McCormick® Announces Top Flavors and Food Trends for 2014 and Beyond
10 January 2014
This special-edition flavor forecast commemorates McCormick’s 125th anniversary with predictions for such trending flavors as chamoy sauce, cassava flour and tea.
Hunt Valley, Md.-based McCormick & Company, Inc., a global leader in flavor, unveils its McCormick® Flavor Forecast® 2014: 125th Anniversary Edition.
The report, developed annually by McCormick experts around the world —including culinary professionals, trend trackers and food technologists—highlights five top food trends and more than a dozen emerging flavors that will inspire creative and delicious menu innovations for years to come. First launched in 2000, this Anniversary Edition explores how today’s unparalleled connectivity is driving faster-than-ever adoption of new trends and tastes around the globe.
“Today’s expectation when dining out is about exceptional taste experiences, so this Anniversary Edition can be an inspiration point for foodservice professionals,” says Megan Ford, vice president of sales and marketing, US Industrial Group, McCormick & Company.
These emerging trends and flavors highlighted in the 2014 McCormick Flavor Forecast offer a taste of what’s next on the global menu:
TOP TREND: Chiles Obsession. Chefs around the world are seeking out their next big chile thrill.
TOP FLAVOR: aji amarillo—a hot Peruvian yellow chile with bold, fruity flavor.
TOP TREND: Modern Masala. Indian food is finally having its moment, breaking free of its traditional confines with modern interpretations.
TOP FLAVOR: Kashmiri masala—an often homemade blend of spices from northern India featuring cumin, cardamom, cinnamon, black pepper, cloves and ginger.
TOP TREND: Clever Compact Cooking. Proving that big flavors can come from small spaces, versatile, multi-purpose ingredients are essential to kitchens of all sizes. From large-scale establishments to independent operations, chefs are implementing creative, cross-functional ways to prepare flavorful meals.
TOP FLAVOR: tea. Not just for sipping anymore, this natural ingredient is making its way into rubs, broths and marinades.
TOP TREND: Mexican World Tour. Mexican flavors are making their way around the globe, with culinary professionals everywhere discovering new aspects of this bright, casual cuisine.
TOP FLAVOR: chamoy sauce, a unique Mexican condiment—made from apricot, lime, chiles and spices—just beginning to gain a following in the United States
TOP TREND: Charmed by Brazil. The world’s attraction to Brazilian cuisine is heating up, thanks to its seductive mix of global and native influences.
TOP FLAVOR: cassava flour. Also known as manioc or tapioca flour, this gluten-free alternative is a Brazilian staple prized for its versatility.
Visit www.McCormickForChefs.com/FlavorForecast for 12 more flavors to watch in 2014 and to explore the future of flavor with inspired recipes, photos and video. Also, be sure to share your flavor story at www.flavoroftogether.com.