Chia seeds and turmeric are among the spices seeing a huge rise in sales in the past 12 months alone. Besides the increase in health concern and awareness, Americans are also becoming more open to testing out new and unfamiliar blends and tastes in their food.
According to McCormick's executive chef and director of culinary development Kevan Vetter, "We're not necessarily eating just where you grew up and Mom and Dad's food. People are being much more adventurous."
One indicator is the changing flavors in some brands of crisps, chips and crackers. Lays, as reported on Yahoo, does a tasting contest to try out new flavor choices based on consumer suggestions and ideas. A few descriptions in the flavors by external testers noticed such ingredients as garden herbs, gouda cheese, fennel, celery, thyme and gochujang. Ube or purple yam along with other Filipino food, in general, are believed to show growth in popularity among American consumers this year.
To forecast the flavors that will become more prevalent in 2016 USA Today, in cooperation with McCormick collated the following list. The range and scope of taste widen to embrace both the very old and the new.
Trend #1: Herb mixes characterized by health benefits and bold flavors: This is going to be among the winning combinations of the year. People will chase after the excitement of the taste buds while maintaining a mindful awareness of what's good for the body.
Besides chia seeds and turmeric matcha tea is finding its way into people's food."People are kind of obsessing over it. It's creamy, kind of grassy and earthy. There's an umami element," says the owner of Brooklyn-based Four and Twenty Blackbirds pie shop Emily Elsen.
Trend #2: Dishes that taste spicy and tangy: Sambal sauce made chilies, rice vinegar, sugar and garlic, often found in Indonesian and Malaysian cuisine, is one such example of this trend that McCormick sees zinging up the charts.
"Flavors like that blow up because they're just so bold," remarks Vetter. Indeed, they do, retail companies as Williams-Sonoma even carry their own take of the sambal sauce.
Trend #3: Bringing out the very old ingredients into current favorites: Ingredients from the olden days brought into modern presentations is part of the effort of American consumers to go back to the basic, more natural food. Ingredients as rosemary, lavender, thyme, lemon and amaranth have now found their way in snacks and drinks.
Trend #4: New protein options: According to the United Nations General Assembly, 20 16 is the 'International Year of Pulses' or of legumes. True enough, cranberry beans and black beluga lentils are now seen to push out quinoa as the trendy go-to for protein sources.
The United Nations General Assembly declared 2016 the "International Year of Pulses." Pulse is another word for legumes such as dry beans, lentils and peas. A diet that includes these foods can help curb obesity and manage chronic illnesses like diabetes, according to the Food and Agriculture Organization of the United Nations.
Trend #5: Ingredients from the Asian tropics: McCormick sees a stronger clamor for Malaysian and Philippine food this 2016. Orders at Delivery.com of the Malaysian rendang curry, made with chilies, lemongrass, garlic, ginger and turmeric, have been successively rising over the past years. The Filipino barbecue made with banana ketchup is also gaining a following.
What food trend changes have you seen so far and which ones are you excited about? Share your thoughts with us in the comment section below.
