For its 20th anniversary McCormick Flavour Solutions is launching a report that covers how past and present flavour trends intersect to shape tomorrow’s tastes.
McCormick’s team is compiled by culinary, food scientists, and flavour experts, that have partnered with culinary trendsetters and top chefs globally.
“In 20 years of forecasting, we’ve identified trends that have and will shake up the way we cook, flavour and eat,” says Executive Research Chef at McCormick & Company, Gary Patterson.
“These discoveries impacted food and drink culture in the most exciting ways.”
The report focuses on four themes that chefs, product developers and industry professionals can draw inspiration from.
- Sweet and seasonal satisfaction
Featured trends:
- Smoked Spices and Herbs
- Pumpkin Pie Spice and Coconut Milk
- Meyer Lemon with Lemon Thyme, Limoncello and Lemon Peel
- Ancho Chilli and Hibiscus
- Spicy (r)evolution
- Chillies Obsession
- Heat Plus Tang
- Sweet on Paper
- Global finds
- Brazillian Tempero Baiano Seasoning
- Mexican Recados
- Dukkah
- Modern Mediterranean
- Japanese Izakaya Eats
- Filipino Pinoy BBQ
- Indian Kashmiri
- Empowered eating and drinking
- Alternative Pulse Proteins
- Blends with Benefits
- Umami Veggies
Learn more about the Flavour Forecast, by clicking here.