What’s Trending in 2017

by Jo-Ann Heslin, MA, RD, CDN on June 29, 2017 · 0 comments

Trends are long lasting, fads fade quickly. In 2016 Dominque Ansel invented the cronut, a donut made with croissant dough. This idea became the root for many hybrids or mashup trends that will continue into 2017 – cruffines (croissant/muffin), brookie (brownie/cookie), cupcake coffee and waffle tacos. Eating crickets and other insects got a good deal of media hype but most US consumers are just not ready to eat insects so trend experts believe this fad will fade.

Trendologists, trend trackers, believe that 2017 will be the year of plant-based eating. Vegetables are poised to become our new comfort food – spiralized vegetables turned into pasta and shredded cauliflower swapped for rice. They predict that we will embrace imperfect fruits and vegetables to avoid food waste and try more plant-based meat and dairy alternatives.

US tastes are becoming unique and adventurous. We are more willing to explore ethnic foods and trends show Asian cuisines are in. Trend trackers predict we will be eating more foods that are flavored with chilies and spices. Sour and savory combined will be introduced into common foods such as beer and yogurt. Charred and burnt will not only show up as meat flavors but charred vegetables and fruits, burnt sugar toppings, and dishes flavored with smoked salts and smoky syrups will become more common.

Food trends sometimes emerge out of food fads because people are continuously seeking new sensory experiences. Explore and enjoy.

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