In a world where there is an increasing demand for flavoursome food but with minimal, or no, additives, the pressure is really on the development teams of food manufacturers.
What is an additive?
To most members of the public, it means some “bad” chemicals added to make food taste better, look better, do more things or generally sell more food.
Additives are actually anything that can be added to food to improve; taste, texture, appearance, colour, mouthfeel, nutrition and any other of the things we look for in our favourite foods. The most important thing about any additive is that it cannot be added to any food or in any quantity unless it is allowed by the food law in that country, in Australia that is found in Chapters One and Two of the Food Standards Code.
Some additives are simply not permitted to be added to food, regardless of the quantities and the food myths. A good example is anti-freeze which cannot be added to icecream or any other food in Australia, regardless of the food myth which is out there.
Some additives are essential to make foods as we know them; salt, sugar, herbs and spices are ingredients in foods but can also be seen as additives. Without these ingredients and others we would not have the foods we love. So people have to remember that not all additives are bad or evil and some are actually essential.
So talking about spices and herbs, what are the big trends for spices in 2015?
Every year for the last 15, McCormick has given us all their Flavour Forecast for the next year, so these are the probably trends for this year;
- Sour + Salt
- Liquid Revolution
- Global Blends on the Move
- Umami Veggies
- Cookies Reimagined
- Smoked Spices
- Middle Eastern Mezze
- Flavour Worth the Wait
- Slow cooked dishes including stews, soups, osso buco and tagines.
Written by Rachelle Williams, The Green Food Safety Coach.