McCormick’s 21st Flavour Forecast reveals global trends

The McCormick Flavour Forecast has been uncovering the trends that transform the way people cook, flavour, and eat for over twenty years.

The Flavour Forecast 21st Edition continues to connect consumers and food professionals with the latest global flavours and ingredients.

McCormick team members across five global regions connected with notable culinary experts to uncover these latest innovations in flavour.

Research conducted over the last 12 months included a focus on a series of virtual, interactive at-home culinary experiences lead by chefs exploring a range of flavours from nutritious to indulgent.

“The pandemic shifted the way we have lived our lives over the past year, yet food continues to be a way to bring people together, even virtually,” said Kevan Vetter, executive chef and director of culinary development for McCormick.

“Despite global travel restrictions (and) lockdowns it was moving to see everyone committed to our mission to study emerging trends and identify the flavours that will undoubtedly spark inspiration.”

This year’s four flavour trends, plants pushing boundaries, humble nosh, underwater under discovered, and physiological eating, invite comforting global flavours to the table in approachable ways.

Plants Pushing Boundaries

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

Humble Nosh

Is inspired by the Yiddish word “nashn” meaning to nibble on and combines rising global flavours with the means to ‘travel locally’ via our plates.

It connects us with food and drinks that people have found comfort and nourishment in while satisfying cravings from around the world

Underwater, Under Discovered

Takes flavours from the coasts to kitchens, delving 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.

Physiological Eating

Represents the re-emergence of mindfulness and intention, inspired by ancient practices and beliefs for mind-body balance, a sense of harmony, growth, and self-love. I

t also focuses on the Ayurvedic practice, which uses six tastes (sweet, sour, salty, bitter, astringent, and pungent) to achieve balance, and warming and cooling techniques to provide comfort to the body.

Consumers, foodservice professionals, and product developers alike can draw inspiration from the McCormick Flavour Forecast 21st Edition.

To learn more details about each trend, visit


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