McCormick's 2009 Flavor Forecast

It is out - the 2009 McCormick® Flavor Forecast™. Every year McCormick makes its prediction on the top flavor pairings that will influence food trends for the year. So take a look at the list and see what you think.

Toasted Sesame and Root Beer

Cayenne and Tart Cherry

Tarragon and Beetroot

Peppercorn Mélange and Sake

Chinese Five Spice and Artisan-cured Pork

Dill and Avocado Oil

Rosemary and Fruit Preserves

Garam Masala and Pepitas

Mint and Quinoa

Smoked Paprika and Agave Nectar

The Evolving Taste of Children

Adults aren’t the only ones with increasingly sophisticated palates; children’s tastes are evolving too. According to Mintel’s March 2008 Kid’s Snacking Report, 30% of kids 6-12-year-olds report that unusual flavors make snaking more fun, while 67% liked to try new kinds of snacks. So what kind of flavors are piquing kid’s interest these days? Check out the list of Up-and Coming Savory Flavors for Kids by International Flavors and Fragrances. These flavors definitely move beyond the macaroni and cheese from a box that made my day when I was in middle school!

Up-and Coming Savory Flavors for Kids
Jalapeno-Cheddar Chili
Sizzlin’ Fajita
Smokin’ Cajun
Chipotle BBQ
Spicy Thai Peanut
Cheeseburger
Sour Dill Pickle
Hot Buffalo and Cool Ranch
Grilled Cheese
BLT
Asian BBQ
Sweet Corn Salsa
Pineapple Jalapeno

Flavor Trends for 2008

It is always interesting to see what flavor pairings emerge in the annual McCormick Flavor Forecast. Some of the pairings may be a little more relevant to product development and food service menu development than your mainstream product recipes and cookbook applications, but the pairings definitely highlight some key emerging flavor trends. And it never hurts to keep your eye on the emerging trends that may impact you in the future!

• Oregano and Heirloom Beans: The familiar flavor of oregano added to the heirloom beans touches on 2 key trends - food with functional benefits and the emerging popularity of heirloom vegetables.


• Vanilla Bean and Cardamom: Vanilla has long been popular flavor (remember the emergence of all the vanilla flavored drinks a couple of years ago like vodka and sodas?) that people recognize. Cardamon is an emerging trend that many consumers don't even even realize they are eating because it is increasingly in food service menu items but not called out in the menu descriptions.


• Chile and Cocoa: This combination fits very well with the emerging Hispanic flavor trend. As with other ethnic cuisines, there is an evolving sophistication of the American palate that moves beyond the ubiquitous mainstream "Mexican" food to deliciously rich and diverse regional dishes.


• Coriander and Coconut Water: A continuation of the tropical flavor trend that we saw last year.


• Lemon Grass and Lychee: Asian cuisines continue to grow in popularity as consumers move away from mainstream "Chinese food" to regional Asian palates. The pairing of the exotic lychee brings in a freshness to this pairing.


• Red Curry and Masa: This pairing follows the "fusion" trend by bringing together Latin and Asian influences to create a unique flavor experience.


• Orange Peel and Natural Wood: Tangy orange peel matched with the smokiness of natural wood creates a delicious flavor combination that could go into multiple genres of foods from Asian to American BBQ.


• Allspice and Exotic Meats: This combination fits well with the "experience eating" trend where food is more than nourishment for the body, it is an new experience for the senses.


• Poppy Seed and Rose: A unique new pairing taken from North African and Middle Eastern cuisines, it speaks to Americans' expanding ethnic food palate.


• Rubbed Sage and Rye Whiskey: Two traditional American flavors team up for an earthy familiar flavor combination.