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Postcards from the Bench

Created from Cooking

January 2019 | Lisa, Flavor Chemist

Although its common knowledge that consumers crave more experiential flavors, determining these flavors and profiles is a little harder to pin down. How can product developers meet the “foodie culture” flavor expectations permeated......

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Inspired Tastes

Wellness Defined by Generation

January 2019 | Danica, Customer Marketing Manager

As we kick off a new year, diet and exercise resolutions often come to mind. According to Innova, 78% of US consumers have made lifestyle changes to improve their health and well-being. Even though consumers from all generations are making changes......

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Chef's Notes

Tropical Asian: Rendang Curry & Coconut

January 2019 | Rachel, Research Chef

As consumers demand more unique Asian profiles, product developers should turn their attention to the distinct ingredients of tropical Southeast Asia. The vibrant cuisine and rich flavors of Malaysia draw attention from adventurous palates seeking......

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Postcards from the Bench

Flavorist Collaboration

December 2018 | Sam, Principal Flavor Chemist

Chemists, or to be more precise flavorists, from the McCormick Technical Innovation Center (TIC) in Maryland and Giotti in Italy discussed how they share expertise across continents and are learning to work better together in a new exchange......

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Inspired Tastes

Our Top Flavor Experiences Of 2018

December 2018 | McCormick Flavor Solutions Insights Team

As we wrap up 2018, our Insights team reflects on some of this year’s most interesting taste experiences. We are fortunate that our research often includes trying new and diverse food, drinks, and of course, flavors. Each team member shared......

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Chef's Notes

Chefs Flavor Picks From 2018

December 2018 | McCormick Flavor Solutions Culinary Team

This year our team of research chefs showcased their passion for flavor by creating on-trend dishes, drinks and flavor profiles in a series of videos. Touching on a variety of topics from plant-based protein to bacon everything, the range of......

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