TOP 10 FOOD AND RESTAURANT TRENDS OF 2017 - FORBES
From forbes.com
Activated Charcoal. Activated charcoal powder made a big splash this year for two reasons: touted detoxifying benefits and turning foods black. "It's so startling to see everything from ice cream and cream puffs to croissants and cocktails in their magnificent ebony form," says Izabela Wojcik.
Ashes and Powders. No, we're not talking instant cocoa, powdered sugar or even powdered green tea. "After chefs got bored with sauces from squeeze bottles," Linda Burum says, "they borrowed various dehydrated substances from the molecular gastronomy movement to splash decoratively onto plates – some even contribute flavor to the dish."
Crudités. "There's something nostalgic about a big plate of veggies," says Mike Thelin. "But today's crudités feel more like a farmers market tapestry of gorgeous and colorful produce – nothing like Aunt Maude's baby carrots and raw broccoli with ranch."
Exotic Grains. "It was the search for gluten free grains and low-gluten grains that seemed to pique interest in the hidden gems: kamut, sorghum and the like," says Mike Thelin, "even though many exotic grains are not gluten free."
Edible Insects. "Historically, eating insects was born of necessity and is still found among the world's great street foods," says Mike Thelin. "Critters are a great source of low-on-the-food-chain protein enjoyed in resource-poor countries like Eastern Thailand," adds Linda Burum.
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