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How Food Predictions Are Forecasted & What You’ll See in 2017
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 kraut.
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 kraut 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.
Category: Industry News
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Kraut is always a key ingredient in regional Oktoberfest celebrations, a must for Reuben sandwiches on St. Patrick’s Day, and is the #2 hot dog topping behind mustard for summer grilling!
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