The biggest food trends of 2017 and what to expect in 2018

November 24, 2017 Events; General; Latest News; Trends

Food Trends of 2017

No one can deny that 2017 has been a delicious and eye-opening year when it comes to food trends. From Mexican street food to vegan feasts, this year we’ve seen it all!

One of our favourite food dishes is, greens! with the ever-growing population of vegetarians, vegans and those of us that are just on a health kick, greens have well and truly been in this year. More and more hospitality businesses are adapting their menus to appeal to this group and get us eating our greens.

Small is beautiful. This trend brought us miniature everything, from mini burgers to mini cupcakes. As well as this it also introduced tapas into our everyday lives. Small, bite sized portions have been a big hit this year.

When it comes to drinks this year has been a dry one. Low and no alcohol drinks have been the focus of 2017 with mocktails stealing the show. Those of you that have no interest in non-alcoholic beverages will be happy to hear about the next one. Craft drinks! First it was craft beer a timeless classic, then craft gin, were you ready for the craft rum trend?

It’s not just the food that’s caught out attention. The way in which we prepare and work around our kitchen has also had a makeover. Smart kitchen gadgets have made a big impact this year, from coffee machines to drinks fridges, Smart technology is making our lives easier with every upgrade.

As this year of culinary delights comes to an end we look back over the biggest and the best of 2017. For us that would have to be Tacos!

 

Why do we love it?

Tacos are a Mexican tradition, theories suggest that they date back to the 18th century brought about by the silver miners as an easy and adaptable source of food. As we all know the main ingredients in tacos are tortilla, meat, vegetables and cheese. What’s not to love?

But what is it about this traditional Mexican street food that captured our attention?

The high-quality transformation of fast food is a trend we can all get behind. First, they did it with burgers then hot dogs and now it’s the taco’s turn. Since the trend began tacos have been getting more and more creative. Fillings have changed from the traditional chicken, beef, pork and fish. People are now branching out to foods such as tofu, turkey and even seafood. Because the taco is so adaptable there is something for everyone and with it being so easy to make, it’s no wonder 2017 has been the year of the taco.

Where can I get one?

As you’d expect the best place to get an authentic and delicious experience remains in Mexico. If you want to travel for the perfect taco have a look at the top 9 best cities in the world to get your hands on this mouth-watering meal. Or if you’re in America and fancy a taste, try the best 50 taco’s in the USA. For those that want something a little bit closer to home try the list of the best tacos in London!

 

What’s on the menu in 2018?

So, the question is, what’s next for food trends? From our research we have brought together some of the top trends expected in 2018. The first being floral flavours; what was once exclusively used as an edible garnish in gastronomic restaurants will now be entering our everyday lives in the form of snacks and drinks such as botanical teas and lavender lattes. Even our cocktails will be given a flowery kick.

The rise in super powders has been slow but sure. From matcha to protein powders everything we eat will now be enhanced with healthy and energy boosting powder.

Another big one for 2018 will be the rise in flavours from the Middle East. Hummus and falafels have in the recent years become our lunch of choice but next year it will go one step further. Culinary flavour traditions from the Middle East such as harissa, shashuka and cardamom are making their way into our everyday pallets, get ready.

The Fairtrade movement has been growing for years, however in 2018 suppliers and hospitality owners will start to see an obvious correlation between consumers’ interest and the transparency of the food they are eating. Only the most responsibly sourced produce will make it next year!

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