Another Top Ten List for the New Year: McCormick Announces Flavor Forecast

Another Top Ten List for the New Year: McCormick Announces Flavor Forecast

Food & Drink

Another Top Ten List for the New Year: McCormick Announces Flavor Forecast


By Cari Martens

2010 Flavor Pairing: Roasted Ginger and Rhubarb

The flavor experts at McCormick have once again teamed up with leading chefs, food bloggers and other culinary authorities to identify the top 10 flavor pairings and key trends that are poised to shape the way we eat in the year ahead. The McCormick® Flavor Forecastâ„¢ 2010 marks a milestone – it’s the company’s 10th anniversary of its annual flavor reports.

‘The year in flavor will be heavily influenced by bitter, warm and earthy notes,’ said Kevan Vetter,
Executive Chef at McCormick. ‘We see America’s palates embracing stronger flavors—high-impact combinations that are anything but subtle. For example, bold bitter greens will be appreciated for their assertiveness, tamed with the licorice-like addition of caraway – one of the 10 pairings in this year’s report. The warm and earthy duo of roasted cumin and chickpeas is another expression of the year’s big flavors.’

_“Click here”: to view a recorded panel discussion webcast of the Flavor Forecast featuring Chef Kevan Vetter, restaurant owner and chef Richard Blais, and food blogger/recipe developer Rachel Rappaport._

McCormick® Flavor Forecast™ 2010 Top 10 Flavor Pairings

1. Roasted Ginger & Rhubarb. Exciting layers of spicy and sour, with warming notes and a powerful tang

2. Thai Basil & Watermelon. A colorful study in contrasts offers a sweet, refreshing balance

3. Caraway & Bitter Greens. An unmistakable spice tames the bitter bite of bold greens

4. Bay Leaves & Preserved Lemon. Slowly coaxed flavor worth the wait, an aromatic mix of bitter, salty-tart and bright

5. Almond & Ale. The bittersweet character of both ingredients makes a congenial, cozy and hearty match

6. Turmeric & Vine-Ripened Tomatoes. Earthy and naturally sweet, this colorful, healthful
blend is always in season

7. Pumpkin Pie Spice & Coconut Milk. This lush, warm pairing reconnects with its tropical roots

8. Roasted Cumin & Chickpeas. This globetrotting Mediterranean duet delivers warm, earthy flavor harmonies

9. Creole Mustard & Shellfish. A vibrant pair that brings Gulf Coast gusto to any part of the country

10. Chives & Fish Sauce. Savory fusion of French and Asian cuisines

Want to see what the forecasters predicted last year? Click here to review McCormick’s flavor forecast for 2009, and our interview with Chef Vetter.

Five Key Flavor Trends Picked for 2010

McCormick’s flavor prognosticators have identified five trends they believe will emerge in the coming year. They say there is a convergence of influences—the economy, the environment and a focus on health and wellness—that are impacting today’s food culture.

“Always in season,‟ one of the key trends identified, recognizes the increased availability of high-
quality canned, pickled, preserved, frozen and dried ingredients. ‘This means year-round flavor is
always at the ready—quicker and more accessible than ever before,’ Vetter said.

Leading trends in the McCormick Flavor Forecast 2010 include:

In is the New Out. Big flavors and new definitions of ‘dinner party’ bring the best of
restaurant meals home

Always In Season. Preserving the peak of ripeness for year-round enjoyment, fresh at the

Meatless on the Menu. Mixing up the center of the plate

Ethnic Sizzle. Tastes of the global grill, appearing in a backyard near you

New Comfort Cuisine. A renewed appreciation for the integrity of ingredients and cooking

Where the Cocktail Meets the Kitchen. Shaken or stirred, tasteful inspiration takes on new forms

For more insights and innovations check out CultureWaves®, the place to go for the latest observations in the World Thought Bank – events, ideas, trends and more. Add your own thoughts about anything in life – entertainment, design, technology, well-being and, yes, food. And, take a look at a few of our other Hot & Cool Trends.

Have you seen an innovative product that will impact our food lives in the future? Let us know at Editor.


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