2016 food trends from those in the know
From fermentation, sustainability and simplicity, we collaborated with top food bloggers who shared their interpretation of this year’s food trends with us.
I reckon that we are going to get more adventurous with our food this year. With ‘banting fever’ having recently hit South Africa, we saw lazy couch potatoes mashing up seeds they can’t pronounce and squeezing cauliflower to make carb-free creations. I believe that this has set the scene for people to confidently experiment more with their food and become more adventurous with their cooking.
I think people want easy meal solutions to suit their lifestyles, like meals that are easy to put together and are therefore willing to buy a ready-made salad, or roasting veggies already prepared for cooking. Add this to an easy meat dish and you have a simple meal that will save you time.
Think Kimchi, Sauerkraut and also yoghurts and cheeses. Pickles are seen on the most delicate plates of food, but also rounds off a delicious food truck sandwich. Fermentation and pickling are big news this year.
I see a trend in people becoming much more aware of their food choices – eating more vegetables and vegetables becoming the star of the dish. Healthy is the new star of the show and we are also seeing a rise in the flavoured herbal teas.
My top food trend for 2016 is éclairs. When I was in Paris last year they were huge and not at all what we imagine when we think of éclairs. In France, they’re little works of art with interesting flavours and textures. They’ve been a big trend overseas for a year or so now and have taken over from the macaron.
I think that we are going to be seeing a lot of jellies and panna cottas this season. I made this prediction a while back and I am now starting to see more people following it.
Considering the state of our economy, combined with a general shift in mindset towards doing more with less. I believe this will be the year of people at home and the restaurant industry will start to commit to growing their own produce, shopping and supporting local suppliers and adopting a more nose-to-tail, root-to-tip approach. It’s all about sustainability.