Trends on the verge of going mainstream
Two significant factors in food trends that remain of interest to consumers include wellness and the desire to connect with international cuisines. Both will influence what the U.S. consumer eats and drinks next year, according to the latest Culinary Trends 2017 report from Sterling-Rice Group (SRG), a brand-building firm in Boulder, Colo.
More than 175 chefs, restauranteurs and foodies compiled a trend list that points to what will move from cutting edge to mainstream next year. Here’s a sampling of what to watch for:
- Early onset cake. Falling in the strange-but-true category, SRG expects more consumers will enjoy this decadent post-breakfast trend in the new year.
- Ayurveda eating. Stemming from the ancient healing tradition of eating for your dosa, or body type, viewing food as medicine is gaining interest. Not up on your dosa? This episode from Dr. Oz sums it up. Turmeric specifically has been going more mainstream, even making an appearance in lattes this fall.
- Meat subs. Substitutes, not actually meat-filled sub sandwiches. Quite the opposite of meat per SRG’s predictions. Watch for new meat substitute options made from chickpeas, legumes and fungi.
- Goats and sardines. Two low fat, high-protein items earned mention as future go-to ingredients: sardines and goat. Sardines earn dietary praise for high omega-3 and protein content; goat gets the nod of dietary approval for being low in calories, fat and cholesterol.
- Food connections. Expect the bonding over food to continue as communal pizza ovens and outdoor kitchens bring foodies, home cooks and chefs together. Culinary connections to celebrate heritage is also a growing trend.
- Noodle-tainment. The latest form of entertainment puts noodles in the forefront with Chinese lamian, which are hand-pulled noodles. A master noodle-smith kneads, stretches and swings dough strands for soup. Have yet to see this in action? Check out this New York Times video featuring master noodle puller Huacan Chen.