2015's top 5 flavour trends to follow

Washington: Researchers have revealed the top 5 flavors that would be trending in the year 2015.

Foodies have always been open to trying new flavors, and fortunately, they would have more varieties of flavors to choose from than ever before with the choices expanding every day.

Senior Digital Editor Kelly Hensel at the Institute of Food Technologists (IFT), has written about the top five flavor trends that flavorists, chefs and trendspotters predict consumers would be seeking out in the coming year. These include:

Sweet + Heat

The obsession with sriracha, a Taiwanese hot sauce made from chili peppers, is a key example of the new bold trend. Sweet and hot flavor profiles can also be found in beverages sector with drinks such as Mexican hot chocolate and jalapeno margaritas.

Sour, Bitter and Tangy

Kimchi, a common ethnic dish from Korea, has contributed to the popularity of sour and fermented flavors. It is made by salting and preserving fermented cabbage in a bed of pepper, garlic, ginger, and scallions. In addition, an increased prevalence of pickling has added to the sour, tangy trend.

Umami

The flavor is evoked by glutamic acid, a compound that is found in authentic ramen noodles and may new seaweed snack foods. Umami even has health benefits, since it enables manufacturers to use less sodium while adding a depth of flavor.

Smoke and Oak

A flavor typically associated with meat can now be found in soda, spirits, and craft beer. In the future, it is likely consumers would see more oak and other woods in combination with cranberry, sorrel, and honey in nonalcoholic beverages.

Middle Eastern and North African

Middle Eastern and North African foods are increasingly becoming menu items at restaurants. Even if the dish itself wasn't Middle Eastern, many of the traditional spices - sumac, za'atar, coriander, and cardamom - have been gaining popularity with chefs.

Flavor innovation has been on the rise and new food products continue to permeate the consumer market. In addition to food scientists, innovative chefs always experiment with flavor; and if those flavor profiles gain popularity in a restaurant, they end up on supermarket shelves.

The study is published in Food Technology magazine.