HUNT VALLEY (MD). McCormick & Co.’s 21st Annual Flavor Forecast suggests that edible flower buds, crispy chillies, and algae could be part of the next taste innovation.
These four trends are designed to bring calm, global flavors to your table.
Inspired by the humble nosh theme “nashn,”Yiddish for nibble. This combination combines rising global flavors and the convenience food trend. The Indian Chaat Masala spice blend, Pandan Kaya Malaysian jam and crispy chillies are the key aromas.
Chaat Masala is a hearty combination of a torch and a little bit of lemon. It can give a new twist to soothing foods like lemonade and laden fries. Pandan Kaya, made from pandan and eggs, is also made from coconut and eggs. It can be used to make soothing candies such as donuts or fruit tarts more creamy and brighter with its bright green color and creamy texture.
As part of the flavorful revolution theme, Chilies appeared in last year’s taste prediction. They were focusing on creative warmth pairs in cocktails, baked goods and marinades. They also participated in the 2014 Taste Prediction, part of Chilies Obsession theme. The Chilies Obsession theme focused on new techniques such as smoking, pickingling, fermenting and boning to maximize their taste potential. Crispy and fried chilies were able to bring a crunchy texture and tang to comfort foods, from sauces and condiments to dumplings.
“The pandemic has had a profound impact on the way that we live our lives, but food is still able to bring people together, even virtual.” – Kevan Vetter, McCormick
Plants Pushing Boundaries is a theme that highlights plant-based ingredients with vibrant color and rich texture. Vegetables such as lobster mushrooms and cacti are great for adding texture and color to plant-based dishes. Charred vegetables can be added to sauces to enhance the rich flavor and color of dishes. Botanical ingredients, such as juniper (pine, fir), sage, the cactus Rose, and edible flower buds, can enhance the sensory experiences. Natural ingredients, like eube and carrots, add vivid color to many foods and beverages.
McCormick stated that less-studied saltwater and freshwater ingredients will play an important role in culinary innovation. This trend involves the uprooting of underwater plants such as algae and adding an earthy flavor to snacks, meals, or beverages. Dulse (red seaweed flakes), spirulina, and sea grapes are the main aromas.
The last trend, physiological eating refers to the reemergence of mindfulness and intention. It is inspired by ancient beliefs and practices that balance mind and body. The aromas promote harmony, growth, self-love, and growth. It also uses Ayurvedic principles. They use six flavors (sweet-sour, salty and bitter, astringent and spicy) to attain balance. The main flavors are coriander and lemon, sea salt, cumins, turmeric, ginger, and cumin.
In the 2016 Taste Prediction, ancient flavors were also mentioned. These ingredients included herbs and amaranth, an Aztec grain that was used to make modern dishes.
McCormick employees from five regions around the world have joined forces with chefs to discover four new taste trends. This research involved a series interactive and virtual home dining experiences, led by chefs who explored a wide variety of tastes.
“While the pandemic has changed how we live our lives over the past year,” Kevan Vetter said. He is the head chef and director for culinary development at McCormick & Co.
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