Voedseltrends 2017: starring role for vegetables

Voedseltrends 2017: starring role for vegetables

More and more people leave meat already behind their meal, in 2017 we are going to that much more to do, predict trend watchers. Vegetables will this year play a key role in the evening meal.

“According to the revised version of the Disc of Five, we need 250 grams of vegetables per day eat and more people are going to keep to the rules,” says Anneke Ammerlaan, who trendwatcher in the area of food.

“We are already seeing that vegetables are more often processed into products, such as in the vegaburger and in pizzabodems. The groentesteak this year will be more likely to be eaten. This is a slice of vegetable, for example eggplant, and cauliflower be prepared as if it were a piece of meat. People are open to vegetables in this way to eat.”

Ammerlaan see, made for the cauliflower. “It is the new trendgroente. It is healthy, accessible, and in America the cauliflower in large attendance. The chances are that the Netherlands will follow.” Also brussels sprouts will be more often on the menu. Kale, that the previous years was often eaten, “has had its day”.

Bouquet on your plate

Marielle Bordewijk, food designer and trend watcher, thinks that vegan food is going to continue. “In the hospitality industry is the phenomenon of the” botanical dining develop, with vegetables as a bouquet on your plate is presented. The variation of the plant world is central to this form of eating. It is striking that meat is not prohibited. The chefs adhere to a 80/20 rule, where 80 percent is vegetable, and twenty of the meat. The emphasis is now on the richness of flavors that vegetables have to offer.”

In the hospitality industry, we get a more traditional, fairly-produced food, says Luuk Scholte, who was working as a beursmanager at Horecava. “And also technology and digitisation are playing larger roles. So use restaurants, virtual reality glasses for a special experience to generate. So do you eat your oyster on the mud flats or oyster parks at Zealand.”

It is also, sustainability is a trend that is going to break. “Products get a sustainable basis. Think of beer that is produced with rainwater. There are also more companies that focus purely on the creation of sustainable products, such as the Verspillingsfabriek that sauces and soups makes the remaining products.”

Bordewijk also expects that this trend continues. “The hotel and catering industry and manufacturers are becoming more actively involved. So they make bread of the residual current that remains after the brewing of beer. I think that the bigger chains, this is also going to be picking up.”

This will be the horecatrends in 2017

No superfood

Superfoods, we see this year is less back more often, think both Bordewijk if Ammerlaan. “People are looking for quick fixes,” says Ammerlaan. “They want to quickly achieve the desired result. But rather by that health from nutritious and less expensive products.”

“One is less hysterical about healthy eating, we look more with a sober look to,” adds Bordewijk. “We follow the photogenic healthbloggers no longer buys, but make sure that we are not too much and especially varied food.”

This is excellent to apply in the bowlfoodtrend, which is already popular thanks to the pokébowl. There are well-known sushi ingredients such as rice, soybeans, and fresh fish. “All the trends come here together,” says Bordewijk. “It’s easy to make, it looks nice, it’s healthy and you can use remaining scraps to use. More and more restaurants serve a pokébowl or some other variation thereof.”


Sugar remains public enemy number one, thinks Ammerlaan. “What you often see, are freeze-dried pieces of fruit that are a great alternative to candy. It tastes crispy and the structure reminiscent of a meringue is locked.”

Sweet beverages such as cola and 7-up are replaced by natural products with less sugar. Continue to tea popular, especially herbal tea we often drink. Alcohol let’s more often. “You notice that there are still higher standards of non-alcoholic wines. Other alcoholic drinks get a 0 percent-variant, such as Campari. Both old and young people drink less alcohol and there play the producers in.”

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