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Rob Bowen Podcast

Postcards from the Bench

Flavor University® Podcast: Formulating with a Scientist

September 2022 | Rob, Scientist II

In this episode, we speak with Rob Bowen, Scientist II, to explore the different applications used while baking and formulating in research and development. Tune in to hear what candy school entails, how to experiment and work through challenges,......

10_things_Sept_22

Inspired Tastes

10 Things You Should Know September Edition

September 2022 | Marketing & Insights

Here is a look at the latest “10 things you should know” that are impacting food and flavor. Translate these trends into bold new ideas for your brand. Increase market share and get to your “what’s next.” 1.......

plantbased_bliss

Inspired Tastes

Plant-Based Blissful Snacks

September 2022 | Marketing & Insights

With the plant-based market growing rapidly, the savory snacks market is seeing exponential growth in plant-based alternatives. Consumers are becoming increasingly interested in plant-based options that suit their lifestyles. Demand for......

Indian_Date_Night

Chef's Notes

Food Story: Indian Date Night

September 2022 | MCCORMICK CULINARY & INSIGHTS

As a new foundational pillar of the Flavor Forecast, Food Stories recognizes both a flavor and the story behind it. Inspired by the restaurant concept created by Monica Saxena, we’re pleased to share the story of Indian Date Night. After......

10things_aug2022

Inspired Tastes

10 Things You Should Know August Edition

August 2022 | Marketing & Insights

Here is a look at the latest “10 things you should know” that are impacting food and flavor. Translate these trends into bold new ideas for your brand. Increase market share and get to your “what’s next.” 1.......

2022_8_FF22nd-Blog_hero

Chef's Notes

Playfully Preserved Flavor

August 2022 | MCCORMICK CULINARY & INSIGHTS

In a playful, experimental approach to preservation of ingredients, chefs and home cooks are dreaming up new flavor profiles, getting the most out of their groceries (aka reducing waste) and enjoying the bounty of their markets and gardens far......

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