R&D / Food Trends

Chefs Spice Up Flavor Trends Report

Mar 14, 2005

Teaming up with some of America’s best chefs, TV personalities and cookbook authors, McCormick & Co. Inc., Hunt Valley, Md., recently released its "2005 Flavor Forecast," including the hottest flavors and flavor trends.

The Top 10 flavors and flavor trends for 2005, are classics such as cinnamon and vanilla, as well as annatto (a staple in Latin American cooking), cardamom, the flavor of the moment (floral and perfume-like with grapefruit notes and important to Middle Eastern, North African, Latin American and Indian cuisines) and pickling spice (a perfect complement to slow cooker recipes). Allspice, curry, ginger, mint and sage make up the remaining five.

The trends include:
  • Satisfying the Senses - Meals feature flavors, colors, aromas and textures that deliver a multi-sensory experience and feature complementary and contrasting temperatures, tastes and textures.

  • Location, Location, Location – Consumers want to know where and how their food is cultivated. Chefs and home cooks are looking to locally grown ingredients and those from specific locations for the ultimate in freshness and premium taste.

  • Worldly Tastes - Rather than preparing authentic recipes, people are taking mini flavor adventures by combining one or two global ingredients with familiar foods. These touches are introduced through spices, sauces, vinaigrettes and rubs. Pan Asian, Latin American, Tuscan, Spanish and North African are the preferred global flavors driving this trend.

  • Healthy Measures - No matter what type of eating plan people may follow, flavor is the key to making healthful dishes enjoyable. And people are seeking to adopt a more balanced approach to eating, which combines protein, fiber and carbs.

  • Elevating the Basics - As palates become more sophisticated, chefs and home cooks are reinventing classic favorites such as slow-cooked, braised, grilled and baked recipes in order to reach new heights in flavor.