We were asked by Food Technology Magazine (the main publication of the Institute of Food Technologists) to predict flavor trends for 2023. The editors were on a short timeline, so I only had a day to think about it. Fortunately, I got inspiration from a visit to one of our Yumbini partners, Rainbow Grocery in San Francisco. In addition to an extensive bulk selection, several different oils and honeys, and an olive bar, they have something I had never seen before: a miso bar. As you might know, miso, originally from Japan, is made from fermented soy or other beans and sometimes grains. The fermentation creates a strong “umami” savory flavor and slight tartness. The flavor is a natural in soups and with meats and vegetables. But of course, as is our way in America, it is now finding its way into all kinds of other things! Read more about my flavor trend predictions in Food Technology’s 2023 Flavor Forecast.