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0719 Ingredients Column [INGREDIENTS] by Karen Nachay Cuisines from other parts of the world are also serving as inspiration for product developers looking to reach adventurous consumers. Vegan-Friendly Mexican Food The increase of plant-forward fare is not slowing down anytime soon, as its popularity is being driven not only by vegetarians and vegans but by con- sumers who want to occasionally limit their meat consumption. At the same time, consumers are craving foods Butternut squash and pineapple tacos. from around the world, with one of Photo courtesy of McCormick & Co. the most popular global cuisines among Americans being Mexican. So it’s no surprise that these two food trends have intersected to bring us Fresh Spins on Global Cuisines Mexicana vegana (Mexican vegan), the latest Flavor Forecast trend from lavor continues to drive consum- found that there was a 65% growth in McCormick & Co. ers’ purchase habits, with global food and beverage launches “It’s the two together, looking at Ftwo-thirds of U.S. consumers with an ethnic flavor between 2014 Mexican food from a vegan lens, that saying they “love to discover new and 2018. The flavors seeing the big- appeals to Americans,” says Kevan flavors,” according to Innova Market gest growth in launch activity are Vetter, executive chef at McCormick. Insights (Innova 2019). Millennial and from Mediterranean and Far Eastern “Some consumers hear vegan and Gen Z consumers in particular are cuisines, and the leading categories are intimidated. We found that lean- demanding what Innova calls “novel, are meat, fish, eggs, sauces, and ing into familiar foods is a great entry creative, impactful foods with funky seasonings, according to Innova. into this trend.” colors, shapes, and flavors” that they can share with others through social Vegan tinga. Photo courtesy of McCormick & Co. media. What better way to excite the palate than through the foods, ingre- dients, and flavors of cuisines from around the world. The interest in global cuisines is due in part to people learning more about other cultures and cuisines through increased travel around the world and greater online activity. Innova data show that three in 10 U.S. consumers “love to discover flavors of other cultures.” Product developers have taken note and increased the number of product offerings to target these global fla- vor—seeking consumers. Innova pg 48 07.19 • www.ift.org Mexican cuisine is diverse, and Global Flavors to Watch its regional cuisines are character- ized by smoky chile peppers, bright ome of the flavors pegged by FONA’s onion, salt, bay leaves, paprika, and oreg- citrus, crunchy vegetables, a range Flavor Radar flavor mapping method- ano) in Portuguese and some African of mouthwatering spices and sea- Sology as ones to watch in 2019 and cuisines. Piri Piri sauce products are sonings, as well as beans, rice, and beyond are popular in cuisines around available to use in meat and vegetable corn-based ingredients, all of which the world (FONA 2018). dishes, as simmer sauces, or as fit well into non-meat food options. • Baobab is a large greenish-brown condiments. McCormick prepared a collection of fruit from the savannahs of Africa that • Yuzu is a fragrant and sour citrus Mexican vegan recipes that incor- has a tangy and tart flavor. The flavor fruit from Japan. The flavor works well in porate some of these ingredients to pairs well with nuts in fruit and nut bars beverages and sweet applications like create foods that appeal to vegans, and in nut butters. ice cream. vegetarians, and meat lovers alike. • Maqui berry is a small dark purple • Pink peppercorns give foods and Around Mexico, street vendors berry with a sweet and nutty flavor. It beverages a sweet, peppery taste. and food halls sell inexpensive and originated in South America. In sweet Primarily grown in Brazil, pink pepper- customizable foods like tortas, applications, maqui berries are often corns are in the same family as cashews tacos al pastor, tostadas, and more blended with other fruits like blueberry, and mangoes and are not related to pep- that can be eaten on the go. Many blackberry, and apple. percorns. They can be used in sweet of these are made with seasoned • Jackfruit is a fruit native to South applications and confections, to top cuts of meat, but the versions from India and grown in tropical regions. The snack foods and appetizer applications, McCormick swap out meat for ripe fruit has a subtle sweet flavor and a and to flavor both alcoholic and nonalco- vegan-friendly foods like butternut slight musky smell. Some products that holic beverages. squash, pineapple, and mushrooms. feature jackfruit or jackfruit flavor that • Lemongrass is a tropical herb with a Roasted butternut squash is sea- FONA notes are ice cream, sorbet, vita- strong citrus flavor. It is used in soned with cumin, ancho chile min-enhanced water, yellow curry with Southeast Asian cuisines, especially Thai powder, ground cloves, and other jasmine rice, and flavored yogurt. and Vietnamese. Soups, sauces, and spices and topped with chunks of • Vadouvan is often referred to as the stir-fries are some of the applications for roasted pineapple and crunchy cab- French version of British curry powder. lemongrass. It can be used to flavor bev- bage and radishes to make a vegan There are different blends, but it can typi- erages and steeped to make tea. version of tacos al pastor. Vegan cally include herbs and spices like • Chimichurri is a savory, herby sauce tinga is made with grated carrots shallots, curry leaves, toasted onion, made from parsley, garlic, olive oil, vine- and thinly sliced mushrooms, which toasted garlic, mustard seeds, and cumin. gar, and a little bit of chile pepper. It is a mimic pulled or shredded meat. Season chicken, vegetables, and rice popular Argentinian condiment used to They’re cooked in a spicy, smoky with the powder. season grilled meat. Create new takes on chipotle sauce. • The flavor and aroma of saffron is sauces and dips by blending chimichurri Grilled and shredded eggplant complex—a bit earthy, a bit floral, slightly with aioli, sour cream, yogurt, or and sliced mushrooms stand in for sweet, and mildly grassy. It’s a traditional hummus. beef in vegan barbacoa while ingredient in Spanish paella, French • Rose petals and rose water are cooked garbanzo beans and spices bouillabaisse, Italian risotto, and Slavic used in some Middle Eastern cuisines. roughly pulsed in a food processor and Scandinavian breads. FONA cites its Rose petals have a floral and slightly create a vegan version of chorizo. use in jam, pralines, and chai latte with sweet flavor. Rose petals can be used to Coconut milk and rice milk seasoned green tea products. garnish foods or infused in jams, syrups, with cinnamon and vanilla extract • Piri piri is a small hot pepper grown tea, and sugar. The flavor has been cited form the base for vegan horchata in Africa. It is typically used in sauces and in beverages and ice cream among other no-churn ice cream. A vegan ver- dry spice blends (along with citrus peel, applications. sion of tres leches cake features almond milk, cashew milk, and 07.19 • www.ift.org 49 pg [INGREDIENTS] Fresh Spins on Global Cuisines continued... according to research by Asenzya water-based curries the company (Asenzya 2019). The research also showcases in its report are jungle, shows that consumers want more which is made with green chiles, authenticity in Asian cuisine options, galangal, lemongrass, and aromatics with the drivers being sauces and like shallots and garlic, and sour spices. Curries fit into this category. curry, a sour and spicy curry cooked Thai curries are pastes made with seafood and having a flavor from different flavorful ingredients, that is tamarind-forward. and Asenzya classifies them into one of two categories based on the liq- Filipino Cuisine Continues to Emerge uids used to rehydrate them. Coconut Another Asian cuisine to keep an eye milk–based curries are well-known on is Filipino. The diversity of Filipino Thai curries in America and include cuisine comes from both the use of green, red, and yellow, which are all local ingredients and the influences popular in the central region of from other cuisines like Chinese, Thailand. Water-based curries are Malay, and Spanish. typically more popular in the north- “All of these factors come ern region and the inland areas of together to create an incredible other regions away from the coconut fusion of flavors that, while uniquely trees found near the coast. Filipino with its sour/sweet notes and “Curries are an essential part of indigenous ingredients, also incorpo- the country’s cuisine, and Americans rates flavors borrowed from other have only begun to scratch the sur- cuisines,” says Ryan Kukuruzovic, face of what is truly available,” says corporate chef at Wixon. “This is Schaefer. “Most consider Thai food what contributes to the appeal of to be the world’s most flavorful cui- Filipino flavors—they’re both novel Thai green curry. © sKrisda/iStock/Getty Images Plus sine because of its balancing of and approachable.” sweet, heat, savory, and umami in Experts are seeing a rising inter- sweetened condensed coconut milk the traditional dishes. The average est in Filipino cuisine, which is why in place of the traditional three milks. consumer understands green, red, Wixon identifies “Filipino-forward and yellow Thai curries, but there are flavors” as a developing taste trend. Diverse Thai Curries so many other flavors to explore. One The company cites a few reasons No longer are the cuisines of Asian countries being lumped together. No longer are the cuisines of Asian Inquisitive consumers want to know countries being lumped together.
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