FOOD EXPORT ASSOCIATION OF THE MIDWEST USA /FOOD EXPORT USA -NORTHEAST
May/June 2023
The bi-monthly newsletter for importers of U.S. foods
Vol. 19 No. 3
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International Flavors
DOMINATE SUMMER FOOD TRENDS Consumers’ food interests are ever-changing, and the transition from a chilly winter to a warm summer will give a multitude of new products and ingredients a chance to take the spotlight. People will be looking for new recipes to cook on their grills, new flavors to add to their desserts and trendy snacks to keep them fed between meals – with many international flavors finding their way into pantries and fridges. Summer is prime time for barbeque, and international options will find a place on consumers’ grills this season. Ingredients with smoky and peppery notes from the Middle East, the Mediterranean, South America, and Asia are expected to rise in popularity, as are flavors and techniques used in Korean and Thai barbecue. This food can be washed down with tepache, a Mexican fermented drink that could become the next kombucha. The lowcalorie, probiotic-rich beverage is made from pineapple skins and unprocessed brown sugar and comes in a variety of flavors including mango chili, grapefruit, and tamarind. Larger brands like De la Calle are being stocked in major U.S. grocery chains, and home cooks can make it with leftover pineapple peels. Another trend that draws mainly from international flavors is “swicy” food that combines both sweet and spicy elements into one dish. Examples of swicy items include chili dark chocolate and hot honey, and South Korean cuisine, which has been gaining interest over the past few years, includes this flavor pairing in multiple dishes. One option includes mixing hot sauce and strawberry jam to create a glaze for fried chicken. (Continued on page 2)
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