如果你還沒吃過紫色蘆筍，或是黑色蒜泥，明年可能有機(jī)會嘗試了。

全食超市本周四發(fā)布了對2017年食物流行趨勢的預(yù)測，這是食品專家研究了超過400家連鎖店里消費(fèi)者行為后列出的一份清單。全食超市表示，新一年里的色彩流行趨勢是“統(tǒng)統(tǒng)變紫色”，例如紫色蘆筍、紫色菜花、紫薯等等。

對熱心環(huán)保的購物者來說也有好消息，全食超市預(yù)計副產(chǎn)品制成的食物將流行起來，副產(chǎn)品可能是希臘酸奶剩下的乳清，也有可能是釀啤酒的酒糟。至于椰子，全食超市認(rèn)為2017年消費(fèi)者會飲用更多熱帶水果風(fēng)味的飲料。椰子既是水果，也是堅果，里面還有種子，所以會被用來制糖，制成美容產(chǎn)品。此外，白色椰肉也會更多用在面粉、玉米餅、薯片、冰淇淋和黃油等食品中。

以下是2017年潛力最大的八種食品：

? 健康補(bǔ)品：成分包括卡瓦、圖爾西/圣羅勒、姜黃粉和蘋果醋。

? 副產(chǎn)品：全食超市稱Atlanta Fresh和White Moustache等公司正利用酸奶的副產(chǎn)品乳清制作益生菌飲料。

? 什么都有椰子味的：薯片、冰淇淋、黃油等等。

? 日本食品不是只有壽司：例如海苔、海藻，還有日式咸菜。

? 創(chuàng)意調(diào)味品：例如黑芝麻醬、哈瓦那辣椒醬、印度酥油，還有黑色蒜泥。

? 新型意大利面：用藜麥、小扁豆和鷹嘴豆制成的新型面條會越發(fā)流行。

? 紫色食物：也包括黑米、接骨木漿果、巴西莓，還有紫色玉米和谷物。

? 加熱即食食品：新鮮的加熱即食餐包和蔬菜雜燴日漸受歡迎。 （財富中文網(wǎng)）

作者：Madeline Farber

譯者：Pessy

審校：夏林

If you’ve never tried purple asparagus or black garlic purée, you might get your chance starting next year.

On Tuesday, Whole Foods released its predictions for 2017’s hottest food trends—a list that’s compiled by experts who track consumer behavior at more than 400 of the chain’s stores.

One of the more colorful food trends of the new year is “purple everything,” the company says, such as purple asparagus, purple cauliflower, and purple sweet potatoes, among others.

And environmentally-friendly shoppers will be happy to know that Whole Foods predicts that food made from byproducts—whether it’s leftover whey from strained Greek yogurt or spent grains from beer—will be trendy, too.

As for coconuts, Whole Foods thinks consumers will branch out from tropical fruit-flavored water in 2017: Coconut, which is a fruit, a nut, and a seed all in one, will be used to make sugar, beauty products, and its white flesh will be more commonly found in flours, tortillas, chips, ice creams, butters, and more.

Here’s the list of the top eight potential food trends of 2017:

? Wellness tonics: Ingredients include kava, Tulsi/holy basil, turmeric, and apple cider vinegar.

? Byproducts: Whole Foods says brands like Atlanta Fresh and White Moustache are using leftover whey from yogurt production to create probiotic drinks.

? Coconut everything: Think: Chips, ice cream, butters, etc.

? Japanese food beyond sushi: Like dried kelp, wakame, and Japanese-style pickles.

? Creative Condiments: Such as black sesame tahini, habanero jam, ghee, and black garlic purée.

? Alternative pasta: Alternative grain noodles made from quinoa, lentils, and chickpeas will be on the rise.

? Purple foods: Also will include black rice, elderberries, acai, and purple corn and cereal.

? Oven-ready meal kits: Fresh oven-ready meal kits and vegetable medleys will be on the upswing.