THP releases its 2017 food trend forecast
For the second year in a row, Toronto-based agency THP has released its Flavour & Trend Forecast
As we head into the new year, want to know what the hottest food trends will be? THP’s 2017 Flavour & Trend Forecast has just been released, and it gives us a heads up on what we can expect.
This is the second year in a row that the Toronto-based agency is releasing its list.
“Whether you are a marketer for a food or beverage brand, restaurant operator, or just enjoy cooking or eating, these are the trends to have on your radar for 2017,” says Sabrina Falone, director of Culinary Innovation at THP.
“Our customers look to us to develop recipes inspired by current and forward-looking ingredient trends,” adds Amanda Riva, CEO of THP. “Doing this helps ensure that the content we’re developing resonates with a brand’s core consumer, as well as the consumer group it’s looking to grow.”
As described in a THP press release, here are a few of the trends listed on THP’s top 10 list for 2017:
Fat Is Back
Forget fat-free ingredients. Butter usage is on the rise, and increased by eight per cent in 2015 compared to 2014. “There’s a shift back to fuller, richer foods – think full-fat dairy, butter and ghee – influenced by a more conscious consumer who is looking to include less processed and more clean, natural ingredients into their diet,” says Falone.
Fifty-six per cent of global consumers want to see more craft-style beverages on their cocktail menus. As a result, fancy fizzy sodas paired with fresh flavours like passion fruit, lavender and more natural ingredients are finding their way back into the glass and elevating the drink experience.
50 Shades Of Black
“Activated charcoal is a new ingredient that’s popping up everywhere, from your morning juice routine to your burger bun, and even in your pizza crust,” says Falone. “Don’t shy away from dark hued foods next year, lending well to familiar classics like squid ink pasta or risotto, which have not gone out of style.”
In the last five years, jerky consumption has jumped by 18 per cent. Increasingly, consumers are looking for protein-packed snacks that are portable and easy on the wallet – and jerky fits the bill. But forget what you’d find at the gas station – companies are shifting their focus to artisanal preparation methods that features bolder, globally inspired flavours.
The New Jewish
Today’s Jewish cuisine is blending old world flavours with modern twists. This trend is being popularized by a new generation of chefs who are focusing on transforming Jewish classics into beloved favourites with an elevated update, such as matzo ball ramen.
To read the full report, visit www.thpagency.com.