"Black currant ties back to the latter trend because it really does signal opulence, said Hadar Cohen Aviram, McCormick's executive chef, noting its rich purple color and its ability to elevate many dishes to take them from simple to spectacular. For the flavor report, McCormick deploys a global team of about 80 people, such as chefs, marketers and food technologists to spot a trending flavor."
"Black currant was seen in liqueur in Europe, a vinegar in Australia and as a pork glaze in Singapore. It's starting to appear on menus in the United States, Aviram told CNN, notably in cocktails and soft drinks when it needs that little oomph of tartness and fruitiness. Black currant appears on just 1% of US menus, but it's climbing fast, according to Datassential Menu Trends."
McCormick selected black currant as its 2026 Flavor of the Year, linking the flavor to the trend of attainable opulence. The berry’s rich purple color and tart-fruity profile can elevate cocktails, soft drinks, baked goods and gamey meats. McCormick’s global team of roughly 80 chefs, marketers and food technologists identified black currant in liqueur in Europe, vinegar in Australia and a pork glaze in Singapore. Mentions on U.S. menus are currently about 1% but rose 34% over the past 12 months, driven largely by non-alcoholic beverages. The selection aims to inspire home cooks, manufacturers and food service providers.
Read at www.mercurynews.com
Unable to calculate read time
Collection
[
|
...
]