Chamoy sauce, cassava flour, chilli and more chilli are among the hottest new food and flavour trends, according to McCormick Foods' local managing director, Daniel Moorfield, who reveals five key findings from the company's annual Flavour Forecast 2014.
Since 2000, McCormick has sought to identify emerging culinary trends with its McCormick Flavour Forecast.
McCormick, which this year celebrates its 125th anniversary, makes a range of herbs, spices and recipe bases, and its Flavour Forecast is an annual project that has become a catalyst for innovation within the broader food industry.
Past reports have helped move once unfamiliar ingredients and trends into mainstream popularity, according to McCormick.
The McCormick Flavour Forecast 2014 is also launching with McCormick’s Flavour of Together program by inviting consumers to share their stories about connecting with others over flavour on its website and social media channels as part of a plan to donate $1.25 million to charity United Way to help feed those in need.
Daniel Moorfield, McCormick Foods' managing director, Australia/New Zealand reveals the five key findings of the Flavour Forecast 2014 below.
