Fermented Flavors Make a Comeback


The convergence of ethnic-inspired spicy and bold flavors, coupled with the healthy eating trend to aid digestion, is driving pickled and fermented flavor profiles. 

Comax Flavors created a "pickled paradise" collection in response to consumers demanding bolder, spicier and more complex flavor profiles. Available in six varieties, the following flavors can be used in an array of formulations, including sauces, marinades, dips, dressings and alcoholic beverages: 

  • Kimchi
  • Pickled curry
  • Pickled ginger and wasabi
  • Pickled jalapeño
  • Pickled mango
  • Pickled watermelon

Other pickled and fermented foods with unique flavors, such as sauerkraut, miso and kombucha, are appearing in mainstream products (Read more about the top 2015 food and flavor trends here).

Also, mixologists are adding “acidulated beverages” known as shrubs (drinking vinegars), made with aromatic fruits, herbs and spices to craft cocktails (Click here to read about 2015 craft beer flavor trends in P&F).

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