• Pickled Peach and Black Beluga Lentil Toasts, one of the "alternative pulse proteins" combos featured in The Flavour Forecast 2016.
    Pickled Peach and Black Beluga Lentil Toasts, one of the "alternative pulse proteins" combos featured in The Flavour Forecast 2016.
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McCormick & Company has unveiled its annual McCormick Flavour Forecast, which aims to reveal the top trends and ingredients driving the future of flavour.

McCormick, which manufacturers a large range of herbs and spices, recipe mix meal bases, as well as coatings dressings and toppings, says its Flavour Forecast is a catalyst for innovation.

“Around the world we are launching many new consumer products inspired by Flavour Forecast trends, and we're working with our customers across the food industry – from chain restaurants to beverage and snack producers, to help them do the same,” McCormick Australia culinary manager, Simone Fergie said.

The Flavour Forecast 2016 has identified the following six trends:

Heat + Tang: Spicy finds a welcome contrast with tangy accents to elevate the eating experience.

Tropical Asian: The vibrant cuisine and distinctive flavours of Malaysia and the Philippines draw attention from adventurous palates seeking bold new tastes.

Blends with Benefits: Flavourful herbs and spices add everyday versatility to good-for-you ingredients.

Alternative 'Pulse' Proteins: Packed with protein and nutrients, pluses are elevated when paired with delicious ingredients.

Ancestral Flavours: Modern dishes reconnect with native ingredients to celebrate food that tastes real, pure and satisfying.

Culinary-infused Sips: Three classic culinary techniques provide new tastes and inspiration in the creation of the latest libations.

 

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