ST. FRANCIS, WIS. — One of the year’s hottest food trends is North African cuisine, according to Wixon, a St. Francis-based manufacturer of seasonings, flavors and technologies for the food and beverage industry. The company has introduced a range of flavor systems for meat and poultry, sauces and dips, and snacks inspired by traditional dishes from the region.
|Mel Mann, director of flavor innovation for Wixon|
“The growing multicultural population in the United States is changing desired flavor profiles, and consumers are striving for authentic regional flavors,” said Mel Mann, director of flavor innovation for Wixon. “As consumers grow more adventurous in their food choices, authentic flavors are key.”
For meat and poultry, Wixon has developed a Tunisian tabil seasoning rub, which refers to a particular spice mix often paired with harissa or added to stews; North African merguez sausage seasoning, inspired by a traditional lamb or beef sausage spiced with a mixture of cumin, sumac, paprika and chili pepper or harissa with other spices such as fennel and garlic; and Moroccan kefta seasoning, which refers to the flavor of a popular street food featuring ground meat.
Wixon’s new North African flavor systems for sauces and dips include a Tunisian pilpelchuma dip mix, inspired by a hot sauce of Libyan Jewish cuisine that is typically sprinkled over fish, meat or vegetables or added as an ingredient in dishes; Egyptian hibiscus sweet onion dip mix; and Egyptian dukka seasoning, which refers to a dip made by pounding together nuts and spices such as such as sesame, coriander, cumin, salt and pepper.