It’s time for the annual dump by McCormick’s Spices and Flavourings proclaiming the ‘official’ flavour trends for consumers and commercial food processors alike. It’s always interesting to see that the flavouring folks are saying about trends… But muse on this: How do they come to their conclusions about what’s trending and what’s ending?
Chaat Spiced Fries: From the Humble Nosh section of the 4-part Flavour Guide.
Pandemic posed special challenges
“Despite global travel restrictions, lockdowns, and logging in from vastly different time zones, it was moving to see everyone committed to our mission to study emerging trends and identify the flavors that will undoubtedly spark inspiration for both the home cook and professional chef for years to come,” said Kevan Vetter, Executive Chef and Director of Culinary Development for McCormick.
They don’t say specifically, but McCormick’s hints that they poll their large commercial customers and noted chefs worldwide to collect the ‘evidence’ for their annual flavour investigations. Odd… They didn’t ask me!
An expanded overview
Anyway… The new flavour trends are split into four categories this year:
Plants Pushing Boundaries – Represents how the plant-based world is now mainstream and has developed into a culinary trend that uniquely honors vegetables, fruits, and botanicals. Key flavors – ube (purple yam; see Iced Ube Lattée, photo top of page), Szechuan buttons (edible flower buds), and trumpet mushrooms;
Humble Nosh – Inspired by the Yiddish word ‘nashn’ meaning ‘to nibble on’ and combines rising global flavors with the means to ‘travel locally’ via our plates. Key Flavours: chaat masala (Indian spice blend), pandan kaya (Malaysian jam), and crisped chilies;
Underwater, Under Discovered – Takes flavors from the coasts to your kitchens, delving into less explored ingredients and textures from fresh and salt water like seaweeds and algae for culinary innovation. Key flavors – dulse (red sea lettuce flakes), spirulina (blue-green algae), and sea grapes (soft, green algae); and,
Physiological Eating – Represents the re-emergence of mindfulness and intention, inspired by ancient practices and beliefs for mind-body balance, a sense of harmony, growth, and self-love. Key flavors – coriander, lemon, sea salt, cumin, turmeric, and ginger.
McCormick’s obviously doesn’t want anybody to be left out…
A dash of fun
According to the official news release:
“McCormick has partnered with Sanctuary, the popular astrology and mystical services app, to guide consumers to their flavor destiny. Inspired by the McCormick Flavor Forecast 21st Edition’s trends, Sanctuary has leveraged its astrological know-how to curate 2021 “Flavor Horoscopes” and other engaging content, including hand-picked recipes for every sign.”
A tasty alliance
McCormick is partnering with HelloFresh to offer a special meal kit to experience the Plants Pushing Boundaries trend. The kit features a recipe for Mozzarella & Mushroom Hoagies that transforms the classic overstuffed Philly sandwich favorite into an indulgent plant-based alternative. The sandwiches are available to order from HelloFresh on the May 15-21 menu (use promo code: HFPARTNER12).
And there’s more…
Form more information, cooks and companies alike are invited to check in at the official 2021 Flavour Forecast webpage…
~ Maggie J.