McCormick® Flavor Forecast® Predicts 5 Trends for 2013

Filed under: Bites & Bits , Author: Caron Golden , December 18, 2012

Hunt Valley, Md.-based McCormick & Company recently revealed its McCormick® Flavor Forecast® 2013, now in its 13th year. The report is an annual spotlight on the emerging trends that will drive flavor innovation over the next several years.

Compiling insights from a team of McCormick chefs, sensory scientists, dietitians, trend trackers, marketing experts and food technologists in more than 100 countries over the course of a year, Flavor Forecast highlights distinctive food trends and flavors that have a common thread throughout the world.

For 2013, five trends and 10 accompanying flavor combinations are predicted to be the catalyst for menu innovations that are global and personal:

Chilled Chinese dumplings with creamy dukkah sauce.

1. No Apologies Necessary. Diving headfirst into sumptuous flavors to enjoy the gratification of a momentary escape
Flavor combinations:
• 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

2. Personally Handcrafted. A hands-on approach showcasing the very best of ourselves
Flavor combinations:
• cider, sage and molasses – Rustic and comforting, this combo brings natural goodness to every meal of the day
• smoked tomato, rosemary, chiles and sweet onion – Smoky, sweet and spicy flavors energize handcrafted ketchup, sauces, jams and more

3. Empowered Eating. Creating health and wellness harmony through a highly personalized, flexible approach
Flavor combinations:
• farro, blackberry and clove – healthy ancient grain rediscovered with powerful hits of fruit and spice
• market-fresh broccoli and dukkah (a blend of cumin, coriander, sesame and nuts) – satisfying flavors and textures, mixing unexpected varieties of broccoli with a Middle Eastern spice blend

4. Hidden Potential. A waste-not mentality, uncovering the fullest flavors from every last part of the ingredient
Flavor combinations:
• hearty meat cuts, plantain and stick cinnamon – A new take on meat and potatoes, these ingredients inspire creative approaches that unlock their full flavor potential
• artichoke, paprika and hazelnut – Ingredients you thought you knew invite new explorations, unleashing their deliciously versatile starring qualities

5. Global My Way. Discovering the unlimited flavor possibilities of global ingredients, beyond traditional roles in “ethnic” cuisines
Flavor combinations:
• Japanese katsu sauce and oregano – Tangy flavors of BBQ 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

“Around the world, we’re seeing a fascinating collision of tradition and innovation,” says McCormick’s executive chef, Kevan Vetter. “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.”

Serving as inspiration for chefs and operators, McCormick’s Flavor Forecast has proven to propel unfamiliar flavors to widespread recognition. Now considered a common favorite among many, chipotle was featured in the 2003 Flavor Forecast. Since then, U.S. menu items mentioning chipotle flavor have increased by 214% according to Mintel Menu Insights.

To learn more and explore the future of flavor with recipes, photos and video, visit www.McCormickForChefs.com/FlavorForecast.

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Caron Golden

About 

Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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