Food Trends to Watch For in 2017

2017 has been here for a while, but everyone in Shanghai knows the year doesn’t really get going until after CNY. With that in mind, here are some of the biggest trends that food experts are expecting in 2017, we’re sure at least half of them will be here somewhere.

CAULIFLOWER IS...BACK? 

Photo source: ourmontville.com

Most of us have been eating cauliflower unremarkably for our entire lives. So it seems strange that all of a sudden the internet is buzzing about how 2017 will be a huge year for this flavorless Brassica.  Strange but true, keep an eye out for Cauliflower this year according to the world wide web. 

AFRICAN FLAVORS

Photo source: kitchenboy.net

Shanghai has a huge range of ethnic cuisine but African is a bit lacking. According to foodies, chefs and culinary experts, African cuisine seems to be poised for a big year, but considering China’s unique involvement with the continent lately, it could arrive in Shanghai even sooner. 

AMARO

Photo source: vinepair.com

Amaro is an Italian bittersweet herbal liqueur that can be made from ingredients such as artichokes, cardamom and blood orange. There has been a flurry of buzz and an increase in demand as of late, leading many in the F&B world to speculate it will be the dominant digestif of 2017

BUDDHA BOWLS

Photo source: dailyburn.com

These nutritional powerhouses are also occasionally referred to as glory or hippie bowls. They are “hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavor.” Experts predict they will take over the F&B universe in 2017 and we would be thrilled if that happened.

ETHNIC-INSPIRED BREAKFAST ITEMS

Photo source: foodservicedirector.com

Most self-respecting foodies love ethnic food in general, but the breakfast aspect of ethnic food is often overlooked. Many cuisines, especially latin, have breakfast dishes that are every bit as good as lunch and dinner. In 2017, expect to see ethnic breakfast creep into your menus.

ARTISINAL BUTCHER SHOPS

Photo source: goodfoodmatters.com

Butchers that place an emphasis on local and sustainably-raised meats, cut by hand and offered fresh will be a hot trend this year. This is part of the larger slow food movement, which “is a global, grassroots organization with supporters in 150 countries around the world who are linking the pleasure of good food with a commitment to their community and the environment.”

FILIPINO FOOD

Photo source: fcsi.org

When people think of ‘Asian cuisine,’ Filipino food doesn’t usually come to mind. That may change this year. The often overlooked culinary cannon includes a mash-up of Chinese, Spanish, Malay, and a variety of other Southeast Asian influences. Recently it’s begun to attract some serious attention in the fine dining world, with Shanghai’s proximity to the country it’s only a matter of time. 

PORRIDGE

 Photo source: Tim Hill/ Alamy

It’s not just for blond home invaders and murderous bears anymore. This year porridge seems set to make some serious, gloppy waves. From main dishes to desserts, it’s versatility lends itself to countless interpretations and culinary experiments. It will be 2017’s blank canvas for culinary artists. 

MORE THAN COFFEE

Photo source: zagat.com

Coffee goes through so many trends it’s hard to keep up (or care frankly). 2017 may see coffees full-throated emergence into the culinary world in ways beyond just a coffee cup. From flavoring to artisanal sodas, snacks, cocktails and meat rubs, expect big (and potentially weird) things for coffee this year. 

LIVE-STREAMING

Photo source: theverge.com

Trend forecasters are speculating that live-streaming MIGHT be the next big thing in food. It’s a new platform to connect chefs with food lovers, with the added excitement and spontaneity of real-time. live-streaming is already popular with big brands looking to get an edge in the way they interact with consumers, we don’t know how it will be used, but it’s a safe bet someone will figure it out. 

POKE

 Poke bowl from Little Catch

From Little Catch, to recently-opened Poke Poke, Shanghai seems poised to dive head first into this Hawaiian delight. A poke, in case you’ve been in a coma for the last year, is “a bowl of cubed raw fish, often marinated, on rice.”

SORGHUM OF ALL SORTS 

Photo source: organicauthority.com

Sorghum is a grain that is probably most popular here for being a key ingredient in the Baijiu making process. It seems the world has suddenly become smitten with using this grain as a grain, cooking it and adding it to all sorts of dishes. 

DELIVERY ONLY RESTAURANTS

Photo source: Noshdelivery.com

The first one that comes to mind in Shanghai is Nosh, who most people are surprised to learn don’t have a sit-down restaurant. With the current state of apps and mobile pay, delivery is becoming an enormous market… so why waste resources on a restaurant? In 2017, expect to see a lot more places like Nosh, focusing all of their energy and resources on having great food, as opposed to the carpet color. 

KOMBUCHA

Photo source: http://fsi.colostate.edu/

Fermented drinks like kombucha are set to take over 2017 as more businesses hop on the bandwagon of ‘gut health’. Kombucha is a raw, fermented tea, which is claimed to promote healthy bacteria for the gut, the scientific community is still split on the actual benefits. 

MARBLING

Just like interior decorating goes through aesthetic phases, so too does food. The biggest in 2017 might just be ‘marbling,’ which is the swirling tie-dye-esque look creeping into so many sweet foods and deserts lately.