Posted on Friday, 28th March, 2020
Edited on Wednesday, 23ʳᵈ November, 2022
As a chef, creativity is in your DNA. Exploring new ways to express yourself is a relentless pursuit. And yet it’s hard to find the time to prepare complex flavours from scratch, all the while meeting the many dietary demands you face.
No-one understands your challenges better than Knorr. This is why we’re continuously coming up with new ideas and ingredients to help you stay ahead of the game.
The latest addition to our offering is Knorr Intense Flavours, an exciting range of complex liquid seasonings that’s 100% vegan with no added MSG. It’s the perfect toolbox with which you can create unique, hard-to-achieve flavours, allowing you to effortlessly meet ever-evolving diner expectations.
Best of all, we’re supporting the range with ideas and inspiration to help you navigate a few of the emerging culinary trends — trends we think will frame the way we eat in the foreseeable future.
Everything that is old is new again!
While it might seem counterintuitive to consider your classic meals as on-trend, it’s the twist that makes all the difference. Diners are showing a renewed interest in the classics, but these days, the expectation is that they are updated with flair and individuality.
Everything from pulled pork to shepherd’s pie and beef burgers to beer-battered fish ’n’ chips is ready to be reinvented, with the only limitation being your imagination. How will you recast, revamp and restyle your classic dishes with freshness and originality?
When it comes to the international flavours your diners seek, data from Google Trends shows that Asian cuisines form the bulk of online search interest. In fact, 75% of food-related searches are currently for Asian foods, which shows fast growth.
Searches for Chinese and Indian saw the greatest increase, while Japanese, Korean and Vietnamese also saw year-on-year search growth of over 30% in 2018. ¹
International flavours have gained a foothold due to an increasingly diverse and well-travelled populace. This opens up great opportunities for chefs to explore progressively more complex and creative flavour fusions.
The popularity of plant-based eating continues to rise unabated. Whether it’s for health, environmental or ethical reasons — or a combination of all three — plant-based eating as a lifestyle choice is taking Australia and New Zealand by storm.
Meanwhile, the buzz around plant-based proteins can no longer be ignored. With even some of the big quick serve restaurants embracing the trend and taking the movement fully mainstream, could it be that we’re fast-tracking our way to a meat-free future?
Either way, it’s an opportunity for chefs to devise plant-based meals that are just as tasty, interesting and inventive as anything on their menu.
Andrew Ballard, Executive Chef Australasia at Unilever Food Solutions ANZ, is urging chefs to try the Intense Flavours range to find out how the new seasonings can unlock their creativity.
“These are flavours chefs will simply love,” he says.
“After years of development and research, we have made a range of difficult-to-create flavours that might have a short season, or require a lot of time to make. Chefs will use these seasonings to create some awesome dishes.”
And they’re versatile too, says Ballard.
“The Intense Flavours range is all-vegan but each one goes perfectly with meat, chicken and fish. What’s more, they can be used in a variety of ways — to cure, to marinate, to make a hero sauce or to add some seasoning and flavour to finish a dish.”
At Knorr, we know you love nothing more than to be able to express yourself with creativity. That’s why we’re always working to help you explore new ideas and meet evolving trends without ever compromising on quality and efficiency.
Find a range of creative recipes using Knorr Intense Flavours here.
¹ Source: OOH Cuisine Trends In Australia research report by UFS People Data Center and CMI, November 2018