WHAT FLAVOURS WILL BECOME MORE MAINSTREAM FOR THE REST OF 2019?
Savoury into sweet
Up-and-coming ingredients include Himalayan salt, pink peppercorn, sage and red wine, while seaweed and smoked flavours will continue to rise up the ranks. It’s part of the trend for incorporating savoury flavourings into sweet products.
Looking at the purely sweet side, chocolate, orange and caramel are enduring favourites, but vanilla still offers an opportunity for innovation.
On the savoury side, regional cheese is also finding a footing, with predictions that original Yorkshire variety Wensleydale is on the up, along with Italian provola and stracchino. These varieties could be influential in snacking too.
Chillies are heating up
Increasing trend towards spice across hot sauce development, restaurant menus and unique methods to measure a retail meal’s heat factor.
The industry is now looking to chilli’s provenance by tracking down specific and regional versions of the spicy ingredient.
Varieties to watch out for include aji amarillo, ancho, cubanelle, ghost, habanero and hatch.
A bitter pill to swallow
Brits have long embraced sweet, sour and salty taste profiles. Now it looks like bitterness is coming in from the cold. High-cocoa chocolate – driven by the craft movement – and kale are now part of the mainstream, while the trend for charring food over a naked flame is bringing a distinctive tang to restaurants.
A worldly palate
The use of African flavours are tipped to grow this year, including gesho, which has a bitter taste and moringa which was touted by Kellogg’s as a wonder ingredient.
Caribbean tastes have been nudged into the mainstream, along with pineapple flavours, while fermented and pickled ingredients from Korea like bulgogi and kimchi continue to increase in popularity.
As for seaweed, expect three varieties to come to the fore: kombu, nori and wakame are all expected to gain in recognition.
When it comes to diary and hot beverages, the increased use of herbs and spices like turmeric, star anise and botanicals will continue.
Cold beverages are being influenced by citrus from the Philippines and Japan, such as calamansi and yuzu.
This is a trend that came to the fore last year where you couldn’t help to notice the trend for flavouring everything with gin or prosecco (and more recently rum).
Kroger’s upmarket Private Selection range boasts interesting craft BBQ and steak sauces made from beer (red lager and roasted tomato; dark ale and chipotle pepper; pale ale and mustard) as well as wine (cabernet and roasted garlic) and spirits (bourbon and balsamic).
The need for seed
These little powerhouses aren’t just providing another layer of depth and flavour – seeds are also set to be incorporated more because they bring texture to products and can be used in a number of different formats, from oils to toasted to natural.
Less common seeds will be discovered and more familiar ones will be experimented with in new ways, like overnight coconut guava basil seed pudding, Cajun puffed lotus seed snack mix and gomasio – a Japanese black and white sesame seed seasoning blend.
Top three seeds? Basil, lotus and sesame. Its got big shoes to fill, but predictions are that basil seeds could be the new chia.
Key flavours to watch out for in the last few months of 2019: