Photo credit: Kent Nishimura for The New York Times
Food trends come and go. But how do they take shape? Some trends are predictors by industry experts but don’t gain traction until years later. Some food trends last months and then are never heard from again. The wackiest trends can even be forced because people hear about them so much they try them just to not miss out.
The New York Times takes a look into how food trends come about. They explain that the forecasting is done with more than statistics. With 21 years of food prediction experience, Food & Wine’s former editor in chief, Dana Cowin, states, “A good trend list requires everything from data and science to pure intuition.”
Fermentation is a trend that has popped up many times in annual predictions. The article states that this trend is cultivated for many reasons, not just the flavor. Trends with preservation, D.I.Y., Korean food, and a higher focus on health all contributed to the trending fermented foods like sauerkraut.
Sauerkraut acts as a great food for so many needs. It reaches the health-conscious foodies who are looking for the healthy gut benefits. It provides unique flavors with science through the fermentation process. And, fermented foods are part of traditional cultural meals like German pork and sauerkraut as well as kimchi in Korean dishes.
In 2017, we have seen a big food trend with bowls already. Adding smoothies or veggies and healthy grains to a bowl makes it easier to eat and it’s photogenic. Sauerkraut fits right in the bowl trend as well with a tangy crunch.
Read the full article here: The Dark (and Often Dubious) Art of Forecasting Food Trends. Written by Kim Severson on Dec. 27, 2016.
Photo credit: Food Business News
Food industry experts around the world are getting their 2017 trends ready for the year. This year, Food Business News predicts we will see seven specific trends occur as 2017 continues.
Liz Moskow weighs in on her predictions in this article. As the creative culinary director for Boulder-based Sterling-Rice Group, Moskow states that fermented foods are becoming trendy because they “feed the positive flora in your gut.” Her prediction is that flavor trends will be driven by the desire to be healthy. With that, the old becomes new again and old traditions like fermentation are being used across the U.S. to create unique flavors. Traditional foods like sauerkraut and kombucha are gaining popularity due to their gut health benefits.
Moskow continues to say that she notices people are fermenting and pickling everything lately. Are you looking to keep up with the food trends without the extra effort? Store-bought sauerkraut and pickles can provides many health benefits without the hassle of DIY.
Learn the top seven trends and read the full article in Food Business News.
Original article posted on Food Business News by Karen Weisberg.
Fermentation is a process that is preserving and altering the flavors of food and beverages. What foods are people going crazy over? And why do people love fermented food so much? An article published on USAToday.com explains one of the hottest food trends, fermentation.
Sandor Katz, a fermentation movement guru, explains that “The most compelling flavors in the world come from fermentation.” Foodies around the world are so in love with the fermentation flavors that people are traveling for food festivals. The bold are even buying fermentation how-to books to try the trend at home.
For those who are looking to get in on the trend, these are the fermented foods causing excitement:
Read more about the health benefits of fermented foods and the science behind the unique flavors that foodies are craving in the original article.
Original article posted on 12/11/16 by Kim Painter on USATODAY.com.
Photo Credit: Altabira City Tavern
Many chefs have taken creative leaps with their food in the past couple years. One trend that continues to add flavor and health benefits is adding fermented foods to classic dishes. For example, adding sauerkraut to sandwiches or fermenting the butter served with bread.
National Restaurant News covers the next trends in the culinary industry, seafood inspired by charcuterie. They call it seacuterie.
Seafood and fermented foods were joined together by innovative chef, Aaron Black, in his salmon pastrami. This sandwich contains salmon, rye croutons, sauerkraut, and Thousand Island aioli.
Not only is sauerkraut adding great flavor to seafood, but other chefs are adding pickles, pickling meat like octopus, and fermenting fish.
To read all the unique seacuterie platters and learn where you can find them, visit the original article.
Original article posted on 12/12/16 on National Restaurant News and written by Fern Glazer.
Photo credit: My Life Cookbook
In case you haven’t heard, it’s tradition to eat pork and sauerkraut on New Year’s Eve at midnight, which technically means New Year’s Day. Among the many traditions surrounding the coming of the New Year, this one is both tasty and easy to complete, unlike some of those tough resolutions.
Where did this tradition come from? It’s hard to pin point exactly, but the reasoning is that eating this dish on January 1 each year will bring you wealth and luck all year long. According to German Food Guide, it is said that the tradition comes from people wishing each other as much wealth as the number of shreds of cabbage in the sauerkraut. As for the pork, “The pig has long been a symbol for good luck and well-being” explains the German Food Guide article.
If you’re convinced that this hearty meal is worth a shot, this recipe from My Life Cookbook is a great place to start. Her recipe is a one-pot easy recipe that the whole family will love.
While we can’t promise that eating sauerkraut and pork on New Year’s will definitely bring you wealth and blessings, it’s delicious. What other traditions do you take part in for New Year’s?