12th April 2013
Spring 2010 - On the Fusion trail
The latest Schwartz Flavour Forecast from McCormick & Co gives the top pairings for 2010 for chefs in Europe and the trends that will affect their menu development plans.
New menu ideas that involve exciting ingredient combinations is something every chef has on its wish list to satisfy their own creativity and the discerning diners they feed.
Leading US herb and spice company McCormick recognised this need and in 2008 produced its first flavour forecast for the European market under its well known Schwartz brand. With more than 100 years of experience, Schwartz is the food giant’s leading name in the UK offering a wide variety of herbs, spices and seasonings.
In its latest report, in collaboration with experts from the European food community, it has identified the major European culinary trends and top flavour pairings for 2010, which it says will lead the way for what’s on UK menus in the year ahead.
According to the Schwartz Flavour Forecast, 2010 is set to see three key food trends. The rise of the ‘flexitarian’ will see consumers cut back on their meat intake to reap financial and health benefits. Top flavour pairings for flexitarians this year will include roasted cumin and chickpeas and chilli and edamame.
Treats and after meal indulgence will take the form of ‘cup-forting cuisine’ as the all denying diets are ditched and cup sized treats are allowed to lift people’s spirits. Interesting and exotic flavour blends such as black peppercorns and citrus fruit, and ginger and rhubarb, will dominate desserts in 2010, it says.
‘Cocooning cuisine’ sees the return of the dinner party, inspired by the recession and the ‘come dine with me’ movement. Families and friends will be eating in together and experimenting with unusual flavour duos such as fennel and orange, and herbes de Provençe and chorizo.
McCormick handpicked leading celebrity chefs from Europe, the US and the UK, including Rowley Leigh, a founding father of modern British cuisine, and Tom Kime, well respected food presenter and chef, to develop the flavour forecast. Home economists, food technologists, cookery writers and trend experts were also recruited to take part in the forecast, which the company says has established itself as a landmark report for European food lovers.
Food trends
Flexitarian cuisine
Health concerns are encouraging people to cut down on their meat intake and find nutritious alternatives. The increasing popularity of ‘grow your own veg’ has also inspired consumers to devise tasty meat free meals using combinations of herbs and spices to create original flavours.
Cup-forting cuisine
This trend highlights the importance of comfort food in today’s busy and stressful lives. Little indulgent treats such as cupcakes, chocolate pots and tapas help chase away the blues with intense, indulgent flavours, that don’t give in to excess.
Cocooning cuisine
As the recession bites, foodies are cutting back on eating out – and are cooking restaurant style meals at home instead. Secret supper clubs run by underground chefs and ordinary eat-in gourmets are challenging the reign of the restaurant. Going out is out, and the stay in dinner with friends and family is in.
Top 10 flavour pairings for 2010
Schwartz flavour experts have brought the pairings listed below to life by developing a series of easy and delicious everyday recipes in collaboration with leading international chefs and food specialists. More than 20 tasty recipes have been developed and photographed and available on request.
• Ginger and rhubarb
Spicy sourness complements beautifully rich duck and gives a twist to classic desserts.
• Roasted cumin and chickpeas
A combination to use all year round, the earthy, Middle Eastern flavours of roasted cumin and chickpeas are delicious in more traditional curries and tanginess – great for a spicy houmous with cumin roast lamb.
• Black peppercorns and citrus fruit
A surprising blend of warm pepper and bitter sweet citrus, for lively fish carpaccio, or stimulating zesty fruit desserts and ice creams.
• Herbes de Provençe and chorizo
A duo infused with all the heat and arid aromas of the Mediterranean. This pairing harmonises the spice of chorizo with the fragrance of herbes de Provençe. The blend brings strength of flavour to simple chicken dishes
or salads.
• Mint and courgette
Two old favourites with seemingly endless versatility, mint and courgette provide a delicately fresh and fragrant combination in many cuisines from Italy to the Middle East. Great with salads and pasta – refreshingly original recipes.
• Dill and beetroot
The distinctive flavours of Northern Europe – familiar with a hint of intrigue.
The sweetness of dill blends perfectly with the earthy beetroot. The perfect combination of smoked and fresh salmon with a dash of crème fraîche.
• Bay leaves and preserved lemon
A glorious taste combination from the Mediterranean; tangy and aromatic and can be used in sweet and savoury dishes. The duo works well with pan fried fish or chicken, and will add a new dimension to cakes, sorbet and desserts.
• Fennel seeds and orange
This bitter sweet blend is surprisingly versatile; consider a rich dark chocolate mousse with orange zest and fennel seeds, or a fresh tangy dressing for a halloumi and watercress salad.
• Caraway and bitter greens
A striking balance of distinctive flavours. Caraway tames the bitterness of the greens for hearty chicken dishes and deliciously different accompaniments.
• Chilli and edamame
The balance of hot chilli against sweet, fresh edamame is a centuries old favourite in Asian cuisine and is riding a new wave of popularity in Europe. Use with coriander, ginger and lemongrass, in stir fries or salads for an exciting experience.
www.schwartzforchef.com
Leading US herb and spice company McCormick recognised this need and in 2008 produced its first flavour forecast for the European market under its well known Schwartz brand. With more than 100 years of experience, Schwartz is the food giant’s leading name in the UK offering a wide variety of herbs, spices and seasonings.
In its latest report, in collaboration with experts from the European food community, it has identified the major European culinary trends and top flavour pairings for 2010, which it says will lead the way for what’s on UK menus in the year ahead.
According to the Schwartz Flavour Forecast, 2010 is set to see three key food trends. The rise of the ‘flexitarian’ will see consumers cut back on their meat intake to reap financial and health benefits. Top flavour pairings for flexitarians this year will include roasted cumin and chickpeas and chilli and edamame.
Treats and after meal indulgence will take the form of ‘cup-forting cuisine’ as the all denying diets are ditched and cup sized treats are allowed to lift people’s spirits. Interesting and exotic flavour blends such as black peppercorns and citrus fruit, and ginger and rhubarb, will dominate desserts in 2010, it says.
‘Cocooning cuisine’ sees the return of the dinner party, inspired by the recession and the ‘come dine with me’ movement. Families and friends will be eating in together and experimenting with unusual flavour duos such as fennel and orange, and herbes de Provençe and chorizo.
McCormick handpicked leading celebrity chefs from Europe, the US and the UK, including Rowley Leigh, a founding father of modern British cuisine, and Tom Kime, well respected food presenter and chef, to develop the flavour forecast. Home economists, food technologists, cookery writers and trend experts were also recruited to take part in the forecast, which the company says has established itself as a landmark report for European food lovers.
Food trends
Flexitarian cuisine
Health concerns are encouraging people to cut down on their meat intake and find nutritious alternatives. The increasing popularity of ‘grow your own veg’ has also inspired consumers to devise tasty meat free meals using combinations of herbs and spices to create original flavours.
Cup-forting cuisine
This trend highlights the importance of comfort food in today’s busy and stressful lives. Little indulgent treats such as cupcakes, chocolate pots and tapas help chase away the blues with intense, indulgent flavours, that don’t give in to excess.
Cocooning cuisine
As the recession bites, foodies are cutting back on eating out – and are cooking restaurant style meals at home instead. Secret supper clubs run by underground chefs and ordinary eat-in gourmets are challenging the reign of the restaurant. Going out is out, and the stay in dinner with friends and family is in.
Top 10 flavour pairings for 2010
Schwartz flavour experts have brought the pairings listed below to life by developing a series of easy and delicious everyday recipes in collaboration with leading international chefs and food specialists. More than 20 tasty recipes have been developed and photographed and available on request.
• Ginger and rhubarb
Spicy sourness complements beautifully rich duck and gives a twist to classic desserts.
• Roasted cumin and chickpeas
A combination to use all year round, the earthy, Middle Eastern flavours of roasted cumin and chickpeas are delicious in more traditional curries and tanginess – great for a spicy houmous with cumin roast lamb.
• Black peppercorns and citrus fruit
A surprising blend of warm pepper and bitter sweet citrus, for lively fish carpaccio, or stimulating zesty fruit desserts and ice creams.
• Herbes de Provençe and chorizo
A duo infused with all the heat and arid aromas of the Mediterranean. This pairing harmonises the spice of chorizo with the fragrance of herbes de Provençe. The blend brings strength of flavour to simple chicken dishes
or salads.
• Mint and courgette
Two old favourites with seemingly endless versatility, mint and courgette provide a delicately fresh and fragrant combination in many cuisines from Italy to the Middle East. Great with salads and pasta – refreshingly original recipes.
• Dill and beetroot
The distinctive flavours of Northern Europe – familiar with a hint of intrigue.
The sweetness of dill blends perfectly with the earthy beetroot. The perfect combination of smoked and fresh salmon with a dash of crème fraîche.
• Bay leaves and preserved lemon
A glorious taste combination from the Mediterranean; tangy and aromatic and can be used in sweet and savoury dishes. The duo works well with pan fried fish or chicken, and will add a new dimension to cakes, sorbet and desserts.
• Fennel seeds and orange
This bitter sweet blend is surprisingly versatile; consider a rich dark chocolate mousse with orange zest and fennel seeds, or a fresh tangy dressing for a halloumi and watercress salad.
• Caraway and bitter greens
A striking balance of distinctive flavours. Caraway tames the bitterness of the greens for hearty chicken dishes and deliciously different accompaniments.
• Chilli and edamame
The balance of hot chilli against sweet, fresh edamame is a centuries old favourite in Asian cuisine and is riding a new wave of popularity in Europe. Use with coriander, ginger and lemongrass, in stir fries or salads for an exciting experience.
www.schwartzforchef.com