Volume 6 | Issue 3

March 16, 2020

Better with Age


Time-tested food preservation techniques are taking on a modern spin as a way for chefs to unlock unique flavors—coaxing complexity and depth out of familiar ingredients in a way that makes a dish truly memorable. Fermenting, pickling, curing and canning can be used to extend the life of seasonal produce and locally sourced ingredients while introducing consumers to globally inspired dishes. Whether it’s through kombucha, kimchi, olives or tempeh, consumers are open to expanding their palates with the sour, tangy, umami-forward flavors of ingredients that are given time to age and mature. Innovative inclusions of aged ingredients, like gochujang mayonnaise or fermented chickpea hummus, introduce intense flavors to the menu in a fun yet accessible way.




Hungry for more?
Check out our FlavorIQ® video for insights behind this top trend.


Elaine Watson, “60-second interview: T. Hasegawa talks fermented flavor trends, organic certified flavors, and formulating with CBD,” Food Navigator, December 17, 2019.

Patricia Cobe, “6 emerging trends that may go mainstream,” Foodservice Director, September 6, 2019.

Katie Ayoub, “Getting Cultured,” Flavor & The Menu, January 16, 2020.

Rob Corliss, “10 Flavor Builders: Taste of Asia,” Flavor & The Menu, August 22, 2019.