Creative use of ethnic flavors and regional themes highlights the newest flavor trends while grains and other high-fiber ingredients are predicted to gain more center-of-the-plate attention in 2013.
According to Bell Flavors and Fragrances, regional American and regional Mexican and Latin American flavors will be among the top flavor trends in 2013. Bell Flavors and Fragrances also predicts we’ll see new flavors in beverages based on favorite desserts. However, as the trend of health and wellness continues to grow, Bell Flavors and Fragrances states that consumers will look for functional beverages that have less salt, fat and sugar.
McCormick & Co., Inc. released their annual report, Flavor Forecast 2013, giving a spotlight to the emerging trends. According to their report, trends and flavors will take root in cultures spanning Asia, Australia, Europe, Africa, Latin America and North America. McCormick’s executive chef, Kevan Vetter, pointed out that they are seeing a fascinating collision of tradition and innovation with authentic real ingredients still at the core—though now they’re being enjoyed in unique, updated ways to reflect a much more personalized approach to cooking and eating.
From their digital resource library and MenuMonitor database, Technomic stated a variety of grains are being identified as “playing star roles on trendy menus.” They also noted that a number of grains are being nudged to the forefront as part of the movement to gluten-free eating. Along with their prediction around grains, Technomic also predicted that ramen, udon, soba, rice noodles and other high-fiber grains will show up in soups and mixed-texture salads.
This is the third 2013 trends roundup blog we’ve posted. Are there any additional 2013 food trend predictions you’ve read? If so, feel free to leave us a comment below.