Even with Sirah still fresh in everyone’s minds, we decided to review which major food trends and innovations will mark the year 2017. Yum!


No, we’re not talking about children’s alphabet pasta, but rather about actually printing food!

Last summer London’s chic Shoreditch district became home to the 1st 3D print restaurant. For € 385 enthusiasts were able to try a 9-course menu created by a robot arm whose precision is far greater than that of any human.

Gourmet quotes on tagliatelle or poetry on tea bags … the trend in 2017 will be to add words and patterns to dishes, as well as experimenting with a whole world of possibilities now made available with 3D printing.


In Italy Barilla has also perfected its first 3D printer for fresh pasta whenever you want and satisfying the wish of consumers to customise.




With the new generation of Europeans who are both foodies and social, culinary tourism will continue to pursue the sharing economy.

Whilst the giant Air Bnb has just launched its offer of experiences, its many followers are being transformed into apprentice chefs and are organising ‘food tours’ to their city’s best spots.

This offer competes with the French VizEat platform, the ‘‘social dining’’ website, specialised in meals with locals in their homes.





As nutrition is entering the digital world, apps to help us control food could soon be making their way onto our smartphones. Diet Sensor, Kwalito and FoodVisor already enable you to record meals with a click or a photo and manage your daily intake.

Other apps endeavour to accurately decipher the contents of a dish, like the NIMA sensor which detects the presence of allergens.


And since eating well also means taking the time to eat, the slow control fork enables you to slow down the pace of your meal.




LG’s latest InstaView smart fridge was launched this month at the CES. Its smart camera will, amongst other things, enable you to manage what’s inside and will alert you when products are close to their best before date.

Easy to fit into small spaces, Hello Egg is the ideal voice assistant to suggest menus, adapt them to everyone’s dietary requirements and help you with recipes.


Traditional cooking utensils are not far behind since Tefal has announced that this year it will launch a smart frying pan, ‘Assisteo’, which will be equipped with a heat sensor and an alarm to alert users when they go over the preselected cooking temperature. A must-have for busy parents!




Although algae have not yet boomed quite as predicted on supermarket shelves, other plant-based alternatives to meat will continue to increase this year. With the ‘veg’ boom (vegetarian and vegan), and also more broadly speaking flexitarianism, leguminous plants will continue to thrive. Quinoa, lentils and chickpeas will transform traditional recipes. Just like the Modern Table brand, which already proposes a whole range of pasta made exclusively from leguminous plants.




We already know that products without certain ingredients are going to continue to fill the shelves: additive free, gluten free, lactose free, … Today there are new products coming out with something less: waste. Why shouldn’t the industrial process enable us to recycle food when it is still apt for consumption? For example, ‘‘re-belle’’ jams use fruit which does not meet market standards. And White Moustache provides probiotic drinks made from milk left over from making yoghurt. Nothing is lost!




In 2016 Uber Eats, Deliveroo and Foodora confirmed the boom in home deliveries of meals. In 2017 recent fundraising campaigns for platforms like Frichti and Food Chéri have driven the virtualisation phenomenon even further: the restaurant disappears and chefs work anonymously in laboratoires to provide homemade cooking in just 40 mins.


As for delivery men and women, they could soon became an endangered species since Domino’s Pizza has now started to deliver using drones and aims to experiment in France, Belgium, the Netherlands and Germany. But perhaps not in 2017?