Forecasting the Year’s Flavors

Gail Bellamy

Flavor taps into the global consciousness, and that’s a good thing as we develop a taste for world cuisines. The 2012 Flavor Forecast® from McCormick and Company ties in six global trends with 12 flavor combinations, paving the way for practical applications that foodservice professionals can put to work in their own kitchens. The forecast draws on the expertise of chefs, sensory scientists, food technologists, marketing experts and trend-trackers.

Of the globally relevant trends in this year’s forecast—Honoring Roots, Quest for the Ultimate, Veggies in Vogue, Simplicity Shines, Flavorful Swaps, and No Boundaries—the vegetable trend caught our attention. By this time, just about everybody knows the reasons we should be eating more fruits and vegetables. What’s a little less evident is the best way to combine sensible eating with flavor adventures. That’s where ideas for spicing up seasonal produce come in.

The McCormick Flavor Forecast suggests globally inspired combinations, including the sweet heat of dishes like eggplant with honey and harissa. Thai influences also add flavor depth, with menu items such as squash paired with red curry and pancetta. McCormick & Company manufactures, markets and distributes spices, herbs, seasonings, and specialty foods and flavors, including McCormick for Chefs®—McCormick’s Food Away from Home division.