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Plant-Centric Culinary Inspiration

Chef's Notes

Plant-Centric Culinary Inspiration

June 2018 | Andreas, Senior Research Chef, Culinary Nutrition

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Sweet Summer Aromas & Flavors

Inspired Tastes

Sweet Summer Aromas & Flavors

June 2018 | BRIAN, MARKETING & INSIGHTS MANAGER

As the seasons change so do consumer tastes. According to Mintel’s Seasonal Dining Trends,  eighty-eight percent say they are more likely to try a seasonal flavor of their favorite products. Limited-time availability creates a sense of......

Getting to the 'Why' Behind Flavor

Postcards from the Bench

Getting to the 'Why' Behind Flavor

June 2018 | MARISSA, APPLICATIONS SCIENTIST

My obsession with superlative flavors may very well be embedded in my DNA. My parents owned a small brewery in rural Pennsylvania, and I grew up surrounded by people who took their food and beverages very seriously. While they were focused on......

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Chef's Notes

Is Izakaya The Next Big Thing?

May 2018 | Len, Senior Research Chef

As a chef, I’m always going out to eat, not only for pleasure, but to keep my finger on the pulse of things and see what new chefs are bringing to the table (pun intended). Recently, I’ve been infatuated by izakaya: gastropubs of......

Grill Centric Flavors

Inspired Tastes

Grill Centric Flavors

May 2018 | THERESA, INSIGHTS & CONTENT MANAGER

Warmer temps and longer days can inspire an almost Pavlovian response in consumers: the craving for flavors associated with the grilling season. While the tried-and-true classics will always please, today's consumers are looking for new twists on......

Tomato-Basil-Garlic Flavor that rises to the occasion

Postcards from the Bench

Tomato-Basil-Garlic Flavor that rises to the occasion

May 2018 | Marina, Senior Food Scientist

There are few flavor combinations as iconic to the American palate as tomato, basil and garlic. After all, they’re the basis of one of our favorite foods: pizza. Building a commercial bread product off this trio may seem like an easy......

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