Tracking flavor trends for 2018

by Monica Watrous
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Gyro-arepa hybrid sandwich. All photos courtesy of McCormick & Co.
 
HUNT VALLEY, MD. 
— In the year ahead, Americans will explore flavors from around the globe, often in the same dish or dining experience, said Kevan Vetter, executive chef at McCormick & Co.

 

Kevan
Kevan Vetter, executive chef at McCormick

“Consumers are seeking out new global flavors and dishes, craving multiple tastes, tapas style, in one meal occasion and looking for communal dining experiences that offer customization,” Vetter said. “As a result, you’ll be seeing more handheld fare with global flavor fusions like a gyro-arepa hybrid sandwich, exploring restaurant dishes at home like Asian hot pot and Japanese izakaya bites and finding the next spicy flavor, which this year comes from East Africa.”

These trends are reflected in McCormick's latest Flavor Forecast, an annual report created by a global team of chefs, culinary professionals, trend trackers and food technologists. Previous predictions have included chipotle, coconut water, turmeric and Korean barbecue.

East
Ethiopia's Berbere seasoning contains paprika, allspice, coriander, cardamom, ginger, cinnamon and red pepper.
 
“For 2018, look to new eating experiences that invite sharing, are globally inspired and pack a flavorful punch,” Vetter said.

 

Read on for more trends featured in McCormick’s 2018 Flavor Forecast.

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