Get your taste buds ready:  you may find new and exotic treats in your favorite restaurants in 2007 as chefs explore the health benefits and flavors of antioxidant-rich foods.

An international market research firm says chefs will look to create the next big thing out of deep red wine, dark chocolate, red and white tea, the acai berry, and a host of other healthy ingredients.

"There are many other flavor elements that are moving us beyond the magic of chipotle and pomegranate," said Maria Caranfa, director of Mintel Menu Insights, the report from Mintel Group International in Chicago, which tracks national restaurant trends.

"We're seeing more daring flavor experiences based on the infinite ingredient offerings that currently exist. Restaurants are looking to identify the next big thing, and they are serving up bolder options as they move along their path to discovery."

From Buddha's hand to grapefruits

Mintel predicts that the vitamin C-packed acerola cherry will provide additional sweetness to many menu items. In addition, desserts experienced a flavor revolution in 2006 and will continue this year with sweet-and-earthy pairings of fruit and healthy herbs, such as thyme, rosemary and basil.

And if you're into eating healthy fruits, look for more Buddha's hand or Fingered Citron, one of the oldest fruits on record; kumquats; and grapefruit in your restaurants, according to the report. 

But restaurants also will take the spices down a notch, straying away from chipotle, ancho and jalapeno. Mintel predicts that Indian and Moroccan flavors will make the next spice journey with cardamom, chai, cinnamon/cassia, curry, anise, cumin, cloves and coriander.
And the flavors also will include more Latin American varieties. Mexican foods have become as popular as burgers and pasta in American cuisine, especially regional dishes like Oaxacan, Jalisco-style, and Mazatlan.

"Flavors are moving from the expected to the unexpected this year," Caranfa said.  "Finding the right combinations and next great cuisine influence in restaurants is always key. Many consumers are willing to open themselves up to new experiences that provide great flavor and good health."

Source: Mintel International Group Ltd.
Reference: Mintel Menu Insights

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