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Food Trend & Inspiration

foodtrends 2017

By Food Trend & Inspiration

Wat will we eat and drink in 2017? What are the food trends 2017? Food trendwatcher Marielle Bordewijk share 5 remarkable trends to come in 2017.


Protein rich food in 2017

food trend 1 #The hunt for proteins

After the ban on fats and carbs, we prefer to focus on that one ‘good’ macro nutrient; proteins. This trend is already her for some tim, but will be more dominant in 2017. More and more products appear with high levels of proteins like egg wraps, protein bars, dairy products, double egg white omelets, pasta from lentils and even crisps made of soybean flour. For the vegan consumer there is special interest in plant based proteins, as vegan food is still an important trend for 2017.

food trend 2 #The new Down to earth

After all the extremities in healthy food, preached by food bloggers, there is a growing need for a more down to earth approach to healthy food. Bread, eggs and dairy are okay again, while superfoods like inca berries, hennep smoothies and kale smoothies will have a harder time to retain there popularity.


Pulled Duck form ‘Duck it’ is very popular in Copenhagen

food trend 3 #Pulled everything

2015 was the year of puled pork. But in 2017 we will not restrict us to pork alone. We will see pulled salmon, pulled mushrooms and pulled duck. At Copenhagen Streetfood, one of the best visited food caterers is ‘Duck it’ who serves succulent pulled duck, served on a brioche or with vinegar chips.

food trend 4 #Sour

Was bitter the hot flavor of the last couple of years. In 2017 the attention will shift in favor of sour. Sour is also the title of a new book of famous, Dutch chef Bos Robben. His book is full of sour recipes like Peruvian ceviche, ponzu sauce, sour croquettes and fermenting. So maybe, after this year of sourness, we Dutch may finally cope with the vinegar crips of the English.

transformational food design - De marshmallow bloem komt tot bloei in de warme chocolademelk

transformational food design

food trend 5 #Transformational food design

Dominique Ansel, the famous patissier in New York, became very well known with his hybrid food design the croughnut. Now he has a new invention, a marshmellow flower that blossoms in hot chocolate. The flower is pulled together with a white chocolate ring, the ring melts in the hot drinks and it opens and unveils it’s beauty in your cup. Surely more chefs and patissiers will be inspired by the idea of transformational food design.

Hungry for more food trends 2017? Consider a trend consult with Marielle Bordewijk and she will focus om the trends most relevant for your food business.

Food trends 2016

By Food Trend & Inspiration

Wat Are we going to eat and drink in 2016? Food trendwatcher Marielle Bordewijk shares 5 trends for coming year.

Fermentatie food trend

Food trend 2016: Californian cuisine, fermentation bar Shed

Trend 1 #Indochine cuisine

Next to the Vietnamese cuisine other less known kitchens from this part of the world will be explored. In San Franciso one can already enjoy Birmese tea leaf salad, Cambodian noodles and fried insect snacks from Laos. It is interesting to see that many eastern trend travel via the West (America) to Europe.

Birmese keuken theeblad salade

Food trend 1: Indochine cuisine

Trend 2 #California cuisine

This fusion kitchen is well known for its use of local, California ingredients. It is a light and low fat cuisine with influences from France, Japan, Mexico, Italy and China. Nowadays more and more is experimented with fermentation e.g. the Fermentation base of restaurant/ shop Shed.

Picture bar Tartine, food trend Californian cuisine

Food trend 2016: Californian cuisine, bar Tartine

Trend 3 #Relax drinks and sleep well snacks

Sleep and rest are rare in our 24/7 economy. There is a growing market for foods an drinks that can help us to relax and unwind e.g. bedtime teas, relax drinks and evening snacks. As more and more people practice yoga, the connected Ayurvedic kitchen gets more and more believers.

Trend 4 #Birch water and sugar

After the coconut water tend birch water will be the healthy drink 2016. Als birch sugar will be more popular as it is lower in calories, good for teeth and less increasing blood sugar levels than regular sugar.

food trend Berk water packaging design

Food trend: Birch water

Trend 5 #Special Leafs

There wil come a more variety of leafs in our kitchen. Just butter salad is so 1990! Today we will use green, purple, yellow, red and white leafs. Flat, curled, springy, soft and spicy. Wasabi rucola, baby kale and sesame leafs will show up on our salads and smoothies. They will also be used as a wrapper.’ Ssam style’ as it is called in Korea.

More food trends 2016?

These five are a selection of a much longer list. Curious to all other food trends 2016, please contact Marielle Bordewijk for a trend consult.

Cordials become more adult in the Netherlands

By Food Concept & Brands, Food Trend & Inspiration

Cordials were a typical child product in the Netherlands. As they are far more environmental friendly than ready-to-drink soda’s they are an interesting alternative. Now with the to-go proposition of Kervan Cevitam, thing might change. Let’s have a look at some other inspiring cordial an infusion innovations.


KC to-go cordial

Belvoir cordials are now imported

Delo caps with herbal infusions in France


Molecule water bar in New York

Food- & design expedition Korea

By Food Trend & Inspiration

Marielle Bordewijk traveled together with packaging designer Nina Rosens to Seoul to discover the latest trends of the 24hour eating capital of South Korea. They tasted bibimbap, were surprised by the variety of streetfood, impressed by the perfectly developed restaurant formulas and inspired by the natural health of Korean food. They will translate the fresh inspiration into trend lectures and concept development for food brands.


Food inspiration from Dubai

By Food Trend & Inspiration

Marielle Bordewijk has traveled to Dubai to watch the lastest trends is this new culinairy centre of the world. Here come the cuisines from West and East, North and South together.

The past 15 years there was very much a focus on the international restaurant chaines and top-end restaurant like Nobu and Jamie Oliver. But now, Dubai is looking for its own traditional roots and culinairy identity. Dubai is unmalling. New, trendy and small scaled places can be found outside the big airconditioned shopping malls. Interested in the the newest food trends? Please call Marielle for a great presentation.


Stay in contact with Marielle Bordewijk

Food designer Marielle Bordewijk designs and develops products, concepts and brands in food. For big and small food companies in production, retail and food service.