McCormick Flavour Forecast® 2013 Reveals Flavour Trends Expected to Drive Global Innovation in Food

McCormick, a global leader in flavour, has unveiled its Flavour Forecast® for 2013.  Now in its thirteenth 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 Flavour Forecast, McCormick leads the way in identifying flavour trends that serve as catalysts for innovation in many of our favourite retail brands and restaurant menus.  With its global team of experts spanning the consumer, foodservice and industrial sectors in more than 100 countries, McCormick has a unique capability in identifying new and emerging trends on a global scale.

McCormick’s passion for flavour is what helps deliver such a strong track record in identifying the trends that consumers come to love.  A review carried out by Mintel for McCormick has highlighted a number of trends that were identified in past Flavour Forecast reports where once lesser known or infrequently used ingredients have moved into mainstream popularity.  In particular, the 2011 report highlighted that coconut, as well as the flavour combination of coriander and fennel, would feature in the future and since then, there has been sustained growth in the use of these flavours across all key categories (sauces, seasonings, ready meals, bakery, snacks and soups) reflecting the growth in popularity of ethnic cuisine.

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

With the 2013 Flavour Forecast, 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.

One leading trend featured in this year’s Flavour Forecast is “Global My Way,” which describes how people are discovering formerly “ethnic” ingredients beyond their traditional uses and are 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! 

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

No Apologies Necessary – Diving headfirst into sumptuous flavours to enjoy the gratification of a momentary escape

Personally Handcrafted – A hands-on approach showcasing the very best of ourselves

Empowered Eating – Creating health and wellness harmony through a highly personalized, flexible approach

Hidden Potential – A waste-not mentality, uncovering the fullest flavours from every last part of the ingredient

Global My Way – Discovering the unlimited flavour possibilities of global ingredients beyond traditional roles in “ethnic” cuisines

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