McCormick & Company, a global flavours company, recently unveiled its McCormick Flavor Forecast 2013. 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.
“Through the Flavor Forecast, McCormick leads the way in identifying flavour trends that serve as catalysts for innovation in many favourite 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.”
“At McCormick, it’s our passion for flavour that helps us deliver such a strong track record of identifying the trends consumers will come to love,” added Wilson. Past reports have helped move once unfamiliar ingredients and trends into mainstream popularity. When chipotle was featured in the Flavor Forecast 2003, it was virtually unknown in the broad consumer marketplace.
Since then, US menu items mentioning chipotle flavour have increased by a staggering 214 per cent. The trend of infusing foods with cocktail-inspired flavours appeared in the 2008 Flavor Forecast. About 3,000 new grocery products have been launched since then featuring a variety of flavours like whiskey, ale, bourbon, brandy and more.
The much-anticipated Forecast 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, according to a press release issued by the company.
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 flavour combinations illustrate how these trends are coming to life through taste.
“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 personalised approach to cooking and eating,” said McCormick executive chef Kevan Vetter.
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 flavours 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 chilli sauce have achieved,” said Vetter.
In addition to “Global My Way,” following are the five leading global food trends with 10 flavour 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 & Passion Fruit – An intensely indulgent combo that delights all the senses
Black Rum, Charred Orange & 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 & 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 flavours energise handcrafted ketchup, sauces, jams and more
Empowered Eating – Creating health and wellness harmony through a highly personalised, 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 flavours and textures, mixing unexpected varieties of broccoli with Middle-Eastern spice blend
Hidden Potential – A waste-not mentality, uncovering the fullest flavours 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 flavour potential
Artichoke, Paprika & Hazelnut – Ingredients one thought one 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 & Oregano – Tangy flavours of BBQ and steak sauce create the next go-to condiment
Anise &Cajeta (Mexican caramel sauce) – Sweet, rich delight transports desserts and savoury dishes to new places
