McCormick reveals tomorrow’s flavours

McCormick & Company has released its yearly Flavour Forecast 2018, giving a comprehensive look at the latest ingredients, cooking techniques and culinary ideas driving what’s next in flavour at restaurants, on retail shelves and in home kitchens.

This year’s Flavour Forecast highlights the casual, adventurous and interactive nature of how people are eating across the globe today.

“For 2018, look to new eating experiences that invite sharing, are globally inspired, and pack a flavourful punch,” McCormick Culinary Manager Simone Fergie said.

The flavours of 2018 are:

  • Handheld Flavour Fusion – take to the streets for the latest fusing of global cuisines. Carts, trucks and food halls are merging high-flavour fillings with unique crepes, buns and breads for loaded street fare you can eat with your hands. Think traditionally savoury steamed bao buns with dessert fillings and Asian egg crepes filled with southern-US flavours.
  • A Bite of East Africa – the signature seasonings, BBQ marinades and sauces of Tanzania and Ethiopia are being explored around the globe. Berbere Spice Blend, Ethiopia’s most popular seasoning, lends a hot, sweet and citrusy flavour to meat, soup, stews, lentils and veggies. The traditional marinade of Tanzanian BBQ blends lemon, tomato, green papaya, curry, garlic, cayenne pepper and ginger.
  • Japanese Izakaya Eats – sushi isn’t the only bite-sized food Japan has to offer. Izakayas (Japanese gastropubs) serve up casual tasting plates, similar to Spanish tapas. Onigiri (stuffed rice balls) are a staple, with seasonings such as Furikake (a course mixture of seaweed, sesame, dried seafood, sugar and salt) and Miso Sake Yakitori Glaze (tangy, sweet and savoury) are popular.
  • Drink to your Wellness – breakfast boosts, snacking soups and end-of-day sips feature robust flavours and uplifting ingredients such as cucumber, dandelion greens, ginger, turmeric and cayenne pepper.
  • Globetrot with Hot Pot – throw an Asian hot-pot party and leave the cooking to your guests. Gather friends around a steamy pot of deeply flavoured broth. Offer meat, seafood and veggies for dunking, then finish with various toppings for a new DIY meal. This east-Asian favourite can be easily changed up to go Mexican, Caribbean and more.

Since the year 2000, McCormick has deployed its international team of experts, chefs, trend trackers and food technologists to explore and identify tomorrow’s favourite flavours featured in its yearly Flavour Forecast. The team predicted smoky, spicy chipotle in 2000; rich and versatile maple in 2007; refreshingly sweet coconut water and milk in 2008; golden turmeric in 2010; and tangy, savoury Korean BBQ in 2012.

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