McCormick Flavour Forecast 21st Edition Reveals Global Taste Trends


HUNT VALLEY, Md. — The McCormick Flavour Forecast 21st Edition is revealing a range of culinary flavours and trends that bring together professionals and consumers. McCormick team members from five global regions conducted research over the past year through a series of virtual culinary experiences led by chefs exploring a variety of flavours.

This year, McCormick uncovered four flavour trends. First, plant-based food is now mainstream, honouring a range of vegetables, fruits and botanicals. Popular flavours include ube (purple yam), Szechuan buttons (edible flower buds) and trumpet mushrooms. Second, people enjoy flavours from around the world that bring them comfort, including chaat masala (Indian spice blend), pandan kaya (Malaysian jam) and crisped chillies. Third, fresh and salt water ingredients are being incorporated into snacks, meals and beverages, for example, dulse (red sea lettuce flakes), spirulina (blue-green algae) and sea grapes (soft, green algae). Finally, people are becoming more mindful about what they consume. Key flavours include coriander, lemon, sea salt, cumin, turmeric and ginger.

In addition, McCormick partnered with Sanctuary, an astrology and mystical services app. Sanctuary has included flavour horoscopes and recipes for every astrological sign.

Previously, McCormick partnered with HelloFresh to offer a plant-based meal featuring a recipe for mozzarella-and-mushroom hoagies, the equivalent of a Philly steak sandwich. The sandwiches were available to order on the May menu.

“The pandemic sizably shifted the way we have lived our lives over the past year, yet food continues to be a way to bring people together, even virtually. Despite global travel restrictions, lockdowns and logging in from vastly different time zones, it was moving to see everyone committed to our mission to study emerging trends and identify the flavours that will undoubtedly spark inspiration for both the home cook and professional chef for years to come,” says Kevan Vetter, executive chef and director of Culinary Development for McCormick.

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