Flavour forecast highlights global cuisine
By Food in Canada staffFood Trends Research & Development flavour trends spices
McCormick’s annual flavour report sees merging of cultures, foods
Sparks, Md. – McCormick & Company, Inc. has just released its annual Flavour Forecast, and for the first time ever the trend report includes a global view of the flavour combinations that will influence culinary trends in 2012.
According to Kevan Vetter, chef for McCormick U.S., flavour trends are becoming more universal, and drawing on various cultural trends for
inspiration. “While developing the Flavour Forecast 2012, our global team was excited to find so many similarities in the trends inspiring diverse cultures to cook, eat and innovate,” he says.
As well as unique ingredient combinations, McCormick predicts that simplicity, the quest for ultimate flavour, and cultural authenticity but with a fresh, modern perspective will drive how chefs and food companies innovate this year. Balancing health and bold flavour, with vegetables often taking centre-stage, will also make culinary headlines in 2012.
Other inspirational flavour combinations include:
• Korean pepper paste with sesame, Asian pear and garlic
• Cumin with sofrito
• Meyer lemon with lemon thyme, limoncello and lemon peel
• Dill with mint, melon and cucumber
• Eggplant with honey and harissa
• Squash with red curry and pancetta
• Ginger with coconut
• Vanilla with butter
• Red tea with cinnamon and plum
• Grapefruit with red pepper
• Blueberry with cardamom and corn masa
• Sweet soy with tamarind and black pepper
(Above) Red-tea smoked sea bass with cinnamon carmelized plums. Photos courtesy of McCormick.
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