New flavour themes set to capture global tastebuds

A new report designed to help foodservice professionals and consumers learn about the latest international flavours and ingredients is now available. Unveiled by global spice company McCormick, the flavour forecast highlights research from teams across five global regions who did a series of virtual, interactive at-home culinary experiences. Led by chefs, the groups explored various flavours from nutritious to indulgent that offer unique tastes, colours, and textures for both food and drinks.
The report focusses on four flavour themes, namely:
  • Plants Pushing Boundaries - represents how the plant-based world is now mainstream and has developed into a culinary trend.
  • Humble Nosh combines rising global flavours to 'travel locally' via peoples' plates.
  • Underwater, Under Discovered - delves into less explored ingredients and textures from fresh and saltwater like seaweeds and algae for culinary innovation. 
  • Physiological Eating- represents the re-emergence of mindfulness and intention, inspired by spices used in ancient practices and beliefs for mind-body balance.
Kevan Vetter, executive chef and director of Culinary Development for McCormick, summed up this year's new flavour forecast:
"The pandemic sizably shifted the way we have lived our lives over the past year, yet food continues to be a way to bring people together, even virtually. Despite global travel restrictions, lockdowns, and logging in from vastly different time zones, it was moving to see everyone committed to our mission to study emerging trends and identify the flavours that will undoubtedly spark inspiration for both the home cook and professional chef for years to come." (Image: McCormick's representation of Plant Pushing Boundaries theme)

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