McCormick identifies the hot flavours for 2017

In a recent report by McCormick, they identified five trends on flavours from around the world, especially the Middle East, seem to be the driving force of the trends.

Some of details of the five trends that they reported on were:

Innovation in breakfast meals and products with the addition of new ingredients and flavours will be emerging trends in 2017.

These include ancient grains and rice varieties that are gluten-free and in-line with the current free-from consumer demand, as well as the use of middle-eastern spices—that, according to them, will bring “intriguing and exciting” new flavours to the consumer palate.

On the end of meats, grilled meats and seafood will be the ‘in’ foods, married with bold sauces, rubs, and glazes such as Spanish green sauce, Mexican sauce, or with sherry wine and vinegar.

Spanish flavours will be at the centre of attention for manufacturers of meat products.

Rather than just seen as a breakfast ingredient, eggs are going beyond and are becoming commonly seen in lunch and dinner menus according to McCormick.

Besides the usual packaged hard and soft boiled eggs in convenience stores, cured, fried, and poached eggs also may offer opportunities for manufacturers to experiment with too.

It is also reported that Mediterranean cuisine is becoming more popular with consumers, especially when they use barberries—a key tart ingredient in Persian foods—or Baharat seasoning.

Pasta is the foundation for inspired new culinary traditions, as according to the reports, citing examples of Reshteh with Italian minestrone, or Turkish manti with Italian Bolognese.

Also another McCormick prediction is the up and coming trend in 2017 for sweet ingredients like syrups and exotic fruits which are being increasingly used to temper pepper’s bold taste.

These include date syrup, or exotic, tropical fruits such as dragon fruit, mangosteen, green mango and jackfruit.

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