January 13, 2012, Sparks, MD – When it comes to food, people around the world are more alike than different, according to a new report released by McCormick & Company.
McCormick has been inspiring a passion for flavour since its signature Flavor Forecast report launched in 2000. This year, for the first time ever, the report is taking a global view. Flavor Forecast 2012 pinpoints common trends and flavours driving culinary innovation around the world.
“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 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 flavours and trends relevant to specific parts of the world. This year's report reveals a singular set of forces driving what we will eat across the globe in the coming years.
“While developing the Flavor 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.
“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,” added chef Kevan Vetter, also with McCormick United States.
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, Flavor Forecast 2012 highlights six culinary trends brought to life:
- Honouring 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. For example, Korean pepper paste with sesame, Asian pear and Garlic offers BBQ with a global twist. Cumin with sofrito offers 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 and lemon peel gives diners the ultimate lemon experience, while dill with mint, melon and cucumber serves up 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. For worldly veggies with sweet heat, try eggplant with honey and harissa. For a versatile veggie with a touch of Thai, try squash with red curry and pancetta.
- Simplicity shines – The most memorable food is often the simplest. Cooks are focusing on highlighting quality ingredients and unpretentious preparations without the clutter of flashy techniques and complex presentations. Warm spice meets a tropical favourite by matching ginger with coconut, while pairing pure essentials vanilla and butter offers diners real goodness.
- Flavourful swaps – On the journey for personal well-being, small changes add up to big results. Balancing an appetite for bold flavor with a hunger for good health is key to achieving wellness goals, one delicious taste at a time. Red tea with cinnamon and plum offers a better-for-you beverage paired with fruit and spice. Grapefruit and red pepper gives 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 and corn masa take a dish from everyday to extraordinary, while sweet soy with tamarind and black pepper serve up steak sauce with an Asian flair.
For more information on Flavor Forecast 2012, visit www.FlavorForecast.com.
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