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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 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 consumption. At the same time, consumers are craving Butternut squash and pineapple tacos. from around the world, with one of Photo courtesy of McCormick & Co. the most popular global 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 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, , 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 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 , , bay leaves, paprika, and oreg- citrus, crunchy , a range Flavor Radar flavor mapping method- ano) in Portuguese and some African of mouthwatering and sea- Sology as ones to watch in 2019 and cuisines. Piri Piri products are sonings, as well as beans, , and beyond are popular in cuisines around available to use in meat and 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 , ancho chile min-enhanced water, yellow curry with Southeast Asian cuisines, especially Thai powder, ground , and other jasmine rice, and flavored . 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 . 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 , , 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 is sauces and dips by blending chimichurri Grilled and shredded 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 . in vegan barbacoa while ingredient in Spanish , French • Rose petals and are cooked garbanzo beans and spices , Italian , and Slavic used in some Middle Eastern cuisines. roughly pulsed in a food processor and Scandinavian . 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. foods or infused in jams, , with 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 blends (along with citrus peel, applications. sion of tres leches cake features almond milk, cashew milk, and

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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 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 -forward. and Asenzya classifies them into one of two categories based on the liq- 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. more about the cuisines of China, India, Vietnam, and other Asian and Southeast Asian countries, including of my new favorites is massaman. It why this is, such as the ethnic diver- the regional differences of the cui- is a derivative of red curry with deep sity of younger generations and the sines within these countries. “The brown spice notes.” growing demand by consumers hottest global, macro cuisine is Massaman is one of the coconut wanting global flavors in both food- Asian,” says Dax Schaefer, corporate milk–based curries that Asenzya’s service and consumer packaged chef at Asenzya. “The flavor profiles research notes. Another is panang, goods. It also points to Google trend are exciting, well balanced, and deli- a sweet and savory curry with data that show Americans search cious. Under the Asian umbrella, I’m toasted spice notes. A couple of Google for information about Filipino seeing Korean and Thai flavors grow in popularity with both developers and consumers.” One of the Asian cuisines that Key Filipino Cuisine Flavors Schaefer explored was , with an emphasis on regional curries. • adobo • coconut • Thai cuisine is one of the most flavor- • banana • mango • ube ful cuisines in the world and has one • calamansi lime • shrimp • vinegar of the most approachable flavor pro- Source: Wixon files for Americans’ taste palates,

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countries, known as the consumers on their experiences and (SupHerb 2019a). attitudes with Levant cusine. “At SupHerb Farms, we closely “Depending on the Levant coun- monitor cuisine, flavor, and ingredi- try, just 10%–20% of consumers have ent trends as well as what is tried its cuisine; yet, approximately happening on independent restau- half of those same consumers sur- rant menus, which is often where veyed are interested in trying each consumers are introduced to new and every one of the Levant coun- flavors and, in turn, notice when tries’ cuisine.” those flavors show up in consumer What makes the cuisines of packaged goods,” says Peggy , , , and other In addition to offering up delicious flavors, the foods of Levantine cuisines…generally have a healthful image.

Castaldi, marketing director at Middle Eastern countries so intrigu- SupHerb Farms. “Israeli food had ing is that many of the ingredients been trending the last few years, but and flavors are very accessible, says in the first half of 2018 we noticed Kara Nielsen, vice president of that was becoming trends and marketing at CCD even more popular and that key Helmsman. London-based chef and Levantine ingredients and dishes author of several popular cookbooks (s’chug, , Urfa, labneh, Yotam Ottolenghi has been influential za’atar, , , ) in bringing attention to Israeli food were being talked about by a variety and ingredients from Middle Eastern of sources and popping up on inde- cuisine to a wider audience, she pendent menus.” adds. The interest in Israeli cuisine has Levantine cuisine features staple Muhammara is a dip made with Aleppo pepper and walnuts. © sbossert/iStock/Getty Images Plus in turn generated interest in other ingredients like , peppers, countries of the Levant, such as eggplant, , mint, lemon, and , Turkey, , and Lebanon, yogurt that most people are aware of. food more today than they did in the says Castaldi. “We surveyed These ingredients and others are past decade. “All of these indicators point to an unmet demand for Filipino flavors in the market,” says Becca Henrickson, marketing man- ager at Wixon. “Pacific Island cuisines are also primarily dairy- and gluten-free, which adds another layer of appeal among consumers following these dietary patterns. Our Innovation Team sees unlimited opportunities to incorporate Filipino flavor into products across the health and wellness spectrum, as well as into savory snacks and solutions.”

Middle Eastern Cuisines Grow in Popularity One of the latest cuisines named to SupHerb Farms’ Trending Now series is Levantine, which features the ingredients and flavor profiles popu- lar in Israel and surrounding Shakshuka, a Middle Eastern dish of eggs cooked in a spicy tomato-based sauce. © PhotoGeo7/iStock/Getty Images Plus

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used to create dishes that many U.S. Aleppo that can appeal to heat-seek- traditional or to accom- consumers may not have tried, such ing consumers. Aleppo pepper has pany crisp vegetables. as , a Turkish dish of eggs, cumin-like undertones and some Even zhoug (or s’chug), a spicy tomato, green peppers, and spices, fruitiness, and provides a touch of cilantro sauce with Yemeni roots, is and , an Iraqi sauce made with heat to any dish, says Castaldi. The turning up on menus and in grocery pickled mango, vinegar, and spices. pepper is used along with walnuts to stores like Trader Joe’s. Tastewise, As U.S. consumers learn more about make the dip muhammara that can an AI-powered food intelligence the cuisines of the Levant and easily be named red pepper and wal- startup that leverages real-time ana- become more exposed to some of the nut dip. lytics, calls zhoug “the next unfamiliar dishes, it presents oppor- tunities to introduce menu options There are opportunities to generate the buzz needed to propel and consumer packaged goods. Take West to the forefront in the United States. galayet bandora, a popular dish in made from tomatoes, roasted bell peppers, garlic, and chile peppers Sauces, dips, and spreads are sriracha,” noting an increase in men- like Urfa and Aleppo, which could pair integral to the cuisines. Harissa is a tions on social media (129%) and on well with meat and fish, grains and smoky-spicy paste that menus (3.5%) throughout the United pulses, and vegetables, says Castaldi. can be used, among other things, to States from 2017 to 2018 (Tastewise “Manufacturers would not have to coat and season meat for skewers. 2019). Zhoug is an incredibly versatile call it galayet bandora. They could Tahini, a seed paste, is the sauce that can be used in egg break- simply call it a vegetable or veg- main component of hummus but can fast sandwiches, bowl applications, etable sauté. For those a bit more also be used to make dressings for dressings, ranch and tartar sauces, trendy, they could call it a vegetable and sauces for noodles and hummus, glazes, and even in alco- gremolata.” vegetables and baked into cakes and holic beverages like the Bloody Mary, The region is home to several dif- brownies. Labneh, a Greek yogurt- says Castaldi. SupHerb Farms offers ferent chile peppers like the Urfa and cheese spread, is perfect for zhoug under its Fusions Culinary

Egusi, a popular Nigerian soup. © bonchan/iStock/Getty Images Plus

pg 54 07.19 • www.ift.org Pastes line. Some suggested applica- products inspired by ingredients in popular across West Africa and are tions are huevos rancheros with West African cuisine, such as great showcases of these different s’chug; -roasted squash with Ethiopian Berbere Dry Roasted ingredients. SupHerb Farms notes , chickpeas, and s’chug; s’chug Almonds from Departure Snacks and several, including egusi soup, a spiced poké bowl with chips; and Ginjan, a traditional West African Nigerian soup made from ground s’chug queso . juice made with ginger, pineapple, squash seeds, tomatoes, chile pep- In addition to offering up deli- lemon, vanilla, anise, and sugar, from pers, and leafy greens; cachupa, a cious flavors, the foods of Levantine Ginjan Bros. They also discovered Cape Verdean stew with corn, cas- cuisines, which include fresh cuts of soups in varieties like West African sava, sweet , tomatoes, onion, meat and fish, vegetables, nuts, tomato obe ata, brown-eyed peas garlic, and fish or meat; and kedje- seeds, chile peppers, herbs, and gbegiri, melon seed egunsi, and pea- nou, a spicy stew from Ivory Coast spices, generally have a healthful nut butter groundnut from Egunsi made with chicken, flaked cassava, image. “Levant ingredients and Foods, and an Ethiopian-style cul- tomatoes, , peppers, , dishes tie directly to the numerous tured, grass-fed, clarified butter and bay leaf. FT industry trends we are seeing called Niter from Ahara regarding health—plant-forward, Ghee. Next month’s Ingredients section will gut health—and as such are a great While consumers are more feature some of the ingredients high- way to enhance consumer packaged aware of various global cuisines, lighted at the IFT19 food expo in New goods, such as pulses, vegetables, West African is still a bit unfamiliar to Orleans. frozen entrées (including grain many. A survey shows that 21% of bowls), yogurt, and spreads,” says consumers have tried and like West Karen Nachay, Castaldi. African cuisine (SupHerb 2019b). Senior Associate Editor • [email protected] Almost half (45%) of consumers Opportunities Around West African Food haven’t tried West African cuisine West African cuisine has piqued the but would like to and think it sounds interest of some trend watchers, and good. (The survey respondents were www.ift.org there are aspects of the cuisine that given the region’s culinary influences Members Only: Read more about global cuisines at ift.org. product developers and foodservice and specific popular dishes and Type the keywords into the search box at the upper right professionals can leverage. The cui- ingredients.) A little more than a third side of the home page. sine combines ingredients native to (36%) of consumers say they would the region, such as sorrel, kola nuts, like more restaurants to offer West and grains of paradise, with ingredi- African cuisine. ents that Europeans brought to the There are opportunities to gener- REFERENCES region, such as chile peppers and ate the buzz needed to propel West tomatoes. African cuisine to the forefront in the Asenzya. 2019. Trending Flavors: Curries of Thailand. Kola nuts, moringa, plantain, yam, United States. One way is for an Asenzya, Oak Creek, Wis. asenzya.com. cassava, ginger, scotch bonnet expert such as a chef who special- CCD Helmsman. 2018. Trade Show Trendspotting Fall 2018. chiles, beans, fonio, okra, peanuts, izes in West African cuisine to CCD Helmsman, Emeryville, Calif. ccdhelmsman.com. and sorghum are among the West become the champion of it, similar to African cuisine ingredients that could what David Chang (the restaurateur FONA. 2018. 2019 Flavor Watch List. FONA, Geneva, Ill. fona.com. be highlighted in product innovation, who founded the Momofuku restau- according to Ayisha Koyenikan, global rant group) and Roy Choi (who came Innova. 2019. “Reaching Adventurers: Consumers Love to Discover New Flavors.” Press release, May 14. Innova food and drinks analyst for Mintel to prominence with his Kogi Korean Market Insights, Arnhem, Netherlands. (Koyenikan 2018). She also writes that barbecue taco truck) did for Korean innovamarketinsights.com. many West African dishes are gluten- cuisine, says Nielsen. This means Koyenikan, A. 2018. “Is West African Cuisine the Next free and high in plant-based protein, bringing attention to the diverse Big Food Trend?” Mintel blog, Nov. 7. Mintel, Chicago. which addresses two of today’s top regions of West Africa and teaching https://www.mintel.com/blog/foodservice-market- food trends. Trend analysts from CCD consumers and food writers about news/is-west-african-cuisine-the-next-big-food-trend. Helmsman named African flavors a the indigenous ingredients found SupHerb. 2019a. Trending Now: Levantine. SupHerb Farms, flavor trend in a recent report based there. Turlock, Calif. supherbfarms.com. on knowledge gleaned from trade Another way is to look at foods SupHerb. 2019b. Trending Now: West African. shows like the Winter and Summer from West African cuisine that are Fancy Food Shows and Natural adaptable to restaurant fare and con- Tastewise. 2019. Consumer Food Trends Report February 2019. Tastewise, Tel Aviv, Israel. tastewise.io. Products Expo West and East (CCD sumer packaged goods. Soups and Helmsman 2018). They noted a few are two examples. They are

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