McCormick predicts top food trends for 2014

By Lesley Foottit

- Last updated on GMT

McCormick: grilled paneer cheese with mango tomato chutney and curry vinaigrette
McCormick: grilled paneer cheese with mango tomato chutney and curry vinaigrette

Related tags Black pepper Us

Top food trends for 2014 include chillies, modern Indian food and Brazilian influences, according to the McCormick Flavour Forecast 2014.

The annual report highlights five top food trends and more than 12 emerging flavours predicted to impact the way we eat in the coming years.

One trend identified is an ongoing ‘obsession’ with chillies. "Everywhere we looked, people had a growing fascination with the delicious range of flavours and heat that chilli peppers deliver," said Kevan Vetter, McCormick’s executive chef. "In the US, for example, chefs are embracing exciting new varieties like the aji amarillo from Peru, which is prized for its sizzling heat and surprisingly full-bodied, fruity notes."

Second up is ‘modern Masala’ - a modern take on traditional Indian cooking. "Indian is influencing a wide range of dishes, restaurants and TV cooking shows," said senior concept chef Steve Love. "In the UK and South Africa—Indian fast casual food is as common as a pizza; we’re seeing local favourites taking on modern twists.  This can be as simple as adding a blend of masala to marinate venison. Meanwhile, people in the US are exploring Indian flavour profiles in approachable everyday fare such as salads and sandwiches."

Five top trends

1​ Chillies: Food lovers are seeking out their next big chilli thrill

2​ Modern Masala: Indian food is breaking free of its traditional confines with modern interpretations

3​ Compact cooking: More cooking in small urban kitchens

4​ Mexican food: Mexican flavours remain popular

5​ Brazilian influence: The World Cup is expected to influence cooking trends around the world


Five top flavours

1​ Aji Amarillo: A hot Peruvian yellow chilli with a bold, fruity flavour

2​ Kashmiri Masala: An often homemade blend of spices from northern India featuring cumin, cardamom, cinnamon, black pepper, cloves and ginger

3​ Tea: This natural ingredient is making its way into rubs, broths and marinades

4​ Chamoy sauce: A unique Mexican condiment made from apricot, lime, chillies and spices; just beginning to gain a following in the U.S

5​ Cassava Flour: Also known as manioc or tapioca flour, this gluten-free alternative is a Brazilian staple prized for its versatility

Visit www.FlavorForecast.com​ for 12 more flavours to watch in 2014 and beyond.

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