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Hot Flavour Trends for 2010 and Beyond
Food industry insiders are tipping Middle Eastern flavours as the taste to watch for 2010.
Consumers are demanding ever more exciting taste combinations and food manufacturers are following suit. According to Seasonings, Herbs and Spices, the new report from RTS Resource, top taste tips for 2010 include: single-origin flavours, such as Malaysian, Vietnamese and Middle Eastern, or fusion blends like Chinese/Indian, Creole/African and American/Mexican.
RTS Resource predicts that Middle Eastern cuisine is likely to continue to rise in popularity, together with Scandinavian/Northern European food (currently flavour of the month in restaurants, particularly in America) and Eastern European food, especially Polish. Spice blends, such as Berbere and Ras-el-hanout, and ingredients such as Sumac, Juniper, Smoked Paprika and Tobacco-infusions are all expected to become more widely used.
Recent media interest has highlighted Caribbean and North African cuisines and this is likely to spark a range of products inspired by these cultures entering the market, the report reveals.
As result, the global market for industrial seasonings, herbs and spices in food and drink is forecast to grow by 11.6% over the next five years, based on increased demand for these flavour combinations, according to RTS.
According to RTS Director, Jamie Rice, authenticity is key to success for new products. “With consumers becoming more knowledgeable through travel, media coverage and restaurant experience, food manufacturers must be able to recreate ethnic flavours precisely, or else risk failure.”
This is taken from our new report, Seasonings, Herbs & Spices. To order your copy of the report, click here