McCormick Flavour Forecast 2012

McCormick’s annual flavour forecast: 2012

When it comes to food, people around the world are more alike than different, according to McCormick’s annual flavour report. Since 2000, McCormick has endeavoured to inspire a passion for flavour with its signature flavour Forecast report, pinpointing common trends and flavours driving culinary innovation around the world. This year, for the first time, it has taken a global view.

“With a family of brands in more than 100 countries serving food manufacturers, foodservice customers and home cooks, McCormick has a unique vantage point on evolving tastes across borders,” said Alan Wilson, chairman, president and CEO of McCormick.

“As an extension of our leadership in the flavour market, we are uniquely poised not only to forecast emerging flavours and trends, but to really impact the future of flavour with this report.”

This first global edition of the flavour 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 flavours and trends relevant to specific parts of the world. The flavour Forecast 2012, which is available in multiple languages, reveals a singular set of forces driving what it believes we will eat across the globe in coming years.

“While developing the flavour Forecast 2012, our global team was excited to find so many similarities in the trends inspiring diverse cultures to cook, eat and innovate,” said chef Kevan Vetter for McCormick United States.

“And,” added chef Mark Garcia for McCormick United States, “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 flavours of a meal.”

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 Honouring Roots trend.

Inspired by the world’s widening flavour horizons, the flavour Forecast 2012 highlights six culinary trends brought to life through 12 regional flavour combinations and taste experiences.

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

“The flavour combination of Korean pepper paste with sesame, Asian pear and garlic honours Korean BBQ and inspires new interpretations. While these flavours 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.”

Six trends of global flavour & 12 leading flavour combinations:

McCormick's RootsHonouring Roots – honouring traditional ingredients and techniques is a celebration of the heritage of cuisine. Chefs are preserving these roots by applying a fresh perspective that balances modern tastes and cultural authenticity.

  • Korean pepper paste with sesame, Asian pear & garlic – BBQ with a global twist.
  • Cumin with sofrito – authentic Hispanic foundational flavours.

Quest for the Ultimate – for flavour fanatics, what satisfied yesterday will not do for tomorrow. Those searching for the pinnacle of satisfaction are on a quest to achieve the ultimate taste experience.

  • Meyer lemon with lemon thyme, limoncello & lemon peel – the ultimate lemon.
  • Dill with mint, melon & cucumber – the ultimate refresher.

Veggies in Vogue – veggies have long been saddled with second-class citizen status. Now, thanks to the enthusiasm of chefs, the quality of seasonal produce and the unstoppable growth of fresh markets, it’s finally the veggie’s time to shine.

  • Eggplant with honey & harissa – worldly veggie with sweet heat.
  • Squash with red curry & pancetta – versatile veggie with a touch of Thai.

Simplicity Shines – the most memorable food is often the simplest. Cooks are focusing on highlighting quality ingredients with unpretentious preparations, without the clutter of flashy techniques and complex presentations.

  • Ginger with coconut – warm spice joins tropical favorite.
  • Vanilla with butter – pure essentials for real goodness.

Flavourful Swaps – on the journey for personal well-being, small changes add up to big results. Balancing an appetite for bold flavour with a hunger for good health is key to achieving wellness goals, one delicious taste at a time.

  • Red tea with cinnamon & plum – better-for-you beverage meets fruit and spice.
  • Grapefruit with red pepper – a new take on lemon pepper.

No Boundaries – culinary trailblazers are cooking outside the lines by discovering, reinventing and even playing with food. We now have the freedom to explore, shedding the confines of traditional “rules.”

  • Blueberry with cardamom & corn masa – from everyday to extraordinary.
  • Sweet soy with tamarind & black pepper – steak sauce with an Asian flair.

To explore the future of global flavour with inspired recipes, photos and videos, visit

About flavour Forecast

Since 2000, McCormick has been on the forefront of identifying emerging culinary trends through its signature flavour Forecast, an expression of its passion for flavour. This annual look at the future of flavour is highly anticipated, acting as a catalyst for innovation within the broader food industry. The flavour Forecast makes a difference in the way people create and experience food around the world.

About McCormick

McCormick & Company is a global leader in flavour. With more than $3 billion in annual sales, the company manufactures, markets and distributes spices, seasoning mixes, condiments and other flavourful products to the entire food industry — retail outlets, food manufacturers and foodservice businesses.