Culinology - March 2012 - (Page 30)
FLAVOR TRENDS
The culinary buzz has been about global
flavors for more than a decade, but 2012 may truly be a watershed. Flavor companies have embraced the global trend and are focusing their efforts on identifying the flavors that may one day be the focus of the North American palate.
Every year, many of the leading flavor companies publish their predictions for what the most popular flavors and flavor combinations will be during the year. A variety of “foreign/exotic” combinations appears in this year’s predictions, and that makes perfect sense, as Cathy Armstrong, vice-president of corporate communications for Comax Flavors, Melville, NY, explained. “This is because the world is shrinking and consumer taste interests are expanding,” she said. “As such, unusual flavors and flavor combinations are emerging all the time. “We are seeing a cross-pollination of flavor trends such as people from the East being interested in flavor
30 | Culinology | MARCH 2012
Table of Contents for the Digital Edition of Culinology - March 2012
Culinology - March 2012
Table of Contents
President's Letter - Preparing for a brighter economic future
Upcoming Events
EmergingTrends - Trendy Fats
Emerging Trends - Hispanic culture affecting breakfast, dinner trends
Member Profile - Garden of Eaten
Consumer Trends - The power of perception
Dairy Trends - Dairy ingredient innovation
Flavor Trends - Emerging flavor profiles
Commodity Outlook - Input costs outlook
Packaging - Improving product integrity
Petits Fours
Ad Index
Culinology - March 2012
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