McCormick unveils 2016 flavour forecast
The flavour company’s annual global flavour report features emerging trends, such as pulses and underexplored Southeast Asian flavours
Food In Canada
Ingredients & Additives
McCormick & Company
McCormick & Company has unveiled its annual McCormick Flavour Forecast, which shines the spotlight on trends that are expected to shape culinary innovation in home kitchens, at restaurants and on retail shelves across the globe.
Among the emerging trends described in the 2016 forecast is underexplored Southeast Asian fare, such as Malaysian and Filipino, along with the evolution of consumers’ seemingly limitless appetite for spicy. Also featured are pulses, which a McCormick media release describes as “a protein-packed canvas for delicious flavours.”
“Since its inception in 2000, Flavour Forecast has been tracking the growing interest in heat and identifying upcoming spicy flavours including chipotle, peri-peri and harissa,” says McCormick executive chef Kevan Vetter. “Our latest report shows the next wave of this trend is complemented by tang. Look for Southeast Asian sambal sauce powered by chilies, rice vinegar and garlic to take kitchens by storm.”
Identified by a global team of McCormick chefs, food technologists and flavour experts, here are the major taste trends McCormick has listed for 2016 and beyond, as described in the company’s media release:
1) Heat + Tang – Spicy finds a welcome contrast with tangy accents to elevate the eating experience.
• Peruvian chilies like rocoto, ají amarillo and ají panca paired with lime
• Sambal sauce made with chilies, rice vinegar and garlic
2) Tropical Asian – The vibrant cuisine and distinctive flavours of Malaysia and the Philippines draw attention from adventurous palates seeking bold new tastes.
• Pinoy BBQ, a popular Filipino street food, is flavoured with soy sauce, lemon, garlic, sugar, pepper and banana ketchup
• Rendang Curry, a Malaysian spice paste, delivers mild heat made from chilies, lemongrass, garlic, ginger, tamarind, coriander and turmeric
3) Blends with Benefits – Flavourful herbs and spices add everyday versatility to good-for-you ingredients.
• Matcha’s slightly bitter notes are balanced by ginger and citrus
• Chia seed becomes zesty when paired with citrus, chili and garlic
• Turmeric blended with cocoa, cinnamon and nutmeg offers sweet possibilities
• Flaxseed enhances savoury dishes when combined with Mediterranean herbs
4) Alternative “Pulse” Proteins – Packed with protein and nutrients, pulses are elevated when paired with delicious ingredients.
• Pigeon peas, called toor dal when split, are traditionally paired with cumin and coconut
• Cranberry beans, also called borlotti, are perfectly enhanced with sage and Albariño wine
• Black beluga lentils are uniquely accented with peach and mustard
5) Ancestral Flavours – Modern dishes reconnect with native ingredients to celebrate food that tastes real, pure and satisfying.
• Ancient herbs like thyme, peppermint, parsley, lavender and rosemary are rediscovered
• Amaranth, an ancient grain of the Aztecs, brings a nutty, earthy flavour
• Mezcal is a smoky Mexican liquor made from the agave plant
6) Culinary-Infused Sips – Three classic culinary techniques provide new tastes and inspiration in the creation of the latest libations.
• Pickling combines tart with spice for zesty results
• Roasting adds richness with a distinctive browned flavour
• Brûléed ingredients provide depth with a caramelized sugar note