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Haircuts and clothes are not the only things going out of style each year. Food, of course, is no exception, though all predicted food trends 2017 may not usually take off. Both nutritionists and food experts saw through predictions about food trends 2017 and offer advice on which food should be included in your diet.
Food Trends 2017: Organic Food
There is no doubt that the new subsets of a broader food trend 2017 are the organic, antibiotic-free and hormone-free foods. According to The Sydney Morning Herald, consumers are now becoming more and more aware about what is really going on with their bodies, more especially with their kids’ bodies.
As a response to these needs, food chains and restaurants including Subway, Starbucks, and McDonald’s are starting to impose modifications on the way they source their eggs, meat and other ingredients. This is among the food trend 2017 that will continue throughout the year.
Food Trends 2017: Savory Yogurt
With different variations available, savory yogurts are increasingly becoming popular according to Consumer Reports. Although they are often lower in calories, savory yogurts are in fact a good source of protein and calcium.
You can also make some twist with your savory yogurt. A blend of cucumbers and chopped tomatoes, a sprinkle of the Middle Eastern herb blend za’atar and pitted black olives will definitely make you a perfect bowl of savory yogurt. This blend can also be a great substitute for fatty sour-cream dips.
Food Trends 2017: Poke
A Hawaiian specialty spreading fast across the U.S., poke is made of fresh octopus or tuna, cubed and mixed with sesame oil, green onions and soy sauce. Poke is served over rice.
President of Technomic, Darren Tristano, explained that the specialty food will have its eventual shift from fine dining restaurants to niche restaurants. He believed that people will begin seeing more around the poke trend, which is considered among the hottest food trends 2017 by the National Restaurant Association.
According to the National Restaurant Association’s senior vice-president, Hudson Riehle, today’s menu trends are gradually shifting from ingredient-based items to concept-based ideas. This shift actually reflects consumers’ overall lifestyle philosophies, including environmental sustainability and nutrition.