Forecasting the flavours of the future: McCormick launches new report

Flavourings specialist McCormick & Company,  has unveiled its annual McCormick Flavour Forecast, revealing the trends that will shape culinary exploration and innovation in the months to come – in home kitchens, at restaurants and on retail shelves – across the globe for years to come.

Among the emerging trends is a spotlight on underexplored South East Asian fare – Malaysian and Filipino – and the evolution of our insatiable appetite for spicy. Also featured are pulses which serve as a protein-packed canvas for delicious flavours – fitting as the United Nations celebrates 2016 as the International Year of Pulses.

“Since its inception in 2000, Flavour Forecast has been tracking the growing interest in heat and identifying upcoming spicy flavours including chipotle, peri-peri and harissa,” said McCormick executive chef Kevan Vetter. “Our latest report shows the next wave of this trend is complemented by tang. Look for Southeast Asian sambal sauce powered by chillies, rice vinegar and garlic to take kitchens by storm.”

Identified by a global team of McCormick chefs, food technologists and flavour experts, these here are a few trends to offer a taste of 2016 and beyond:

  1. Heat + Tang (Peruvian chillies like rocoto, ají amarillo and ají panca paired with lime; and Sambal sauce made with chillies, rice vinegar and garlic);
  1. Tropical Asian –The vibrant cuisine and distinctive flavours of Malaysia and the Philippines: Pinoy BBQ, a popular Filipino street food, is flavoured with soy sauce, lemon, garlic, sugar, pepper and banana ketchup; and Rendang Curry, a Malaysian spice paste, delivers mild heat made from chillies, lemongrass, garlic, ginger, tamarind, coriander and turmeric;
  1. Blends with Benefits – Flavourful herbs and spices add variety to “good-for-you” ingredients – chia seeds, flaxseed, turmeric and matcha;
  1. Alternative “Pulse” Proteins – Packed with protein and nutrients: pigeon peas (Toor Dal), cranberry beans, and black beluga lentls;
  1. Ancestral Flavours – Modern dishes reconnect with native ingredients to celebrate food that tastes real, pure and satisfying. So we should see a rise in the use of “ancient herbs” like thyme, peppermint, parsley, lavender and rosemary; Amaranth, an ancient grain of the Aztecs, which imparts a nutty, earthy flavour; and Mezcal, a smoky Mexican liquor made from the agave plant;
  1. Culinary-Infused Sips – Three classic culinary techniques provide new tastes – pickling, roasting and brûléeing.

“Flavour Forecast is a catalyst for innovation,” said Vetter. “Around the world this year, we’re launching 56 new consumer products inspired by Flavour Forecast trends, and we’re working with our customers across the food industry – from chain restaurants to beverage and snack producers – to help them do the same.”

More on this in the March issue of Wholesale News. In the meantime, for  recipes, images and more ways to explore this year’s top flavours, visit


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