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McCormick’s 2021 flavour forecast

In its 2021 Flavor Forecast, global flavours company, McCormick, has identified four pandemic-influenced flavour spheres ranging from nutritious to indulgent that it believes will grow in awareness and popularity in the year to come. [These are culinary in focus but interesting and inspiring, and beautifully presented. Ed]

Gathering insights from McCormick team members across five global regions, the research that went into its latest flavour trends report included a series of virtual, interactive at-home culinary experiences led by chefs exploring a range of flavours, colours, and textures for both food and beverages.

Plants pushing boundaries

Representing how the plant-based world is now mainstream, McCormick identified the new wave of plant-based flavour which highlights vegetables, fruits, and botanicals that deliver indulgence, colour, hearty texture, and other sensations for the consumer.

Key flavours: Ube (purple yam), Szechuan buttons (edible flower buds), and trumpet mushrooms… Explore further here

Humble nosh

Inspired by the Yiddish word \”nashn\” meaning to nibble on, ‘humble nosh’ combines rising global flavours with the means to ‘travel locally’ through.

“It connects us with food and drinks that people have found comfort and nourishment in while satisfying cravings from around the world, says McCormick.

Key flavours: Chaat masala (Indian spice blend), pandan kaya (Malaysian jam), and crisped chillies… Explore further here

Underwater, under discovered

This flavour trend delves into less explored ingredients and textures from fresh and salt water like seaweeds and algae for culinary innovation.

“This trend uproots underwater botanicals that infuse snacks, meals, and beverages with an earthy flavour for a new take on fresh,” notes McCormick.

Key flavours: Dulse (Red Sea lettuce flakes), spirulina (blue-green algae), and sea grapes (soft, green algae)… Explore further here

Physiological eating

With the broad re-emergence of mindfulness and intention consumers are practicing in their daily lives, McCormick predicts a rising interest in “ancient practices and beliefs for mind-body balance, a sense of harmony, growth, and self-love,” says the company highlighting the Ayurvedic practice, which uses six tastes (sweet, sour, salty, bitter, astringent, and pungent) to achieve balance, and warming and cooling techniques to provide comfort to the body, as source for flavour inspiration.

Key flavours: coriander, lemon, sea salt, cumin, turmeric, and ginger… Explore further here

“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,” says Kevan Vetter, executive chef and director of culinary development for McCormick.

McMormick: View the report here

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