McCormick releases 2009 flavor forecast

By Sarah Hills

- Last updated on GMT

Related tags: Food, Cooking

McCormick’s annual flavor fusion forecast for the coming year takes a multi-cultural approach and sticks with the sweet and savory theme that was a growing trend in 2008.

The US-based seasonings company said that its forecast report looks at ten emerging flavor combinations which it expects to feature strongly in the US food industry over the next year.

The combinations include Garam Masala from India and Pepitas from Mexico, Peppercorn Mélange and Japanese Sake.

The combinations were influenced by “an appetite for internationally infused tastes, a desire for all-natural foods and a craving for favorite ingredients re-imagined with contemporary whimsy”.

The 2009 top 10 flavor pairings are:

· Toasted Sesame and Root Beer: A traditional soda that has versatility as a cooking ingredient paired with the nuttiness of sesame seed.

· Cayenne and Tart Cherry: Combining the heat of cayenne and sweet-sour tang of tart cherry.

· Tarragon and Beetroot: Two fashionable flavors that make an unlikely pair.

· Peppercorn Mélange and Sake: Japan’s rice wine partnered with French peppercorns.

· Chinese Five Spice and Artisan-cured Pork: Hand-crafted food merges with an Asian blend.

· Dill and Avocado Oil: The mild attributes of avocado and clean, minty dill reflect the healthy associations that come with pure, natural ingredients.

· Rosemary and Fruit Preserves: Fresh-picked fruit flavors fuse with aromatic rosemary.

· Garam Masala and Pepitas: A spice blend from India and a prized seed popular in Latin America.

· Mint and Quinoa: The nutritious, whole-grain attributes of quinoa is paired with the cool taste of mint.

· Smoked Paprika and Agave Nectar: Spanish and Mexican ingredients offering a smoky sweetness

For nearly ten years McCormick has released an annual trend forecast which draws on the expertise of sensory analysts, chefs, trend experts and food technologists.

Kevan Vetter, executive chef at McCormick, said: “Whether it’s a mix of culturally diverse tastes – like smoked paprika and agave nectar – or a discovery of pure ingredients – like mint and quinoa – this year, we see excitement in the blending of the new and the familiar.”

Ethnic and multi-cultural trend

The number of multicultural kids is growing in the US and younger parents of all cultural affiliations are regularly seeking out foreign and ethnic dishes, according to The Culinary Trend Mapping Report: Kids’ Food, from the Center for Culinary Development (CCD) and Packaged Facts.

Meanwhile Asian foods benefit from a “health halo”​ as certain Asian cuisines are perceived as pure and nutritious.

Similarly, food products with ethnic, premium or healthy ingredients are said to be revitalizing the US market for portable foods, according to a separate report from CCD and Packaged Facts, released early this year.

It said that the predominant trend for hand-held snacks will be ethnic or multicultural, reflecting a more diverse demographic in the US as well as broadening consumer tastes.

Related topics: Suppliers, Flavors and colors

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