Malaysian and Filipino flavours to be big in 2016, says McCormick & Company

25 January 2016 by Hannah Thompson

Malaysian and Filipino flavours, along with pulses and spicy sauces, are set to be the main trends for 2016, according to the new ‘flavour forecast' by spice manufacturer McCormick & Company.

The company's chefs, food technologists and flavour experts from around the world have identified the following flavours as most likely to spark interest over the next 12 months:

Tropical Asian tastes inspired by Malaysia and the Philippines, such as pinoy BBQ with soy sauce, lemon, garlic, sugar, pepper and banana ketchup; and Rendang curry with chillies, lemongrass, garlic, ginger, tamarind, coriander and turmeric

Heat and tang, including Peruvian chillies such as rocoto, aji Amarillo, and aji panca with lime; and sambal sauce with chillies, rice vinegar and garlic

Good-for-you herbs and blends, including matcha with ginger and citrus; chia seeds with chilli, citrus and garlic; turmeric blended with cocoa, cinnamon and nutmeg; and flaxseed with Mediterranean herbs

Alternative ‘pulses', including pigeon peas or toor dal, with cumin and coconut; cranberry or borlotti beans, with sage and Albariño; and black beluga lentils with peach and mustard

Old-fashioned flavours including herbs such as thyme, peppermint, parsley, lavender, rosemary, amaranth and Mexican liquor Mezcal

Culinary-infused flavours including pickling, roasting and brûlée caramelised flavours

The flavour forecast has been an annual event since 2000, through which McCormick & Company has tracked up and coming popular flavours.

Executive chef Kevan Vetter commented: "Since its inception in 2000, Flavour Forecast has been tracking the growing interest in heat and identifying upcoming spicy flavours including chipotle, peri-peri and harissa. Flavour Forecast is a catalyst for innovation."

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