Whether it’s chipotle mamey orange or
parsley black currant, complex and exotic food flavors will make a huge palate
statement in 2006 as consumers continue to demand a bigger bang for their
bite, according to Market Trends: Food Flavors and Ingredients Outlook 2006, a
new report from market research publisher Packaged Facts, a division of
MarketResearch.com, a leading provider of industry-specific market research

In 2006, it appears that Middle Eastern, North African, and Eastern
Mediterranean cuisines will take center stage, as word of their exquisite
spicing varieties spreads from foodie circles to the mainstream. Such a flavor
profile is in contrast to the fruity/heat combinations found in 2005’s
headliners: Asian, Spanish, and Latin.

Nutritionally rich super foods also will be hot this year, as consumers
continue to search for magical flavors that address medical concerns. Packaged
Facts predicts that the use of spices as nutritional ingredients will rise, as
will the fast-moving trend of assimilation, where a flavor breaks out of its
traditional box and branches out. Examples from 2005 included such innovations
as carrot chipotle juice and chipotle-flavored fig nuggets.

“Variety and innovation are the spice of life in today’s flavor market and
we can expect to see more smoky, strong flavors, pungent flavors and
cool/fiery combinations, as well as sweet tones mixed with spicy, tart, and
salty,” said Don Montuori, the publisher of Packaged Facts. “Look for new
cooking technologies to emerge as well, such as non-edible spice wraps, flavor
sprays, and sous vide, a method of vacuum sealing that creates incredibly
delicate, tender, and flavorful foods.”