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Savory
The 5 Drivers of Savory/Snack Flavors
Posted: August 21, 2007
page 3 of 3
5. Adding Sweet to Savory
Harris views the incorporation of flavors such as vanilla, traditionally perceived as a sweet application, in savory applications as bringing an “unexpected dimension to the world of savory—such as soup.”
“Combining elements of fruits in salsas or marinades has been prevalent for years,” he says, “but taking elements such as espresso or coffee and incorporating them into a pork loin rub or vinaigrette, or bringing Hispanic elements to traditional North American cuisine” are more recent innovations. “Combine this with the ethnic drivers,” says Harris, “and you begin to expand on the potential and open the door to new levels of creativity and global ingredients.”