Forecast Reveals Global Flavor Trends Expected to Drive Food Innovation

McCormick & Company Inc. unveiled its flavor forecast for 2013, identifying five trends it believes will drive new product development and innovative menu additions over the coming years.

“Through the Flavor Forecast, McCormick leads the way in identifying flavor trends that serve as catalysts for innovation in many favorite retail brands and restaurant menus, including our own products,” said Alan Wilson, chairman, president and CEO of McCormick. “With our global team of experts – spanning consumer and industrial segments in more than 100 countries – McCormick has a unique capability of identifying new and emerging trends on a global scale.”

The five global food trends with 10 flavor combinations featured in the forecast are:

• No Apologies Necessary: Diving headfirst into sumptuous flavors to enjoy the gratification of a momentary escape. Decadent Bitter Chocolate, Sweet Basil & Passion Fruit – “an intensely indulgent combo that delights all the senses”; and Black Rum, Charred Orange & Allspice – “an instant tropical getaway, this sultry collision balances richness and warmth.”
• Personally Handcrafted: Cider, Sage & Molasses – “Rustic and comforting, this combo brings natural goodness to every meal of the day.” Smoked Tomato, Rosemary, Chile Peppers & Sweet Onion – “smoky, sweet and spicy flavors energize handcrafted ketchup, sauces, jams and more.”
• Empowered Eating: Creating health and wellness harmony through a highly personalized, flexible approach. Farro Grain, Blackberry & Clove – “Healthy ancient grain rediscovered with powerful hits of fruit and spice.” Market-Fresh Broccoli & Dukkah (blend of cumin, coriander, sesame and nuts) – “Satisfying flavors and textures, mixing unexpected varieties of broccoli with Middle Eastern spice blend.”
• Hidden Potential: A waste-not mentality, uncovering the fullest flavors from every last part of the ingredient. Hearty Meat Cuts, Plantain & Stick Cinnamon – “a new take on meat and potatoes, these ingredients inspire creative approaches that unlock their full flavor potential.” Artichoke, Paprika & Hazelnut – “ingredients you thought you knew invite new explorations, unleashing their deliciously versatile starring qualities.”
• Global My Way: Discovering the unlimited flavor possibilities of global ingredients, beyond traditional roles in ethnic cuisines. Japanese Katsu Sauce & Oregano – “tangy flavors of BBQ and steak sauce create the next go-to condiment.” Anise & Cajeta (Mexican caramel sauce) – “sweet, rich delight transports desserts and savory dishes to new places.”

“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 Kevan Vetter, McCormick’s executive chef.

One leading trend featured in this year’s Flavor Forecast is “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.

A team of McCormick chefs, sensory scientists, dietitians, trend trackers, marketing experts and food technologists from around the world created the forecast. In its second year as a global report, the Flavor Forecast showcases trends and flavors taking root in cultures spanning Asia, Australia, Europe, Africa, Latin America and North America.