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Postcards from the Bench

Sips & Stirs Inspiration: Warming Sensations

April 2021 | Patrick, Associate Scientist

Sips & Stirs is our unique drink insights platform that engages audiences through the stories that come out of beverage immersions across the US. In early 2020 (pre-COVID), that meant sampling over 300 beverages across Austin, Atlanta and San......


Postcards from the Bench

Exploring Timut Pepper

March 2021 | Hedy, Principal Flavorist

A simple visit to ethnic grocery stores locally and abroad invites exciting discovery down every aisle. From unique beverages to candy and snacks, this exploration helps a flavorist like me understand the preferences of a community and culture.......


Postcards from the Bench

Sweet & Savory Bakery Seasoning

February 2021 | Darla, Principal Scientist

I joined McCormick® in 2019 as a Principal Scientist, but my whole career has been devoted to developing seasonings. (I even went to the University of Hawaii for Food Science!) Anywhere you can find seasonings, I’ve been there –......


Postcards from the Bench

Mixing up a Trail Mix Flavor

January 2021 | Andy, Senior Flavorist

There are few flavor profiles that elicit broad nostalgia, but many people — especially in America — have some memory of trail mix. Whether your first experience eating it was on a hike, a family road trip, or the sidelines of a......


Postcards from the Bench

Turmeric: Golden Milk & Beyond

December 2020 | Annelieke, Principal Scientist

From golden milk drinks on social media to its increased use in Western recipes, turmeric is being rediscovered as a healthy halo ingredient that stands out both in color and its distinct taste. Of course, the ingredient itself is far from new......


Postcards from the Bench

Multi-Dimensional Flavor Experiences

November 2020 | Megan, Lab Tech III

As a Lab Tech III for McCormick®, I love working in a field where trying something new is such a consistent part of my routine. Every day we’re discovering and experimenting with something different - new ingredients, new flavors, and......

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