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.
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.
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.
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.