Flavour forecast highlights global taste trends
This year’s four flavour trends move plants further into the spotlight; invite comforting global flavours to the table in approachable ways; dive deep into the fresh, undiscovered ingredients and textures of the coast; and reignite our health and wellness focus through the re-emergence of mindful eating and intentional ingredients based on ancient philosophy.
- Plants pushing boundaries represents how the plant-based world is now mainstream and has developed into a culinary trend that honours vegetables, fruits and botanicals that deliver indulgence, brilliant colour, hearty texture and delightful sensation through flora-focused eating. Some of the key flavours in this space include ube (purple yam), Szechuan buttons (edible flower buds) and trumpet mushrooms.
- Humble nosh is inspired by the Yiddish word ‘nashn’ meaning to nibble on, this trend combines rising global flavours with the means to ‘travel locally’ via our plates. Key flavours include chaat masala (Indian spice blend), pandan kaya (Malaysian jam) and crisped chilies.
Underwater, under discovered is a trend that takes flavours from the coasts to kitchens, delving into less explored ingredients and textures from fresh and salt water like seaweeds and algae for culinary innovation. Key flavours include dulse (red sea lettuce flakes), spirulina (blue-green algae) and sea grapes (soft, green algae).
- Physiological eating trend 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. It also focuses on the Ayurvedic practice, which uses six tastes (sweet, sour, salty, bitter, astringent and pungent) to achieve balance, and warming and cooling techniques to provide comfort to the body. Key flavours include coriander, lemon, sea salt, cumin, turmeric and ginger.
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