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Chef's Notes

Refresh. Replenish. Rehydrate: Chef’s Perspective

August 2019 | Gabby, Senior Research Chef & Culinary Mixologist



Inspired Tastes

Thinking Outside the Donut Box

August 2019 | Tyler, Insights & Content Associate

Donuts have come a long way since Homer Simpson deemed them his favorite food. No longer limited to set shapes, sizes, or fillings, their versatile base creates infinite opportunities for creativity, both in aesthetic and for flavor. Menu......


Postcards from the Bench

The Perfect Blend of Flavor and Heat®

August 2019 | Angela, Senior Scientist, Product Development

As more consumers are looking for heat in new and unexpected ways, it only makes sense to turn something as beloved as Frank’s into a dry flavor ingredient. With Frank’s RedHot® as the foundational flavor, you can take heat in any......


Chef's Notes

Flavor Forecast: A New Creamy Cool

July 2019 | McCormick Culinary Team



Postcards from the Bench

Building Bolder Seasonings with French’s® Mustard Flavor

July 2019 | Angela, Senior Scientist, Product Development

From backyards to big-league ball games, French’s® mustard is simply an American classic. Our spray dried French’s® Yellow and Dijon Mustard Flavors offer bold ways for you to incorporate these iconic condiment profiles into......


Inspired Tastes

Celebrating Freedom & Food

July 2019 | Natalie, Associate Insights & Content Manager

Ah, July! This warm month is most well-known for Independence Day and summer vacation. However, did you know that July celebrates several exciting food holidays? Fun and playful holidays like National Ice Cream day (July 16th) spark buzz on social......

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