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Novel Food And Flavor Trends For 2016

December 15, 2015: 12:00 AM EST
Food writers and industry experts foresee the emergence of new flavors and foods in 2016. Increased use by chefs means they will also be easier for the average cook to find. Among the culinary exotica for bakers are bean flours, such as black bean flour, fava bean flour and chickpea flour – “a delicious way to play around with recipes.” Also on the horizon: sauces and toppings made from umami-flavored sardines and anchovies, which are lower on the ocean food chain, relieving stress on populations of tuna, salmon, and other heavily fished species. Look for new uses for seaweed, especially nori; alternative sweeteners such as agave syrup, coconut, barley, brown rice, dates and apples; fermented umeboshi plums, used as a paste or as a vinegar for sauces; and, lastly, unusual grains and legumes, including those sprouted (germinated) before being dried and packaged.
J.M. Hirsch, "Heading into 2016, some ingredients to watch for _ and taste", AP, Yahoo! News, December 15, 2015, © The Associated Press
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