FastForward Flavours

These sweet and savoury flavour contrasts, popular as drizzles, sauces and glazes, elevate dishes by adding depth, richness and complexity. Miso brings umami notes and can also work well as a marinade or dressing. Whereas salted caramel, which has grown to the extent that it is almost ubiquitous, shows no sign of fading, and tends to feature more on sweet treats or desserts.

Pistachio is loved for the sweet and slightly salty taste of this nut, and pistachio cream for its sweet and smooth texture. Both are ingredients that feature in Middle Eastern as well as mediterranean cuisines which have risen in popularity. However, Dubai chocolate has also fuelled interest in pistachio, a trending combination of pistachio as a cream or paste, or crunchy topping counterbalanced with rich chocolate.

A standout spicy ingredient from our chef’s survey (46% feel it will trend in the next one to two years)**, with high interest levels from consumers too, (30% are likely to try when eating out in the next one to two years)* hot honey is another flavour contrast that is riding high. Use it as a drizzle, topping, glaze, dressing or dip on all sorts of savoury dishes like pizza.

Versatile, flavoursome and natural, wild mushrooms are a hit with both consumers and chefs alike. Their popularity is also fuelled by the trend towards plant-based and vegan foods, and foraged ingredients. Wild mushrooms offer that variety of textures, and umami flavours, and can carry a range of nutritional benefits depending on the variety. Use them as a centre of plate, or in risottos, soups, sauces or as a side.

Another versatile, and fibre-rich vegetable that has come to the fore because of the ease with which it can be transformed into both a centre of plate dish e.g. cauliflower bites or sides like the British classic cauliflower cheese, or a carb-free alternative to rice, mashed potato or even pizza crust. Cauliflower has also been credited as the vegetable most likely to be mistaken for a piece of meat and so works really well for vegetarian, plant-based or vegan dishes.

Aligning with growing consumer interest in animal welfare and sustainability, grass-fed beef is rising in popularity. Grass-fed cattle graze freely and live outdoors in pastures, following a lifestyle more natural to them. Most British beef cattle are pasture or grass-fed, although farmers sometimes need to supplement this in the winter with other foods like hay, silage, straw or grains.

A popular choice for consumers and chefs alike, wild-caught salmon tends to have a darker colour, firmer texture and bolder flavour than farmed. Caught in their natural habitats, oceans, lakes or rivers, however, populations are increasingly under pressure from overfishing, climate change, pollution and habitat destruction. So, it’s important to go for sustainably-sourced fish. In fact, 56% of consumers tell us they are concerned about the sustainability of their favourite fish and seafood choices.**