A Taste of Wellness for Savoury and Snacks
Givaudan
Lemongrass, turmeric and mustard - combined not so appetising, but according to a new report from US flavour company McCormick these are some of the hot flavours to watch in 2003.
In the McCormick Flavor Forecast, the company predicts the flavours and trends that are set to shape the culinary climate in the US this year. So what else should we keep an eye on? The report identifies bay leaf, chili peppers, cinnamon, coriander, vanilla and even pepper as potential flavour stars for 2003.
"Americans are on a quest to experience bolder, more exciting flavour combinations at restaurants and at home," said Laurie Harrsen, director of public relations at McCormick . "Our research shows that these essential flavours are influencing the foods we eat - whether spicy, sweet, worldly, or comforting - each and every day."
According to the report, American tastebuds in 2003 will call for plenty of flavour, with new pairings, continued use of ingredients that heat and cool the palate, and a growing interest in authentic, regional ethnic cuisines.
The report also takes a look at a series of trends set to warm the culinary climate during the coming year. For McCormick the trends will take the form of extreme flavours, the discovery of regional ethnic cuisines, food as an occasion, convenience foods, spicy but flavourful combinations, organic and natural foods and finally, free range meat.