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Global Food Trends in 2013

– food trends forecast
– video explanation of five trends in global flavours
– two delicious recipes

Every year, two things happen, we take a retrospective look at the year that’s about to end and then gaze forward to the year ahead. Noodlies, Sydney food blog has never been one to rest on past achievements, for me, the looking forward is much more challenging and rewarding. For at least three years, noodlies has predicted Korean food will be the “next hot thing”, it’s still no there yet, but I think you’ll agree it’s getting closer than ever.

McCormick the makers of spices for kitchens in over 100 countries has produced Flavor Forecast (US spelling of flavour) since 2000, pulling together a group of experts including chefs, dietitians, trend trackers, marketing experts and food technologists from across the globe to predict food trends for the coming year. It’s a year long process that culminates in a global summit which collates insights from McCormick’s regional locations spanning Asia, Australia, Europe, Africa, Latin America and of course, North America.

The result is the McCormick Flavor Forecast. For more on the process, see noodlies interview of McCormick’s Executive Chef, Kevan Vetter below:

So what’s the hot global food trend for 2013?

Flavor Forecast 2013 has identified five trends of global flavour:

• No apologies necessary: a momentary indulgence
• Personally handcrafted: being hands on
• Empowered eating: wellness and harmony
• Hidden potential: waste-not
• Global my way: new potential, global ingredients not confined to ethnic cuisines

No apologies necessary, Flavor Forecast 2013

In a rational rebellion against the “always-on” mindset of modern life, food lovers are making the conscious choice to stop and enjoy the moment.  This unapologetic escape from everyday demands is a necessary break, a chance to savor each detail of the eating experience.

Personally handcrafted, Flavor Forecast 2013

In a mouthwatering expression of identify and pride, home cooks and chefs are expanding a hands-on approach to food by personally crafting and perfecting signature ingredients and recipes.  Communities of like-minded enthusiasts are coming together to share vibrant, authentic eating experiences.

Empowered eating, Flavor Forecast 2013

People are shifting their relationship with food to make it more thoughtful, personal and connected to their overall health.  After years of extremes and feeling out of control about food, they are empowered by this more sustainable lifestyle – and finally, finding harmony in “what’s right for me”.

Hidden potential, Flavor Forecast 2013

Transforming underutilised parts like leaves and stems and less familiar meat cuts and seafood into extraordinary meals. Creative cooking methods, a passion for discovery and a “waste-not” mentality drive this effort to coax full flavours out of every last part of the ingredient.

Global my way, Flavor Forecast 2013

While still identified with particular cultures, these ingredients are no longer being limited to their native uses. Cooks are seamlessly incorporating these worldly elements into everyday cooking.

What do you think of the trends identified in the McCormick Flavor Forecast 2013? Have you spotted any other trends?

Recipes

Courtesy of McCormick, here’s two recipes for you to experience the food trends of 2013:

• Chilled Chinese Dumplings with Creamy Dukkah Sauce
• Lamb and Plantain Koftas with Tomato-Yogurt Sauce

For a light starter, serve these chilled dumplings filled with Chinese broccoli, ground pork and shrimp. Serve with a creamy peanut sauce that’s flecked with a toasted Middle Eastern spice blend.

Prep Time:  30 minutes

Cook Time: 25 minutes

Chinese Dumplings:

2 cups coarsely chopped leaves and stems from Chinese broccoli, broccoli rabe, broccolini or other broccoli variety

2 tablespoons rice wine

1 tablespoon soy sauce

2 teaspoons sugar

1 teaspoon finely chopped garlic

1 teaspoon McCormick® Ground Ginger

1 teaspoon sesame oil

1/2 teaspoon McCormick® Ground White Pepper

1/2 pound ground pork

1/2 pound peeled and deveined shrimp, cut into 1/4-inch pieces

40 wonton wrappers

Creamy Dukkah Sauce:

1/4 cup creamy peanut butter

5 tablespoons water

3 tablespoons Dukkah Spice Blend

2 tablespoons rice wine vinegar

2 teaspoons McCormick® Chili Powder

1 teaspoon sesame oil

1 teaspoon soy sauce

1/4 teaspoon salt

1. For the Dumplings, cook Chinese broccoli in large saucepan of boiling water 1 minute or until bright green. Immediately transfer to bowl of ice cold water to stop cooking process. Drain well, squeezing Chinese broccoli dry.
2. Mix rice wine, soy sauce, sugar, garlic, ginger, sesame oil and white pepper in large bowl until well blended. Add Chinese broccoli, pork and shrimp; mix well. Refrigerate until well chilled.
3. Place about 1 tablespoon filling in center of each wonton wrapper. Brush edges lightly with water. Fold in half to form a triangle, pressing edges to seal. Bring 3 quarts water to boil in large saucepan. Add about 10 dumplings at a time to saucepan; cook 4 to 6 minutes or until filling is cooked through. Remove dumplings with slotted spoon to bowl of ice cold water. Let stand 2 minutes to chill. Drain well and transfer to serving plate. Cover. Refrigerate until well chilled.
4. For the Creamy Dukkah Sauce, mix peanut butter and water in medium bowl until well blended. Stir in remaining ingredients. Serve with chilled dumplings.

Makes 10 appetizer servings (4 dumplings each).

Nutrition Information Per Serving: 213 Calories, Fat 9g, Protein 13g, Carbohydrates 20g, Cholesterol 54mg, Sodium 505mg, Fiber 2g

Test Kitchen Tip: Chinese broccoli or gai lan is a dark green leafy vegetable with thick stems and small flower heads similar in appearance to broccoli. Its flavor is stronger than broccoli and faintly bitter.

Lamb and Plantain Koftas with Tomato-Yogurt Sauce

Middle Eastern koftas are like meatballs grilled on a skewer. Instead of the typical rice or bulgur, plantain is added to the meat mixture. Serve with a creamy cinnamon-spiced tomato sauce.

Prep Time:  25 minutes

Cook Time: 25 minutes

1 can (14 1/2 ounces) petite diced tomatoes, undrained

4 McCormick® Cinnamon Sticks

Tomato-Yogurt Sauce:

1 cup plain whole milk Greek-style yogurt

1/2 teaspoon McCormick® Ground Cinnamon

1/2 teaspoon McCormick® Ground Cumin

1/2 teaspoon salt

1/4 teaspoon McCormick® Ground Black Pepper

Lamb and Plantain Koftas:

1 tablespoon vegetable oil

1/2 cup finely chopped ripe plantain

1/2 pound ground lamb

1/4 cup finely chopped red onion

2 tablespoons plain dry bread crumbs

4 teaspoons McCormick® Parsley Flakes

1 1/2 teaspoons McCormick® Garlic Powder

1 1/2 teaspoons McCormick® Onion Powder

1 teaspoon McCormick® Ground Cumin

1/2 teaspoon McCormick® Ground Black Pepper

1/2 teaspoon salt

12 wooden skewers (6-inch)

1. Place tomatoes and cinnamon sticks in small saucepan. Bring to boil, stirring occasionally. Reduce heat to medium. Cook 15 minutes or until mixture is reduced to about 3/4 cup. Cool completely. Remove cinnamon sticks. Reserve 1/4 cup tomato mixture for the koftas.
2. For the Tomato-Yogurt Sauce, place remaining tomato mixture, yogurt and seasonings in small food processor. Cover.  Process until desired texture. Spoon sauce in serving bowl. Cover. Refrigerate until ready to serve.
3. For the Lamb and Plantain Koftas, heat oil in small skillet on medium-high heat. Add plantain; cook and stir 3 minutes or until crisp. Drain on paper towels. Cool. Mix lamb, plantains, reserved 1/4 cup tomato mixture, red onion, bread crumbs and seasonings in large bowl until well blended. Divide lamb mixture into 12 portions. Form each portion into a 3-inch long roll. Carefully slide a wooden skewer through the center of each roll.
4. Grill over medium-high heat 3 to 4 minutes per side or until koftas are cooked through and browned. Serve with Tomato-Yogurt Sauce.

Makes 6 (2 kofta) appetizer servings.

Nutrition Information Per Serving: 177 Calories, Fat 9g, Protein 11g, Carbohydrates 13g, Cholesterol 30mg, Sodium 607mg, Fiber 2g

Test Kitchen Tip: Soak wooden skewers in water for at least 30 minutes to prevent burning.