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Flavor trends: What's hot and what's not?

2 commentsBy Caroline Scott-Thomas , 11-Apr-2012
Last updated on 11-Apr-2012 at 19:33 GMT

Flavor trends: What's hot and what's not?
Flavor trends: What's hot and what's not?
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Which flavors are we likely to see more of in the coming year? And what's on the way out? FoodNavigator-USA asked flavor and seasoning experts at the recent Research Chefs Association expo in Texas.

They said that Asian and Latin America flavors, freshness, and different varieties of chili are on the rise, while generic, all-purpose flavorings may be on the way out.

But while healthy eating is still driving a lot of product development, don't forget that consumers also like the occasional indulgence...

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2 comments (Comments are now closed)

Danny Bawcom is spot on.

This "niche" flavor trend continues to expand--from regional ethnic flavor nuances to food/ingredient varieties (e.g., chili).

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Posted by Edward Hoffman
12 April 2012 | 22h23

Spot on analysis

I think Chef'sMurphy and McDermott are correct. All purpose seasonings are on their way out. This is a great time in the flavor world. Creativity in flavor development is in demand more than ever.

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Posted by Jonathan Crossland
12 April 2012 | 15h28

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