Research reveals new trends in consumers' eating habits

Less meat but more flavours is the way forward as consumers opt for healthier and cheaper foods, according to herbs and spices company Schwartz.

'Flexitarian' is used to describe consumers looking to cut back on meat and replace it with nutritious but tasty alternatives.

Top flavour pairings predicted to get dishes flying out of the kitchen include: herbes de Provence and chorizo; mint and courgette; dill and beetroot; bay leaves and preserved lemons; chilli and edamame; and roasted cumin and chickpea.

The report also said consumers would indulge in comfort foods but in smaller, cup-sized quantities, a trend which it dubbed 'cup-forting cuisine'.

It said that exotic flavours would come to the fore in this area, such as black peppercorns and citrus fruit, and ginger and rhubarb.