FDBusiness.com

What to Taste in 2017 – McCormick and Schwartz Predict the Future of Flavour

 Breaking News
  • Year of Considerable Progress For Dairy Crest Dairy Crest, the UK dairy group, increased revenue by 10% to £456.8 million and adjusted profit before tax increased by 2.8% to £62.3 million for the year ended 31 March 2018, compared with the previous year. Dairy Crest’s Cheese & Functional Ingredients business increased revenue by 8.8% to £277.2 million while revenue at the Butters, [...]...
  • Edrington Unveils the New Home of The Macallan Edrington, the international premium spirits company, has revealed the new distillery and visitor experience for The Macallan brand. The new distillery and visitor experience is located on the stunning Easter Elchies estate in Scotland, which has been home to the leading luxury single malt since 1824. From humble beginnings, the brand has risen to become [...]...
  • Nestlé Strengthens its Research Capabilities in Switzerland Nestlé has announced changes that further strengthen its research and development operations, the largest of any food company worldwide. Nestlé will bring together its two scientific discovery units, the Nestlé Research Center and the Nestlé Institute of Health Sciences, to build one impactful organization, Nestlé Research. The combination of two world-renowned research facilities with highly [...]...
  • Algaia Receives €4 Million Boost Algaia, will accelerate development and install a new specialty seaweed extract production unit at its Lannilis (Brittany-France) manufacturing facility dedicated to specialty algae extracts. The company’s main shareholder, Maabarot Products, has injected an additional €4 million in equity to support further expansion of the production facility and innovation center located in Saint-Lo (Normandy-France). Algaia works with local [...]...
  • Smarter Factories – Safer Working In food produce environments and packhouses, the benefits of automation when it comes to workforce health and safety are uncontended. From eliminating arduous and repetitive tasks to working uninterrupted within inhospitable chilled settings, robots are most certainly the future. Case loading specialist Brillopak and industrial automation pioneer Omron explore how smart robots, hardware and software can [...]...

What to Taste in 2017 – McCormick and Schwartz Predict the Future of Flavour

What to Taste in 2017 – McCormick and Schwartz Predict the Future of Flavour
December 15
10:55 2016

The McCormick® Flavour Forecast® 2017 – the go-to guide for trends and ingredients set to excite taste buds around the world – has been released by Schwartz – owned by parent company McCormick & Company, Incorporated – a global leader in flavour. For nearly two decades, this much-anticipated annual report from Schwartz has predicted emerging flavours – like chipotle chilies, coconut water and peri-peri sauce – that are now found everywhere from restaurants to retail shelves and kitchen cabinets.

“This year the Flavour Forecast identifies cutting-edge flavors that help chefs, tastemakers and home cooks refresh their menus,” says McCormick Executive Chef Kevan Vetter. “Discover a new all-purpose seasoning – Baharat. It’s a fragrant, Eastern Mediterranean blend of spices such as cumin, cardamom, black pepper, nutmeg and more.  Sprinkle over warm, seasonal soups, stir into tomato-based sauces, or add to your favourite chicken dish.”

Here are the five flavour trends the chefs, culinary professionals, trend trackers and flavour experts at McCormick have identified for 2017:

  • Rise & Shine to Global Tastes – Breakfast options with big, global flavours are being sought after by a generation of flavour adventurists not content with the same boring bowl. Try warm, sweet congee or a Middle Eastern-inspired breakfast hash topped with a spicy skhug sauce.

o    Taste It: Breakfast Hash with Skhug Sauce (Link online) – Tender chickpeas, ground lamb or beef and roasted vegetables seasoned with a blend of coriander, cumin and fennel.

o    Say It: Skhug [shug], this complex Middle Eastern hot sauce is made with Thai bird’s eye chilies, cumin, cardamom, coriander, garlic, parsley, cilantro, olive oil and lemon juice.

  • Plancha: Flat-Out Grilling – Hailing from Spain, France’s Basque region as well as Mexico, the plancha (a thick, flat slab of cast iron) is growing in popularity around the world for creating a sizzling, smoky sear and flavour crust. Grillers can easily use the plancha with meats, seafood and vegetables, paired with bold sauces, rubs and glazes.

o    Taste It: Espelette Pepper-Rubbed Steak a la Plancha – a zesty, Mediterranean-herb rub enhances juicy steak grilled on a sizzlin’ hot plancha.

Say It: Espelette [es-PE-let] pepper, originating from the Basque region of France, delivers a distinctively smoky, sweet and mildly hot flavour.

  • Egg Yolks: The Sunny Side of Flavour – Egg yolks leave breakfast behind! Whether poached, fried or cured, chefs are pairing these indulgent golden gems with a range of spices, herbs and sauces on lunch and dinner menus.

o    Taste It: Mediterranean Vegetable Shakshuka – Sunny-side-up egg yolks simmered in a tomato and vegetable sauce make a rustic supper.

Say It: Shakshuka [shahk-SHOO-kah], flavoured with a savory spice blend of smoked paprika, cumin, pepper, cayenne, turmeric and caraway.

  • McCormickProductsModern Med – Discover the new cuisine for the 21st century – melding Eastern Mediterranean ingredients with Western European classics.

o    Taste It: Persian Minestrone – Persian Ash-e reshteh meets Italian minestrone.

o    Say It: Ash-e Reshteh [OSH-e-resh-tay], a thick, hearty soup made with beans, herbs, turmeric and flat noodles.

  • Sweet on Pepper – Enter the new sweet heat. With an up-front bite and lingering sensation, peppercorns are finally capturing the spotlight. Their cedar and citrus notes pair perfectly with up-and-coming naturally sweet ingredients like dates and dragon fruit.

o    Taste It: Dragon Fruit & Strawberry “Poke” with Pepper Syrup – Fresh strawberry and diced dragon fruit salad atop a dollop of peppered whipped cream and crispy wontons.

o    Say It: Poke [po-kay], create this unique take on Hawaiian poke salad with a drizzle of balsamic-pepper syrup.

To view and explore the full Flavour Forecast 2017 report, visit www.FlavorForecast.com.

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • June 1, 2018Gluten Free Expo Slovakia
  • June 3, 2018Vinoble
  • June 4, 20188th WSO World Congress on Stevia Tasteful 2018
  • June 17, 2018The Excellence of Italian Food and Wine (Bellavita Expo)
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements