McCormick releases 2017 flavor forecast
The food industry should watch for emerging flavors like peppers, egg yolk and more.
McCormick & Co., Inc., Hunt Valley, Md., released its McCormick Flavor Forecast 2017, which predicts emerging flavors for food processors, restaurants and more.
“This year, the Flavor Forecast identifies cutting-edge flavors that help chefs, tastemakers and home cooks refresh their menus,” says Kevan Vetter, executive chef. “Discover a new all-purpose seasoning – Baharat. It’s a fragrant, Eastern Mediterranean blend of spices such as cumin, cardamom, black pepper, nutmeg and more. Sprinkle over warm, seasonal soups, stir into tomato-based sauces or add to your favorite chicken dish.”
Here are the five flavor trends for 2017:
Rise and shine to global tastes. Breakfast options with big, global flavors are being sought after by a generation of flavor adventurists not content with the same boring bowl. Try warm, sweet congee or a Middle Eastern-inspired breakfast hash topped with a spicy skhug sauce.
Plancha: Flat-out grilling. Hailing from Spain, France’s Basque region as well as Mexico, the plancha (a thick, flat slab of cast iron) is growing in popularity around the world for creating a sizzling, smoky sear and flavor crust. Grillers can easily use the plancha with meats, seafood and vegetables, paired with bold sauces, rubs and glazes.
Egg yolks: The sunny side of flavor. Egg yolks leave breakfast behind. Whether poached, fried or cured, chefs are pairing these indulgent golden gems with a range of spices, herbs and sauces on lunch and dinner menus.
Modern med. Discover the new cuisine for the 21st century—melding Eastern Mediterranean ingredients with Western European classics.
Sweet on pepper. Enter the new sweet heat. With an upfront bite and lingering sensation, peppercorns are finally capturing the spotlight. Their cedar and citrus notes pair perfectly with up-and-coming naturally sweet ingredients like dates and dragon fruit.