Continuing the tradition of gathering the best in the industry, McCormick Culinary’s Together, We Flavor 2024 once again brings the spotlight on the ever-changing food service with this year’s theme: The Newstalgic Gastronomic Experience.

The event was held last June 27, 2024 at the Grand Ballroom 1, Coral Wing of Okada Manila highlighting the McCormick Flavor Forecast 24th Edition. McCormick Flavor Forecast is an annual report created by the Global McCormick Team that uncovers on-point predictions and trends that influence the future of flavor. These are the results of studies in over 10 global locations, uncovering 1,000 trend signals, and more than 290 restaurant explorations.

“Since 2000, our signature Flavor Forecast has pinpointed top trends and flavor that we embody in our new product developments whether in the retail market, food service or for collaborative customized projects for our valued partner accounts,” said Rebecca Ann K. Sy, CEO of McCormick Philippines.

Moreover, McCormick Flavor Forecast has gained a following for giving attention to industry trends that will impact the way millions of consumers, chefs, food professionals and the public prepare and enjoy their food. In the past, McCormick has forecasted global flavor trends such Chipotle in 2003, Pumpkin pie spice in 2010, and Matcha flavors in 2016.

Flavor Forecast 24th Edition include Sour Power which is about is revolutionizing sourness, focusing on balance, creativity, and making flavors pop in unexpected ways through acidic agents, Thoughtfully Borrowed an intentional approach to new-age fusion through regional-traditional cooking, and Indulgence Redefined a thoughtful personalization of indulgence today.

McCormick’s Sour Power trends are not just based on the pucker-up moments but rather about embracing bold, tangy flavors that wake up one’s palate and add a thrilling twist to any dish. They are also about layers of flavor and craveability which are brought to food and drink through acidic agents. From tamarind to coconut vinegar, acidic agents are boosting craveability with sour stepping into the spotlight. Sour is also revolutionizing kitchens and menus by bringing in balance and brightness. McCormick puts the spotlight not only on vinegars but on citrus and sour fruits, fermenting and pickling and many more. In the event, McCormick customized sour sauces such as Shoyu Vinegar, Yuzu Chili, and Shoyu Tamarind made a perfect pairing to Stick Bites (a mix breaded protein skewers).

Thoughtfully Borrowed, on the other hand, is tagged as the evolution of fusion-cooking as it combined ingredients and techniques from different cultures but basing them on familiar platforms. More than being artistic, Thoughtfully Borrowed recipes are rooted in authenticity and not based on individual lived experiences and influences. McCormick’s interpretation of this trend includes customized sauces such as Truffle Ranch, Lemongrass Aioli and Sriracha Applewood Barbeque, which went perfectly with Beef Sliders, Pork Belly Mantou, and Crispy Chicken Wrap.

In Indulgence Redefined, bold and nuanced flavors come in all shapes and forms, but just the same, they guarantee to satisfy both the eyes and the palate. From Newstalgic food to flavor Maximalism, this trend gives importance to personal expression and unique experiences. In short, familiar and nostalgic flavors are given an updated take, flavorful zings like lime, hibiscus, chili, cilantro, and more. To amplify this trend, McCormick presented different flavors of Frozen Slush through their customized creation of syrups like Jelly Ace, Ice Pop, and Tropical Passion. Indulging in Iskrambol, a Filipino frozen dessert, was one of the major highlights of the event.

Tamarind, a tangy and versatile fruit popular in Asian cuisine, is celebrated as the Flavor of the Year. Its unique sweet and sour notes add depth to both savory and sweet dishes, enhancing sauces, curries, beverages, and desserts. Tamarind’s ability to blend harmoniously with various ingredients while standing out with its distinctive taste makes it a favorite among chefs and food enthusiasts, inviting new flavor explorations. This versatile fruit is now making waves in global gastronomy, appearing from Worcestershire Sauce to refreshing beverages. Wrapping up the event, McCormick presented its Sinigang Cheesecake as an embodiment of all three trends in one small dessert.

As a brand that embodies flavor as its main component in coming up with new innovative ways to bring in diversity, this echoes Sy’s words during the event.

“We hope that the trends that we shared will inspire our audience in their big product launch or menu ideation with McCormick as their flavor partner. We would gladly help you turn your visions into reality,” Sy added.

Aside from its annual Flavor Forecast, McCormick Culinary aims to help businesses gain a foothold in the current foodservice landscape by providing access to quality and premium products. McCormick Culinary aim to help food businesses on how they can stay relevant and
competitive in the industry with innovations, on-trend menu ideas, and collaborative new product developments. Being known as a global leader in flavor and a go-to Flavor Solutions Partner for any food business, McCormick Culinary continues to stand by its commitment – To Stand Together for the Future of Flavor.