Trends 2017

SoupConsumers want improved, clean, bold, sustainable practical meals. DairiConcepts cheese and lactose-based ingredients can meet the demands of clean, organic, kosher, halal and vegetarian labels. Many of them are free of GMOs, rBST and gluten and can be made with natural colors and flavors.

Responsible Food

THE INGREDIENTS AND CLEAN PROCESSES

Transparency, the least invasive process and the cleanest formulations will deepen the trend of clean labels. More consumers look for foods made with the least number of ingredients. Look for opportunities in products without additives, preservatives or GMOs - as well as organic ingredients.

DO NOT WASTE

With approximately one third of food wasted, companies are redesigning the leftover ingredients. Sir Kensington mayonnaise is made from drained chickpea liquid. The creation of pickled watermelon rinds and potato chips and burgers made from discarded juice pulp are among the ways that companies will use to capture the benefits of waste.

THE POWER OF PLANTS

The products will promote the benefits of the plants that are added to them. Comforting plant-based foods are tastier and more creative than ever-even pizzas, burgers, and burritos. Peas, corn, chickpeas, legumes and mushrooms are replacing meat. Vegetable food trends include red kuri squash, imperfect vegetables, lovage, seaweed, microgreens and typical fruits and vegetables.

Adventures of Taste

TASTY FLAVORS

The formulators will combine a few ingredients of the curry at the same time to create new flavors, making use of chili peppers, tamarind, turmeric, ginger, coriander, cumin, mustard seed, juices and others. They balance the spicy flavors with the sweet ones, like the syrup of dates. The cheeses will present bold flavors in the cheese itself or in the incorporation of spice mixtures.

CHANGES OF BREAKFAST

The international breakfast varieties will gain popularity: Examples include the congee used as oatmeal, sorghum grain bowls and hash breakfast with spicy skhug sauce. People will try heavier elements and more aggressive textures, such as crispy fried chicken, sriracha and thick whole grain cereals. Delicious breakfast sandwiches will be served all day.

THE ETHNIC CUISINE

Traditional recipes, respected with great stories, will inspire new ethnic dishes, such as Persian minestrone or Turkish manti fused with Italian Bolognese. Many types of Japanese food will increase in popularity. Also growing are the cuisines of the Philippines, Taiwan, Laos, Malaysia, Indonesia and Africa.

Food for all occasions

SNACKS

The sandwiches to take will be directed towards one or more occasions to eat: for the way, for indulgence, for energy in the afternoon, to share, for the tea time, in the bar, for after the exercise and others. Cheese sandwiches can respond to many of these when combined with nuts, fruit or pretzels. As indulgence is the # 1 driver of all snack consumption, emphasize high quality, different flavors and pleasant textures.

IMPROVED FOODS

Sales of packaged foods will be driven in part by added improvements such as fruits and vegetables, protein, fiber, whole grains, chia seeds and old grains. Protein alone can increase sales of healthy snacks, frozen appetizers and snacks, and frozen pizza. The key desires behind this are relaxation, energy, detoxification and weight loss.

IMPRECIATED CATEGORIES

Packaged foods will combine categories and can meet multiple needs; For example, a new product of cottage cheese can be better defined as portable, high protein, clean label, organic sandwich, based on the needs of the buyer and the occasion to eat. New packaging formats can create new categories.

Convenient foods

PREPARATION OF MEALS TO CONSCIOUSNESS

Its busy? The food packages are improving. The frozen foods will have higher quality ingredients, less sodium and will be better formulated to match the box image much better. The products will detail the time needed for the preparation and the time saved. The stores will offer pre-cooked delicatessen ingredients or side dishes to combine with homemade dishes.

FOR CHILDREN

More products will focus on children. Their meals are increasingly healthy and gourmet, with whole grains and other ingredients approved by parents, because children now enjoy cooking and exploring new flavors. Comfort is important in this category, especially in an innovative container to facilitate consumption.

Relevant articles

"McCormick Flavor Forecast 2017" - McCormick.com (Dec 2016)

"NEXT Forecast" - NextForecast.com (Dec 2016)

"5 Ways Canadian Foodservice will change in 2017" - cspdigitals.com (Dec 2016)

"Whole Foods predicts nine trends for the New Year" - FoodBusinessNews.net (Dec 2016)

"What's Hot Culinary Forecast" - Restaurant.org (Dec 2016)

"" Gastronationalism "and Bold Flavors Among 2017 Flavor Trends to Watch, Claims Synergy Exec" - FoodIngredientsFirst.com (Dec 2016)

"Identifying the next big trend" - FoodBusinessNews.net (Dec 2016)

"From Trump to climate change threats and scientific advancements, 2017 promises 'excitement'" - FoodNavigator-USA.com (Dec 2016)

"Dairy Foods Forecast 2017" - BerryonDairy.blogspot.com (Dec 2016)

"Five leading trends for 2017" - FoodBusinessNews.net (Nov 2016)

"Four trends for 2017 speak to complexity and comfort, Comax predicts" - FoodNavigator-USA.com (Nov 2016)

"State of the Industry 2016: Convenience boosts the cheese category" - DairyFoods.com (Nov 2016)

"AF & CO's 2017 Trends Report" - AFandCo.com (Nov 2016)

"13 HOTTEST FOOD & BEVERAGE TRENDS IN RESTAURANT & HOTEL DINING FOR 2017" - Baum + Whiteman (Oct 2016)