2017 Food Trends

2017 Food Trends

Food trends are predicted each year by the National Restaurant Association, chefs, food bloggers and food enthusiasts alike. We’ve been researching predicted food trends for 2017 and have made a list of the ones we think will really make the cut.

Check out the list below for cuisines, beverages and culinary themes expected to be hot trends on restaurant menus this year.


New Cuts of Meat – Shoulder Tender, Oyster Steak, Vegas Strip Steak, Merlot Cut

New, innovative cutting techniques help chefs and operators continue to be able to offer the steaks and roasts their customers love while helping to improve overall profitability.


Naan – A leavened, oven-baked flatbread found in the cuisines of Central and South Asia. Naan bread makes a delicious pizza crust, cuts baking time and leaves you with more energy than original pre-made dough.


Sauerkraut – This fermented food is easy to digest and has anxiety-relieving benefits. It is a great probiotic pick, using only sauerkraut and salted brine to ferment. Eat it on top of a bratwurst, in a Rueben or by the spoonful. Serve it hot or cold.


Grapeseed Oil – This particular oil has a high smoke point, allowing you to cook foods at higher temperatures without burning them.  It is also less expensive than other olive oils.


Ancient Grains – Kamut, Spelt, Amaranth and Lupin

Ancient grains, as a group, tend to have more protein and fiber than modern grains.

– Kamut is actually Khorasan Wheat. It has a buttery flavor and contains high levels of healthy fats, protein, selenium and zinc.  It can be found in everything from cereals and breads to snacks and baby food.

– Spelt is higher in protein than modern wheat and can be found in noodles, bagels, tortillas, bread and more.

– Amaranth, like quinoa and buckwheat, is a pseudo-grain. It’s gluten-free, a great source of fiber, good for your heart and is filled with essential vitamins and minerals.

– Lupin is a naturally healthy food similar to other high-fiber, low-GI carbs such as wholegrain flour and brown rice. You can find lupin flour in health stores, specialty shops and bakeries. Lupin falls into the nut family so if you have nut allergies, use caution when trying lupin for the first time.


House-Made Condiments – We all like to sauce it up from time to time and with all the locally sourced farm-to-table concepts it only makes since that the condiments are freshly prepared too. Homemade condiments are simple, wholesome and easy to make.


African Flavors – The most common African food spices include cardamom, spice, chilies, cilantro, cinnamon, cloves, cubeb pepper, cumin, fenugreek, ginger, nutmeg, turmeric spice, parsley and sesame seeds. Anyone who loves Africa’s culture should definitely try experimenting with these healthy, aromatic spices.


Poke Bowls – (Pronounced “Poke-AY”)  Poke comes from the verb “to section, slice or cut”. This dish consists of cubed raw fish, mixed with ingredients like quinoa, rice, zucchini noodles and tomatoes. This simple and addictive Hawaiian dish has been around for centuries. It’s healthy, delicious and completely unique.


Sous Vide – (Pronounced “Sue Veed”) Food is sealed in airtight plastic bags and cooked for a prolonged period of time in a water bath or temperature-controlled steam environment. This method of preparation enhances flavors, is stress-free, doesn’t dehydrate foods and provides consistently good results.


House-Made Pickles – Pickling is one of the oldest methods of food preservation. Whether it’s on a burger, in a salad, or straight out of the jar, everyone loves pickles. Pickles are good for you too. They’re packed full of essential vitamins, minerals and antioxidants.


Cauliflower – This vegetable is super versatile and is often considered to be one of the healthiest foods on the Earth. Cauliflower is loaded with vitamins and minerals. It can help fight inflammation, decreases risk for heart disease and brain disorders, aids in weight loss and improves digestion and detoxification.  It can be blanched or boiled, cut and roasted in the oven.


Amaro Herbal Liqueur – Amaro (Italian for “bitter”) is an Italian herbal liqueur most commonly served as an after-dinner drink. Made by infusing grape brandy with a secret blend of herbs and aromatics, this bitter blend is then sweetened and aged to perfection.


Nutritional Yeast – This deactivated yeast is sold commercially as a food product and comes in flakes or yellow power form. It has a strong flavor and is a popular ingredient in cheese substitutes. Try sprinkling it on popcorn, pasta or even mashed potatoes to enhance the flavor.


Yogurt – There’s now more to yogurt than just cow’s milk. Vegans, the lactose intolerant and regular old foodies will have more varieties of yogurts to choose from including ones made from water buffalo milk, sheep’s milk, coconut milk, Nubian goat’s milk and more. Look out for these varieties of yogurts in your favorite restaurants and super markets.


When not working behind the scenes at Restaurant Traffic, you can find this local foodie guru out and about enjoying the Charlotte restaurant scene with close friends and family.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>