bake - January 2018 - 27

"High-flavor
fillings are
merging with
crepes, breads
and buns to
create unique
street fare."
McCormick's 2018 Flavor Forecast

in China, where they are typically served in a savory

At Black Star Pastry in Australia, consumers may

fashion. This makes great casing for sandwiches at

order a Glonut, a donut with icing made with ribo-

places like New York City's Black Seed Bagels and

ﬂavin, which glows under ultraviolet light. "Nobody

BaoHaus. The former recently featured a combina-

wants to eat a glow-in-the-dark donut," Moskow says.

tion of a bao bun and bagel, "The Baogel," which

"They just don't. They want to take a picture of it,

was ﬁlled with Chinese restaurant Nom Wah Kuai's

though. And it will go viral."

signature sweet pork belly. The latter specializes
in the Chairman Bao, an open-faced bao ﬁlled with

As for beverages, cinnamon, cardamom and other

tender and fatty pork belly, topped with Haus Relish,

herbs and spices are set to gain steam in coffee.

crushed peanuts and Taiwanese red sugar.

"What we're starting to see is taking coffee as the
base layer and adding functional ingredients or ﬂavor

McCormick predicts that bao buns will feature a

elements to it in the form of healthier, better-for-you

sweeter side in 2018. To create a product more akin to

ﬂavors and spices and herbs as opposed to a shot of

a handheld dessert, they can be made with a simple

syrup," she says.

dough and classic pie ﬁllings. The ﬂavor forecast
gives the example of the British banoffee pie bao,

Moringa is poised to supplant matcha and turmeric as

which has bananas, cream, cinnamon and toffee.

the next hot superfood. Derived from the dried leaves
of a plant native to parts of Africa and Asia, moringa is

Other trends on the Flavor Forecast include cuisine

rich in protein, ﬁber, potassium, calcium and vitamin A.

from East Africa, Japanese Izakaya eats, wellness
beverages and soups, and hot pot dishes.

"Moringa has a dried spinach ﬂavor, so it's pretty
benign in smoothies," Moskow says. "Some progres-

Instagram-ready bakery products

sive chefs are starting to cook with it. You can ﬁnd it

The rise of social media has set the stage for such

in bars. I think it might be the next matcha latte."

Instagram-worthy innovations as Starbucks' Unicorn
Frappuccino, a colorful blended beverage that created

Spicy heat should stay on the front burner in food

plenty of online buzz during its limited run. For many

and beverage ﬂavor trends in 2018, according to

millennials, it has become second nature to snap a

another new survey. An online survey from Kalsec, Inc.

photo of a meal or beverage before the ﬁrst bite or

found that 90 percent of United States consumers

sip, according to Moskow of Sterling-Rice Group.

and 80 percent of European consumers say they

"The picture is more than a picture of the food; it's

enjoy hot and spicy foods. In the U.S., one out of

documenting where they've been and what they've

four consumers said they were eating spicy foods

seen and what they've eaten," she says. "Now we're

more often than they did one year ago. The pepper

starting to see these experiences and/or dishes start

varieties of serrano, Szechuan, poblano, habanero,

coming out with the sole purpose of engaging with a

chipotle, cayenne, and jalapeño are popular among

camera lens."

people who enjoy spicy food.

bakemag.com | JAN 2018 > 27
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bake - January 2018

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