Trends in gourmet foods seem to be changing each year, but the basic premise is to find the best quality ingredients for a sensory explosion that tickles the palate and makes the mouth water just thinking of the exotic flavors. Consumers who purchase their favorite foods from all across the world aren’t worried about paying more; rather, their concern is having the most enjoyable culinary experiences possible.

According to Mintel new product expert Lynn Dornblaster, there will be many new gourmet tastes and smells expanding globally through 2009. Persimmon, an exotic fruit, has been a key ingredient in Japanese yogurt and beverages, which will likely be blended with peaches, apricots and other familiar fruits this year. The Brazilian starfruit makes a delicious addition to Flor De Hibiscus’s Chutney, while Latin [Read more →]