“Insert popular grilling flavours here.”
Interest in the category seemed to rise during COVID-19 as consumers stayed indoors and barbecue smoke filled backyards. Now, to pique consumers’ attention, food formulators could take into account BBQ flavours from Kansas City to South Korea. These kinds of flavours could go well with plant-based meat substitutes, marinades, crackers, and even fruit.
Comax Flavours, based in Melville, New York, included barbecue to their 2022 flavour trends and provided evidence to back up their choice. The NPD Group, Port Washington, NY, reports that between April 2020 and February 2021, sales of grillers and smokers climbed by 39%. The number of new barbecue-flavored foods and beverages introduced worldwide increased by 19% between 2015 and 2019, per Innova Market Insights, Arnhem, The Netherlands.
The “Get Grillin'” collection from Comax Flavours, which features Korean, smokey bourbon, and classic barbecue, was just released. The flavours can be utilised in many different contexts, such as spices, coatings, marinades, sauces, and snacks, as well as plant- and animal-based protein substitutes.
According to Catherine Armstrong, vice president of corporate relations at Comax Flavours, “we’ve seen an increased interest in barbecue flavours that are regionally diverse ranging from sweet to smoky now that people are grilling more.”
Kerry, which has a US headquarters in Beloit, Wisconsin, claims that barbecue flavours are great in snacks, meats, plant-based meat substitutes, veggies, sauces, dips, marinades, and seasonings. Kerry discovered 26 distinct flavours of grilling, smoking, and barbecue across Europe, Asia Pacific, the Middle East, Africa, North America, and Latin America. A total of 39 worldwide variances were found. The company claims that flavours of Korean BBQ in particular are growing in popularity.
“The majority of people still view Korean barbecue as a very generalised overall flavour,” Kerry Taste & Nutrition’s global director of consumer research and insights Soumya Nair stated. Customers perceive Korean barbecue to represent the East and American barbecue to represent the West.
“Now, common components found in Korean barbecue flavours, such as soy, honey, garlic, sesame, and gochujang, make the concept work in almost any application, from meat marinade to snack chip seasoning, but developers must prioritise capturing the flavours created during charcoal cooking in order to truly deliver on the authenticity of Korean barbecue.” Grilling adds a flavour depth that will aid in replicating this widely accepted cultural idea.
According to her, customers can identify Brazilian barbecue with the allure of smoke and cooking near or over a fire.”To allow the fire to work its magic and for the meats to retain their natural rich and savoury taste, but almost equally important is the simplicity of seasoning, often using only coarse salt,” Ms. Nair stated.
Disparities in Texas, the Carolinas, and Kansas
According to Jennifer Zhou, senior director of product marketing, North America for Chicago-based ADM, “familiarity is key when indulging for pleasure.” As a result, different American barbecue techniques transport diners to their childhood homes. Kansas City has a tomato basis and smoky sweetness with notes of brown sugar, molasses, mustard, and Worcestershire. The Carolinas cue eastern-style flavours like red pepper and vinegar with a unique sauce made with mustard. Texas-style barbecue tastes best when smoked with wood and seasoned with salt and pepper.
According to Jill Houk, culinary director for spices at Olam Food Ingredients, a company of Singapore-based Olam International, taste is determined by the area.
For instance, when you eat Texas barbecue, you’ll be able to taste the distinct flavour of mesquite wood, which is utilised throughout the state and is particularly well-liked for smoking in southwest Texas.
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According to Ms. Houk, spices that go well with and resist smokey flavours will become more popular in 2022.”Food manufacturers will face an intriguing challenge as they strive to distinguish their own distinctive, smokey brand,” the spokesperson stated. “This is where special blends with added citrus, cumin, and hotter chilli peppers will shine”
According to her, smokey barbecue seasonings like smoked paprika, cumin, cayenne, ginger, and cinnamon can enhance the flavour of nuts, chips, jerky, and other popular savoury snack foods.
“These spices’ robust smoky flavours also enable formulators to lower the sodium content in products,” the spokesperson stated. Barbecue flavours even make an appearance in desserts. Intriguing additions to cakes, pies, and ice creams include grilled pineapple or peaches and the use of smoked vanilla to deepen dessert sauces.