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Posted on Jan 17, 2016
Philippine flavors among emerging global food trends in 2016
(The Philippine Star ) - January 17, 2016 - 9:00am
MANILA, Philippines – Global consumers are becoming bolder in their culinary adventures and looking at Southeast Asian flavors and ingredients – including those from the Philippines – as among tastes to be explored in the coming year, according to a new flavor forecast.
McCormick & Co. has identified six emerging trends and flavors in its new annual flavor predictions.
“For 2016 there’s a focus on untapped pulse proteins and discovering new tropical Asian flavors as well as versatile spice blends with good-for-you ingredients, and experiencing spicy with tangy,” said the spices and seasonings company.
The company said the speed at which consumers are adopting new flavors was surprising, and predicted it is a trend that will snowball in the near future.
The six “it” flavors for 2016 are heat and tang, alternative pulse proteins, blends with benefits, ancestral flavors, culinary-infused sips, and tropical Asian, said the report.
Heat and tang flavor is about western consumers growing “chili obsession,” especially pairing it with tangy flavors for contrast. Expected to gain popularity next year are Peruvian chillies like rocoto, aji amarillo, and aji panca paired with lime, rice vinegar, yuzu, tamarind, Meyer lemon, cranberry, kumquats, and ponzu “to elevate the eating experience.”
Alternative pulse proteins are seen to garner attention, too, as the United Nations has declared 2016 as the International Year of the Pulse. These pulses include pigeon peas traditionally paired with cumin and coconut; cranberry beans enhanced with sage and Albariño wine; and black beluga lentils accented with peach and mustard.
Blends with benefits are up-and-coming in the coming year because health and wellness are becoming top of mind with consumers. “There’s always that curiosity and interest in finding ways to really create flavorful meals that are good for you,” said the company.
Instead of just putting flaxseed or chia seed on salads or in milkshakes, consumers are creating healthy flavors by incorporating them into spice blends. For instance, ginger and citrus are added to balance matcha green tea’s slightly bitter notes; chia seed is paired with citrus, chili, and garlic for a zestier flavor; flaxseed is combined with Mediterranean herbs to enhance dishes; and turmeric is blended with cocoa, cinnamon, and nutmeg for “sweet possibilities.”
The rising preference for ancestral flavors involves using ancient herbs and greens in a modern way. It includes the rediscovery of ancient herbs like thyme, peppermint, parsley, lavender, and rosemary as well as amaranth, an ancient grain of the Aztecs, and mescal, a smoky Mexican liquor made from the agave plant.
Culinary-infused sips are part of the emerging trend to produce new tastes for beverages. This highlights the use of ingredients from kitchen pantries in making beverage and the use of cooking in making beverage. It focuses on three classic culinary techniques – pickling to combine tart with spice for zesty results, roasting to add richness with a distinctive browned flavor, and brûléed ingredients to provide depth with a caramelized sugar note.
Finally, the tropical Asian trend involves the discovery of Malaysian and Filipino flavors and cuisine. These include Rendang curry, a Malaysian spice paste that delivers mild heat and is made from chillies, lemongrass, garlic, ginger, tamarind, coriander, and turmeric; and Pinoy BBQ, a popular Filipino street food flavored with soy sauce, lemon, garlic, sugar, pepper, and banana ketchup. – Philexport News and Features