Look Out For These Major Food Trends Of 2017

Look Out For These Major Food Trends Of 2017

2016 was a wild year for tons of great food. The explosion of poke onto the scene, tons of spicy foods in fast food and challenge forms, the massive growth of ramen, and many more trends were huge throughout this past year.

As the year comes to a close, several reports from Whole Foods, Forbes, Specialty Foods, and more have surfaced and sites have published their opinions on what trends in food will be big for the coming year. After taking a look at several of these lists, and based on what we've seen here at Foodbeast, we've compiled our own list of predictions for what trends will surface, grow, or explode in the coming year.

Bowls will continue to evolve:
In 2016, bowls were a big trend, but relegated mainly to the realms of acai and poke. Expect more bowls of various kinds to come out in the new year, with bibimbap, breakfast bowls, and more rising up in popularity as we head into 2017. Rice won't be the starch vehicle of choice as well, with french fries and other starchy ingredients becoming the bases to several new bowls.




Spicy foods will still be hot:
This past year hosted tons of trends related around spicy food, from the Nashville hot craze going around fast food restaurants to spicy ramen challenges and everything in between. Don't expect this trend to cool down, because spicy food is getting increasingly popular across the United States.


Get ready to seriously get your yolk on:
With the price of eggs recovering nicely, eggs have been popping up everywhere in restaurants. The huge trend that comes up with that is what has to be characterized as yolk porn - tons of oozing dishes topped with that perfectly cooked egg with the runny yolk that adds so much flavor. Yolks have been huge in 2016, and will continue to be in 2017.




Global authenticity isn't just a desire anymore - it's a demand:
As we become more educated, more understanding of each other, and more invested in traditional culture, we've begun to demand more authenticity in our food. Gone are the days where "American Chinese" or "American Italian" was the accepted norm. People want authentic chefs to bring in traditional food, and chefs have been responding. With authentic Filipino breakfasts, restaurants like Tim Ho Wan bringing genuine dim sum, and a huge increase in demand for authentic Japanese food like Hiroshima-style Okonomiyaki, we are moving away from "Americanizing" dishes and looking for traditional food more often.

Street food likely won't be cooling down:
As we live on-the-go much of our lives now, portable and quick food is huge to our lifestyle. Street food defines exactly that, and has been exploding on the scene with sushi burritos, street fries, wraps, tacos, and more continuing to evolve and grow. With street festivals, food halls, and night markets growing in popularity, street food will continue to explode in new areas and new experiences.




Plant-based meat is just getting started:
We've seen how popular the Beyond Burger and Impossible Burger have become with their releases and how close they can get to real meat. As those two products continue to grow and sell, it makes room for other plant-based replicas to enter the market - and there are a ton. From New Wave Foods' plant-based shrimp to Follow Your Heart's vegan cheese and eggs, the market for plant-based protein is still on its meteoric rise and will continue to penetrate stores and restaurants across the country.




Food byproducts are going to start to dominate:
One of the biggest concerns of the food industry in more recent years has been food waste. Several companies are playing their part in helping the problem, with Pulp Pantry creating granola from leftover juicery pulp, Regrained making bars out of the spent grain leftover from beer, and other companies continue to take shape. This segment in food is much newer, but it also opens up a cheaper market of tasty, high-nutrition products that consumers want.


More: http://www.foodbeast.com/news/2017-food-trends/

soylent green

Lord Foul wrote:soylent green

That sounds like a park in London.

nah...recycled "no longer functioning humans"

Have you been drinking squirrel blood?

"Roth takes Soylent's oceanographic reports to a group of researchers, who agree that the oceans no longer produce the plankton from which Soylent Green is reputedly made, and infer that it is produced from human remains, the only conceivable supply of protein matching the known production. Unable to live with this discovery, Roth seeks assisted suicide at a government clinic.

Thorn rushes to stop him, but arrives too late, and is mesmerized by the euthanasia process's visual and musical montage – a display of extinct forests, wild animals, rivers and ocean life. Before dying, Roth tells Thorn his discovery and begs him to expose the truth. Thorn stows himself aboard a garbage truck to the disposal center, where he sees human corpses converted into Soylent Green. Returning to make his report, he is ambushed by Fielding and others.

Thorn phones his precinct for backup but the precinct is engaged on a priority call. Thorn requests to be connected with Shirl, and to be "cut in" when the precinct is free. Thorn tells Shirl to stay with her apartment's new owner, and Shirl tells Thorn she wants to live with him, but the line is "cut in" and Thorn is connected to Hatcher. Thorn retreats into a cathedral filled with homeless people. He kills Fielding but is injured. When the police arrive, Thorn urges Hatcher to spread the word that "Soylent Green is people!"



from https://en.wikipedia.org/wiki/Soylent_Green

Ooooh. I don't feel good about that. Dead old pirate remains?

Its a damn good film actually....

I can totally see shit like this popping off around me. The Ethiopian place down the street is always busy.

Street food is getting really popular. I really like the idea of being able to sample different food in about half an hour of ambling along...

Ben Reilly wrote:I can totally see shit like this popping off around me. The Ethiopian place down the street is always busy.

just beware of the "long pig" wraps......

And I realised I just said "ambling".
I don't know that I've ever ambled.