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Postcards from the Bench

Helping You Wok the Wok

January 2020 | Lisa, Principal Scientist – Process Flavors

There’s no mistaking that distinctive, irresistible flavor of food prepared in a seasoned Chinese wok. So if you want to deliver the true taste of authentic Chinese, you’ve got to include the flavors that come with this iconic cooking......


Inspired Tastes

Oceans of Opportunity

January 2020 | Brian, Marketing Manager

As people search for healthier, more environmentally sustainable foods, it's no surprise that seaweed has emerged as a frontrunner. It's long been a staple of certain Asian cuisines, with a distinctive flavor and dozens of vitamins and nutrients.......


Chef's Notes

Flavor Forecast: Suya Spice

January 2020 | McCormick Culinary Team



Inspired Tastes

Global Heat

December 2019 | Natalie, Insights & Content

Consumers continue to be adventurous in exploring lesser-known parts of the world by pairing favorite foods with regionally famous sauces and spice blends, especially those that add heat. This demand is fueled by an increasingly diverse......


Chef's Notes

Flavor Forecast: Best of 2019

December 2019 | McCormick Flavor Solutions Culinary Team

As we wrap up 2019, we’d like to share our favorites from this year’s Flavor Forecast®. Since 2000, our signature report has pinpointed top trends and flavors—from those on the verge of widespread appeal to subtle......


Postcards from the Bench

Every Layer of Reuben Flavor

December 2019 | Rob, Applications Scientist

All you have to do is hear the word “Reuben” and you can already begin to taste each individual layer of the sandwich: rye bread, corned beef, right down to the sauerkraut. Well, I’m here to tell you that we’ve developed an......

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