Culinary Trends for 2017

food trends

Industrial predictions have been rolling in for 2017, and culinary industry is also on the raise to predict the upcoming trends for this year. Every year these predictions come and go where some prove to be right, and some will be left as just predictions itself. Although we can’t take these forecasts seriously, it’s undeniably fun to guess what the future has to offer when it comes to food. Let’s take a look at what 2017 would probably have in store for us.

Artisanal cuts of meat

Although meat was not very popular last year, beef has had some showstopper moments with the appearance of its elite and pricey cuts which promises to continue in 2017. The emergence of artisanal butcher shops and the good old steak houses in town that are still going strong, are enough assurances that this trend will continue to grow big this year.

Alternative Proteins

As people get more aware of the ecological impact of meat, many are switching their diets to plant-based proteins to meet their dietary requirements. You can see these changes happening from main course foods such as Tofu, Tempeh and Seitan to protein snacks like roasted chickpeas. Needless to say that some even find it cool to become a vegetarian or vegan in a new found way.

Hi-tech Cultivation

Last year has seen an increased interest in bringing the good old farming culture back to our modern life scenario. Apart from people taking effort to set up small vegetable gardens in their balconies in countries like Japan, there were office premises too that were actively a part of this movement. When you do farming in such circumstances, traditional ways are not enough and that is when technologies such as hydroponics begin to emerge out of industrial boundaries to our everyday lives where we can see, feel and be a part of it. It is now used on a large scale and at home as well, hoping to get more attention this year.  

Defeating food wastage

Food wastage has always been a big issue for the culinary industry. According to the recent researches, around 40 percent of total food produced is wasted annually. On an average, people tend to buy 3 or 4 bags of groceries but end up using only 2 and the rest goes to the garbage. If this is the case in households then restaurants and hotels have a much bigger share in food wastage. In the last couple of years, there has been a widespread awareness about food wastage, and some of the big names in the industry have joined hands to battle against this problem.   

Bugs on the menu

Can you believe that this year will see insects and worms, creeping & crawling their way to our gourmet menus? Yes, we are talking about crickets, grasshopper, mealworms and many such, not so tempting but edible organisms on the plate. Although these are popular street food delicacies of some of the Asian countries, to the rest of the world it is still an alienated concept even to think of as a culinary delight. But because of the recent and increased interest in culinary tourism, most people have at least agreed to try these insect delicacies once. Even though it is still unappealing, eventually culinary world is hoping to accommodate this concept to the menu.     

Shruti Raj

A simple writer, with hands on experience in Public Relations and Communications. An ardent lover of food with a natural flair for culinary arts, who loves to write anything and everything about food, with a career background of more than half a decade invested in various communication fields. Now being a part of ICCA Dubai Digital Marketing team, she intends to showcase her professional expertise in web & print content development and food photography, and adapt to learn more with the team.

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