Source: Michael Fielding, MEATINGPLACE, 11/25/16


Artisanal jerky, butter and Jewish cuisine are just a few of the food trends to watch heading into the New Year, according to THP's 2017 Flavor & Trend Forecast.

The Toronto-based agency, along with its in-house team of culinary experts, is releasing its list for the second year in a row. "Whether you are a marketer for a food or beverage brand, restaurant operator, or just enjoy cooking or eating, these are the trends to have on your radar for 2017," said Sabrina Falone, director of culinary innovation at THP, a full-service creative and communications agency.

A few of the items hot off of THP's top 10 list for 2017 include:

Artisanal jerky
In the last five years, jerky consumption has jumped by 18 percent, according to the NPD Group. Increasingly, consumers are looking for protein-packed snacks that are portable and easy on the wallet – and jerky fits the bill. But forget what you'd find at the gas station – companies are shifting their focus to artisanal preparation methods that features bolder, globally inspired flavors.

The new Jewish
Today's Jewish cuisine is blending old world flavors with modern twists. This trend is being popularized by a new generation of chefs who are focusing on transforming Jewish classics into new favorites with an elevated update, such as matzo ball ramen.

Fat is back
Forget fat-free ingredients. Butter usage is on the rise, and increased by 8 percent in 2015 compared to 2014. There's a shift back to fuller, richer foods – think full-fat dairy, butter and ghee – influenced by a more conscious consumer who is looking to include less processed and more clean, natural ingredients into their diet.

50 shades of black
"Activated charcoal is a new ingredient that's popping up everywhere, from your morning juice routine to your burger bun, and even in your pizza crust," according to Falone. "Don't shy away from dark hued foods next year, lending well to familiar classics like squid ink pasta or risotto, which have not gone out of style."  

Other ingredients and meal trends that just missed the top 10 list but are worth keeping on the radar include vegan charcuterie, Hatch chile, sumac, alternate protein options like insects, algae and mushrooms and even wine in a can.

Particularly as brands continue to focus on millennials, CEO Amanda Riva noted that it is important to focus as much as 40 percent of owned content at the growth consumer group. In THP's case, that means incorporating ingredient trends before they hit their point of maturity in the market. "It's our job to know where trends are in their lifecycle and to keep our finger on the pulse when it comes to consumer consumption habits," she said.

To read the full report and top 10 list for 2017, visit www.thpagency.com.

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