Asian savory, Mexican sweet highlight McCormick's global flavor forecast
Now in its thirteenth year, the annual forecast from the Maryland-based seasonings giant shines a spotlight on the emerging trends that the company expects to characterize flavor development over the next several years.
"Around the world, we're seeing a fascinating collision of tradition and innovation. Authentic, real ingredients are still at the core – though now they're being enjoyed in unique, updated ways that reflect a much more personalized approach to cooking and eating," said McCormick Executive Chef, Kevan Vetter.
The report is created by a team of McCormick chefs, sensory scientists, dietitians, trend trackers, marketing experts and food technologists from around the world. This year’s report is the second that takes a global view at trends and flavors.
The forecast identifies five trends that the company believes will drive new product development and innovative menu additions over the coming years. It links these trends with 10 accompanying flavor combinations illustrate how they may play out on the plate.
The report dubs one major trend “Global My Way," which describes how people are discovering formerly "ethnic" ingredients beyond their traditional uses, incorporating those flavors into everyday eating. "Don't be surprised if in the next few years Japanese Katsu, a tangy cross between BBQ and steak sauce, and cajeta, a Mexican caramel, gain the broad appeal that once-regional tastes like Asian hot chili sauce have achieved," said Vetter.
Trends breakdown
The five trends in the 2013 global forecast are:
No Apologies Necessary– Diving headfirst into sumptuous flavors to enjoy the gratification of a momentary escape.
- Bitter chocolate, sweet basil & passion
- Black rum, charred orange & allspice
Personally Handcrafted– A hands-on approach showcasing the very best of ourselves.
- Cider,sage & molasses
- Smoked tomato, rosemary, chile peppers & sweet onion
Empowered Eating– Creating health and wellness harmony through a highly personalized, flexible approach.
- Farro grain, blackberry & clove
- Fresh broccoli & dukkah (blend of cumin, coriander, sesame and nuts).
Hidden Potential– A waste-not mentality, uncovering the fullest flavors from every last part of the ingredient.
- Hearty meat cuts, plantain & stick cinnamon
- Artichoke, paprika & hazelnut.
Global My Way– Discovering the unlimited flavor possibilities of global ingredients, beyond traditional roles in "ethnic" cuisines.
- Japanese Katsu sauce & oregano
- Anise &Cajeta (Mexican caramel sauce).
A full copy of the report is available here.
