Any globe-trotter knows that one of the best aspects of travelling is discovering the local cuisine. Often, these culinary experiences will journey home with the admirers, making their way into restaurants and home kitchens across the world. Since 2000, McCormick Canada has been tracking these international flavour trends, exploring the best in ingredients, cooking techniques and ideas and then sharing it with us through their annual flavour forecast. Below, McCormick Canada’s executive chef, Juriaan Snellen, explains what we can expect for 2018. —Rachel Johnston
How does the international team determine what is featured in the flavour forecast?
The Flavour Forecast is the result of a long process of culinary exploration and data discovery. We track data on consumer preferences, market research, flavours, products, cuisines, recipes and restaurant menus from around the globe. Over the past 17 years, our global team of experts have pinpointed over a hundred up-and-coming flavours, driving innovation and new product pipelines globally. For example: The team predicted smoky, spicy chipotle in 2000, rich and versatile maple in 2007, refreshingly sweet coconut water and milk in 2008, golden turmeric in 2010 and tangy, savoury Korean BBQ in 2012.
What are some of the highlights from the 2018 findings?
This upcoming year, people will explore global cultures through flavours and communal eating experiences. Hot Pot, for example, with heavily flavoured stock and an assortment of veggies and meats will make for a great customized and shared eating experience for everyone around the table. This coming year the forecast highlights the casual, adventurous and interactive nature of how people are eating across the world. People will look for bold and truly global flavours in 2018, whether they dive into handheld flavour fusions or take a bite out of East Africa.
Which flavour will dominate the year?
We feel strongly about Japanese Izakaya Eats and predict Furikake seasonings will take off over the next couple of years. This coarse seasoning blend hits home on all flavour attributes. A base of sesame seeds and shredded nori is balanced out with sweet, spicy and smoky notes delivering a strong umami taste. It’s Japan’s go-to seasoning to flavour rice, noodles, broths, snacks, vegetables and fish.
And your favourite dish developed as a result of the trends?
My personal favourite dish that we developed for the 2018 Flavour Forecast is the Chicken Tsukune. This is one of Japan’s most popular Izakaya options, ground seasoned chicken grilled over binchotan, a high-end Japanese charcoal and topped with miso sake yakitori sauce, scallions and bonito flakes!
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