May 16, 2021

rubbedindetroit

Qualified food specialists

McCormick highlights trending flavors from underwater plants to physiological eating

2 min read

Gathering insights from McCormick team members across five global regions, the research that went into its latest flavor trends report​ included a series of virtual, interactive at-home culinary experiences led by chefs exploring a range of flavors, colors, and textures for both food and beverages.

Plants pushing boundaries 

Representing how the plant-based world is now mainstream, McCormick identified the new wave of plant-based flavor which highlights vegetables, fruits, and botanicals that deliver indulgence, color, hearty texture, and other sensations for the consumer.

  • Key flavors: ube (purple yam), Szechuan buttons (edible flower buds), and trumpet mushrooms

Humble nosh​ 

Inspired by the Yiddish word “nashn” meaning to nibble on, ‘humble nosh’ combines rising global flavors with the means to ‘travel locally’ through.

“It connects us with food and drinks that people have found comfort and nourishment in while satisfying cravings from around the world,”​ said McCormick. 

  • Key flavors: chaat masala (Indian spice blend), pandan kaya (Malaysian jam), and crisped chilies

Underwater, under discovered​ 

This flavor trend delves into less explored ingredients and textures from fresh and salt water like seaweeds and algae for culinary innovation.

“This trend uproots underwater botanicals that infuse snacks, meals, and beverages with an earthy flavor for a new take on fresh,”​ noted McCormick.

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