Top 5 Food Trends for 2017


Last year we couldn’t get enough of spiralizing, juicing and freakshakes. What can we expect from food trends for 2017? Read on to find out what we’ve tipped to be big over the coming year.



In 2016, the trend for fermented food was starting to gain steam. It is expected that the likes of pickles, kimchi and kombucha will become even more popular in 2017.

This popularity for fermented foods has been driven by research that has highlighted the importance of gut health and the impact it can have on wider health.

This ancient method is suited to those who like to experiment in the kitchen and want to add healthy flavours to their diet.

Sugar Free

With a sugar tax looking likely to be imposed on soft drinks in the near future, sugar has become a villain in the nation’s diet. Many countries, including Mexico and France have already introduced a sugar tax to try to address the increasing obesity problem. As a result, food and drinks manufacturers are now facing pressure to reformulate their recipes to reduce the amount of refined sugar they contain.

The sugar-free diet has been widely featured in the media, with programmes such as Sugar Free Farm and celebrities such as Davina McCall backing the approach. This move away from refined sugar has seen an increase in recipes containing sugar alternatives such as honey, apple puree or agave.

Whilst sugar-free baked goods are currently limited to specialist bakeries, expect to see sugar-free become more mainstream in 2017.


Consumers are becoming more discerning about the source of the food and are demanding more transparency from the industry. Throughout 2017 will see an ever increasing shift to ensuring food supplies are sustainable, with consumers making decisions on where to shop and eat based on this factor.

One of the areas where sustainability is of growing importance is seafood. Consumers now have an awareness of what they are eating and want to know where it has been sourced and the effect on the eco-system.

The growing interest in sustainable food sources will mean food suppliers will be under pressure to address concerns, such as climate change and existing food-systems which could impact on food supplies in the future.


Hailed as one of the superfoods for this year, expect to see seaweed on menus. Replacing the much-loved kale, seaweed is a power-house of antioxidants, calcium and vitamins. Best of all, it’s a versatile ingredient that can be used a variety of forms and packs a hit of umami. The many varieties can be used in everything from pasta dishes to salads or even salt. Best of all, it can be found on our shores if you want to try foraging.

Healthy Bowls

Last year you couldn’t avoid the sheer number of smoothie bowls on Instagram and Pinterest packed with nutrient-rich fruits and vegetables. This year the bowl moves from sweet to savoury. The portability of a bowl makes it an ideal option for office workers plus eating from bowls taps into mindfulness, as we pay more attention to every bite.

One of the more popular formats is the buddha bowl – a bowl packed full of nutritious grains, protein and veggies. With an unlimited number of combinations and variations, they can be adapted to suit any taste. If you are looking for inspiration, head to Pinterest, where buddha bowls featured on the top 100 in emerging trends.

If you enjoyed this blog post, you can find similar articles in the latest edition of InBrief Food & Hospitality, the trends magazine featuring latest news and insights for the food and hospitality industry. If you would like to request a copy, click the button below.

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