Trends in restaurants in 2017
As the year started, many reports from Whole Foods, Specialty Foods, and more have appeared, and sites have published their views on what trends in the restaurants. After taking a look at many of these views, and based on the wide range of what restaurant equipment Sydney offers the most this year, here are compilations of the trending in restaurants in 2017.
Bowls continue to evolve
Bowls were a big trend in the year 2016 but relegated largely to the realms of acai and poke. More bowls of different kinds are already trending in 2017, just as we started 2017; bibimbap, breakfast bowls, and more are rising in popularity. Rice is no longer the starch choice of the people as well, as French fries and new starchy ingredients becoming the basis for quite a lot of new bowls.
Spicy food is still hot
The past year hosted tons of trends related to spicy food, from the Nashville hot craze going around fast food eateries to spicy ramen tests and everything in between. This trend has not cooled down in 2017 because spicy food is getting more and more common across the USA.##
Global authenticity of foods is a demand now
As people become more sophisticated, more understanding of one another, and more putting in traditional culture, they have begun to demand more authenticity in food. Gone are the days where American Italian or American Chinese was the accepted standard. Individuals want authentic cooks to bring in traditional food, and chefs have been responding. With decent Filipino breakfasts, restaurants like Tim Ho Wan bringing good dim sum, and a huge rise in demand for authentic Japanese food like Hiroshima-style Okonomiyaki, people are moving away from Americanizing dishes and eyeing for traditional food more often.
Street food is no longer cooling down
As people live on-the-go greatly many lives now, portable and fast food is huge to our daily life. Street food defines accurately that and has been blowing up on the scene with street fries, wraps, tacos, and more continuing to advance and grow. With street carnivals, food halls, and night markets growing in attractiveness with proper outdoor kitchen supplies, street food will continue to explode in new areas and new experiences.
Plant-based meat is just getting started
We’ve seen how common the Beyond Burger and Impossible Burger have become with their releases and how close they can get to the real meat. As those two continue to grow and sell, it makes room for other plant-based copies to enter the market – and there are tons. From New Wave Foods’ plant-based shrimp to Follow Your Heart’s vegan cheese and eggs, the market for plant-based protein is still on its dramatic rise and will continue to enter stores and restaurants across the country.
Food byproducts are starting to dominate
One of the major concerns of the food industry in more recent times has been food waste. Some companies are playing their part in solving the problem, with Pulp Pantry creating granola from remaining juicy pulp, Regrained making bars out of the spent grain waste from beer, and other firms continue to take shape. This segment in food is much newer, but it also opens up a cut-rate market of tasty, high-nutrition products that buyers want.
Greens are diversifying, and kale is paying the price
Kale is no longer the fresh superfood it once was and is swiftly on the decline as the promised food for veganism. Cooks are now moving to other greens that are high in nutrients but bold in flavor, with dandelion greens, carrot tops, and some others becoming the vegetables of choice in a restaurant. People’s choice for vegetables is branch out in a big way, and one of the trademarks of the vegan movement is paying the price.
Grain pasta is fading; legume pasta is coming in
With the gluten-free and plant-based markets continuing to burst out, buyers are turning to different sources of flour to create pasta. Modern Table Meals is one of the leading cases of this legume-based pasta, which tend to boast high protein contents and thrilling flavors. This veggie-based pasta have been achieving huge acceptance with their recent introductions, and continue to grow.
People are following the trends of healthier, more suitable and more eye-catching foods that it has been on for the past year, and that has not changed in 2017.