The weird superfoods we’ll be eating in 2017

  • Cook
  • December 21, 2016
Image: Simply Recipes

Get ahead of the foodie game with these predicted foodie trends of 2017… some certainly may take a little getting used to!

A recent report published in the UK highlighted some possible trends in supermarket foods – have any of these 2017 superfoods already made their way into your basket?

Image: Simply Recipes


See you later kale and step right up mustard greens! The token ‘something green’ appearing on our superfoods list is a crispy, green leaf coming from the mustard plant and belonging to the same family as cabbage, broccoli and brussels sprouts. Packed with betacarotene, vitamin K and vitamin C, mustard greens are among the most nutrient-dense leafy greens available. Further benefit? These greens contain anti-cancer properties and also can have a cholesterol-lowering effect – best consumed cooked to maximise nutrient availability.


A perfect base for salad dishes and the latest “salad fad” since quinoa, freekeh and buckwheat. An ancient wheat-based grain, farro has a rich nutty flavor making it a great compliment to Middle Eastern and side dishes. Rich in fibre, protein, magnesium, zinc and B-group vitamins, expect to see farro-based sprouting about on menus everywhere.


Forget yoghurt with fruit. In 2017, we’re following an emerging trend coming out of the US – adding vegetables to our yoghurt. Popular savoury flavours will range from carrot to beetroot to sweet potato. Vegetable yoghurt contains roughly half the amount of sugar as that of regular fruit yoghurt, though it does appear to have added salt to increase the flavour profile. Look out for your favourite vegetable/yoghurt mash-ups in the supermarket very soon.


Poke is cubed salmon, tuna or other fresh seafood, cut into small cubes, consumed raw and enjoyed with a marinade in salads and fish meal bowls. Big in Hawaii and throughout Polynesia. Poke is a rich source of omega 3 fats and Vitamin A and although it is more expensive than cuts of white fish, you typically consume relatively small amounts as it is enjoyed with plenty of salad vegetables.


The 30,000 camels roaming in the Aussie outback are about to become hot property.

The jury is still out on the health benefits of this one. Its supporters say camel milk has benefits when compared to cow’s milk, with camel milk offering significantly more Vitamin B3, iron and vitamin C with a similar amount of protein, calcium, fat and lactose to cow’s and goat’s milk. While research is in its early stages there is some evidence to show that drinking camel milk instead of cow milk may be beneficial for individuals with insulin dependent diabetes.

So – that’s it. Throw a new-foods dinner party with friends or impress your work colleagues when you whip out your lunchbox in the new year!

Adapted from original piece & published with permission from author Susie Burrell.


If you liked this, read CHECKLIST: 23 WAYS TO BEING HAPPIEST IN 2017