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Chef's Notes

Get Your Fill @ Gastropubs

November 2020 | Theresa, Marketing Manager

Flavors concocted from the comforting complements of brews, brats and more What’s it about Gastropubs… NOVEL The term gastropub was coined in 1991, when two restaurateurs took over a traditional London pub called The Eagle and began......

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Inspired Tastes

Natural Functionality in Beverage

November 2020 | CARRIE, MARKETING MANAGER

Beverages have become popular delivery vehicles for body and brain-boosting benefits using naturally sourced ingredients.  As consumers demand more from their drinks, in both function and flavor, new taste experiences include unfamiliar......

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Postcards from the Bench

Multi-Dimensional Flavor Experiences

November 2020 | Megan, Lab Tech III

As a Lab Tech III for McCormick®, I love working in a field where trying something new is such a consistent part of my routine. Every day we’re discovering and experimenting with something different - new ingredients, new flavors, and......

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Postcards from the Bench

Mythical, Magical Dragon’s Breath

October 2020 | Rob, Applications Scientist II

Make it unicorn ... or mermaid. Freakshake it! Does any of this sound familiar? Just scrolling through social media, it’s evident the fantasy flavor trend is taking the Internet – restaurants, bars, ice cream shops and home kitchens,......

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Chef's Notes

Flavor Forecast: Looking Back to Look Forward

October 2020 | MCCORMICK CULINARY & INSIGHTS

Over the past 20 years of forecasting, we’ve identified trends that would eventually shake up the way we cook, flavor and eat. These discoveries impacted food and drink culture in the most exciting ways. Today? It’s all about the......

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Inspired Tastes

New Ways into the Mighty Oat

October 2020 | Theresa, Content Manager

The modern take on the mighty oat showcases brands eager to engage a new audience, with updated berry and fruit flavors, nutty and salty mix-ins, and even savory Italian-inspired fare.   Why This Trend Will Stick   ODE TO OATS Oats are......

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