Marking its 125th year as a food industry innovator, McCormick & Company, Incorporated kicked off a yearlong celebration of the tastes that bring us together with the unveiling of its McCormick® Flavor Forecast® 2014: 125th Anniversary Edition.
The report, developed annually by McCormick experts around the world, highlights five top food trends and more than a dozen emerging flavors predicted to impact the way we eat in the coming years. First launched in 2000, this anniversary edition explores how today’s unparalleled connectivity is driving faster-than-ever adoption of new trends and tastes around the globe.
One such trend is the growing obsession with chilies. “Everywhere we looked, people have a growing fascination with the delicious range of flavors and heat chile peppers deliver,” said McCormick Executive Chef Kevan Vetter. “In the U.S., cooks are embracing exciting new varieties like the aji amarillo from Peru, which is prized for its sizzling heat and surprisingly full-bodied, fruity notes.”
These emerging trends and flavors highlighted in the McCormick Flavor Forecast 2014 offer a taste of what’s next on the global menu:
Chilies Obsession: Food lovers everywhere are seeking out their next big chile thrill.
Modern Masala: Indian food is finally having its moment, breaking free of its traditional confines with modern interpretations.
Clever Compact Cooking: Proving that big flavors can come from small spaces, cooks in urban kitchens are making the most of what’s available.
Mexican World Tour: Mexican flavors are making their way around the globe, with people everywhere discovering new aspects of this bright, casual cuisine.
Charmed by Brazil: The world’s attraction to Brazilian cuisine is heating up, thanks to its seductive mix of global and native influences.
Aji Amarillo: A hot Peruvian yellow chile with bold, fruity flavor.
Kashmiri Masala: An often homemade blend of spices from northern India featuring cumin, cardamom, cinnamon, black pepper, cloves and ginger.
Tea: Not just for sipping anymore, this natural ingredient is making its way into rubs, broths and marinades.
Chamoy Sauce: A unique Mexican condiment—made from apricot, lime, chilies and spices—just beginning to gain a following in the U.S.
Cassava Flour: Also known as manioc or tapioca flour, this gluten-free alternative is a Brazilian staple prized for its versatility.
Visit www.FlavorForecast.com for 12 more flavors to watch in 2014 and beyond.