Consumers are demanding ever more exciting taste combinations and food manufacturers are following suit, according to a new report Top Taste Tips for 2010 from RTS Resource.
Flavor trend predictions include: single-origin flavors, such as Malaysian, Vietnamese and Middle Eastern, or fusion blends like Chinese/Indian, Creole/African and American/Mexican. RTS also predicts Middle Eastern cuisine is likely to continue to rise in popularity, together with Scandinavian/Northern European food (currently flavor of the month in restaurants, particularly in America) and Eastern European food, especially Polish. Recent media interest has highlighted Caribbean and North African cuisines and this is likely to spark a range of products inspired by these cultures.
Spice blends Berbere and Ras-el-hanout, and ingredients such as Sumac, Juniper, Smoked Paprika and Tobacco-infusions will become more widely used. As result, the global market for industrial seasonings, herbs and spices in food and drink is forecast to grow by 11.6 percent over the next five years, based on increased demand for these flavor combinations, according to RTS.
According to RTS Director, Jamie Rice, authenticity is key to success for new products. "With consumers becoming more knowledgeable through travel, media coverage and restaurant experience, food manufacturers must be able to recreate ethnic flavors precisely, or else risk failure."
