This often leads to the ready-made products you find in-store in the year ahead.
In our home cooking, we have been using horseradish as a condiment to accompany fish such as salmon, and ever more quantities of black pepper. We are also keen on chilli jelly. We made a great batch last year using the notoriously hot Scotch bonnet chillies and have numerous demands for more.
I like the idea of the fizzy lemon muffin flavour from TasteTech, which provides encapsulation solutions. It has just celebrated 20 years in the ingredients business, and here a vibrant lemon flavouring works with the encapsulated citric acid to provide a fizzy, filled mouth – perfect for a fun and novel muffin.
Syrup flavours in the 1883 de Philibert Routin’s range include French Vanilla, Curacao Bleu and Rose, which can be added to any beverage, tea, coffee, cocktail or milkshake to enhance the taste. The French syrup company’s product comes in a sturdy 1-litre glass bottle and contains colouring from natural extracts.
The company has enjoyed a surge in demand over the last few years, with consumers keen to adapt a beverage or food to suit their personal taste.
On the fruity front, I’ve just seen that US-based Currant C is about to launch chocolate-covered blackcurrants. Just imagine that flavour conflict of sweet and sharp!
From flavour-dispensing caps such as the blister dome from Bericap and concentrated drops to beverage entertainment centres. Look out for more innovative ways to help you tailor your food flavour to suit your palate.
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