Flavors & Seasonings & Spices

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McCormick & Company, Inc., a global leader in flavor, released its McCormick Flavor Forecast® 2018. This annual report is a comprehensive look at the latest ingredients, cooking techniques and culinary ideas driving what’s next in flavor at restaurants, on retail shelves and in home kitchens.  

The Symrise Global Culinary Team has launched the “Joy of Authentic Food” initiative, which helps food manufacturers create the unique food experiences their customers demand by capturing the best of science and nature. 

Pringles® took its iconic crisps to new extremes with a New York pop-up dedicated to flavor stacking – a new way to experience Pringles crisps

Younger shoppers, in particular, continue to drive experimentation and innovation with new dimensional flavor combinations and textures. 

With something like 7 billion flavor preferences in the world, accurately forecasting what upcoming flavor trends will be in 2018—or any year—can be considered something of an exercise in audacity. A flavor trend can explode out of nowhere, fast, and be completely spontaneous.

The standard operating procedures (SOP) at Bell also ensures that each Bell employee is knowledgeable of and follows Safe Quality Foods standards. 

This extensive online offering presents related consumer insights as well as retail and culinary trend lines.

These ingredients help manufacturers address consumer demands for natural, non-GMO, clean label and sustainable. Likewise, Biorigin ingredients address market trends regarding sodium and sugar reduction, taste and even umami enhancement.

The Flavored Water study was fielded in March 2017 with 500 US respondents aged 18-70+, half of which were parents of children ages 3-17.

Differing attitudes ring particularly true for spicy, bold and ethnic flavors, with millennials twice as likely as baby boomers to order ethnic foods at least once a week.