SCHWARTZ FLAVOUR FORECAST ANNOUNCES TOP FOOD TRENDS 2010
A new report released today by leading herbs and spices company, Schwartz, in collaboration with experts from the European food community, has identified the major European culinary trends and top flavour pairings for 2010, which 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 the rise of the ‘Flexitarian’ as consumers cut back on their meat intake to reap financial and health benefits. Top flavour pairings for Flexitarians in 2010 will include roasted cumin & chickpeas, dill & beetroot and chilli & edamame.
Treats and after-meal indulgence will take the form of ‘cup-forting cuisine’ as we ditch the all-denying diets and allow cup-sized bites of pleasure as a mini treat to lift the spirits. Interesting and exotic flavour blends such as black peppercorns & citrus fruit and ginger & rhubarb will dominate desserts in 2010.
‘Cocooning cuisine’ brings on the return of the dinner party, inspired by the recession and Come Dine with Me movement. Families and friends will be eating in together and experimenting with unusual and striking flavour duos such as fennel & orange and herbes de Provence & chorizo.
Schwartz hand-picked leading celebrity chefs from Europe, America and the UK, including Rowley Leigh – a founding father of modern British cuisine, and Tom Kime – well respected food presenter, chef and author, to develop the 2010 Schwartz Flavour Forecast.
Home economists, food technologists, cookbook authors, and trend experts were also recruited to take part in the Schwartz Flavour Forecast, which has established itself as a landmark report for
European food lovers.
Listed below is an outline of the top three food trends and ten flavour pairings from the 2010 Schwartz Flavour Forecast:
1. 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.
2. Cup-forting Cuisine
This trend highlights the importance of comfort foods in today’s busy and stressful lives. Little indulgent treats like cupcakes, chocolate pots and tapas help people chase away the blues with intense, indulgent flavours, that don’t give in to excess.
3. 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 definitely in.
The Top Ten Flavour Pairings for 2010:
1. Ginger & Rhubarb
Spicy sourness complements beautifully rich duck and gives a twist to classic desserts.
2. Roasted Cumin & 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.
3. Black Peppercorns & Citrus Fruit
A surprising blend of warm pepper and bitter sweet citrus, for lively fish carpaccios, or stimulating zesty fruit desserts and ice creams.
4. Herbes de Provence & 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 Provence. The blend brings strength of flavour to simple chicken dishes or salads.
5. Mint & 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.
6. Dill & Beetroot
The distinctive flavours of Northern Europe; familiar, with a hint of intrigue. The sweetness of dill blends perfectly with the earthy beetroot. A perfect combination with salmon – smoked or fresh – and a touch of crème fraiche.
7. Bay leaves & Preserved Lemon
A glorious taste combination from the Mediterranean; tangy and aromatic, which can be used in both 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.
8. Fennel seeds & 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.
9. Caraway & Bitter Greens
A striking balance of distinctive flavours. Caraway tames the bitterness of the greens for hearty chicken dishes and deliciously different accompaniments.
10. Chilli & Edamame
The balance of hot chilli against sweet, fresh edamame is a centuries-old favourite in Asian cuisine which is riding a new wave of popularity in Europe. Use with coriander, ginger and lemongrass, in stir fries or salads for an exciting experience.
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