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.
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.
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
“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.
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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