25 Years of Flavors: McCormick Unveils its Flavor Forecast 25th Edition
Now in its 25th year, McCormick's Flavor
Forecast has proven to be the ultimate culinary guide in predicting flavor
trends that will shape our palates. This year, the global flavor giant unveiled
its predictions at the recent McCormick Culinary’s Together We Flavor 2025
gathering held at Grand Hyatt Manila in Taguig. The one-of-a-kind Glamping
Gastronomy Adventure showcased a delicious mix of tastes that are adventurous,
exciting, and comforting bringing together food lovers.
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The McCormick Philippines team celebrating the successful launch of Together We Flavor 2025. |
Identifying Flavor Trends
Launched in 2000, McCormick’s Flavor Forecast
is more than just a list of ingredients; it's a meticulously researched
exploration of connections between food and culture. McCormick's team of
experts go on a global food exploration, visiting 15 countries like France,
South Africa, Thailand, Mexico, Canada, Australia, China, and many more,
sampling over 150 dishes, and analyzing 200+ sources, from culinary
publications to social media trends. This rigorous process, which involves
going over 300 ideas, culminates in the identification of four macro trends
that show the future of taste.
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Rebecca Sy, President of McCormick PH |
The relevance of this initiative is
undeniable. In a world that is increasingly driven by experiential consumption,
understanding the public’s evolving palate is crucial for businesses and
consumers alike. McCormick’s Flavor Forecast provides valuable insights into
emerging culinary trends, enabling chefs, food manufacturers, and home cooks to
stay ahead of the curve. Previous forecasts have successfully predicted the
rise of now-ubiquitous flavors like chipotle, pumpkin spice, Korean BBQ,
chamoy, and ube, proving the accuracy and influence of McCormick's predictions.
Together We Flavor 2025
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Guests got to take home exclusive McCormick Sour Line pouches to explore and enjoy 2025’s Flavor of the Year. |
“At McCormick Philippines, we remain
committed to leading the way in discovering and delivering the next big flavors
that will shape menus, influence consumer preferences, and drive innovation
across the food industry. The insights we’ll be sharing are designed to support
our partners, whether you’re creating new dishes, enhancing existing recipes,
or exploring new market opportunities.” Said Rebecca Sy, President of McCormick
PH. McCormick highlighted this year’s key trends through its three culinary
trailblazers who are shaping the future of taste. Chef Tenten Casasola, Head of
Innovations and New Product Development at McCormick Philippines, Chef JB
Reyes, McCormick Philippines’ Innovation Chef and co-owner and Head Chef of
Curious Coffee; and Chef Tawinkarn Ariyavardahorn or Chef Pix, McCormick APZ
Research Chef.
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(from Left) Chef Tenten Casasola, Head of Innovations and New Product Development at McCormick Philippines; Chef JB Reyes, McCormick Philippines’ Innovation Chef and co-owner and Head Chef of Curious Coffee; and Chef Tawinkarn Ariyavardahorn or Chef Pix, McCormick’s Research Chef unveil the 2025 Flavor of the Year |
This year, McCormick unveiled its three
Flavor Forecasts: Tropical Vibes, Charred & Smoked, and Deliciously
Unexpected.
Tropical Vibes taps into the desire for
escapism, bringing the vibrant flavors of warm-weather destinations to our
tables. Expect to see a delicious medley of tropical fruits like guava, and
chilies like Jamaican jerk, and the sweet-heat combination of mango habanero,
along with pineapple trends. “Tropical Vibes is like a flavor passport, opening
the door to new and exciting taste experiences. It goes beyond just tropical
fruits—it’s about reimagining them in unexpected ways. These flavors are
showing up everywhere, from craft cocktails to bold, spicy condiments. Cuisines
from warm-weather regions, like Jamaica and Peru, are stepping into the
spotlight, bringing fresh, fiery, and vibrant flavors to the table. Here in the
Philippines, this isn’t just a trend—it’s how we eat. We’ve always embraced the
balance of sweet, tangy, and spicy.” shared Chef Tenten.
For Tropical Vibes, the Philippines' own
culinary heritage is highlighted with recipes like Fish Kilawin with Coconut
Milk; and drinks like Coconut Pandan Cold Brew – a cold brew coffee infused
with McCormick Pandan and Thai Kitchen Coconut Milk.
Charred & Smoked elevates classic cooking
techniques, adding depth and complexity to dishes. The increased use of smoky,
charred, roasted, and ultra-caramelized notes in unique ways, in a variety of
applications help emphasize the natural characteristics of a dish or
ingredient. Its flavor notes, Charred Cabbage, Smoke Cheeses and Sauces, Liquid
Smoke, and Smores and Beyond show how this trend explores the nuanced flavors
that emerge from fire and smoke. “There’s something about smoky, fire-kissed flavors
that creates a whole new depth of taste. It could be the rich intensity of
slow-smoked meats, the slight bitterness of a perfectly charred vegetable, or
even the subtle smokiness infused into a cocktail. But this trend isn’t just
about grilling—it’s evolving. Smoke and char are making their way into fine
dining, fast-casual menus, and even everyday snacks and condiments,” shared
Chef JB. Filipino cuisine gets a smoky twist with dishes like Smoked Bacon
Chawanmushi; Smoked Fish stuffed Charred Onigiri with Nuoc Cham; and Coconut
Lime Grilled Chicken with Burnt Tom Kha Gai Soup. For this trend, event partner
Grand Hyatt Manila’s resident mixologist served Fumes – a cocktail with scotch
whisky, mixed with Dragonfruit juice, sugar syrup, egg white, McCormick’s
Calamansi Seasoning as juice and literally prepared with hickory smoke before
serving.
Deliciously Unexpected caters to the growing
appetite for novelty, showcasing familiar
ingredients in surprising new formats.
“Unexpected formats are changing the game, blending sweet, savory, and bold
contrasts in ways that just make sense like Green Curry Sponge Cake. Coffee
isn’t just coffee anymore—it’s getting a savory twist with sesame and curry.
Hot and cool combos? Blowing up like chili cucumber salad, and spicy shrimp
cucumber. And that “swicy” trend we called two years ago? It’s leveled up
through unique dishes like Gochujang Ice Cream and other complex, trending
spicy-sweet flavors. Now we’re seeing umami-packed, crunchy textures—like spicy
tortilla chips dipped in milk chocolate, even umami drinks showing more
experimentation with beverages. Bold, unexpected, and absolutely addictive,”
explained Chef Pix. Think Avocado Affogato, Sweet Corn Cake with Spicy
Chocolate Buttercream, Thai Tea Spiced Pork Belly, and Fish Sauce Caramel
Chicken Wings. Meanwhile, Chef JB and
Chef Tenten also unveiled their own deliciously unexpected pairings. Chef
Tenten’s Ube Gnocchi with Caramelized Coconut Sauce and Cheese Crisps is the
perfect sweet-salty balance along with the Salted Egg Yolk Ice Cream with Tuyo
Waffle Cone, Spicy Tomato Jam, and Tuyo Caramel Toffee Crunch, and Chef JB’s Fried
Banana & Mango Lumpia with Sweet Chili Dessert Sauce. From Grand Hyatt
Manila, guests were treated to Pink Peppercorn Macaron with Roasted Pineapple
& Mascarpone Cream and other cocktail mixes inspired by these flavors such
as Vodka Jasmin Tea Infused with Milkwash and tonic water. This trend clearly
encourages culinary experimentation and pushes the boundaries of traditional
flavor pairings.
Unveiling the 2025 Flavor of the Year
Chef Tenten had the honor to unveil the 2025
Flavor of the Year, Aji Amarillo. This Peruvian pepper has a unique blend of
fruity and spicy notes, embodying the spirit of all three trends. Its
versatility allows it to seamlessly integrate into a wide range of dishes, from
appetizers and entrees to cocktails and desserts.
McCormick predicts that Aji Amarillo will
soon become a staple on menus worldwide, adding a vibrant and adventurous touch
to culinary creations. Special recipes were also unveiled for the Aji Amarillo
like the Charred Pineapple Daiquiri, Pineapple Chicken Shawarma, and Green
Curry Cashews.
To add to the guests’ appreciation of the
forecasts, McCormick Sour Seasoning sachets were distributed at the event,
highlighting the previous year’s trends and Flavor of the Year, Tamarind. Bold
and tangy, tamarind’s flavor profile is widely used in tropical countries like
the Philippines, adding an exciting kick to any dish and drink. Aside from
Tamarind, McCormick’s Sour Seasoning line products also include Calamansi and
Lime seasonings. All three flavors can be easily used for marinades, grilled
meat, dressings, sauces, and beverages for a surprisingly bold sour kick.
The 25th edition of the Flavor Forecast
underscores McCormick's commitment to innovation and its ability to anticipate
the evolving tastes of consumers. By identifying and highlighting emerging
trends and flavors, McCormick continues to shape the culinary landscape,
inspiring chefs and food enthusiasts to explore new and exciting culinary
horizons. “We’re proud to celebrate the 25th edition of the Flavor Forecast.
For years, this platform has consistently been at the forefront of identifying
emerging trends, unique ingredients, and innovative cooking techniques that are
shaping culinary experiences around the world. Through years of research and
expertise, the Flavor Forecast has empowered businesses to stay ahead of the
curve, inspiring menus, products, and dining experiences that truly resonate
with consumers.” said Sy.
For more on McCormick’s 25th Edition Flavor
Forecast, you may visit https://www.mccormick.com/flavor-forecast-2025.
You may also follow McCormick Philippines on Lazada and Shopee to stay updated on its latest
products.
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