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2017’s key food trends

How and when does a food become a trend? What new flavors are catching on and which ones are enjoying a comeback? Why does a product suddenly become a major hype and then suddenly vanish quietly from the shelves once again? There is no definite answer. One thing is clear, however. Consumers always wants something new – even when it comes to food.

Food, flavors, and diets only become a trend if they satisfy current needs, as well as curiosity, hunger, and thirst. The modern big-city dweller, the true trendsetter, has three demands on food:

The first demand has existed for years. The healthiest nutrition, ideally with vitamin-rich, natural, chemical-free food from the local region. The second demand stems from full-time employees’ constant lack of time and wanting meals that are ready-to-go or easy to prepare. On top of that, modern mass societies constantly have a need to define their individuality through boundaries and at the same time, a feeling of belonging.

Healthy pasta, purple cauliflower, and old-fashioned cooking techniques – 2017 has some food trends in store.

Transparency

Increasing numbers of consumers want to know exactly what is in their food and where it comes from. Low-salt and low-sugar are in demand, butter continues to enjoy a comeback, and superfoods are the new norm. Authentic flavors, hardly processed, more nutrients, local: leaves, roots and made from scratch in the kitchen.

Everything purple

Carrots, asparagus, cauliflower, and sweet potatoes are experiencing a revival – but the color is purple. These vegetable classics, cultivars based on old varieties, are experiencing huge demand. But these vegetables don’t just look pretty. They are full of nutrients and antioxidants.

Vegetable noodles

Grandma’s pasta comfort food is out. In 2017, noodles are made from lentils, edamame or chickpeas and no longer just wheat. The healthiest versions are made with spiralized vegetables, naturally, a new-old “handmade” food trend.

No Waste

When it comes to food, it’s not enough to be doing ourselves good – we should also be doing good for the environment. This is where “food waste” comes into play, discarding as little food as possible. What was once part of Grandma’s kitchen routine is now back on the menu. Nothing from the vegetable is discarded, so carrot tops, stalks, various veggie leaves are all put to use.

Jackfruit instead of meat

The jackfruit originally comes from the south of India and is also known as Jacob fruit. Now the jackfruit tree also grows in Brazil and South-East Asia and is one of the most important basic food types. For vegetarians and meat eaters alike, the jackfruit is a real insider tip. When ripe, it has a sweet flavor, a cross between pineapple and banana, and when green, its consistency resembles meat, like “pulled pork.”

Poké Bowl

The traditional dish from Hawaii is now surfing the perfect food-trend wave, delighting health-food lovers around the globe. Poké bowls are bowls filled with steamed rice, quinoa or zucchini noodles. Combined with fresh toppings such as wakame, pomegranate or fish eggs and raw marinated fish, it is not only very healthy, but also looks delicious.

 

Whether newly developed or re-discovered – our desire for innovation brings surprising new food trends out on the market every year. A proverb from France says: “Food tastes best wherever love sets the table.” We’re looking forward to many new food trends, developed with love, and can’t wait to see what 2018 brings.

Source: GDI Study 43, European Food Trends Report, Bits over Bites: Food Consumption in a Digital World

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