporate new-to-you ingredients into your dishes.

    Afghan sweet bread

    Afghan sweet bread

This is just the first of what will surely be many more prognostications for 2017’s culinary scene. We’ll keep you posted as we discover them.

What are some of the culinary trends you’re beginning to see in your region? Please share them with us below!

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And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

New Year fireworks

Happy New Year! As chefs, you know how important it is to stay on top of what’s going on in the industry. So, we’ve pulled together a round-up of eight food trend forecasts for 2016. You may not want or need to follow all of these for clients, but here’s what they’ll no doubt be exposed to when dining out–and that can lead to requests in their kitchens or for events you cater.

Clean Eating: “Free-from” for all (gluten, soy, lactose, etc.) falls into this category, as does organic, natural processing, flexitarian, and greens in the Innova Market Insights’ Top Ten Trends list for 2016.

Veggie-Forward Menus: The Specialty Food Association created a top 10 list of trends on the 2016 horizon–everything from veggie-forward menus to no waste and supermarkets for super health.

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Snack Attack: Innova was very busy with trend predictions. Here’s a list of global trends they produced for the 2015 Anuga Show held in Cologne, Germany. The top 10 includes the growing trend of snacking, marketing to millennials, high-quality convenience, and an emphasis on texture.

The Return of Lard: Lard is back. Escargot is back. So are beets. Say goodbye to sriracha and embrace the heat of harissa and gochujang, according to the Sterling Rice Group’s list of 14 trends. They see the end of GMO’s and more local, transparent sourcing. Like, The Specialty Food Association, they, too, see no waste and a focus on vegetables.

Old-World Ingredients and New Vino Vehicles: From Whole Foods we get a top 10 list that runs the gamut from plant-based everything to wine in cans. In the sustainability folder, we get consumers interested in unusual seafood and cuts of meat. Fermented foods are going to be big. So are heirloom ingredients, dehydrated foods, and Old-World flavor adventures.

Roasted peppers

Substance Over Sizzle: Zester Daily brings its Top 6 Food Trends for the year, leading off with the movement for healthier food, and noting the importance of sustainable diets, food literacy, supermarkets as health hubs (see The Specialty Food Association above), raw milk cheese being hot, and an increased consensus by the experts on what to eat.

Plants are the New Meat: I love this food trend interview with food writer Bonnie Wolf on NPR’s Weekend Edition Sunday. She notes that vegetables have moved to the center of the plate. We’ll see more dried beans, peas, and lentils. And, like Innova’s predictions, she sees millennials as the trend movers and shakers.

Einkorn salad

Einkorn salad

 

Get Outta Here: Now for food trends famous chefs would like to see retired, from Thrillist. You can probably relate to some of these. Tired of deviled eggs? How about molecular gastronomy? These chefs are. They’re over tweezers (use your fingers!), smoked cocktails, and calling everything “farm-to-table.” So long, kale (really?). And, let’s end it here, get outta here with food trends!

Kale salad

What’s on your 2016 food trend list? Will anything above influence how you create recipes and menus?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

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