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Foodies stay in style by tasting, sharing, and exploring the latest trends of the food world. And 2017 is already shaping up to be one of the most interesting years for craze-following foodies. From petri dish-grown meat to an antioxidant-packed herb you can sprinkle on almost anything, here are the top five global food trends emerging this year.
Thanks a brunch (Primula in Helsinki)
It’s hard enough to get out of bed before 11 on a Sunday, let alone make decisions. To cater to the lazy brunchers, Hotel Indigo has revamped its bountiful Breakfast Table from London to York. Roll out of bed to warm pastries, freshly squeezed juices, seasonal fruits, local cheeses, seasonal hot à la carte dishes.
If you’re staying in a Hotel Indigo outside of the UK, there are still plenty of prime options nearby. Primula, a charming Scandinavian bistro is only a 10-minute walk from Hotel Indigo Helsinki – Boulevard. With a fully American-inspired flat-fee buffet, Primula has successfully imported lazy brunch to Scandinavia. It’s easy to follow the trends when they involve mouthwatering options like Eggs Florentine, Kentucky pancakes with fried chicken, the “Elvis,” toast with peanut butter, jam, and bacon.
Pride of Frankenstein (Modern Agriculture Foundation in Tel Aviv)
Grass-fed organic meat is the farm trend of yesteryear. The hottest new kind of protein doesn’t just taste good; it also combats major global issues like methane overproduction, overgrazing, and animal cruelty. Just down the street from Hotel Indigo Tel Aviv, the Modern Agriculture Foundation is producing cultured meat—beef and chicken grown in a lab. It just might change the way you enjoy your cheeseburger, forever.
Cultured Shock (the cure of cured)
Fermented foods have long had a hold on foodie hearts, from Korean kimchi to kosher pickles to Russian kvass (cheers!). This year, however, expect the cultured-food trend to move upscale. Chefs are now paying attention, and smoked and cured items are popping up on five-star menus like never before. For pickling aficionados who want to get some hands-on training in the trend, the Demuth Vegetarian Cookery School in Bath, England, now offers an entire course for cooks on how to cure everything from kefir to kombucha.
More and more Moringa (2017’s super food)
Forget quinoa and kale. The superfood of 2017 is moringa, a tree indigenous to India and Pakistan whose leaves serve up a potent punch of antioxidants and nutrients. The powder is rumoured to protect the brain and heart, boost the liver, and combat diabetes. It’s also versatile: it can be boiled in teas, juiced into smoothies, or even sprinkled over cooked meats and grains.
Savour the flavour (London’s Palomar, Grain Store and Aqua Nueva)
The best part of every meal is an indulgent dessert, but hot on the 2017 trend list are salty and savoury versions of your favourite sweets. These dishes linger on the palate and challenge your expectations of what dessert can be. Londoners are raving about the parsnip and white chocolate dessert from Chef Bruno Loubet of the Grain Store. Nearby, at Alberto Hernandez’s hip Spanish eatery Aqua Nueva, diners can partake in a range of savoury desserts, including goat cheese ice cream with tomato and a radical spin on pan con aceite de oliva—bread with olive oil and chocolate. Meanwhile, the popular Jerusalem import Palomar is also joining the fray, with its Mediterranean chefs spinning the traditional cheesecake by offering diners a Stilton cake with apricot coulis.