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Food trends: This is what 2017 is serving up

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Food trends: This is what 2017 is serving up

Food is a lifestyle, so when it comes to nutrition, there are constantly new trends en vogue. New flavours, brutally local, no waste: Here’s what 2017 is dishing out. 

In our part of the world, food has long since been more than just a way to get nutrients.  It has become a much more personal statement of culinary tastes – in keeping with the motto “you are what you eat.” Trend researchers, foodies and hobby chefs are all in agreement about how the tides will turn in 2017:

New flavours or an explosion of taste

Austrian dietician and trend researcher Hanni Rützler has written numerous books regarding food of the future and publishes her “Food Report” every year. The expert predicts that, among other things, “new flavours” will be big in 2017. According to Rützler, never has so much energy been invested in rediscovering forgotten flavours or rediscovering new ones as today. The report indicates that even manufacturers, cooks and consumers are showing tremendous interest in new raw materials or ingredients. If you want to be trendy in 2017, then pluck up the courage to experiment.

Convenience 3.0 – Or restaurants without guests

Ordering a pizza for delivery is so yesterday. Those who want to keep up with the times instead have ingredients to the exact measurement, including the recipe to cook themselves, delivered to their doorstep or they order an outstanding meal prepared by top chefs. The delivery market is constantly generating new concepts in order to keep up with the demand for healthy, fresh food. Some restaurants are going so far as to only offer delivery services.

Low-carb pasta and vegetable noodles

Carbohydrates don’t have it easy. They have been stigmatised for being a fattening food, so it has become de rigueur to almost completely cross them off the menu. Those who want to eat low carb and/or gluten-free, but don’t want to do without pasta, can resort to a growing number of alternatives. In today’s kitchens, noodles are no longer just made of wheat, but also quinoa, lentils, edamame, chickpeas and even spiralized vegetables.

Zucchini spaghetti aglio e olio

Recipe for 1 serving

  • 1 zucchini
  • 1 small chilli pepper
  • 1 clove of garlic
  • 1 tbsp. olive oil
  • 2 tbsp. parmesan cheese, grated or shaved
  • fresh basil, coarsely chopped


  1. Put the zucchini through a spiralizer or slice finely with a peeler
  2. Finely chop the chilli pepper and garlic. Heat the olive oil in a pan and lightly fry the garlic and chilli mix.
  3. Mix in the zucchini spaghetti and fry for 1-2 minutes; season with salt and pepper.
  4. Serve with parmesan and basil.

Brutally local – Regional is no longer enough

In her “Food Report 2017”, Hanni Rützler of the German Future Institute notes that the trend for regional ingredients will continue to rise. The closer to the stove the product grows, the better – Rützler calls this “brutally local”. Various choice restaurants have caught wind of this trend and are growing their greens right on the premises. 

Everything is so colourful!

Does the cauliflower actually always have to be white, potatoes brown and the maize yellow?  Not at all. The tide is turning towards vegetables that are being grown because they are old, almost forgotten varieties and which lend not only a refreshingly colourful but also a flavourful note to old classics. So, don’t be surprised if you start to see more purple cauliflower, red maize or violet asparagus landing on your plate.

Jackfruit is the new chicken

The vegan diet is continuing to grow in popularity, but if you’ve found it difficult to warm up to meat substitutes or completely forego juicy burgers, then the jackfruit is an interesting alternative. The heavy Brazilian fruit, which can be up to a metre long and weigh up to 10 kilogrammes, is on the brink of replacing tofu as an alternative for meat. The unripened flesh of the fruit is similar to chicken or pork in consistency and can just as easily be fried, grilled or steamed. The flesh works well in vegan curries as well as wok recipes or even as a burger patty.

Jackfruit meat for burgers, wraps and kebabs

Recipe for 4 burgers 

  • 1 unripened jackfruit (e.g., from an Asian shop) or one tin of young green jackfruit in brine (not syrup!)
  • 2 tbsp. olive oil
  • 1 onion
  • 3 cloves of garlic
  • 4 burger buns
  • spices according to taste: e.g., salt, pepper, paprika powder, chili
  • BBQ sauce
  • vegetables of your choice: lettuce, gherkins, tomatoes 
  1. Wash the pieces of jackfruit and pat them dry.
  2. Place the spices in a bowl along with the jackfruit and mix well.
  3. Cut the onion in half and thinly slice.
  4. Heat the oil in a pan and caramelize the onions for about 4 minutes.
  5. Finely chop the garlic, add it to the jackfruit and sear for about 5 minutes.
  6. Take two forks and split the jackfruit along its fibres; the consistency should be somewhere between pork and chicken.
  7. Toast the buns in the oven or toaster, then top them with lettuce and gherkins.
  8. Place the fruit flesh pieces on the buns and add a sauce of your choice: BBQ, mustard, or ketchup.

According to food experts, this will be a big year for sauerkraut as well as Portuguese and Japanese cuisine. Algae, Ayurvedic cooking, street food and detox drinks will remain popular. American celebrities will continue to swear by bone broth, which they’re already sipping for breakfast instead of coffee. Why not?

There’s one other food trend that you can be especially pleased about:

Leaf to root, nose to tail, no waste

Instead of just taking the best fillets from an animal, it’s becoming trendy to also use the giblets and simpler animal parts in sausage or stews. Sustainable slaughter and utilization of the whole animal are on the menu. The same goes for vegetables: the new cookbook “Leaf to root” shows us how the parts of vegetables that usually land in the trash, such as carrot tops, melon rinds and bean leaves, can be deliciously prepared.

Even initiatives such as Culinary Misfits and Foodsharing are focusing on utilisation instead of waste. The former is committed to making sure that fruit and vegetables that don’t conform to trade standards are not just thrown away, while the latter urges private citizens and supermarkets not to throw away extra food, but to instead make it available to those who need it.

These three trends make perfect sense, especially when you consider the fact that of the 4 billion tonnes of food produced worldwide each year, around 1.3 billion tonnes land in the trash, while 795 million people around the world go hungry.

Apart from being adventurous and healthy in terms of food, 2017 is also adding a serving of good consciousness. Having said that: bon appetite!

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