Food industry experts around the world are getting their 2017 trends ready for the year. This year, Food Business News predicts we will see seven specific trends occur as 2017 continues.
Liz Moskow weighs in on her predictions in this article. As the creative culinary director for Boulder-based Sterling-Rice Group, Moskow states that fermented foods are becoming trendy because they “feed the positive flora in your gut.” Her prediction is that flavor trends will be driven by the desire to be healthy. With that, the old becomes new again and old traditions like fermentation are being used across the U.S. to create unique flavors. Traditional foods like sauerkraut and kombucha are gaining popularity due to their gut health benefits.
Moskow continues to say that she notices people are fermenting and pickling everything lately. Are you looking to keep up with the food trends without the extra effort? Store-bought sauerkraut and pickles can provides many health benefits without the hassle of DIY.
Learn the top seven trends and read the full article in Food Business News.
Fermentation is a process that is preserving and altering the flavors of food and beverages. What foods are people going crazy over? And why do people love fermented food so much? An article published on USAToday.com explains one of the hottest food trends, fermentation.
Sandor Katz, a fermentation movement guru, explains that “The most compelling flavors in the world come from fermentation.” Foodies around the world are so in love with the fermentation flavors that people are traveling for food festivals. The bold are even buying fermentation how-to books to try the trend at home.
For those who are looking to get in on the trend, these are the fermented foods causing excitement:
Read more about the health benefits of fermented foods and the science behind the unique flavors that foodies are craving in the original article.
Many chefs have taken creative leaps with their food in the past couple years. One trend that continues to add flavor and health benefits is adding fermented foods to classic dishes. For example, adding sauerkraut to sandwiches or fermenting the butter served with bread.
National Restaurant News covers the next trends in the culinary industry, seafood inspired by charcuterie. They call it seacuterie.
Seafood and fermented foods were joined together by innovative chef, Aaron Black, in his salmon pastrami. This sandwich contains salmon, rye croutons, sauerkraut, and Thousand Island aioli.
Not only is sauerkraut adding great flavor to seafood, but other chefs are adding pickles, pickling meat like octopus, and fermenting fish.
To read all the unique seacuterie platters and learn where you can find them, visit the original article.
In case you haven’t heard, it’s tradition to eat pork and sauerkraut on New Year’s Eve at midnight, which technically means New Year’s Day. Among the many traditions surrounding the coming of the New Year, this one is both tasty and easy to complete, unlike some of those tough resolutions.
Where did this tradition come from? It’s hard to pin point exactly, but the reasoning is that eating this dish on January 1 each year will bring you wealth and luck all year long. According to German Food Guide, it is said that the tradition comes from people wishing each other as much wealth as the number of shreds of cabbage in the sauerkraut. As for the pork, “The pig has long been a symbol for good luck and well-being” explains the German Food Guide article.
If you’re convinced that this hearty meal is worth a shot, this recipe from My Life Cookbook is a great place to start. Her recipe is a one-pot easy recipe that the whole family will love.
While we can’t promise that eating sauerkraut and pork on New Year’s will definitely bring you wealth and blessings, it’s delicious. What other traditions do you take part in for New Year’s?
In 2017, there are many food predictions we should watch for. In the past, we’ve seen hot sauce on everything, leafy green super foods, and more. Coming up in 2017, one big prediction is sour flavors.
Instead of chefs going beyond to make food hot and spicy, foodservice industry experts are predicting is predicting we will see dishes with extreme sour foods like vinegar and fermented foods like pickled vegetables and sauerkraut.
2016 was full of culinary expertise as chefs tried new trends. Foodies across the nation are trying to guess what foods will be trending in 2017 as we round out the end of the year.
According to SmartBrief, a major food trend that is already happening but will amplify in 2017 is fermented food. Yes, our favorite food, sauerkraut, is projected to still be trendy next year!
Fermented foods have gained attention in years past due to the potential of new flavors. Chefs use bacteria and the fermentation process to ferment fresh vegetables and grains into items like sauerkraut, pickles, kimchi, and more.
In 2017, the trend is only going to gain traction. We can expect to see chefs take a deeper dive with the fermentation tools and foods to create even more flavors.
The full list of five food trends expected for 2017 includes:
New cuts of meat
Botanical ingredients in drinks
Seaweed and kale
Watch for these five foods as the new year approaches.
Taking a look back at 2016, there were many food trends that came and went. One that seems to keep popping up as more than a trend is the love for fermented foods. There is a fascination with fermentation among chefs and foodies everywhere lately.
One of the reasons fermented foods like sauerkraut, pickles, kimchi, and unique foods like fermented butter have become such a trend is because they offer different flavors to the foods we already know. Some foods take on new flavors as they go through the fermentation process, which provides chefs with a creative ingredient to use.
An article from Nation’s Restaurant News explains the other 2016 food trends and goes more in depth about why the fermented food trend continues to rise. Read the full article here.
Americans love sandwiches. A staple in our country’s cuisine, a cold cut sandwich can be found on restaurant lunch menus nearly everywhere. But, food trends are pointing sandwiches beyond deli meats and cheese on bread.
Restaurants are offering innovative choices to their customers as the trends emerge. Some are serving breakfast sandwiches all day. Others are adding a healthy spin on sandwiches by providing more healthy options like fresh-cooked chicken. More Americans are looking for healthy options. Adding a sandwich to your menu is a great way to do this. QSR reports on the five sandwich trends happening right now. They state, “As U.S. consumers, especially millennials, continue to trend toward food options they view as healthy, sandwiches’ versatility allow them to keep up with the times.”
A Reuben sandwich is a great way to stay on the food trends, offer a healthy option, and provide your customers with a flavor-filled, mouth-watering sandwich. The classic Reuben is made by putting corned beef, sauerkraut, swiss cheese, and Thousand Island dressing on rye bread. Sauerkraut makes this sandwich healthy and full of probiotics. Looking for an even healthier twist? Offer it with turkey, instead of corned beef. Then it is called a Rachel.
Whether it’s a New York deli bagel sandwich, a Philly cheesesteak, a Texas BBQ pulled pork sandwich, or a classic Reuben on rye, the possibilities are endless. Add a probiotic-packed sandwich to your menu to offer versatility and stay on the food trends. Read the other three sandwich trends in the QSR article here.
Fermented foods are a trend recently, but they are not new by any means. Fermentation dates back to B.C. times in foods you might not have even realized were fermented. Foods like sauerkraut, alcohol, vanilla, some yogurts, and miso are all fermented to deliver the tastes you recognize. How does this fermentation process work?
Fermentation occurs when bacteria feeds on the carbohydrates of a fresh fruit, vegetable or grain, and then creates lactic acid. This process creates a more nutritious and digestible product.
In an article on WellBeing.com, author Danielle Kirk writes, “According to Deirdre Rawlings in Fermented Foods for Health, ferments can be broken down into seven categories: Cultured vegetable protein…High-salt, meat-flavoured fermentation pastes…Alcohol fermentations…Vinegar fermentation…Alkaline-fermented foods…Leavened breads…Lactic acid fermentation.”
The benefits of fermented foods are endless, all of which can be gathered from store-bought items like sauerkraut and miso paste, or DIY items at home like homemade pickles. Learn more about the healthy reasons to eat fermented foods like sauerkraut in the original article.
Fermenting foods dates way back to before there were restaurant trends and food phases. It is a basic process that can completely change the flavor of a food. Pickled Cucumbers become pickles, cabbage becomes sauerkraut, and cured meats become the star of the charcuterie plate. Talented chefs are taking this ancient technique and applying it to modern favorites like chicken wings, corn bread, and bread and butter.
Photo credit: Cure Restaurant
“I love everything about fermentation,” said A.J. Voytko. Chef Voytko is fermenting peppers to use for his hot sauce. This hot sauce will have a unique tang that can be used in dishes like chicken wings.
“[Fermenting] is a unique flavor profile that you can’t get from anything else,” said Todd Kelly, Hilton Cincinnati Netherland Plaza executive chef and director of food and beverage. “It changes the whole dynamic.” He continues. His latest rendition using fermentation is fermented butter. He serves this across the resort’s restaurants with bread.
In L.A., chef Walter Nunez is adding fermentation features into bread as well, but by making cornbread. Nunez makes a traditional cheddar corn bread batter but adds kimchi. Kimchi is fermented cabbage similar to sauerkraut, but with Korena spices.
With endless fermentation possibilities, chefs across the world continue to incorporate tangy traditions into their new dishes.