8 Biggest Food Trends for 2017

An interesting article worth sharing from Business Insider

Whole Foods has released its predictions for the top trends and products that will dominate the food industry in 2017. The experts who made the list are in charge of tracking consumer behavior and buying food and other products for the 365 by Whole Foods stores.

Here are eight of the top trends they identified:

Purple food — including purple cauliflower, sweet potatoes, corn, and asparagus — is becoming more mainstream.

Wellness Tonics-Tonics with botanical that have roots in alternative medicine will be popular in 2017, according to Whole Foods. The most popular ingredients right now include kava, tulsi/holy basil, turmeric, apple cider vinegar, medicinal mushrooms (like reishi and chaga), and adaptogenic herbs (maca and ashwagandha). Some of the hottest products right now with these ingredients include Kor organic raw shots, Suja drinking vinegars, and Temple turmeric elixirs, according to the company.

All Things Coconut-We already love coconut oil, coconut water, and coconut milk, but this health food-favorite comes in many other forms yet  Whole Foods reports they are likely to get only their fifteen minutes of fame in 2017.

Creative Condiments-look for black sesame tahini, habanero jam, ghee, pomegranate molasses, black garlic purée, date syrup, plum jam with chia seeds, beet salsa, Mexican hot chocolate spreads, sambal oelek or piri piri sauce, Mina Harissa, and Frontera adobo sauces (ancho, chipotle, and guajillo varieties.

Alternative Pasta-Alternative-grain noodles are growing in popularity, according to Whole Foods. They are made from a variety of plant-based products such as quinoa, lentils, and chickpeas, spiralized veggies, and kelp.

Fresh oven-ready meal kits and vegetable medleys are on the rise as people look for quick, easy, and cheap ways to make home-cooked meals. 

Japanese Food beyond Sushi-Japanese-inspired eating is on the rise, and it doesn't look anything like a sushi roll, Ponzu, miso, mirin, sesame oil, seaweed, Japanese-style pickles, and plum vinegar are some of the ingredients in Japanese food that are growing in popularity.

BY Products-Companies are making better use of waste. "Whether it's leftover whey from strained Greek yogurt or spent grains from beer, food producers are finding innovative — and delicious — ways to give byproducts new life.

Cook's notes: Coconut Oil

I am not quite sure why people think there is something magically healthy about coconut oil. For several years now, coconut oil has been marketed as the new wonder oil, a cure-all with health benefits ranging from antimicrobial properties (such as fighting viruses and bacteria, including HIV), to fighting cancer (by supporting our immune system), to reducing heart disease (by reducing cholesterol and benefiting our arteries), to promoting weight loss, to treating hyperthyroidism, to many other things. Its uses are also varied—it’s a cooking and baking oil, an ingredient in many packaged foods, and a component used in biodiesel fuel, soaps, and skin products.

The bottom line is that coconut oil is devoid of vitamins, minerals, and most other nutrients. It is pure fat, and worse than that, it’s over 90% saturated fat. The same saturated fat that raises our cholesterol, clogs our arteries, and contributes to our heart attacks.

An alternative product overlooked is coconut flour. It’s a great gluten-free option, more easily digestible than regular white flour, and high in both protein and fiber. I found it at Trader Joes and Whole Foods.

Check back tomorrow for a a few recipes that contain coconut flour.