SPARKS, Md. -- McCormick & Co. speculated that chipotle would become a major flavor trend and catalyst for menu innovation in its annual Flavor Forecast --way back in 2003. So what does the flavor company anticipate will be the chipotle of this decade?
Last week McCormick unveiled its 13th annual Flavor Forecast, which spotlights the emerging trends expected to drive flavor innovation across consumer and industrial segments over the next several years.
"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 personalized approach to cooking and eating," said McCormick executive chef Kevan Vetter.
Following are the five leading global food trends with 10 accompanying flavor combinations featured in the McCormick Flavor Forecast 2013:
No Apologies Necessary. Diving headfirst into sumptuous flavors 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 flavors 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 flavor 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 flavor possibilities of global ingredients, beyond traditional roles in "ethnic" cuisines.
Japanese katsu sauce and oregano: Tangy flavors 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.
For recipes and photos from McCormick’s Flavor Forecast, visit www.flavorforecast.com.
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