Gaze into the crystal ball of cuisine where tomorrow’s trends swirl like a magic potion in your kitchen. What flavors will captivate diners next? Will umami-rich charm take over menus, or will nostalgia-inspired dishes make a deliciously unexpected return? The future of flavor holds the secrets — no tarot cards needed — just an appetite for what’s next.
For 25 years, the McCormick® Flavor Forecast has predicted the future of flavor — from chipotle to pumpkin spice, chamoy to ube — helping to keep you ahead of the curve.
As consumer palates become more adventurous, embracing these trends, which reflect the evolving food landscape and cultural influences, can help you stand out and create shared experiences with guests. Here are some ways to leverage these key flavor predictions for ‘25 and beyond.
A Taste of Vacation
Diners are seeking ways to escape the everyday grind, and what better way than through food? The “Tropical Vibes” trend invites guests on a warm-weather getaway with bright, fruity flavors, and island-inspired dishes featuring fruits, seafood, and beachy eats — aloha!
Key Ingredients to Watch:
• Guava, pineapple, mango habanero
• Jamaican jerk seasoning
• Tropical-inspired mocktails and desserts
A little guava goes a long way! Consider a guava coconut shrimp dish that offers a vibrant mix of tropical chilis, creating a perfect fusion of sweetness and spice. For a handheld twist on a Peruvian classic, the Lomo Saltado Steak Sandwich delivers rich and savory notes with a standout Aji Pineapple Sauce, just right for a convenient, grab-and-go option.
Sweets are becoming trendy across all dayparts — to end on a sweet note, a banana guava coconut bread pudding brings comforting warmth with a fruity twist, ideal for brunch, a sweet treat, or dessert!
And according to research, nearly 1 in 5 people travel specifically to seek out culinary experiences. Bring a taste of the tropics to your menu with bold, flavorful dishes that balance sweet, savory, and a touch of heat. Cattlemen’s® Hawaiian Tangy Sweet BBQ Sauce and Frank’s RedHot® Mango Habanero make it simple to infuse tropical vibes into every bite.
Charred & Smoked
Char and smoke aren’t just for BBQ anymore. This trend is all about using these techniques in unexpected ways to enhance natural flavors and textures. Data suggests that more than 70% of consumers enjoy smoked flavors, contributing to its growing presence in new segments. Get ready to elevate with all things smoky, charred, roasted, and ultra-caramelized — the s’more the merrier!
Key Ingredients to Watch:
• Atypical charred vegetables like cabbage
• Smoked cheeses and sauces like mustard
• Smoked paprika and other ingredients that bring smoky flavors without liquid smoke from the grill
• Caramelized, blackened, and fire-kissed elements (s’mores and beyond!)
Introduce a smoked dip with charred veggies for dunking as an app to get the party started. Upgrade your seafood offerings with Bay Winds® Faroe Islands North Atlantic Salmon and a smoky cream sauce, delivering rich, layered flavors.
Bringing this trend to life is easier than ever with pantry staples like Cholula® Chipotle Hot Sauce and OLD BAY® to add bold, smoky layered flavors in simple yet impactful ways.
Deliciously Unexpected
People are craving more novel experiences when dining out, seeking vibrant flavors, creative presentations, and unexpected twists on their favorites. This trend uncovers how unexpected, familiar pairings and flavor formats are being used to surprise and delight. Studies show more than 40% of consumers globally say they’re looking for creations that provide the ultimate experience. With endless LTO possibilities, now’s the time to explore fresh experiences that spark consumer curiosity — reeling them in to try what you have to offer.
Key Ingredients to Watch:
• Unexpected flavor pairings like hot and cold flavors or swicy (sweet + spicy) combinations
• Unexpected formats like green curry sponge cake and umami-infused beverages
Infuse your menu with the unexpected to evoke curiosity and excitement. For example, a Thai tea-spiced pork belly, where the spiced tea enhances the rich, caramelized pork. Or, go for a sweet and spicy combo with a fish sauce and — dare I say — caramel glaze to coat chicken wings. Wow!
My personal favorite — a Sweet Corn Cake with Spicy Chocolate Buttercream, blending creamy chocolate and buttery sweet corn with a fiery kick. Consider an avocado affogato for a creamy, luscious, and surprising take on an Italian treat with avocado ice cream.
The Flavor of the Year
Aji amarillo is a pepper grown in Peru and native to South America. Despite its name translating to “yellow chile pepper,” it actually turns orange when fully mature. It has notes of passion fruit and mango with an approachable heat.
Why It’s the Flavor of the Year:
• It brings the three trends to life — it originates from tropical climates, complements smoky, charred flavors, and is being used in unexpected ways
• It’s expanding beyond Peruvian applications, showing up as a key ingredient in appetizers, drinks, entrées, and more
• Aji amarillo is trending around the world, with a 60% increase in Google search volume and similar growth on menus over the next several years
A pineapple chicken shawarma dish, featuring aji amarillo, can deliver a fusion of charred fruit, rich spices, and hearty meats, while a Charred Pineapple Daiquiri leans into the island time trend with its tropical, caramelized depth, and refreshing kick. For a snack that surprises the palate, an easy garnish or salad topper like tonkatsu green curry cashews offer a crunchy bite packed with unexpected layers of flavor.
To bring these dishes to life, use McCormick Culinary Aji Amarillo Seasoning to create aiolis, sauces, and marinades, introducing the trending Flavor of the Year in a variety of approachable and exciting ways. Aji amarillo aioli — just add mayo — is ideal for crispy calamari or roasted chicken, while smoky aji amarillo butter (unsalted butter, smoked paprika, and a tbsp of the good stuff) marinates proteins and vegetables with a deep, spicy finish. For a tangy-sweet kick, an aji gold sauce blends honey mustard with aji amarillo’s warmth, creating an exciting drizzle for anything grilled.
Don’t Fear the Flavor
By tapping into these flavor trends, you will stay ahead of consumer cravings to raise your menu to the top of its game! Whether it’s through tropical escapes, a smoky essence, or unexpected twists, integrating these bold flavors will keep your guests engaged and hungry.
Now’s the time to experiment, innovate, and introduce your guests to the flavors that will define the next culinary wave. Can you taste it?
*Content provided in collaboration with McCormick