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Flavour Trends for 2015

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The 15th annual Flavour Forecast report by McCormick Canada is out! Created by a global team of chefs, culinary professionals, trend trackers and food technologists, the Flavour Forecast predicts top flavour trends. Can you guess what the top 8 flavours are for 2015?

  1. Global Blends On the Move – Japanese 7 Spice (Shichimi Togarashi) offers a new kind of spicy heat, while Shawarma Spice Blend lends warm, spiced flavour to grilled meats and more.
  2. Middle Eastern Mezze – These distinctive dips and spreads, packed with zesty herbs and seasonings, offer an approachable and delicious introduction to a vibrant global cuisine.
  3. Sour + Salt – Combining coarse salt with surprising sours like pickled ginger, sour cherry, dried mango and lemon zest results in a lively finishing flavour that lends brightness and texture to dishes.
  4. Smoked Spices – Smoking spices and herbs deepens their flavour and aroma, adding richness to meals and drinks.
  5. Umami Veggies – For a fresh way to savour the tempting “fifth taste,” look no further than naturally umami-rich veggies like mushrooms, tomatoes, sweet potatoes and nori.
  6. Liquid Revolution – Fresh purées and juices blend with bold spices and herbs to intensify sauces, pasta, dressings and more – providing a fun, delicious way to enjoy an extra serving of fruits and veggies.
  7. Flavour Worth the Wait – Lift the lid to discover the rich flavours from recipes around the world that meld aromatic spices and comforting ingredients into mouthwatering slow-cooked meals.
  8. Cookies Reimagined – Classic spiced cookie flavours take new form in decadent, imaginative desserts that redefine “milk and cookies.”

Source:  http://www.prnewswire.com/news-releases/mccormick-flavour-forecast-reveals-eight-flavour-trends-for-2015-284492771.html

5 Key Food Innovation Trends

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The Institute of Food Technologists (IFT) 2014 Annual Meeting attracted more than 16,400 food professionals from around the world to learn, exchange ideas and share knowledge. One of the highlights of the meeting was IFT’s five key innovation trends expected to have major impact on the food industry. We’ve added our builds for additional insights and context.

  1. Protein is the next nutrient trend following fat and carbs. Protein helps build and repair body tissues and muscle, and is a component of protective antibodies. Protein also plays a role in satiety. With all these important attributes, the quantity and quality of protein in our foods and beverages matters!
  2. Spices & heat are increasing in popularity. Food makers use a wide range of spices to infuse flavour and enhance consumer appeal. Top spice trend mentions include adobo, anise, cumin, coriander, chili peppers, paprika and turmeric.
  3. Natural colors are sought after ingredients to add vibrancy and appeal without artificial dyes and colours. Examples include a variety of fruit and vegetable extracts that are stable in different food applications and are eye-catching to consumers.
  4. Fats & oils are key food ingredients that add flavour and texture. Choosing healthier fats improves the nutritional profile of foods and results in the creation of tasty and ‘better for you’ options that consumers want.
  5. Clean labels which generally means a food ingredient label that is simple, easily understood or sounds familiar. The consumer’s quest for ‘clean labels’ continues to spark innovations in ingredients and food safety to support product re-formulations that allow for the removal of chemical sounding ingredients.