New Year, New Flavors: Food and Menu Trends for 2017
Now that the new year is officially upon us, many in the foodservice industry are turning their attention to the new wave of trends set to take 2017 by storm. Can you guess which menu trends will be a hit with diners this year? Chefs and foodservice operators across the nation are already experimenting with new flavors and conceiving of new ways to turn traditional flavors into something fresh. As always, new flavors mean new possibilities.
So, what’s on the horizon for 2017? Here are a few of the food trends expected to make a splash this year:
McCormick’s Flavor Forecast for 2017 says that diners can expect a “global spin” on breakfast foods, a growth in popularity of Plancha grilling, savory egg yolks, updated Mediterranean cuisine, and the next wave of spicy cooking.
McCormick predicts that congee, a rice porridge popular in Asian countries, will become “the new oatmeal” as chefs upgrade the dish with exotic varieties of rice, fruit, and spices. McCormick also speculates that sorghum will take over for some of the more standard breakfast cereals. Meanwhile, a more traditional breakfast favorite, the egg yolk, will begin to pop up on more lunch and dinner menus, such as in broth bowls or even cured yolks firm enough to be shaved over pasta, salads, and more.
Another traditional and often overlooked ingredient that will find time in the spotlight, according to McCormick? Pepper. Chefs will combine the “up-front bite” of pepper with naturally sweet ingredients in 2017 in dishes such as dragon fruit and strawberry poke, pulled jackfruit tacos, and peppered date syrup.
While McCormick has many ideas about what’s to come for flavors this year, they’re not alone.
The National Restaurant Association also has a few predictions for 2017. The NRA surveyed nearly 1,300 professional chefs for their “What’s Hot in 2017″ culinary forecast to get their thoughts on food trends for the New Year. A few of the hottest food trends the chefs identified were new cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut); street food-inspired dishes; healthful kids’ meals; house-made charcuterie; sustainable seafood; Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, Chorizo scrambled eggs, coconut milk pancakes); house-made condiments; and heirloom fruits and vegetables.
The NRA survey also identified a few trends that the chefs said were on the way out in 2017. The trends that are cooling down include quinoa, vegetarian and vegan cuisine, tapas, grass-fed beef, and gelato, among others.
The chefs did note that a few “perennial favorites” that will be sticking around for 2017, which include fish and chips, French toast, bacon, barbecue, shellfish, and comfort foods.
Are there any trends not mentioned here that you think will make it big in 2017? Share with us in the comments.
Are you interested in learning more about how foodservice data and trends can improve your sales and marketing campaigns? If you’d like to speak with one of our representatives, please email [email protected] Or, feel free to give us a call.
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