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              Le Cordon Bleu Alumni observatory shares vision on foodtrends in the world

              vision of 2017 foodtrends in the world
              Paris, 27 february 2017 – Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is happy to share a vision of 2017 foodtrends in the world, through the eyes of its alumni.


              While each of them have studied a Le Cordon Bleu programme graduating from one of the 35 campuses, some studying the culinary arts to learn the techniques to transform fresh and simple ingredients into the most wonderful tasting dishes, others the different aspects of taste in Gastronomy, or restaurant, tourism and hospitality management, each of their testimonial reflects on consumer interest and expectations.

              Whether Foodwriters, chefs or entrepreneurs in the food industry from all over the globe, Le Cordon Bleu alumni have identified 4 great trends, confirming an overall awareness increase in food’s essential role to health. Highlighted by science on numerous accounts, 2017 trends show that consumers understand that one’s appetite must be balanced through healthy habits and care of their environment, putting food at the center of one’s lifestyle:

              Gut Health

              Gut Health

              Recent research has revealed that gut health is critical to the overall health of the body. Hence helping the gut flora to develop autoimmunity will become a trend that comes directly through nutrition habits, revolutionizing slowly but surely the way people apprehend foods.

              Fermented foods

              Fermented foods

              The interest on fermented foods will continue after the 2016’s craze, and it is directly linked to the new understanding of gut health importance in a balanced life. In this regard, fermentable fibers such as sweet potato, yam and yucca, or else kefir, yogurt, sauerkraut and kimchi will have an increased interest from consumers.

              The search for healthy and environmentally-responsible meals

              The search for healthy and environmentally-responsible meals

              Each ingredient in the kitchen is scrutinized in order to offer the best combination on a plate – with attention to its nutritional value and the way it was produced. Creativity in the kitchen has a lot to do with it this new way of cooking as chef’s and foodies use their imagination to play with different tastes, colours and textures to make the most of one’s meal. For example, many vegetables of all sorts are making a comeback.

              Food as an artistic experience

              Food as an artistic experience

              What people eat has popularly gained interest. No wonder the #food is one of the most popular on social media. As a result, the visual presentation and detail of one’s meal or snack has never been more important.

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