November and December are dominated by the holiday blitz, but the end-of-the-year months also bring oodles of predictions for the New Year and what it might bring. Food, flavors and fusions of spices are among the popular topics for pontificators, and 2017 is no different.

So what’s in store for the New Year? Ever tried faux meat? With more and more Americans trying to eat less meat, “veggie meats” are taking up a larger portion of the dinner plate. Chefs are perfecting their meatless “meat” offerings, and now you can even find vegetable-based “butcher chops” that sell things like meatless burgers, sausages, meatballs and ribs. Which begs the question: If veggies are now the main course, what’s on the side?

Speaking of butchers, the ones who still specialize in products of the (true) meat variety are taking their artisan options next-level by offering eat-in options for their customers.

Move over, pancakes and eggs, fried chicken is what’s for breakfast in 2017. Fried chicken is gaining in popularity in places like Washington, D.C., where a doughnut shop is serving honey-butter fried chicken in a donut. In Atlanta, one restaurant is serving a chicken biscuit with pimento cheese, bacon marmalade and scrambled eggs. Yum!

Other trends predicted for 2017:

  • Look for more and more restaurants to offer non-alcoholic happy hours with specialty “mocktails” for those who prefer a hangover-free drinking experience.
  • For the health-conscious, turmeric – a bright yellow aromatic powder obtained from the rhizome of a plant of the ginger family – will continue to grow in popularity as a flavoring and as a natural antioxidant, as well as for its anti-inflammatory effects.
  • Cake for breakfast is becoming a trend after recent science and research has endorsed this diet strategy.
  • Sardines are expected to make a big comeback in 2017 as consumers search for more protein-rich snacks.

Have you spotted a new food trend? Send us a note!