Page 27 - Food&Drink September 2019

Toasted together, the two add texture, colour and a warm, nutty taste. Double up to add colour and contrast to your dishes.
• Ancient seeds like mustard, coriander, cumin and caraway are on McCormick’s watch list as people start using them in new ways.
A SPICY SHIFT
Golden says consumers are cooking at home more, and taking greater control of what they are cooking while experimenting with flavours.
New products like grilling rubs or sauces, seasoning mixes and hot and spicy flavours are key drivers in this category. A household pantry now stocks as many as 40 spices, compared to less than 10 in the 1950s.
cashew and almond milks. Using vegetables like butternut pumpkin, nopal (cactus leaf), mushrooms, spices, chilies and simple
cooking techniques, is making vegan more accesible to more households.
McCormick has launched a new range of street food seasonings for the spice trend – Mexican, Middle Eastern inspired Baharat, Caribbean Jerk and Katsu Crumb.
A decade ago these flavours were out of reach for the home cook but are now “more accessible than ever”.
KEEPING COOL
Within the beverage category, “cold is the new hot”. Consumers are on the hunt for refreshing new ways to hydrate, replenish and beat the heat,
“ A household pantry now stocks as many as 40 spices, compared to less than 10 in the 1950s. Mexican cuisine is leading the spice race...”
Mexican cuisine is leading the spice race, particularly in combination with the growing consumer health and wellbeing consciousness around plant-based meals. Mexican Vegan food is trending.
Golden says: “Start with traditional antojitos (small bites) so everyone can enjoy satisfying street food like tacos, tortas and tostadas the vegan way. With the essential spices and easy home-cooking techniques, you can recreate the taste, texture and appeal of Mexican-inspired meat entrees.
Sweet fans are not left out, with classics like a tres leches cake turning vegan with coconut,
with a healthier focus.
Good for you ingredients on
the rise such as aloe, coconut water, botanicals, fruit and vegetables and fermented starters.
Popular herbs and spices in the beverage space include ginger, coriander, mint, basil, dill, anise and cumin.
Slushies, sweet and savoury pops and mousses are also gaining ground on beverages.
Thai and Indian flavours are also moving in on traditional milkshakes and smoothies. Buttermilk, Greek yoghurt, plant-based milks and coconut cream are used for masala chai variations and lassi drinks. ✷
INGREDIENTS
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