We at Nourish the Thought are constantly looking for what's next in the food and beverage industry, in particularly what the new flavors will be. It is nearing the end of 2008 so reports are beginning to circulate on this topic. We strongly believe the flavor trends start in the independent fine dining establishments and hotel/resorts and then they trickle down the industry segment ladder into causal dine and finally intofast food. McCormick & Company; the large spice house has released their 2009 Flavor Forecast, I would like to take a look at a few of their predications.
- Cayenne & Tart Cherry- This sweet-heat combination is a great example of the changing palates of the American consumer, they don't want dull flavors anymore. These two ingredients are also apart of the "Superfood" group so it shows they also want some sort of healthy attribute associated with the bold flavor.
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Chinese Five Spice & Artisan Cured Pork- Case in point, the artisan cured meat movement has been gaining momentum in the fine dining realm for the last couple years and now being combined with the American love affair with Asian flavors/fusion this duo has great potential
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Smoked Paprika & Agave Nectar- The last combination on their list might be the most intriguing. Smoked paprika is a wonderful inclusion to any BBQ sauce, paella and any other Spanish/Latin based dish, the addition of agave nectar rounds out the bold flavor of smoked paprika with it's background of sweetness. Spanish cuisine might be one of the best in the world and now pair with a Mexican ingredient it seems to a blend of old world and new world.
Nourish the Thought encourages you to send us any flavor trends and ingredient trends you see out on the horizon.
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