The Biggest Food Trends To Look Out For In 2017

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Food trends come and go but what we always want to know is, what's next? For 2017 there are some surprising things coming our way on the horizon and we can't wait until some of them are common place...

The healthy eating food trend is showing no signs of slowing down with vegan charcuterie looking to be ready to take off in the coming months. Then there's charcoal powder, to help you detox and watermelon water to help aid muscle recovery.

For more substantial meals there are Hawaiian poke bowls and mounds of edible insects to get through.

Cloud eggs


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eggs are the internet's latest obsession. Made from stiffly whipped egg whites this new trendy breakfast dish is baked in the oven for a few minutes until almost cooked. While still a few minutes off perfection you add the egg yolks, which were left behind when you whipped the whites, and bake for an additional couple of minutes. These light and fluffy eggs can be flavoured however you fancy by stirring through things like chives or cheese before you bake.


It's little wonder that people's appetites for seaweed (along with many other Japanese food trends) are becoming insatiable. A Newcastle University study found eating this green superfood could help reduce the rate of fat absorption by up to 75 percent while its Iodine levels are often credited with curing thyroid problems.

For the salt-conscious among us a sprinkling of this sea vegetable as an alternative could also help to reduce sodium levels. Expect to see fresh seaweed stocked in Waitrose in 2017 as producers catch on to consumer's demands, as well as products like seaweed crisps, sea spaghetti and kelp popcorn.

Black pudding

Everyone's heard of black pudding served with a full English, but 2017 will see this humble side positioned firmly as the main event. With high levels of protein protein, and in some cases carb-free, this traditionally British recipe is also rich in iron and zinc which is often missing in modern diets. Expect breakfast pots serving up this savoury sausage in your favourite fast food shops as well as seeing it pop up as an alternative to regular sausages.


Aquavit, a neutral vodka-like spirit has been produced in Scandinavia for hundreds of years but it's finally hitting our shores to a very positive reception. Usually distilled from grains flavoured with botanicals like caraway, this gives the drink a slightly aniseed-like flavour. Served straight over ice expect this tipple to become pretty popular over the next 12 months...

Veggan diets

No, that's not a typo. Vegganism is a new diet set to grow in popularity in 2017 thanks to it's combination of health benefits as well as it's ethical practices. Those who choose a veggan diet will stick to a vegan diet mainly, with the addition of eggs. Eggs provide much-needed protein and if produced in a free-range way often don't harm the animal at all, helping to balance people's needs with their values.

Korean food

Kimchee is about to be joined by some other fab Korean food trends. Think hot pots, Korean BBQ and bibimbap - which all have one thing in common, table theatre. These sweet, salty and spicy Korean stables are all cooked in front of you which gets the senses going thanks to their savoury smells. And getting your hands on some won't mean a trip to a central London restaurant, either. M&S are running a range of Korean foods from the end of 2016.

Vegetable charcuterie

In 2016 food searches with the word "veggies" in them increased by 336% on Pinterest and the next big thing for vegetarians and vegans is charcuterie. Not that vegetables are suddenly going to be processed into saucisson type shapes but that there will be more and more options available when it comes to sharing boards and mezze style meals. Think pickled vegetables, cheeses made from nuts and savoury purées.


Low in fat and high in protein you may have seen insects in novelty shops already, but 2017 will see them used more on restaurant menus and available in a wider range of places. These little critters are already eaten by 70% of the world's population, so really we're very much behind the times in Britain. And if your squeamish you don't have to worry, there's no need to swallow them whole. The next development in sustainable food is powdered insects, or flour, to add to food and drinks like gym buffs would add powdered protein. Some bugs are up to 70% protein and consume 35 times less water than a cow to produce the same amount of fuel, which means sustainable food experts are all working furiously on getting us to eat more of them.


Powdered charcoal has been popping up all over social media recently, and is set to become even more of a staple ingredient in 2017 thanks to its health food benefits. Made from charred coconut shells, or other wood, activated charcoal is said to be able to bind toxins to itself before they can be absorbed into the body. Added to everything from ice cream to burger buns it makes food pitch black, too.

Vegetable yogurt

Waitrose are predicting that the 2017 consumer will move away from sweet when it comes to yogurts, and plump for new veggie varieties instead. These savoury flavoured snacks will come in flavours like sweet potato, beetroot and carrot and be seasoned for a slightly salty edge.

Watermelon water

Forget coconut water, it's now all about the watermelon water. Thanks to a big endorsement deal from Beyonce everyone's talking about this latest hydration craze. Watermelon water is said to pack in plenty of vitamin C, lycopene, potassium and amino acids which all add up to help aid digestion and athletic performance as well as help muscle recovery post-exercise.

Poke bowls

Poke bowls are a delicious Hawaiian favourite that are made up of chunks of raw fish, plenty of fresh veggies and wholegrain rice. This is all typically seasoned with soy sauce and sesame oil, so they have a slightly Asian flavour. Expect to see plenty of these delicious fresh and filling bowls popping up everywhere in 2017, from café and fast food shops to restaurants and street food stalls. HEre's our guide to how to make a poke bowl.

Rosie Conroy is a food and drinks journalist with over a decade of experience working for big-name titles in both print and online. Formerly the Digital Food Editor of woman&home, Rosie went on to head up the team at SquareMeal, reviewing the best London restaurants and hunting out emerging culinary trends. With previous experience in food styling and recipe development, Rosie knows what to look for in a good piece of kitchenware and has extensive experience testing consumer goods—from kitchen electricalz and cooking accouterments through to new foodie treats.