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10_2019_Postcards_Hero

Postcards from the Bench

Unmistakable French Onion Flavor

October 2019 | Rob, Applications Scientist

It’s a staple in restaurants all across America and a favorite of almost anyone fortunate enough to have tried a warm, heaping spoonful. I’m talking about the one and only French onion soup. French onion flavor has always been a crowd......

The Fresh, Authentic Flavors of Za’atar

Postcards from the Bench

The Fresh, Authentic Flavors of Za’atar

September 2019 | Wayne, Master Flavorist

Nothing represents the unmistakable flavor of Middle Eastern cuisine quite like za’atar, an herb & spice blend made of thyme, oregano, sumac and sesame seeds that is often used as a condiment paired with pita bread and olive oil. So I......

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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......

mustard_flavor

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......

szechuan

Postcards from the Bench

From the Streets of Sichuan

June 2019 | Oscar, Associate Research Chef

As a perpetual flavor-seeking research chef, I often look for culinary inspiration from my travels. My favorite experience so far was eating my way through the Sichuan (aka Szechuan) region of China. Although I was somewhat familiar with Chinese......

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Postcards from the Bench

A Modern Take on Traditional Aperitifs

May 2019 | Anna, Beverage Application Technician

Consumers’ perpetual quest for new, exotic flavors combined with the demand for low-to-no alcohol has resulted in a renewed excitement within the beverage category. And while botanical bitters aren’t anything new (think Aperol and......

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