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Chef's Notes

Featured Flavors: Ancho Chile Pepper & Hibiscus

March 2021 | Ricardo Mejía, Corporate Chef, Mexico

Our signature Flavor Forecast® report uncovers trends that shake up the way we cook, flavor and eat. As 2020 celebrated 20 years of forecasting, we’d like to share some of our favorite profiles that have made an impact on the flavor......

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Chef's Notes

Featured Flavors: Filipino Pinoy BBQ

February 2021 | Author: Juriaan, Executive Corporate Chef, Canada

Our signature Flavor Forecast® report uncovers trends that shake up the way we cook, flavor and eat. As 2020 celebrated 20 years of forecasting, we’d like to share some of our favorite profiles that have made an impact on the flavor......

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Chef's Notes

Featured Flavors: Japanese Izakaya Eats

January 2021 | Ian, Senior Research Chef, UK

Our signature Flavor Forecast® report uncovers trends that shake up the way we cook, flavor and eat. As 2020 celebrated 20 years of forecasting, we’d like to share some of our favorite profiles that have made an impact on the flavor......

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Chef's Notes

Flavor Forecast feature: Pumpkin Pie Spice

December 2020 | Gabby, Senior Research Chef & Culinary Mixologist

Flavor Forecast® Featured Flavor: Pumpkin Pie Spice & Coconut Milk Our signature Flavor Forecast® report uncovers trends that shake up the way we cook, flavor and eat. As 2020 celebrated 20 years of forecasting, we’d like to......

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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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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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