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McCormick Predicts the Top Flavor Trends of 2017

McCormick Predicts the Top Flavor Trends of 2017



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It won’t be long until you see these trends popping up all around you

Get inspired by these flavor trends and try a few of McCormick’s flavor forecast recipes.

Global leader in flavor McCormick & Company, Inc. has released its annual McCormick Flavor Forecast 2017 to give foodies a taste of what’s to come in the new year.

Every year for almost two decades, the company has sourced more than a hundred culinary experts to gather data for the report. The company has accurately predicted up-and-coming flavors and ingredients from chipotle chiles to coconut water, according to a press release.

“This year, the Flavor Forecast identifies cutting-edge flavors that help chefs, tastemakers and home cooks refresh their menus,” Kevan Vetter, executive chef at McCormick, said in a statement.

Here are the top five flavors of the 2017 report:

  • Global Tastes: Do away with bland breakfast cereal; instead incorporate some Middle Eastern spices into the most important meal of the day.
  • Plancha: Upgrade from standard grilling to using a thick, flat slab of cast iron for a unique sear and crust on your grilled goods.
  • Egg Yolks: Incorporate eggs into more than just breakfast with dishes like udon and shakshuka.
  • Modern Med: The East meets the West with the combination of Western European and Eastern Mediterranean flavors.
  • Sweet on Pepper: Combine naturally sweet and bold spices with McCormick’s spin on poke.

My Internship at McCormick – Flavor University

In the last post, I shared why I chose McCormick for my internship. This week I had the amazing opportunity to be a teaching assistant for a class called Flavor University that’s run by our department at McCormick. During a lecture about Flavor Forecast®, I was taught the origins of the trends, and the stories behind the processes, research, and discovery of them. I was also introduced to several restaurants in the industry that are following these trends. And once the lecture was done, I got to help our students put together some of the featured recipes!

Later, I found another hot trend in a 2017 “grilling” forecast: white BBQ sauce! For the Grilling University class—another one we do in our department—I made McCormick’s recipe for Alabama white sauce. The flavors of the sauce were interesting and I enjoyed them with some of the grilled products we made in class.

As the weeks progress here, I definitely plan to further my education even more by teaching and learning alongside other employees in the different Flavor University classes. I’ll also continue to study the Flavor Forecast®…not only this year’s, but past ones like the 2015 edition featuring an introduction to the fifth tasting sense, Umami. McCormick showcases this fifth sense with vegetable recipes including mushrooms, tomatoes, and nori.


My Internship at McCormick – Flavor University

In the last post, I shared why I chose McCormick for my internship. This week I had the amazing opportunity to be a teaching assistant for a class called Flavor University that’s run by our department at McCormick. During a lecture about Flavor Forecast®, I was taught the origins of the trends, and the stories behind the processes, research, and discovery of them. I was also introduced to several restaurants in the industry that are following these trends. And once the lecture was done, I got to help our students put together some of the featured recipes!

Later, I found another hot trend in a 2017 “grilling” forecast: white BBQ sauce! For the Grilling University class—another one we do in our department—I made McCormick’s recipe for Alabama white sauce. The flavors of the sauce were interesting and I enjoyed them with some of the grilled products we made in class.

As the weeks progress here, I definitely plan to further my education even more by teaching and learning alongside other employees in the different Flavor University classes. I’ll also continue to study the Flavor Forecast®…not only this year’s, but past ones like the 2015 edition featuring an introduction to the fifth tasting sense, Umami. McCormick showcases this fifth sense with vegetable recipes including mushrooms, tomatoes, and nori.


My Internship at McCormick – Flavor University

In the last post, I shared why I chose McCormick for my internship. This week I had the amazing opportunity to be a teaching assistant for a class called Flavor University that’s run by our department at McCormick. During a lecture about Flavor Forecast®, I was taught the origins of the trends, and the stories behind the processes, research, and discovery of them. I was also introduced to several restaurants in the industry that are following these trends. And once the lecture was done, I got to help our students put together some of the featured recipes!

Later, I found another hot trend in a 2017 “grilling” forecast: white BBQ sauce! For the Grilling University class—another one we do in our department—I made McCormick’s recipe for Alabama white sauce. The flavors of the sauce were interesting and I enjoyed them with some of the grilled products we made in class.

As the weeks progress here, I definitely plan to further my education even more by teaching and learning alongside other employees in the different Flavor University classes. I’ll also continue to study the Flavor Forecast®…not only this year’s, but past ones like the 2015 edition featuring an introduction to the fifth tasting sense, Umami. McCormick showcases this fifth sense with vegetable recipes including mushrooms, tomatoes, and nori.


My Internship at McCormick – Flavor University

In the last post, I shared why I chose McCormick for my internship. This week I had the amazing opportunity to be a teaching assistant for a class called Flavor University that’s run by our department at McCormick. During a lecture about Flavor Forecast®, I was taught the origins of the trends, and the stories behind the processes, research, and discovery of them. I was also introduced to several restaurants in the industry that are following these trends. And once the lecture was done, I got to help our students put together some of the featured recipes!

Later, I found another hot trend in a 2017 “grilling” forecast: white BBQ sauce! For the Grilling University class—another one we do in our department—I made McCormick’s recipe for Alabama white sauce. The flavors of the sauce were interesting and I enjoyed them with some of the grilled products we made in class.

As the weeks progress here, I definitely plan to further my education even more by teaching and learning alongside other employees in the different Flavor University classes. I’ll also continue to study the Flavor Forecast®…not only this year’s, but past ones like the 2015 edition featuring an introduction to the fifth tasting sense, Umami. McCormick showcases this fifth sense with vegetable recipes including mushrooms, tomatoes, and nori.


My Internship at McCormick – Flavor University

In the last post, I shared why I chose McCormick for my internship. This week I had the amazing opportunity to be a teaching assistant for a class called Flavor University that’s run by our department at McCormick. During a lecture about Flavor Forecast®, I was taught the origins of the trends, and the stories behind the processes, research, and discovery of them. I was also introduced to several restaurants in the industry that are following these trends. And once the lecture was done, I got to help our students put together some of the featured recipes!

Later, I found another hot trend in a 2017 “grilling” forecast: white BBQ sauce! For the Grilling University class—another one we do in our department—I made McCormick’s recipe for Alabama white sauce. The flavors of the sauce were interesting and I enjoyed them with some of the grilled products we made in class.

As the weeks progress here, I definitely plan to further my education even more by teaching and learning alongside other employees in the different Flavor University classes. I’ll also continue to study the Flavor Forecast®…not only this year’s, but past ones like the 2015 edition featuring an introduction to the fifth tasting sense, Umami. McCormick showcases this fifth sense with vegetable recipes including mushrooms, tomatoes, and nori.


My Internship at McCormick – Flavor University

In the last post, I shared why I chose McCormick for my internship. This week I had the amazing opportunity to be a teaching assistant for a class called Flavor University that’s run by our department at McCormick. During a lecture about Flavor Forecast®, I was taught the origins of the trends, and the stories behind the processes, research, and discovery of them. I was also introduced to several restaurants in the industry that are following these trends. And once the lecture was done, I got to help our students put together some of the featured recipes!

Later, I found another hot trend in a 2017 “grilling” forecast: white BBQ sauce! For the Grilling University class—another one we do in our department—I made McCormick’s recipe for Alabama white sauce. The flavors of the sauce were interesting and I enjoyed them with some of the grilled products we made in class.

As the weeks progress here, I definitely plan to further my education even more by teaching and learning alongside other employees in the different Flavor University classes. I’ll also continue to study the Flavor Forecast®…not only this year’s, but past ones like the 2015 edition featuring an introduction to the fifth tasting sense, Umami. McCormick showcases this fifth sense with vegetable recipes including mushrooms, tomatoes, and nori.


My Internship at McCormick – Flavor University

In the last post, I shared why I chose McCormick for my internship. This week I had the amazing opportunity to be a teaching assistant for a class called Flavor University that’s run by our department at McCormick. During a lecture about Flavor Forecast®, I was taught the origins of the trends, and the stories behind the processes, research, and discovery of them. I was also introduced to several restaurants in the industry that are following these trends. And once the lecture was done, I got to help our students put together some of the featured recipes!

Later, I found another hot trend in a 2017 “grilling” forecast: white BBQ sauce! For the Grilling University class—another one we do in our department—I made McCormick’s recipe for Alabama white sauce. The flavors of the sauce were interesting and I enjoyed them with some of the grilled products we made in class.

As the weeks progress here, I definitely plan to further my education even more by teaching and learning alongside other employees in the different Flavor University classes. I’ll also continue to study the Flavor Forecast®…not only this year’s, but past ones like the 2015 edition featuring an introduction to the fifth tasting sense, Umami. McCormick showcases this fifth sense with vegetable recipes including mushrooms, tomatoes, and nori.


My Internship at McCormick – Flavor University

In the last post, I shared why I chose McCormick for my internship. This week I had the amazing opportunity to be a teaching assistant for a class called Flavor University that’s run by our department at McCormick. During a lecture about Flavor Forecast®, I was taught the origins of the trends, and the stories behind the processes, research, and discovery of them. I was also introduced to several restaurants in the industry that are following these trends. And once the lecture was done, I got to help our students put together some of the featured recipes!

Later, I found another hot trend in a 2017 “grilling” forecast: white BBQ sauce! For the Grilling University class—another one we do in our department—I made McCormick’s recipe for Alabama white sauce. The flavors of the sauce were interesting and I enjoyed them with some of the grilled products we made in class.

As the weeks progress here, I definitely plan to further my education even more by teaching and learning alongside other employees in the different Flavor University classes. I’ll also continue to study the Flavor Forecast®…not only this year’s, but past ones like the 2015 edition featuring an introduction to the fifth tasting sense, Umami. McCormick showcases this fifth sense with vegetable recipes including mushrooms, tomatoes, and nori.


My Internship at McCormick – Flavor University

In the last post, I shared why I chose McCormick for my internship. This week I had the amazing opportunity to be a teaching assistant for a class called Flavor University that’s run by our department at McCormick. During a lecture about Flavor Forecast®, I was taught the origins of the trends, and the stories behind the processes, research, and discovery of them. I was also introduced to several restaurants in the industry that are following these trends. And once the lecture was done, I got to help our students put together some of the featured recipes!

Later, I found another hot trend in a 2017 “grilling” forecast: white BBQ sauce! For the Grilling University class—another one we do in our department—I made McCormick’s recipe for Alabama white sauce. The flavors of the sauce were interesting and I enjoyed them with some of the grilled products we made in class.

As the weeks progress here, I definitely plan to further my education even more by teaching and learning alongside other employees in the different Flavor University classes. I’ll also continue to study the Flavor Forecast®…not only this year’s, but past ones like the 2015 edition featuring an introduction to the fifth tasting sense, Umami. McCormick showcases this fifth sense with vegetable recipes including mushrooms, tomatoes, and nori.


My Internship at McCormick – Flavor University

In the last post, I shared why I chose McCormick for my internship. This week I had the amazing opportunity to be a teaching assistant for a class called Flavor University that’s run by our department at McCormick. During a lecture about Flavor Forecast®, I was taught the origins of the trends, and the stories behind the processes, research, and discovery of them. I was also introduced to several restaurants in the industry that are following these trends. And once the lecture was done, I got to help our students put together some of the featured recipes!

Later, I found another hot trend in a 2017 “grilling” forecast: white BBQ sauce! For the Grilling University class—another one we do in our department—I made McCormick’s recipe for Alabama white sauce. The flavors of the sauce were interesting and I enjoyed them with some of the grilled products we made in class.

As the weeks progress here, I definitely plan to further my education even more by teaching and learning alongside other employees in the different Flavor University classes. I’ll also continue to study the Flavor Forecast®…not only this year’s, but past ones like the 2015 edition featuring an introduction to the fifth tasting sense, Umami. McCormick showcases this fifth sense with vegetable recipes including mushrooms, tomatoes, and nori.


Watch the video: McCormick Flavor Forecast 2016 (August 2022).