News

McCormick publishes 2016 Flavor Forecast

7 Dec 2015

McCormick predicts that, next year, there will be a focus on untapped pulse proteins and discovering new tropical Asian flavours as well as versatile spice blends with good-for-you ingredients and experiencing spicy with tangy.

McCormick has issued its Flavor Forecast for 2016. Now in its 16th year, the McCormick Flavor Forecast is put together by a global team of McCormick experts - including chefs, culinary professionals, trend trackers and food technologists - and predicts that, next year, there will be a focus on untapped pulse proteins and discovering new tropical Asian flavours as well as versatile spice blends with good-for-you ingredients and experiencing spicy with tangy.

BLENDS WITH BENEFITS

Flavourful herbs and spices add everyday versatility to good-for-you ingredients like matcha and chia.

Matcha Green Tea: Ginger and citrus balance the slightly bitter notes of matcha

Flaxseed: Mediterranean herbs invite flax to savoury dishes

Chia Seed: Chia becomes zesty when combined with citrus, chile and garlic

Turmeric: Discover sweet possibilities when turmeric is blended with cocoa, cinnamon and nutmeg

HEAT + TANG

Spicy finds a welcome contrast with tangy accents—lime, rice vinegar, yuzu, tamarind, Meyer lemon, cranberry, kumquats and ponzu—to elevate the eating experience.

Peruvian Chilies + Lime: Citrus paired with rocoto, ají panca, ají amarillo and more

Sambal Sauce: Spicy Southeast Asian sauce made with chilies, rice vinegar, sugar and garlic

ANCESTRAL FLAVOURS

Modern dishes reconnect with native ingredients to celebrate food that tastes real, pure and satisfying.

Ancient Herbs: Rediscover thyme, peppermint, parsley, lavender and rosemary

Amaranth: An ancient grain of the Aztecs with a nutty, earthy flavour

Mezcal: Smoky Mexican liquor made from the agave plant

ALTERNATIVE “PULSE” PROTEINS

Packed with protein and nutrients, pulses such as dried peas, beans and lentils are elevated when paired with delicious ingredients.

Pigeon Peas (called Toor Dal when split): Traditionally paired with cumin and coconut

Cranberry Beans (also called Borlotti): Perfectly enhanced with sage and Albariño wine Black Beluga Lentils: Uniquely accented with peach and mustard

TROPICAL ASIAN

Adventurous palates seek flavours from new regions. Two spots in Southeast Asia—Malaysia and the

Philippines—offer distinctive ingredients and signature recipes for vibrant fare.

Pinoy BBQ: Popular Filipino street food flavoured with soy sauce, lemon, garlic, sugar, pepper and banana ketchup

Rendang Curry: Malaysian spice paste with mild heat made from chilies, lemongrass, garlic, ginger, tamarind, coriander and turmeric

CULINARY-INFUSED SIPS

Three classic culinary techniques provide new tastes and inspiration in the creation of the latest libations.

Pickled: Combines tart with spice for zesty results

Roasted: Distinctive browned flavour adds richness

Brûléed: Caramelized sugar note provides depth