McCormick predicts hot and tangy, ancestral flavors for 2016
- McCormick has released the 2016 Flavor Forecast, the company's annual trends preview report, which McCormick uses to plan out the next year's new products.
- McCormick gathers flavor information from chefs, culinary experts, and other foodies to create the Flavor Forecast, and last year, correctly predicted trends included global spice blends and a revamped juicing culture.
- McCormick has gleaned inspiration from the forecasted trends, which this year include "Heat and Tang," "Alternative Pulse Proteins," and "Ancestral Flavors," to create 56 new consumer products globally.
Many of these new products could be organic and non-GMO, per McCormick's announcement in September that the company would be making a majority of its products non-GMO and organic by 2016.
McCormick's trends overlap with global trends for 2016 predicted by Mintel, including the rise of alternative ingredients, such as plant-based proteins and dairy alternatives, and a focus on foods with healthy ingredients, though in McCormick's case, the report highlights the blending of healthier foods with spices.
McCormick made headlines earlier this week for a change in leadership, with COO Lawrence Kurzius taking the helm as CEO Alan Wilson steps aside.
- Baltimore Business Journal McCormick thinks you'll be eating hot and tangy next year