Flavour forecast for 2016

Peruvian Chicken

LONDON, Ont. — McCormick & Company unveiled its annual Flavour Forecast of emerging trends, including a spotlight on less explored Southeast Asian fare such as Malaysian and Filipino.

“We really see those as upcoming cuisines,” said McCormick executive chef Kevan Vetter.

Generated by a global team, these are McCormick’s emerging trends and flavours for 2016 and beyond:

Heat and tang — Spicy finds a welcome contrast with tangy accents to elevate the eating experience. Examples: Peruvian chilies such as rocoto, ají amarillo and ají panca paired with lime; or sambal sauce made with chilies, rice vinegar and garlic.

Rendang Curry

Tropical Asian — The distinctive flavours of Malaysia and the Philippines

draw attention from “people looking for more adventurous cuisine” said Vetter. Examples: popular Filipino street food pinoy barbecue is flavoured with soy sauce, lemon, garlic, sugar, pepper and banana ketchup; and rendang curry, a Malaysian spice paste, delivers mild heat made from chilies, lemongrass, garlic, ginger, tamarind, coriander and turmeric.

Blends with benefits — Herbs and spices add versatility to good-for-you ingredients. Examples: matcha’s slightly bitter notes are balanced by ginger and citrus; chia seed becomes zesty when paired with citrus, chili and garlic; turmeric can be blended with cocoa, cinnamon and nutmeg; and flaxseed enhances savoury dishes when combined with Mediterranean herbs. 


Alternative pulse proteins — Packed with protein and nutrients, pulses are elevated when paired with delicious ingredients. With the UN celebrating 2016 as the International Year of the Pulse, “We thought this was really the right time to bring pulses forward,” said Vetter. “It’s such a broad world.” Examples: pigeon peas, called toor dal when split, are traditionally paired with cumin and coconut; and cranberry beans, also called borlotti, enhanced with sage and albariño wine.


Ancestral flavours — Modern dishes reconnect with native ingredients, such as mezcal, amaranth and ancient herbs, such as thyme, peppermint, parsley, lavender and rosemary.

Culinary-infused sips — Three classic culinary techniques provide new tastes and inspiration in the creation of the latest libations: pickling combines tart with spice for zesty results; roasting adds richness with a distinctive browned flavour; and brûléed ingredients provide depth with a caramelized sugar note.

In the past, chefs and mixologists worked together for pairing. “Now we’re starting to see some mixologists using culinary techniques,” said Vetter.
“Globally, this year, McCormick is launching 56 new consumer products inspired by Flavour Forecast trends, and we’re working with our customers — from chain restaurants to beverage and snack producers — to help them do the same,” Vetter said.

12 months of Oktoberfest

CHICAGO — Technomic has released its predictions for Canadian foodservice trends in 2016.

The food research and consulting firm sees these buzzworthy items and restaurant trends making an impact in this year.

Oktoberfest all year — Canadian diners are embracing  the Bavarian fall festival year round. There’s mounting consumer interest in comfort-heavy German fare, such as artisanal sausages, beer cheese soups and soft pretzels.

New ethnic niches flourish — Ethnic food and drink is trending towards the more adventurous, moving beyond now-familiar street foods to include lesser-known specialties found at the food carts, kiosks, pubs and food halls of far-flung lands. This movement speaks not just to authenticity, but also to sincerity of flavour experiences and culinary heritage.

All-in on adult beverage innovation — Smoky and bitter flavours, ultra-sour liqueurs and herb-infused spirits spark creativity behind the bar. Beer cocktails and “winetails” reveal the versatility of beer and wine. And the hard cider trend will spin in new directions: expect “hard” soft drinks, especially spiked root beers and ginger ales, to capture the spotlight next.

Workforce squeeze — The strict moratorium on temporary foreign workers, coupled with newly enacted penalties for noncompliance, will have a disproportionate impact on restaurants. So will the rise in minimum wages.

The slow-coffee movement — The everyday cup of java is becoming more refined, as forward-thinking cafés are taking coffee to the next level. Cold brews, single-origin coffees, limited bean batches and “pour over” techniques are being heavily promoted to emphasize unique, robust flavours and higher quality.

From our southerly neighbours

CHICAGO — The National Restaurant Association’s annual What’s Hot culinary forecast predicts food and menu trends for the coming year. The NRA surveyed nearly 1,600 members of the American Culinary Foundation to determine the hottest menu trends for 2016.

Topping the list of food trends is locally sourced meats and seafood, with locally grown produce and hyper-local sourcing in the third and fourth spot, respectively. In second place is chef-driven, fast-casual concepts.

Rounding out the top 20 food trends in order are: natural ingredients/minimally processed food, environmental sustainability, healthy kids’ meals, new cuts of meat, sustainable seafood, house-made/artisan ice cream, ethnic condiments and spices, authentic ethnic cuisine, farm/estate branded items, ancient grain, ethnic-inspired breakfast items, house-made sausage, house-made pickles, food waste reduction/management and street food.

The survey saw a 20 per cent increase in respondents who reported African flavours are on the rise over last year.

New to this year’s top trends survey are chef-driven, fast casual concepts (No. 2), fresh/house-made sausage (No. 17), home delivery meal kits (No. 33), protein rich grains and seeds (No. 36), and small plate menus/restaurant concepts (No. 61).