US Flavour Trends

A market research business in the US, Mintel, has predicted some interesting flavours to look for in 2010, with some new ones marking an appearance. It will be interesting to see if any of these are also worth looking at in Australia.

Lynn Dornblaser, Mintel’s leading new products expert, said “As the economy recovers, we expect people to continue the trend of eating at home. The home cook is becoming more advanced with his or her cooking skills by trying new spices and flavours, as well as preparing everyday items in new ways.”

The following are just some of the predictions;

Cardamom - although more commonly associated with ethnic foods, this intensely aromatic plant, with a strong, unique taste, will become much more readily used in the home as well as in business. As an example, a chocolate company in the US has just launched a Cardamom and orange flavoured chocolate.

Sweet Potato - is appearing everywhere - candied, fried, baked and boiled. This is also the case in Australia. They contain dietary fibre, beta carotene and Vitamin B6.

Hibiscus - Often associated with teas, this flower is now appearing in other beverages, including flavoured waters.

Cupuaçu - this is a fruit from the Amazon and contains at least 10 vitamins and antioxidants. It also has amino acids and some essential fatty acids, and is already being called a “superfruit”.

Rose water - traditionally known as a fragrance, this flavour is starting to appear more commonly as an addition to recipes to give a subtle background taste.

Latin - Cilantro and other Latin origin spices and dishes are starting to be available for use in the home as well as in businesses in the US.