Food trend predictions for 2017
You said unique flavour combinations, classic cooking methods and bowl foods would be big this year but as 2016 comes to a close and we welcome in another New Year we wonder what food trends might crop up over the next 12 months?
We wanted you guys working in the industry to tell us what you thought would be big for 2017 so we took to social media to find out. Here’s what you said…
Many of you agreed that French cuisine would be satisfying our taste buds in the coming year. On Facebook, Michael Price said: “Two trends for next year, the continuing and growing interest in Japanese cooking and a re look at classical French haute cuisine.”
Whilst over on Twitter @iandhobley said:
@CanteenTweets classic French bistro food.. hopefully
— feeeeeed meee (@iandhobley) November 21, 2016
We also noticed some trends from past lists cropped up again. On Twitter, @ElizabethOnFood tweeted
@CanteenTweets not a chef, but I'm noticing that corn and salmon (not necessarily together ????) are slowly making a comeback
— Elizabeth Auerbach (@ElizabethOnFood) November 21, 2016
– salmon was on many people’s predictions for 2016.
With a Singapore street food fender defying the odds and receiving a Michelin star this year many of you think this a sign of things to come. Ed Beech said: “Street food gets better and better” and @SantaMariaFSUK tweeted:
@CanteenTweets Caribbean street food flavours have become really popular in 2016 and we reckon this will keep going into '17!
— Santa Maria (@SantaMariaFSUK) November 21, 2016
>>> Read last year's predictions here
Fermentation was also a popular prediction. On Facebook Corey Fuller said: “Koji techniques from dry aging, to pickling to fermentation…oooohh and fancy snow cones!” Scott Hutchison also rated the cooking method saying, “Small batch preserves, fermentation.” While Andy Temple said: “Fermentation & preservation including home curing. It's been in the shadows with best in the country for a few years but gathering momentum with the 1 & 2 rosette level restaurants. No doubt it'll be everywhere in 12 months’ time. Personally though, I'd like to see a lot more fresher food, less scum bag food.”
Over on Facebook, Chris Wenderlich said: “I see, maybe not in the next year, but not too far off, a field of chefs working with the medical profession, teaching groups of people how to cook, bake and eat foods that will help fight cancer, or lose weight, deal with diabetes, stomach and intestinal issues.”
Damien Taylor agreed adding, “Much the same as Chris, I think chefs who really know and understand nutrition are going to have a bright future.”
Then there were the more obscure predictions…
Ed Beech said on Facebook: “Jason Atherton opens 2636 more restaurants” – what a precise number?!
And @colinkelly10 jokinly tweeted:
@CanteenTweets I was going to say that but thought that would be obvious!! Ban all sexual related adjectives for food!!
— Colin Kelly (@colinkelly10) November 22, 2016
What trends are you looking forward to or not, in 2017? Let us know in the comments below or tweet us at @canteentweets.
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