2017 – A Year in Food
It’s now the second day of January, 2018, and the need to summarize 2017 in food stands before me.
Starbucks Unicorn Frappacino
The Unicorn Frappuccino blended crème is made with a sweet dusting of pink powder, blended into a crème Frappuccino with mango syrup and layered with a pleasantly sour blue drizzle. It is finished with vanilla whipped cream and a sprinkle of sweet pink and sour blue powder topping. It begins with swirls of blue and a first taste that is sweet and fruity. But give it a stir and its color changes to pink, and the flavor evolves to tangy and tart. The more swirl, the more the beverage’s color and flavors transform. Limited time only-only available April 19-23, 2017.
Flamin’ Hot Mac n’ Cheetos
It’s a “portable snack mashup,” which, in practice, means a mozzarella stick-esque creation that features creamy mac n’ cheese on the inside, and a coating of Flamin’ Hot Cheetos on the outside. Available only at Burger King!
One serving of matcha tea is the nutritional equivalent of 10 cups of regularly brewed green tea. Not just in tea, but Matcha-infused innovations such as matcha muffins, matcha pancakes and matcha drinks are sweeping the nation.
Matcha is loaded with antioxidants and caffeine, stimulates metabolism and good for the heart …it seems like everywhere you go it was matcha, matcha, matcha in 2017.
Sous Vide Recipes
Basically, a vacuum sealed bag that slowly cooks food at 183 degrees. The French term Sous Vide means “under vacuum.” Makes sense.
It refers to any kind of cooking that takes place in a precisely temperature-controlled water bath that offers an end result of tender results with relatively little moisture loss. I still don’t appreciate the technique and don’t see it in my future.
Pickles used to be a kid’s snack or something as a side note on a hamburger, but in 2017 pickles not only found their way into cupcakes, fruit-flavored drinks and pickle bars, but they became coined as “healthy” with probiotics and pickle juice became known as rich in electrolytes and a relief for exercise-induced muscle cramps. Who knew?
A sushi burger takes fillings like spicy tuna and sandwiches it between sushi rice. Seriously?
Known as the “future of protein,” companies have taken burgers to a whole new level. Black bean burgers, beet burgers and burgers that don’t even resemble meat as we know it became the rage. Leave me out, please.
Home Meal Kit Deliveries
Too busy to cook but want a good meal? These start-up home delivery meal kits were seen everywhere in 2017 over social media. I noticed people started excitedly and ended up wondering why they were paying someone else so much to plan out their meals instead of simply eating tomato soup and grilled cheese. Never tried it, never will.
PREDICTING THE FUTURE FOOD TRENDS
Whole Foods Predicts…
Floral flavors, Mushroom powders, Middle Eastern Cuisine, Puffed and popped foods and No waste food (nose to tail, so to speak).
Bon Appétit Predicts…
Tinned seafood, Lotus root, European-style wine bar, Big sandwiches and Japanese breakfasts (sushi at 6am?!).
The L.A. Times Predicts…
Slowdown in food delivery startups, Pops of color on food plates, Edible flowers, More online grocery shopping, Middle Eastern cuisine, more mushrooms and no-waste cooking.
Whatever transpires in food in the upcoming year, one thing is for sure. We love to eat, we eat to live and healing is found through food both psychologically and physically.