McCormick & Company, Incorporated (NYSE: MKC), a global leader in flavour, has unveiled its McCormick® Flavour Forecast® 2013. Now in its thirteenth year, the report is an annual spotlight on the emerging trends the company expects will drive 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 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 Flavour Forecast 2003, it was virtually unknown in the broad consumer marketplace. Since then, U.S. menu items mentioning chipotle flavour have increased by a staggering 214 percent. The trend of infusing foods with cocktail-inspired flavours appeared in the 2008 Flavour 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 Flavour Forecast showcases trends and flavours taking root in cultures spanning Asia, Australia, Europe, Africa, Latin America and North America.
Michelle Thrift, McCormick Foods Australia Senior Home Economist, “McCormick Foods Australia has again been involved in the development of the trends, pairings and recipes for the Flavour Forecast 2013 report. Now in its second year, we are finding our customers are highly anticipating the trend and flavour predictions. We are excited here in Australia to explore the new flavour pairings in our culinary kitchen and incorporate them in our new product and recipe development.”
With the Flavour 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 Flavour 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 chili sauce have achieved,” said Vetter.
To explore the future of global flavour with inspired recipes and mouth-watering photos, visit www.mccormick.com.au/flavourforecast
