Schwartz Flavour Forecast
McCormick & Company, parent company to Schwartz, a global leader in flavour, has unveiled its annual Flavour Forecast. The report reveals the tantalising trends that will shape culinary exploration and innovation in home kitchens, at restaurants and on retail shelves, across the globe for years to come.
Among the emerging trends is a spotlight on under-explored South East Asian fare – Malaysian and Filipino cuisine – and the evolution of our insatiable appetite for spicy seasoning. Also featured are pulses which serve as a protein-packed canvas for delicious flavours – fitting as the United Nations celebrates 2016 as the International Year of Pulses.
Vicky Cojeen, Marketing & Category Management Director for Schwartz, comments: “Since its inception in 2000, Flavour Forecast has been looking at growing trends in heat and identifying upcoming spicy flavours such as peri-peri, harissa and chipotle. The next wave of this trend is complemented by ‘tang’ where flavours from Southeast Asia, such as sambal sauces powered by chillies, rice vinegar and garlic, will be taking kitchens by storm.”
Emerging Trends and Flavours
Identified by a global team of McCormick chefs, food technologists and flavour experts, these trends offer a taste of 2016 and beyond:
- Heat + Tang – Spicy finds a welcome contrast with tangy accents to elevate the eating experience.
- Peruvian chillies like rocoto, ají amarillo and ají panca paired with lime
- Sambal sauce made with chillies, rice vinegar and garlic
- Tropical Asian –The vibrant cuisine and distinctive flavours of Malaysia and the Philippines draw attention from adventurous palates seeking bold new tastes.
- Pinoy BBQ, a popular Filipino street food, is flavoured with soy sauce, lemon, garlic, sugar, pepper and banana ketchup
- Rendang Curry, a Malaysian spice paste, delivers mild heat made from chillies, lemongrass, garlic, ginger, tamarind, coriander and turmeric
- Blends with Benefits – Flavourful herbs and spices add everyday versatility to good-for-you ingredients.
- Matcha’s slightly bitter notes are balanced by ginger and citrus
- Chia seed becomes zesty when paired with citrus, chilli and garlic
- Turmeric blended with cocoa, cinnamon and nutmeg offers sweet possibilities
- Flaxseed enhances savoury dishes when combined with Mediterranean herbs
- Alternative “Pulse” Proteins – Packed with protein and nutrients, pulses are elevated when paired with delicious ingredients.
- Pigeon peas, called Toor Dal when split, are traditionally paired with cumin and coconut
- Cranberry beans, also called Borlotti, are perfectly enhanced with sage and Albariño wine
- Black beluga lentils are uniquely accented with peach and mustard
- Ancestral Flavours – Modern dishes reconnect with native ingredients to celebrate food that tastes real, pure and satisfying.
- Ancient herbs like thyme, peppermint, parsley, lavender and rosemary are rediscovered
- Amaranth, an ancient grain of the Aztecs, brings a nutty, earthy flavour
- Mezcal is a smoky Mexican liquor made from the agave plant
- Culinary-Infused Sips – Three classic culinary techniques provide new tastes and inspiration in the creation of the latest libations.
- Pickling combines tart with spice for zesty results
- Roasting adds richness with a distinctive browned flavour
- Brûléed ingredients provide depth with a caramelized sugar note
Vicky Cojeen continues: “This year, around the world, we’re launching 56 new consumer products which are inspired by our Flavour Forecast trends. Working with our customers across the food industry, from chain restaurants to beverage and snack producers, we want to help highlight how the Flavour Forecast can act as a catalyst for innovation.”
Since 2000, the annual McCormick® Flavour Forecast® has identified top trends and ingredients driving the future of flavour. Created by a global team of McCormick experts — including chefs, culinary professionals, trend trackers and food technologists — the Flavour Forecast inspires culinary exploration and innovation around the world. Visit FlavourForecast.com to learn more.
