McCormick uncovers the future of flavor

When it comes to food, people around the world are more alike than different, according to a report released by McCormick & Company, which highlights common trends and flavors driving culinary innovation around the world.

This first global edition of the Flavor Forecast was crafted by an international team of McCormick chefs, sensory scientists, trend trackers, marketing experts and food technologists spanning Asia, Australia, Europe, Africa, Latin America and North America.

In previous years, regional editions of the report highlighted flavors and trends relevant to specific parts of the world.

The Flavor Forecast 2012, which is available in multiple languages, reveals a singular set of forces driving what we will eat across the globe in coming years.

“If there’s one thing the food lovers of the world have in common, it’s that we approach eating with greater curiosity than ever before and really celebrate the enjoyment of it. We can now spend an entire evening immersed in the flavors of a meal,” says chef Mark Garcia for McCormick US.

For some, enjoyment might mean the simple goodness of real ingredients without the clutter of flashy techniques, as reflected by the “simplicity shines” trend.

For others, it could mean celebrating the essence of a culture’s heritage with modern tastes, expressed through the “honoring roots” trend.

“Honoring Roots is all about taking heritage flavors and applying a fresh perspective that mindfully balances modern tastes and cultural authenticity,” says chef Steve Love for McCormick Europe, Middle-East and Africa.

“The flavor combination of Korean pepper paste with sesame, Asian pear and garlic honors Korean BBQ and inspires new interpretations. While these flavors are gaining attention on restaurant menus in some regions, they are still emerging in others. We predict this unique combination of sweet, sour, spicy and savory will soon dazzle taste buds all around the globe.”