Five Trends of Global Flavor
For the past 13 years McCormick’s has been a global leader in identifying the flavor trends for the coming year. Their information is based upon experts in all walks of food life that meet at a summit to determine the emerging trends. Last night I had the pleasure of hearing a delightful presentation by Ellen Gibb of McCormick’s regarding the 2013 Flavor Forecast. The following are some of the highlights I gleaned from her presentation and from the website.
The consumer desires food that contributes to their health and wellness, is convenient and is has a positive sensory experience. They further want food that is fresh and easy, is sustainable in the product and its packaging, and promotes a healthy lifestyle. Consumers today are OBSESSED about food which is reflected in the food network and food show spin offs, apps that are available for cooking, recipes and shopping, and the amount of social networking related to food. It is estimated that 40% of the information consumers learn about food is via websites and blogs.
The Five Trends of Global Flavor
No Apologies Necessary – In a rational rebellion against the “always-on” mindset, food lovers are making the conscious choice to stop and enjoy the moment. The unapologetic escape from everyday demands is a necessary break, a chance to savor each detail of the eating experience.
Flavors: Decadent Bitter Chocolate, Sweet Basil & Passion Fruit; Black Rum, Charred Orange &Allspice
Personally Handcrafted – In a mouthwatering expression of identity and pride, home cooks and chefs are expanding a hands-on approach to food by personally crafting and perfecting signature ingredients and recipes.
Flavors: Cider, Sage & Molasses; Smoked Tomato, Rosemary, Chile Pepper & Sweet Onion
Empowered Eating – Choosing from diverse eating plans, people achieve “food zen” through a highly personalized, flexible approach that can change from day to day or even from meal to meal. After years of extremes and feeling out of control about food, they are empowered by this more sustainable lifestyle- and finally finding harmony in “what’s right for me.”
Flavors: Farro Grain, Blackberry & Clove; Market-Fresh Broccoli and Dukkah (blend of cumin, coriander, sesame and nuts)
Hidden Potential – To uncover the possibilities locked within ingredients, food lovers are liberating stunning flavors from produce to proteins. They are artfully, transforming underutilized parts like leaves and stems and less familiar meat cuts and seafood into extraordinary meals. (Blogger’s side note, cooks need to be aware that some parts of some parts are toxic.)
Flavors: Hearty Meat Cuts, Plantain & Stick Cinnamon; Artichokes, Paprika & Hazelnut
Global My Way – Food fans are exploring a new way of cooking and eating inspired not by traditional global cuisines but by individual ingredients, valued for their unique flavors. While still identified with particular cultures, these ingredients are no longer being limited to their native uses.
Flavors: Japanese Katsu Sauce & Oregano; Anise & Cajeta (Mexican caramel sauce.)
The preceding information can be found in more detail at www.flavorforecast.com along with recipes that reflect the trend. It would be a great idea for a FACS teacher to present the trends using the website and then have each group of students plan and prepare one of the foods for your class to taste and experience. Students could discuss which of the trends they have noticed in their experiences. The website also has a nine page downloadable report that would be wonderful for a classroom presentation or as a slide show to have on during parent/teacher conferences.