Travel and adventure: flavor forecasts for 2016
Sensient predicts a host of flavors coming from plants native to the tropics, as well as some familiar yet underappreciated flavors for North Americans, will be the trend this year.
Among the flavors it announced, here are some imports from around the world:
- Chamoy – “Consumers’ renewed interest in revisiting classics, updated with an artisanal emphasis, takes this flavor to a new level,” the company said in a release. Its take is a “mash-up of flavors that combines the smoky heat of ancho chilies with apricot preserves, lime juice, salt and sugar,” a more homemade feel than commercially available sauces often used in Mexican cuisine.
- Charred Coconut – The boom of coconut water has made this tropical fruit a staple in many more American households. For a twist, Sensient added a smoky flavor through roasting.
- Pandan –“This green, nutty and almost bready southeast Asian staple is a fun, new ingredient that can be incorporated into any dish,” Sensient said about this fragrant leaf.
- Urfa Chili – This chili pepper cultivated in the eponymous region in Turkey is often described as having a “rich, raisin-y, chocolate taste [with] notes of tobacco and wine.”
In addition, Sensient also predicts an increasing trend towards candied tree flavors—bark, roots, leaves, and sap included, in its new “Honeyed Evergreen” flavor, as well as other familiar flavors like sassafras root (traditionally used in root beer), overripe melon, and preserved cherry blossom.
International kitchens
The trend for adventure was also reflected in Bell Flavors & Fragrances’ forecast. It expects spices and herbs from both the Indian and Cuban kitchens to entice more Americans.
