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Washington: Researchers have revealed the top 5 flavours that would be trending in 2015. The top five flavour trends that flavorists, chefs and trendspotters predict consumers would be seeking out in the coming year. These include: Sweet + Heat: The obsession with sriracha, a Taiwanese hot sauce made from chilli peppers, is a key example of the new bold trend. Sweet and hot flavour profiles can also be found in beverages sector with drinks such as Mexican hot chocolate and jalapeno margaritas. Sour, Bitter and Tangy: Kimchi, a common ethnic dish from Korea, has contributed to the popularity of sour and fermented flavours. It is made by salting and preserving fermented cabbage in a bed of pepper, garlic, ginger, and scallions. In addition, an increased prevalence of pickling has added to the sour, tangy trend. Umami: The flavour is evoked by glutamic acid, a compound that is found in authentic ramen noodles and may new seaweed snack foods. Umami even has health benefits, since it enables manufacturers to use less sodium while adding a depth of flavour. Smoke and Oak: Smoke – a flavour typically associated with meat can now be found in soda, spirits, and craft beer. In the future, it is likely consumers would see more oak and other woods in combination with cranberry, sorrel, and honey in non-alcoholic beverages. Middle Eastern and North African: Middle Eastern and North African foods are increasingly becoming menu items at restaurants. Even if the dish itself wasn't Middle Eastern, many of the traditional spices — sumac, za'atar, coriander, and cardamom — have been gaining popularity with chefs. Flavour innovation has been on the rise and new food products continue to permeate the consumer market. In addition to food scientists, innovative chefs always experiment with flavour; and if those flavour profiles gain popularity in a restaurant, they end up on supermarket shelves. The study is published in Food Technology magazine. — ANI
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