Culinology - June 2021 - 37

PETITS fours
Four trends stand out in
McCormick's flavor forecast
Edible flower buds, crisped chilies and seaweed may
factor into upcoming flavor innovation, according to
McCormick & Co.'s 21st annual flavor forecast.
This year's four flavor trends invite comforting global
flavors to the table, move plants further into the spotlight,
dive into fresh coastal ingredients and promote wellness
through mindful eating.
The humble nosh theme is inspired by " nashn, " the
Yiddish word for nibbling. It combines rising global flavors
with the trend toward comfort foods. Key flavors include
the Indian spice blend chaat masala, the Malaysian jam
pandan kaya and crisped chilies.
Chaat masala offers a savory flair combined with a
zing of lemon. It may add a unique twist to comforting
foods like loaded fries or lemonade. Pandan kaya is made
with pandan, coconut and eggs. It may add a creamy
texture and vibrant green color to sweets like donuts and
fruit tarts.
Chilies appeared in last year's flavor forecast as part
of the spicy revolution theme, which focused on creative
pairings of heat appearing in cocktails, baked foods and
marinades. They also made the 2014 flavor forecast as
part of the chilies obsession theme, which highlighted
new techniques like grilling, smoking, pickling, fermenting
and candying to tease out their flavor potential. This year
may see fried and crisped chilies bring a spicy flavor and
crunchy texture to comfort foods ranging from sauces
and condiments to dumplings.
The theme of plants pushing boundaries highlights
plant-based ingredients that deliver brilliant color and
hearty texture. Vegetables such as hearts of palm, cactus
36 | Culinology | JUNE 2021
and lobster mushrooms may enhance plant-based meals,
while charred vegetables may be used in sauces to give
dishes a darker color and rich flavor profile. Botanical
ingredients like juniper, pine, fir, sage, cactus rose and
edible flower buds may elevate sensory experiences,
while natural ingredients like ube (purple yam) and
carrots add a vibrant color to a wide range of foods and
beverages.
Less-explored ingredients from fresh and salt water
also will play a role in culinary innovation, McCormick
predicted. This trend uproots underwater botanicals
like seaweeds and algae that infuse snacks, meals and
beverages with an earthy flavor. Key flavors include dulse
(red sea lettuce flakes), spirulina, (blue-green algae) and
sea grapes (soft, green algae).
The last trend, physiological eating, taps into the
reemergence of mindfulness and intention. Inspired by
ancient practices and beliefs for mind-body balance, it
includes flavors that promote a sense of harmony, growth
and self-love. It also focuses on the Ayurvedic principles,
which use six tastes (sweet, sour, salty, bitter, astringent
and pungent) to achieve balance, and warming and
cooling techniques to provide comfort to the body. Key
flavors include coriander, lemon, sea salt, cumin, turmeric
and ginger.
Ancient flavors also appeared in the 2016 flavor
forecast, which highlighted ancestral ingredients like
herbs and amaranth, an ancient grain of the Aztecs,
showing up in modern dishes.
McCormick team members across five global regions
connected with culinary experts to uncover the four flavor
Culinology - June 2021

Table of Contents for the Digital Edition of Culinology - June 2021
