8 Flavor and Menu Trends for 2015
The New Year will be here soon and it’s likely to bring a new wave of menu trends with it. McCormick has released their Flavor Forecast for 2015, detailing some of the flavor trends they expect we’ll see on menus next year. After making their foodservice trend predictions McCormick will speak with food industry professionals about the findings so that the foodservice industry can begin to think about the possibilities surrounding these flavors, according to Vox. In this process new food innovations and menu trends are often born.
So, what’s on the horizon? Here are the food trends that McCormick predicts will make it big in 2015:
1. Global Blends – A Middle Eastern street food blend of black pepper, cinnamon, cumin, and more (Shawarma Spice Blend) will become popular, as will Shichimi Togarashi, a Japanese 7 Spice blend of sesame, nori, orange zest, chilies, and more.
2. Purees and Juices – More fresh juices and purees blended with herbs and spices will be found on menus. They will add a new intensity to dressings, sauces, pastas and more.
3. Middle Eastern Appetizers – The Flavor Forecast suggests that Middle Eastern Mezze, small dishes that act as appetizers before a main meal or accompany an alcoholic drink, will be found on more menus. These spreads and dips are often very flavorful and full of seasonings and herbs.
4. Sour Salt Flavors – Restaurants and other foodservice outlets will combine coarse salt with sour flavors, such as lemon zest, dried mango, pickled ginger, and sour cherry to add a new texture to dishes.
5. Smoked Spices – Chefs can deepen the aromas and flavors of a variety of dishes by adding smoked herbs and spices.
6. Cookies – McCormick predicts that cookies will move beyond the classic “milk and cookies” that so many people think of and become more imaginative. The cookie flavor will move into desserts that are not actually cookie-based, such as a chocolate chip biscotti or a peanut butter snickerdoodle tart.
7. Slow Cooking – Braised meats and other slow-cooked meals will become more popular.
8. Umami Vegetables – The “fifth taste” will be on full display on menus with natural umami vegetables such as tomatoes, sweet potatoes, and mushrooms.
Are there any trends not mentioned here that you think will make a splash in 2015? Share with us in the comments.
Are you interested in learning more about how foodservice data and trends can improve your sales and marketing campaigns? If you’d like to speak with one of our representatives, please email [email protected] Or, feel free to give us a call.
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