The report, which put popular flavour chipotle on the map in 2003, highlights six globally relevant themes with 12 regional flavour combinations.
Ideas include using herbs and spices to add flavour and improve taste with less fat, salt and sugar, such as pairing red tea with cinnamon and plum or grapefruit with red pepper.
The report named “honouring roots” as a renewed global priority to celebrate the originals of cultures. For “flavour fanatics” it recommended “zesty, refreshing or pungent” flavours such as dill, mint, melon & cucumber, meyer lemon, lemon thyme, Limoncello or lemon peel.
For improving vegetables, the report recommended aubergine, honey & harissa, squash, red curry and pancetta.
Flavour combinations ginger & coconut and vanilla & butter were praised in the report for their simplicity and effectiveness. More unusual but exciting flavour combinations were named as blueberry, cardamom & corn masa and sweet soy, tamarind & black pepper.
