It is out - the 2009 McCormick® Flavor Forecast™. Every year McCormick makes its prediction on the top flavor pairings that will influence food trends for the year. So take a look at the list and see what you think.
Toasted Sesame and Root Beer
Cayenne and Tart Cherry
Tarragon and Beetroot
Peppercorn Mélange and Sake
Chinese Five Spice and Artisan-cured Pork
Dill and Avocado Oil
Rosemary and Fruit Preserves
Garam Masala and Pepitas
Mint and Quinoa
Smoked Paprika and Agave Nectar
Tuesday, January 20, 2009
Sunday, January 18, 2009
Finding Comfort
No doubt you have heard (or felt) that these are not the best of economic times. In fact things are not predicted to get better until sometime in 2010. This has most of us tightening our wallets, hunkering down and staying home to ride out this economic down turn. Some trend watchers have called this behavior "hiving" (which is tendency to stay home and invite friends and family over) but I think it is actually a return to "cocooning" (which is more staying home and bonding with your close family). Either way we are staying home more and eating out less.
So as a brand manager or cookbook author or food writer how can you tailor your offerings based on the mood of the typical consumer these days? Think comfort foods! Things like soups, meatloaf with mashed potatoes, casseroles and desserts. Of course it will depend on your target consumers' age as to what types of comfort foods provide the most appeal. According to a study conducted by the Cornell University Food and Brand Lab, Young adults tend to prefer cookies and ice cream. The 35-54 crowd will tend to favor pizza, pasta and soup. While the 55+ group will want mashed potatoes and soup to take them to their happy place.
But don't think you have to be totally predictable with your comfort food offerings. Today consumers often look for traditional comfort foods with a modern twist. For example a simple ice cream dessert with an exotic fruit compote or beef stew made with gourmet blend of mushrooms. Consumers like to try the modern interpretations of their favorite childhood foods.
So as a brand manager or cookbook author or food writer how can you tailor your offerings based on the mood of the typical consumer these days? Think comfort foods! Things like soups, meatloaf with mashed potatoes, casseroles and desserts. Of course it will depend on your target consumers' age as to what types of comfort foods provide the most appeal. According to a study conducted by the Cornell University Food and Brand Lab, Young adults tend to prefer cookies and ice cream. The 35-54 crowd will tend to favor pizza, pasta and soup. While the 55+ group will want mashed potatoes and soup to take them to their happy place.
But don't think you have to be totally predictable with your comfort food offerings. Today consumers often look for traditional comfort foods with a modern twist. For example a simple ice cream dessert with an exotic fruit compote or beef stew made with gourmet blend of mushrooms. Consumers like to try the modern interpretations of their favorite childhood foods.
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