Food Trends of 2017 Predicted

With 2016 coming to a close, it’s a great time for industry professionals to reflect on the past 12 months, learning from all the success and setbacks that came with it. And with a brand new year ahead, it’s also the perfect time to for chefs and restauranteurs to look for new and unique opportunities to expand menu options and attract new consumer attention. 

In a recent industry study, advertising agency Sterling-Rice Group (SRG) identified its top ten culinary trends that will stand out in restaurants and grocery shelves across the U.S. in 2017. 

“Broad and growing interest in wellness and the environment, as well as a strong desire to connect with international cultures, continues to be significant key factors influencing the way U.S. consumers eat and drink,” the company explained in a press release. 

Here are just a few culinary trends expected to move from cutting edge to mainstream:

Low in calories, fat, and cholesterol, goat is poised to become the next go-to protein in 2017, according to SRG. A great foundation for spicy and sour dishes, “look for restaurants to feature goat in dishes, such as empanadas and lasagna.”

Minimizing Food Waste
With roughly 40 percent of food production going to waste each year in the U.S., restaurants will continue to look for innovative ways to serve up delicious menu options, while reducing their carbon footprint. Be on the look out for more dishes using whole fruits and vegetables — from seeds to rinds.

Turmeric definitely had a moment in 2016. Consumers loved its robust and unique flavor, as well as all the health benefit claims that came with it. In 2017, we should expect a continued interest from consumers in herbs and spices used in ancient wellness, which creates an opportunity for chefs to get creative with their menu offerings and blend traditional cooking methods with ancient flavors to create new and exciting dishes.

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