Oh my, 2017 Foodie Trend Predictions…

November 14, 2016

Trends and fads in food and dining come and go as quickly as the “ice-cream doughnut” and “monster shakes” hit the scenes in 2016, well the next best thing is on the way…

Here are some 2017 predictions:

a5066c_c45570f108424adaac6c62f517d61046-mv2-1Diners want to get “involved” with their food, or have it as convenient as humanly possible.

Now there are two ways in which you can be a Lazy Grazer in 2017.

The launch of the UBER EATS app for restaurants – UBER FOR YOUR FOOD!

Selection you want
They’re working with over a hundred of the best spots in Joburg to put the best local food all in one place. If you’re craving it, you can find it on UberEATS.

Speed you need
By tapping into the Uber network, you can get anything from their list of local restaurants, fast. The average order takes 35 minutes from start to finish.

a5066c_5d4e8dfb51b5430990622d1184452d9f-mv2-1Service you love
When you’re ready to place your order, you’ll see a total that includes the food and delivery price. There’s no need to tip. Pay with your Uber account and track your order on the site as it comes to you.
Simple and easy virtual restaurant experience at the touch of your smartphone-screen.

Wazupa as a service has been in a pilot phase in Johannesburg and Pretoria, and what the people behind it do is connect home cooks with people who can’t (or don’t have the time) to cook. It is essentially the Uber equivalent of cooked food.
The service and the app has now been rolled out nationally, so you can get some of the most delicious food, right in your neighbourhood.

It works in a rather simple way: have a look at what nearby home cooks (who are signed up to the service) have to offer, order your dinner and pay for it. From there, you have the option to either collect your food, or have it delivered to your door.
And we are not talking about the weird space-food where you miraculously change “fish flakes” to scrumptious food.
Instafood is the terminology used for images of food posted on social media platform

Instagram is an online mobile photo-sharing, video-sharing, and social networking service that enables its users to take pictures and videos, and share them either publicly or privately on the application, as well as through a variety of other social networking platforms, such as Facebook & a5066c_5fdfd47dcff7496a8ef4bb6b0389fd2c-mv2Twitter.  The secret to the success of the postings is the use of the # (hashtag) and the selection of word or phrases to describe the photo.

The most popular food-related hashtags are:
#instafood #foodie #healthyfood #chef #cook #cooking #food #foodstagram #foodlover #instafood #instagood  #nomnom #recipe #healthy #yummy #delicious

The crusade against serving food on bits of wood and roof slates, jam-jar drinks and chips in mugs have culminated in the latest movement: we want plates!

The trends circulating in the Restaurant industry have always adapted according to the fashions of the time. Some of these trends are fleeting and pass us by without making too much of a splash. Others, however, seem to snowball, taking with it common sense and replacing it with ‘Who can be the most outrageous’.a5066c_8f2807a14ea14ad2abbd3d724c2cadb7-mv2

One of these trends, that has snowballed, involves chefs and cooks attempting to plate their food in the most outrageous ways or on the most outrageous surfaces. From iPads to slate, from wooden boats to metal windmills, plating has never been more in the spotlight.

One man, Ross McGinnes, has started a movement against this ‘outrageousness’ and asked that the focus be placed back on the food. Ross has started a website www.wewantplates.com and is trending on twitter with the #wewantplates. He started the movement after seeing a picture posted by one of his friends. This picture showed a lovely piece of steak plated on a cutting board, the focus being placed more on the cutting board than on the food. Ross decided enough is enough.
When asked about the movement, he stated that it is time that we stop falling for the ‘style-over-content nonsense’ and place the focus back on how good the food tastes instead of on how it is served.

A Spanish company called Gik (Not Jik as in the bleach, no) are set to revolutionize the Spanish wine industry, which is deeply attached to tradition.

The masterminds and creators of the idea consists of six young entrepreneurs who wrote on their website: “Gik represents the innovative side of life, because that’s how we are. We believe in the creative rebellion, we build new things, break with the past and create our future.”
With help from the University of the Basque Country and Food Tech research departments they’ve ultimately succeeded to create that future.

Gik has a guarantee of quality and unique flavor. The wine comes from different Spanish and French vineyards, whose grapes are ultimately transformed. The wine is produced through a pigmentation process: First off white and red grapes are mixed and added to two organic pigments called; indigo and anthocyanin – which comes from the skin of the grapes used.
Non-caloric sweeteners are then used to modify the flavor and create a sweet drink with 11,5% alcohol per volume.

So why exactly blue?, you might ask. Well the creators stated:
“We are not vintiners. We are creators. So we sought the most traditional and closed minded industry out there. Once having selected the wine industry as our battlefield, we set about creating a radically different product, changing the color to a vibrant blue and making the wine sweeter and easier to drink.”

According to the Independent, the color blue also has a deeper meaning behind it than you might think and comes from a book called the Blue Ocean Strategy.
One of the co-founders, Aritz Lopez said: “The book says there are two kind of oceans: the red ones, full of sharks (competitors) fighting against each other for a few fishes (clients) and turning the ocean red because of the blood. And it talked about creating blue oceans: oceans where, thanks to creativity and innovation, everyone could be free.”

a5066c_65b285e34b344cc4b4ceb5f42b0d742f-mv2In 2016, New Yorkers were introduced to a new trend that is starting to take the rest of the culinary world by storm. Restaurants have started to serve certain of their meals in bowls, and consumers are becoming totally ‘bowl obsessed’, with bowlies (as they call themselves) refusing to eat any of their meals of plates.
The trend seems to focus on a healthier lifestyle. Restaurants are filling these bowls with a combination of lean protein, healthy vegetables, and tasty dressings for a good-for-you meal. It’s all healthy and well-balanced and in a bowl, you can get everything properly mixed together, instead of pushing the food around on a plate.a5066c_45c7b1f331504283b9e97474c30bcf70-mv2

Although serving food in bowls is not new to the culinary world, it started trending recently. A food-industry consulting firm, Technomic, stated that bowl food is the new hot trend with a 29,7% rise in the demand for bowl food in the last five years. Numerous bowl and fork cookbooks have made it onto the market recently. This trend is not slowing down, but gaining more support from global foodies.
As to why it’s so popular, some people think the bowl makes everything a little more photogenic.


Craft fatigue is setting in!  While the trend itself does still hold huge momentum and is finally reaching escape velocity, the much disputed, debated and overused term will increasingly become more dubious.

Minimal intervention production techniques, natural and artisanal credentials, genuine provenance characteristics, localisation and single estate offerings will provide much needed clarity at the same time that opportunistic lawsuits against ‘crafty’ offerings will underscore definition shortcomings.a5066c_ea27864f630c419c8d014898991e7d6d-mv2  From micro-breweries to boutique distillers and from off-trade outlets to cocktail parlours, a backlash against pretentious and superfluous positioning and a shift from moustachioed mixology to a sophisticated yet more modest and grounded approach to drinking. As the plethora of “crafties” make way for the old-school mixologists with experience and a heavy hand with the bootlegger-kind of spirits.


Make 2017 a foodie-year and step outside your comfort zone and experience at least one thing that scares you on a menu.

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