PLANTS PUSHING BOUNDARIES
The plant-based world is now mainstream – some started by throwing kale or other greens into a smoothie for added health benefits and have since reimagined the make-up of their plates by moving veggies from sides to the main dish. This trend is about embracing all the brilliant color, vibrant ingredients and playful plant flavours that heighten the eating experience. Whether vegan or just curious, there’s truly something for everyone – color, texture, satiety and even sweetness – in this boundary-busting trend.
McCormick® Flavour Forecast® 21st Edition: Plants Pushing Boundaries
The plant-based world is now mainstream – some started by throwing kale or other greens into a smoothie for added health benefits and have since reimagined the make-up of their plates by moving veggies from sides to the main dish.
Textural Experiences
Vegetables such as hearts of palm, cactus, and lobster mushrooms bring a hearty texture to indulgent, plant- based meals.
Charred Vegetables
Charred vegetables, particularly when used in sauces, give dishes a darker color and a rich flavour profile.
Botanicals
Botanical ingredients such as juniper, pine, fir, sage, Szechuan buttons, and cactus rose elevate the sensory experience of foods and beverages.
Colour Indulgence
The key to this evolving theme is the use of natural plant derived ingredients, such as ube, for colour to attract foodies to ‘eat with their eyes.’
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