Flavor Trends for 2015

PicMonkey FF2CollageMcCormick & Company released its annual Flavor Forecast report that identifies 8 flavor trends to watch, which are pictured above.  Here’s a look at the 2015 flavor trends, with links to recipes representing each trend:

Global Blends On the Move – Japanese 7 Spice (Shichimi Togarashi) offers a new kind of spicy heat, while Shawarma Spice Blend lends warm, spiced flavor to grilled meats and more. Chicken Shawarma Wrap, Japanese 7 Spice Blend
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. Garlic Pepper Labneh
Sour + Salt – Combining coarse salt with surprising sours like pickled ginger, sour cherry, dried mango and lemon zest results in a lively finishing flavor that lends brightness and texture to dishes. Pickled Ginger, Green Tea and Chile Salt
Smoked Spices – Smoking spices and herbs deepens their flavor and aroma, adding richness to meals and drinks. Deviled Eggs with Smoked Creole Mustard
Umami Veggies – For a fresh way to savor the tempting “fifth taste,” look no further than naturally umami-rich veggies like mushrooms, tomatoes, sweet potatoes and nori. Umami Vegetable Saute
Liquid Revolution – Fresh purees 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. Spiced Shrimp with Roasted Corn Puree, Plum Sauce and Farro
Flavor Worth the Wait – Lift the lid to discover the rich flavors from recipes around the world that meld aromatic spices and comforting ingredients into mouthwatering slow- cooked meals. Spiced Chicken Tagine
Cookies Reimagined – Classic spiced cookie flavors take new form in decadent, imaginative desserts that redefine “milk and cookies.” Peanut Butter Snickerdoodle Tart with Cinnamon and Peanut Crust
 
You can learn more by visiting FlavorForecast.com and pinterest.com/mccormickspice for recipes, images and more ways to explore this year’s top tastes. {Disclosure:  McCormick & Co. is a client.}
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Comax Flavors, a provider of flavors to the food and beverage industry,  also identified flavor trends for 2015.  The trends were divided into four groups, each featuring five different flavors:
Melting Pot
Za’atar (image courtesy of Drew Dies on flickr)
Brigadeiros (Brazilian Chocolate Bon Bon)

Butterscotch Curry
Cherry Yuzu
Sriracha Maple
In a Nutshell
Almond Rose Shortbread
Bourbon Caramel Pistachio
Pecan Chipotle
Pumpkin Praline Fudge
Vanilla Walnut Fig
Coffee House
Affogato
Cabernet Espresso
Cinnamon Brew
CoffTea
Vietnamese Iced Coffee
Breakfast Anytime
Chicken and Waffles
Honey Banana Oatmeal
Savory Butter
S’mores Pancakes
Strawberry Coconut Milk

 

 

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Friday Food News

roasted chickpease Liliana FuchsUNIQUE CRUNCHY SNACK FOODS EXPECTED TO BE ON-TREND IN 2015
Via Aberdeen News

Crunchy snack foods like rice cakes, seaweed chips, lentil chips and roasted chickpeas are projected to be popular in 2015, writes Karina Timmel. A stronger focus on gluten-free alternatives, vitamins, protein and whole grains is expected to boost the popularity of these new varieties throughout the coming year.

KALE CHIPS WILL REMAIN POPULAR, BUT RHYTHM SUPERFOODS EXPANDS OFFERINGS
Via Food Navigator

CEO of Rhythm Superfoods Scott Jensen expects “a shaking out of brands” of kale chips sold in specialty and health food stores over the next year. Jensen says the competition is unsustainable and wants his company to be prepared for the kale trend to soften. Rhythm will focus on selling its products to mainstream grocers in their produce sections and offer two new vegetable-based snack products in spring 2015.

RETHINKFOOD CONFERENCE FEATURES IBM’S WATSON, SLAUGHTER-FREE MEAT
Via Food Navigator

The reThinkFood conference hosted by the CIA and the MIT Media Lab in Napa Valley showcased culinary innovations including IBM’s supercomputer Watson that can suggest unique dishes based on flavor preferences. Presenters discussed the potential rise of slaughter-free meat made in a lab and how food manufacturers could advertise healthy options to the public.

IS A CHOCOLATE SHORTAGE IMMINENT?
Via Washington Post

Two giants of the world’s chocolate industry, Mars Inc. and Switzerland’s Barry Callebaut, have issued warnings over the past few days suggesting that a global chocolate shortage is possible by 2020. The factors driving such a shortage are numerous: soaring demand, particularly in China; a supply chain threatened by the Ebola crisis; the increasing popularity of cocoa-heavy dark chocolate; and plant diseases such as “witches’ broom” and “frosty pod rot.” Supply of cocoa often falls short of demand, but the gap between what is produced and what is bought is increasing in size and duration. Prices have soared 60% since 2012.

THE UNITED STATES OF THANKSGIVING
Via New York Times

The New York Times scoured the nation to find recipes that evoke Thanksgiving in each of the 50 states. Article outlines all, with recipes to match including Double Apple Pie (New York), Garam Masala Pumpkin Tart (District of Columbia), Sourdough Stuffing with Kale, Dates and Turkey Sausage (California) and Pumpkin Soup with Ancho and Apple (Illinois), among others.

COCONUT FLAVOR IS IN FOR COFFEE
Via Boston Globe

Coffee that tastes like cookies is out and coconut flavor is in, according to a study from Bottlenose.  The company, who tries to detect trends across social media platforms, recently released a report on fall coffee offerings. Other findings include that people talk about coffee most on Mondays, Starbucks fans like literary memes around authors and characters and that the novelty of pumpkin drinks has officially worn off.

KELLOGG LOOKS TO STAY ON-TREND WITH 7 NEW CEREALS
Via Grocery Headquarters
Kellogg will launch seven new cereals during the fourth quarter that aim to take advantage of several consumer trends such as protein, gluten-free and organic. The new products include two Special K brand formulas, Kashi Sprouted Grains Multi-Grain, Raisin Bran with Cranberries, Froot Loops Bloopers and two new flavors of Bear Naked Granola.

PRINGLES DEBUTS LIMITED-EDITION HOLIDAY-FLAVORED CHIPS
Via People

Pringles has debuted its limited-edition holiday flavored chips, including Milk Chocolate Pringles. Other flavors include Tortillas Cinnamon Sugar, Cinnamon & Sugar, Pecan Pie, and White Chocolate. Unexpected flavor combinations for chips has surfaced as a trend this year with Lay’s “Do Us a Flavor” contest also bringing customers unique varieties including Cappuccino and Wasabi Ginger.

WIRELESS CHARGING ARRIVES AT 200 STARBUCKS LOCATIONS IN CALIFORNIA
Via Eater

Starbucks is officially moving ahead with its plans to rollout wireless charging mats in partnership with AT&T. In June, the company announced that it would install Powermat Spots —small circular charging pads that are seamlessly implanted in tables and counters — at stores in San Francisco and the Bay Area before expanding to other markets in 2015. Currently, only certain mobile devices are compatible with the technology. To circumvent that issue, the Starbucks locations are selling Powermat “rings” which “instantly upgrade any phone to wireless charging compatibility.” The rings are being offered for purchase for $9.99 or can be borrowed for free during each visit.

OVERSTOCK.COM LAUNCHES ITS OWN FARMER’S MARKET
Via Modern Farmer

Online retailer Overstock.com recently launched its own Farmer’s Market, a large-scale effort that integrates a CSA model. The platform offers products such as organic vegetables and locally raised grass-fed beef to San Francisco, Austin, Richmond and Atlanta with a goal to serve 50-70% of the country’s zip codes  by the end of the year and 99%  by next March.

NEWARK AIRPORT LANDS BIG-NAME CHEFS
Via New York Times

First-class dining, even for passengers holding tickets in coach, is coming to United Airlines Terminal C at Newark Liberty International Airport. Some 28 new restaurants are planned, with concepts devised by 24 high-profile chefs, including Alex Stupak, Einat Admony, Amanda Freitag, Paul Liebrandt, Jacques Torres, Alex Guarnaschelli and Dan Kluger. The restaurants are scheduled to open starting next summer. The project, part of a $120 million upgrade for the airport, is expected to be completed in 2016.

THE FACE OF FOOD DELIVERY IN THE DIGITAL AGE
Via Smart Blog on Food & Beverage

A new and growing generation of food delivery services is winning investors and customers, and using Big Data to drive sales, writes Datassential Senior Director Maeve Webster. Services such as SpoonRocket and Munchery deliver prepared meals, and others including HelloFresh and Plated deliver fresh, pre-measured ingredients and healthy recipes.

image: roasted chickpeas by Liliana Fuchs on flickr

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Trend Alert: What’s In, What’s Out

Wondering what the next kale salad will be?  What’s going to replace beets as the “it” vegetable? Andrew Freeman & Co. makes predictions in their 2015 Food Trends Index.

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YESTERDAY TODAY TOMORROW

Beets

Cauliflower

Radish

Caviar

Sea Urchin

Trout Roe

Kale Salad

Cabbage Salad

Banana Blossom Salad

Appletini

The 15 Ingredient Cocktail

Old Fashioned

Cayenne Pepper

Aleppo Pepper

Marash Pepper

Chop

Belly

Collar

Sweet

Umami

Sour

Asian Fusion

French

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Spanish

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The trend report from Andrew Freeman highlights Nduja, the spicy spreadable pork from Calabria, Italy, that was also featured in Baum + Whiteman’s 2015 food and beverage trend predictions.  I’m eager to try this.  Looks like we’ll be seeing more Nduja in 2015.

images: winter radishes by alex schwab on flickr, nduja by mswine on flickr

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Friday Food News

Happenings in the world of food this week.

bread

AGAINST THE GRAIN
Via The New Yorker

Author Michael Specter tackles the complicated question:  What’s so bad about gluten?

FLAVOR-MAKERS MOVE TOWARD NATURAL FORMULATIONS FOR GOURMET PALATES
Via The Wall Street Journal

Food makers are being challenged to create items with bold, unique flavors that are made with the simple, natural ingredients consumers crave. Flavor houses are responding to the demand by offering flavors made from fruits and flowers, which can be much more expensive to produce than artificial flavors.

19 FOOD AND BEVERAGE EVENTS FOR NOVEMBER AND BEYOND
Via Eater

Listing of top upcoming food and beverage events from November into the New Year. Highlights include Savannah Food and Wine Festival, James Beard Foundation Gala, San Diego Food and Wine Festival, Chicago Food Film Festival and the Palm Beach Food and Wine Festival, among others.

CRAFT FOODS, ALL-DAY SNACKING AMONG INDUSTRY TRENDS FOR 2015
Via Food Navigator

Consumers will look to supermarkets for more than just groceries as they take on the role of social hubs, according to a list of food retail trends to watch in the coming year from “Supermarket Guru” Phil Lempert. Other trends include a shift among baby boomers to all-day grazing, improvements in online shopping and the rise of craft and fermented foods.

MOMOFUKU CHEF DAVID CHANG JOINS DELIVERY STARTUP
Via The New York Times

Maple is a New York City startup set to launch next year that vows to use technology and culinary skills to deliver restaurant-quality meals in as little as 15 minutes. The entrepreneurial group includes Momofuku chef and founder David Chang, who has signed on as chief culinary officer.

GOOGLE MAPS LAUNCHES IN-APP OPENTABLE RESERVATIONS
Via The Wall Street Journal

Google has revamped its Maps mobile application to include several new features, including the ability to make a restaurant reservation via OpenTable from within the app. The enhancement pits Google Maps against Yelp.

image:  Naolo Sato on flickr

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2015 Food and Culinary Trends to Watch

Get ready for all the 2015 food trend predictions.

I’ll do my typical recap, like I did last year:  Compilation of 2014 Food Trends.

So stay tuned for that.  In the meantime, here’s what I’ve spotted so far, along with links that you’ll find at the end.

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Matcha green tea
Coconut sugar (and other sugar alternatives)
Local grains
Ugly fruits and vegetables
Hop-free beers
Authentic Asian
Smoked everything
24/7 groceries
Nutrition info at your fingertips
From clean label to clear label (more transparent and simple claims)
Convenience for foodies
Reaching millennials (who desire the story behind the product)
Snacks rise to the occasion
Good fats, good carbs
More in store for protein
New routes for fruits (fruit-based snacks)
A fresh look at frozen
Private label powers on
Rich, chewy and crunchy (more attention to texture)

Links to 2015 food trend predictions:

Technomic

Sterling-Rice Group

Baum + Whiteman

Andrew Freeman

Supermarket Guru

Supermarket Guru via Food Navigator

Innova Market Insights

Innova via Food Navigator

Kitchen Daily

CBS News – a recap of other trend reports, which is featured in this segment:

 

 

matcha tea image courtesy of Jigme Datse Rasku on flickr

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