Southeast Asian flavors or dishes are ripe [for] quick-service inspiration. Lemongrass, Kaffir lime, satay sauces, and fresh Asian herbs like Thai basil fit the trend of tasting fresh while delivering bright flavors. In fine dining, chefs will continue to look outside the country for inspiration to regions of Spain and Greece.

Rosemary is the next hot taste. It is one of those flavors that makes a subtle yet tasty impact on the foods it touches.

Spices and herbs will be the next hot taste in quick-service. Comfort food will be the foundation for all cuisines, but new spices and herbs will add a unique twist. Ethnic spices and herbs will become more common—Australian wattle seed, lemon myrtle, finger lime, etc.

There are a lot of hot flavors poised to emerge: Carmel would be a great shake flavor or french toast stick flavor. Pomegranate is not only trendy and healthy, but it can fit into all dayparts. I foresee more smoked items with a focus on a type of wood (apple wood or cherry wood, for example). Everyone loves roasted garlic, and it is easy to use on sandwiches.

For fast-casual I see: pimentone, a flavor growing in popularity due to the rise of Spanish flavors; lemongrass; coffee, used in crusts and rubs in fine dining for years, can move into casual eateries now (Starbuck’s encrusted BBQ Pork Ribs?); and tamarind, a great flavor that I could see on a fast-casual barbecue item.

The new areas of the South and Central Americas will become important. Along with this will come a new understanding of new chile peppers (cascabel, for example). In addition, a greater emphasis on whole grains outside of the baking industry will become popular. [Those] could be added to soups to get the whole-grain goodness and to add and develop flavors.

Ponzu and miso marinades in Asian cuisine. Red chile and mole sauces in Latino or South and Central American cuisine.