Bakers Journal

Flavor Forecast reveals new trends to drive innovation

December 14, 2012
By Bakers Journal

Dec. 14, 2012, Sparks, Md. – McCormick & Company recently unveiled its 2013 Flavor Forecast report.

Dec. 14, 2012, Sparks, Md. – McCormick & Company recently unveiled its 2013 Flavor Forecast report. Now in its 13th year, the report is an annual spotlight on the emerging trends that the company expects to drive in terms of flavour innovation over the next several years.

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

With the Flavor Forecast 2013, McCormick has identified five trends that the company believes will drive new product development and innovative menu additions over the coming years. Ten accompanying flavor combinations illustrate how these trends are coming to life through taste.


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 barbecue and steak sauce, and cajeta, a Mexican caramel, gain the broad appeal that once-regional tastes like Asian hot chili sauce have achieved,” said Kevan Vetter, executive chef for McCormick.

In addition to “Global My Way,” following are the five leading global food trends with 10 flavor combinations featured in the McCormick Flavor Forecast 2013:

No apologies necessary – Diving headfirst into sumptuous flavours to enjoy the gratification of a momentary escape.
Decadent bitter chocolate, sweet basil and passion fruit – An intensely indulgent combo that delights all the senses.
Black rum, charred orange and allspice – An instant tropical getaway, this sultry collision balances richness and warmth.
Personally handcrafted – A hands-on approach showcasing the very best of ourselves.
Cider, sage and molasses – Rustic and comforting, this combo brings natural goodness to every meal of the day.
Smoked tomato, rosemary, chile peppers and 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 and clove – Healthy ancient grain rediscovered with powerful hits of fruit and spice.
Market-fresh broccoli and dukkah  (blend of cumin, coriander, sesame and nuts) – Satisfying flavours 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 and stick cinnamon – A new take on meat and potatoes, these ingredients inspire creative approaches that unlock their full flavour potential.
Artichoke, paprika and hazelnut – Ingredients you thought you knew invite new explorations, unleashing their deliciously versatile starring qualities.
Global My Way – Discovering the unlimited flavour possibilities of global ingredients, beyond traditional roles in “ethnic” cuisines.
Japanese Katsu sauce and oregano – Tangy flavours of barbecue and steak sauce create the next go-to condiment.
Anise and cajeta (Mexican caramel sauce) – Sweet, rich delight transports desserts and savory dishes to new places.

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