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    2015 Flavors to Be Bolder, More Intense

    McCormick's annual forecast also predicts adventurous global tastes.

    HUNT VALLEY, Md. - Bolder, more intense flavor experiences and adventurous global tastes are among the trends expected to shape the flavor of 2015, according to McCormick & Co.'s annual Flavor Forecast.

    McCormick & Co.'s global team of chefs and flavor experts have identified eight flavor trends forecasted to take top billing on consumers' shopping lists in 2015 and beyond. They are:

    1. Global Blends on the Move – Japanese 7 Spice (Shichimi Togarashi) offers a new kind of spicy heat, while Shawarma Spice Blend lends warm, spiced flavor to grilled meats and more.

    2. Middle Eastern Mezze – These distinctive dips and spreads, packed with zesty herbs and seasonings, offer an approachable and delicious introduction to a vibrant global cuisine.

    3. Sour & Salt – Combining coarse salt with surprising sours like pickled ginger, sour cherry, dried mango and lemon zest results in a lively finishing flavor that lends brightness and texture to dishes.

    4. Smoked Spices – Smoking spices and herbs deepens their flavor and aroma, adding richness to meals and drinks.

    5. Umami Veggies – For a fresh way to savor the tempting “fifth taste,” look no further than naturally umami-rich veggies like mushrooms, tomatoes, sweet potatoes and nori.

    6. Liquid Revolution – Fresh purees and juices blend with bold spices and herbs to intensify sauces, pasta, dressings and more -- providing a fun, delicious way to enjoy an extra serving of fruits and veggies.

    7. Flavor Worth the Wait – Lift the lid to discover the rich flavors from recipes around the world that meld aromatic spices and comforting ingredients into mouthwatering slow-cooked meals.

    8. Cookies Reimagined – Classic spiced cookie flavors take new form in decadent, imaginative desserts that redefine “milk and cookies.”

    “Many early trending flavors in past reports have become favorites of today," said McCormick’s Executive Chef Kevan Vetter.  "Take chipotle chile, for instance. When we first identified this chile pepper as a flavor to watch in 2003, many people couldn’t pronounce it. Today, it’s a household name."

    Vetter also noted that pumpkin pie spice, sea salt, coconut water and cocktail-inspired flavors have all seen similar success, taking over restaurant menus and grocery store shelves.

    Since 2000, the annual McCormick Flavor Forecast has identified top trends, insights and ingredients driving the future of flavor. The global team of forecasters includes chefs, culinary professionals, trend trackers and food technologists.

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