Continuing the tradition of gathering the best in the industry, McCormick Culinary’s Together, We Flavor 2024 once again brings the spotlight on the ever-changing food service with this year’s theme: The Newstalgic Gastronomic Experience.
“Since 2000, our signature Flavor Forecast has pinpointed top trends and flavor that we embody in our new product developments whether in the retail market, food service or for collaborative customized projects for our valued partner accounts,” said Rebecca Ann K. Sy, CEO of McCormick Philippines.
This year’s Flavor Forecast includes Sour Power, which is about is revolutionizing sourness, focusing on balance, creativity, and making flavors pop in unexpected ways through acidic agents; Thoughtfully Borrowed, an intentional approach to new-age fusion through regional-traditional cooking; and Indulgence Redefined, a personalization of indulgence today.
Tamarind, a tangy and versatile fruit popular in Asian cuisine, is celebrated as the Flavor of the Year. Its unique sweet and sour notes add depth to both savory and sweet dishes, enhancing sauces, curries, beverages, and desserts. Tamarind’s ability to blend harmoniously with various ingredients while standing out with its distinctive taste makes it a favorite among chefs and food enthusiasts, inviting new flavor explorations. This versatile fruit is now making waves in global gastronomy, appearing from Worcestershire Sauce to refreshing beverages.
McCormick Flavor Forecast is an annual report created by the Global McCormick Team that uncovers on-point predictions and trends that influence the future of flavor. The forecast is the results of studies in over 10 global locations, uncovering 1,000 trend signals, and more than 290 restaurant explorations.
McCormick’s Sour Power trends are not just based on the pucker-up moments but rather about embracing bold, tangy flavors that wake up one’s palate and add a thrilling twist to any dish. They are also about layers of flavor and craveability which are brought to food and drink through acidic agents. From tamarind to coconut vinegar, acidic agents are boosting craveability with sour stepping into the spotlight. McCormick puts the spotlight not only on vinegars but on citrus and sour fruits, fermenting and pickling – rolling out customized sauces such as Shoyu Vinegar, Yuzu Chili, and Shoyu Tamarind.
Thoughtfully Borrowed, on the other hand, is tagged as the evolution of fusion-cooking as it combines ingredients and techniques from different cultures but basing them on familiar platforms. More than being artistic, Thoughtfully Borrowed recipes are rooted in authenticity, and McCormick’s interpretation of this trend includes customized sauces such as Truffle Ranch, Lemongrass Aioli and Sriracha Applewood Barbeque.
In Indulgence Redefined, bold and nuanced flavors come in all shapes and forms. From Newstalgic food to flavor Maximalism, this trend gives importance to personal expression and unique experiences. Familiar and nostalgic flavors are given an updated take, flavorful zings like lime, hibiscus, chili, cilantro, and more. To amplify this trend, McCormick presented different flavors of Frozen Slush through their customized creation of syrups like Jelly Ace, Ice Pop, and Tropical Passion.
“We hope that the trends that we shared will inspire our audience in their big product launch or menu ideation with McCormick as their flavor partner. We would gladly help you turn your visions into reality,” Sy said.
