Flavour forecast on global taste trends

28th April 2021 | Eativity editors

Multinational spice and seasoning company McCormick has unveiled its 21st Flavour Forecast, revealing the latest global trends in flavours and ingredients over the past year.

The McCormick Flavour Forecast has been following the trends that shape the way we cook, flavour food and eat for more than two decades. Over the past year, McCormick team members across five global regions connected with notable culinary experts to uncover the latest innovations in flavour. The research included a series of virtual, interactive at-home culinary experiences led by chefs which explored a range of flavours from nutritious to indulgent that offer unique tastes, colours and textures for both food and drinks.

The latest Flavour Forecast shows that this year’s four flavour trends move plants further into the spotlight; invite global flavours to the table in approachable ways; dive deep into the fresh, undiscovered ingredients and textures of the coast; and reignite health and wellness focus through mindful eating and ingredients based on ancient philosophy.

Plants pushing boundaries

This represents how the plant-based world is now mainstream and has developed into a culinary trend that honours vegetables, fruits and botanicals that deliver indulgence, brilliant colour, hearty texture and delightful sensation through flora-focused eating.

Key flavours: ube (purple yam), Szechuan buttons (edible flowers), trumpet mushrooms

Humble nosh

Inspired by the Yiddish word “nashn”, meaning to nibble on, this combines rising global flavours with the means to travel via our plates. It connects us with food and drinks that people find comfort and nourishment in while satisfying cravings from around the world.

Key flavours: chaat masala (Indian spice blend), pandan kaya (Malaysian jam), crisped chilli

Underwater, under-discovered

Taking flavours from the coasts to kitchens, this category delves into less-explored ingredients and textures from fresh and salt water, like seaweeds and algae, for culinary innovation. This trend uproots underwater botanicals that infuse snacks, meals and beverages with an earthy flavour for a new take on fresh.

Key flavours: dulse (red sea lettuce flakes), spirulina, sea grapes (soft green algae)

Physiological eating

Representing the re-emergence of mindfulness, this is inspired by ancient practices and beliefs for mind-body balance, a sense of harmony, growth and self-love. It also focuses on the Ayurvedic practice, which uses six tastes (sweet, sour, salty, bitter, astringent, pungent) to achieve balance, and warming and cooling techniques to provide comfort.

Key flavours: coriander, lemon, sea salt, cumin, turmeric, ginger

To add an extra dash of fun, McCormick has partnered with Sanctuary, an astrology and “mystical services” app, to guide consumers to their flavour destiny. Inspired by Flavour Forecast trends, Sanctuary has leveraged its apparent astrological know-how to curate “Flavour Horoscopes” and other content, including hand-picked recipes for every sign.

To learn more, including more details about each trend, visit flavorforecast.com