McCormick launches annual flavor forecast
Past reports have predicted flavor forecasts with “obscure” ingredients like maple, sea salt, kale and coconut water and milk. Not so obscure anymore.
Past reports have predicted flavor forecasts with “obscure” ingredients like maple, sea salt, kale and coconut water and milk. Not so obscure anymore.
McCormick & Co., Baltimore, Md., deployed a team of more than 100 global experts, including chefs, culinary professionals, trend trackers and food technologists, to identify the next big flavor trends.
Here’s a snapshot of the top trends for 2018:
Handheld flavor fusion. Street food is where it’s at when it comes to marrying global flavors in delicious, portable bundles.
A bite of East Africa. The signature seasonings, BBQ marinades and sauces that are staples in Tanzanian and Ethiopian cooking encompass rich flavor combinations—spicy, tart, warming, sweet—that make these cuisines irresistible.
Japanese Izakaya eats. Sushi and ramen aren’t the only addictive, bite-sized foods Japan has to offer. Izakayas—Japanese gastropubs—serve salty, fried and otherwise high-flavor foods that go especially well with sake and beer. Think bold glazes, umami-rich seasonings and charcoal-grilled skewers called yakitori.
Drink to your wellness. From breakfast to dinner, there’s a drink, soup or tonic that will boost your energy and mood. Uplifting ingredients like cucumber, dandelion greens, ginger, turmeric and cayenne pepper help you stay energized, balanced, and above all, satisfied.
Globetrot with hot pot. Gather friends around a bubbling pot of deeply flavored broth, and instruct them to dunk meat, seafood and veggies right at the table. Finish with various toppings for a do-it-yourself meal. Get even more creative with this East Asian favorite by incorporating Mexican, Caribbean or other international flavors.
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