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Adventurous Flavors, Wellness Foods Trending in 2011
January 7, 2011
2 Min Read
ROCKVILLE, Md.Overarching interest in flavor adventure and wellness is driving food and flavor trends in 2011, illustrating how worldly our palates are becoming and how goodforyou foods can also be delicious and a little exotic, according to a new Packaged Facts and the Center for Culinary Development (CCD) report.
Using CCDs signature 5-stage Trend Mapping® techniquewhere Stage 1 trends are emerging from independent restaurants and Stage 5s have landed in the mainstreamCCD and Packaged Facts have identified eight culinary trends that will be attracting adventurous diners and influencing product development this year.
Douglas Fir and other "Wild by Nature" Flavors (Stage 1). Nature is a new source for fine dining chefs who are finding new ingredients by foraging in forests and along seashores, seeking new plants, herbs and flowers to flavor creative dishes and add a touch of the wild. Mixologists will join in the fun adding "wild" flavors at the bar.
Cloudberry (Stage 1). This alpine and arctic berry is an element of trendy Nordic cuisine. Traditionally made into jams and liqueurs, its now appearing in beer, wine and sparkling drinks.
Arepas (Stage 1). This South American vegetarian-friendly and gluten-free griddled cornmeal patty is tasty and versatile, such that areperias have already spread across Latin America and areas in the United States with Colombian and Venezuelan immigrants. One San Francisco-based Venezuelan restaurateur has turned arepas into trendy sandwich carriers for local foodies.
Yuzu and Exotic Citrus (Stage 2). With lime already such a flavor standard, yuzu and other more specialty citrus varieties like sudachi will offer consumers an exciting exotic twist for salad dressings, beverages and condiments.
Coconut Oil (Stage 2). Coconut oil has a positive effect on metabolism due to its medium-chain fatty acid structure and also is a great substitute for butter for dairy-free baking and cooking. The fact that it makes stirfried greens taste great seals the deal.
Popovers & Gougéres (Stage 2). American consumers are ready for new savory baked goods to freshen up the breadbasket. The traditional airy popover and cheesy French cream puff are positioned to be versatile, pop-able and novel.
Grass-fed Dairy (Stage 3). Free of artificial hormones and containing higher levels of healthful fatty acids, products made from grass-fed dairy appeal to both health-focused consumers and those seeking more natural, traditional and authentic foodstuffs.
Umami (Stage 3). American consumers are becoming more sophisticated about great tastes that come from umami, the fifth flavor found in many fermented and aged products, as well as seaweed, meat stock, parmesan cheese and tomatoes. Expect to see more applications of umami-laden ingredients such as soy sauce, fish sauce, dashi and mushroom broths this year.
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