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Flavor Trends

The latest culinary trends include unique food pairings, continued use of ingredients that both heat and cool the palate, and regional and ethnic cuisines, says McCormick & Company’s latest Flavor Forecast. Here are the trends that McCormick has identified in its latest forecast:

The top flavors

Bay leaf
Chile peppers
Cinnamon
Coriander/cilantro
Lemon grass
Mustard
Pepper
Sea salt
Sesame
Turmeric
Vanilla
Wasabi

Seven trends to watch are:

Extreme flavor. Aroma, texture and flavor are reaching new heights.
The shrinking globe. Discovering regional ethnic cuisines.
Food as an occasion. Sharing flavor and fun.
You can take it with you. How portable foods continue to change the way Americans eat.
Varying degrees of heat. Spicy yet flavorful combinations.
The green season. Organic and natural foods.
Home on the range. Meat is “in.”

Chefs' favorite flavor combinations:

Lime, cilantro, ginger, garlic, soy sauce, and sesame oil
Black pepper, cinnamon, clove, and dried red chile peppers
Sugar cane syrup and chile peppers
Pulm, ginger, mango and habanero peppers
Fish sauce, lime juice, Serrano chile peppers and honey
Flavored MayonnaiseFlavored mayonnaise and sandwich spreads have previously had a small audience of gourmet shoppers, but now the major market players are presenting varieties with market appeal. Hot 'N Spicy Miracle Whip contains cayenne pepper, dried tomatoes and spices and French's GourMayo flavors include Chipolte Chili, Wasabi Horseradish and Sun Dried Tomato. All are available in easy to squeeze plastic bottles that can be stored upside down. These launches continue the trend of targeting adults with flavorings designed for that market, which began with Heinz's flavored ketchup, Kick'rs in early 2002.

From Prepared Foods
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December
Vinegar Curbs Appetite

The Vinegar Institute earlier reported that a recent Swedish study found that consuming vinegar with white bread cut expected rises in insulin and blood sugar. The study also found that subjects felt fuller. The research is titled, "Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects" and was published in the September 2005 issue of the European Journal of Clinical Nutrition.
According to the research, "A significant dose-response relation was seen at 30 min for blood glucose and serum insulin responses; the higher the acetic acid level, the lower the metabolic response. Furthermore, the rating of satiety was directly related to the acetic acid level." The article notes that there is a rapid increase in obesity and diseases related to insulin resistance syndrome (IRS). It is also noted that evidence exists to substantiate that a diet characterized by a low GI (glycemic index) has benefits in both prevention and treatment of several diseases linked to IRS, such as cardiovascular disease.

Additionally, the researchers conclude, "The selection of pickled and fermented products or meal additives, and the use of vinegar-based drinks, which are currently introduced in the market, may provide means to reach efficient levels of acetic acid. Addition of vinegar to carbohydrate-rich meals of high-GI character, or the use of, for example, homofermentative, acetic acid producing starter cultures offers a potential to lower the GI and increase the postmeal satiety. The possible long-term health benefits of including pickled products or fermented products in the diet need to be examined." The researchers also note that the level of acetic acid needed to elicit a response might be difficult to ingest as a salad dressing or as pickled vegetables.