Forecasting the flavours
ON THE MENU: 2017 is a mouthful of a year
It’s only November but chefs, food purveyors, culinary connoisseurs and sustenance institutions across the globe are already setting out the trends for 2017. And next year’s going to be a fast one — for starters, high-speed food delivery is getting amped up as more and more people are downloading delivery apps to make their lives easier.
That and vegan charcuterie, faux vegan eating and eat-in butcher shops are already trending, reports Industry Leaders Magazine, adding “last year alone, comfort food searches with the word ‘veggies’ spiked by 336 per cent on Pinterest.”
So it comes as no surprise that “faux vegan” is fast becoming a fan favourite of those who want to eat meat — but don’t want to eat animals. Companies like the U.S.-based Beyond Meat, have made a success of respecting animals by replacing animal protein with incredibly delicious plant protein products that many say have the same taste and mouth-feel of meat.
Food Business News reports consumers will be rediscovering traditional cooking methods and exploring global cuisines in the new year — but chocolate’s coming back to the breakfast table, and a lovely amusebouche chocolate cake for breakfast or brunch may be just what’s needed to get going in the morning.
Nation’s Restaurant News reports Filipino foods are coming into the spotlight while the cuisines of India, Korea and the Middle East are getting modern treatments. Plus the breakfast sandwich will be the face of 2017.
This year’s prize ingredient? With many states joining Colorado and marijuana looking to be legalized in Canada, cannabis may turn out to be the prize ingredient in many a sweet and savoury dish.
The recently released THP Second Annual Flavour and Trend forecast reveals that artisanal jerky, craftstyle fizz and Jewish cuisine are going to be all over 2017 like butter on bread.
“Whether you are a marketer for a food or beverage brand, restaurant operator, or just enjoy cooking or eating, these are the trends to have on your radar for 2017,” says Sabrina Falone, director of culinary innovation at THP, a Toronto-based creative and communications agency with hundreds of customers across North America and the U.K.
With its in-house team of culinary experts, the company develops and creates well over 2,500 recipes each year for top food, beverage and consumer packaged goods (CPG) companies across North America and the U.K.
Staying ahead of the culinary curve is imperative to THP’s operations: “Our customers look to us to develop recipes inspired by current and forward-looking ingredient trends,” says Amanda Riva, CEO of THP. “Doing this helps ensure that the content we’re developing resonates with a brand’s core consumer, as well as the consumer group it’s looking to grow.”
Particularly as brands continue to focus on millennials, notes Riva, this means incorporating ingredient trends before they hit their point of maturity in the market. “It’s our job to know where trends are in their life cycle and to keep our finger on the pulse when it comes to consumer consumption habits.”
A few of the items hot off of THP’s top-10 list for 2017 include:
Fat is back
Forget fat-free ingredients. Butter usage is on the rise, and increased by eight per cent in 2015 compared to 2014. “There’s a shift back to fuller, richer foods — think full-fat dairy, butter and ghee — influenced by a more conscious consumer who is looking to include less processed and more clean, natural ingredients into their diet,” says Falone.
Fancy fizz
Fifty-six per cent of global consumers want to see more craft-style beverages on their cocktail menus. As a result, fancy fizzy sodas paired with fresh flavours like passion fruit, lavender and more natural ingredients are finding their way back into the glass and elevating the drink experience.
Fifty shades of black
“Activated charcoal is a new ingredient that’s popping up everywhere, from your morning juice routine to your burger bun, and even in your pizza crust,” says Falone. “Don’t shy away from dark-hued foods next year, lending well to familiar classics like squid-ink pasta or risotto, which have not gone out of style.”
Artisanal jerky
In the last five years, jerky consumption has jumped by 18 per cent. Increasingly, consumers are looking for protein-packed snacks that are portable and easy on the wallet — and jerky fits the bill. But forget what you’d find at the gas station — companies are shifting their focus to artisanal preparation methods that feature bolder, globally inspired flavours.
The new Jewish
Today’s Jewish cuisine is blending old-world flavours with modern twists. This trend is being popularized by a new generation of chefs who are focusing on transforming Jewish classics into beloved favourites with an elevated update, such as matzo ball ramen.
Souping
Tell your blender it’s getting a promotion — soup is making a comeback and even though it technically never left the building, the cosy classics are coming back — just one bowl can work wonders for your body. And January is soup month!
Extreme indulgences
Go big or go home, right? Why have a slice of cheesecake when you can have a powerhouse milkshake garnished with everything including cheesecake, fried chicken and rock road waffles? This trend takes indulgent to a new level!
Other ingredients and meal trends worth keeping on the radar include the aforementioned vegan charcuterie, Hatch chili, sumac, alternate protein options like insects, algae and mushrooms, and even wine in a can.