Now celebrating its 25th year, McCormick’s Flavor Forecast remains a trailblazing force in the culinary world, offering a trusted preview of the flavors set to define the future of food. The 2025 edition was unveiled in grand fashion during McCormick Culinary’s Together We Flavor event, held at the Grand Hyatt Manila in Taguig.
The immersive Glamping Gastronomy Adventure was a vibrant celebration of taste—one that brought together food lovers, chefs, and industry leaders for a flavorful exploration of global culinary trends.
A global journey of taste
Since its launch in 2000, the Flavor Forecast has grown into more than just a trend report—it’s a global deep dive into the evolving connections between culture and cuisine. McCormick’s expert team embarks on an extensive culinary research process each year, traversing 15 countries—including Thailand, France, Mexico, South Africa, and Australia—tasting more than 150 dishes and studying over 200 sources from culinary literature to social media.
Through this rigorous exploration and analysis of over 300 ideas, four key macro trends emerge, reflecting where flavor is headed next.
The Flavor Forecast’s influence is both vast and validated—having accurately predicted the mainstream rise of flavors like chipotle, pumpkin spice, ube, chamoy, and Korean BBQ. In today’s experience-driven food culture, the insights it provides are crucial for chefs, food brands, and home cooks looking to innovate and stay relevant.
A taste of the future: Together we flavor 2025
Rebecca Sy, President of McCormick Philippines, emphasized the brand’s commitment to culinary innovation during the unveiling.
“At McCormick Philippines, we’re passionate about discovering the next big flavors that will shape menus, influence preferences, and drive food innovation. These insights support everyone—from professional chefs to home cooks—who are exploring new ideas or reinventing classics.”
At the center of the event were three trailblazing chefs who brought McCormick’s vision to life:
- Chef Tenten Casasola, Head of Innovations and New Product Development at McCormick Philippines
- Chef JB Reyes, McCormick Innovation Chef and co-owner of Curious Coffee
- Chef Tawinkarn “Pix” Ariyavardahorn, McCormick APZ Research Chef
Together, they introduced this year’s key flavor trends: Tropical Vibes, Charred & Smoked, and Deliciously Unexpected.
Trend 1: Tropical vibes – a passport to paradise
“Tropical Vibes is like a flavor passport,” shared Chef Tenten. “It’s about more than tropical fruits—it’s about reimagining them in fresh, vibrant, and spicy ways that reflect our craving for escape and sensory adventure.”
This trend celebrates the bold, sun-soaked flavors of destinations like the Philippines, Jamaica, and Peru—featuring sweet-heat combinations like mango habanero, guava, jerk seasoning, and pineapple.
Local dishes and drinks that highlighted this trend included:
- Fish Kilawin with Coconut Milk
- Coconut Pandan Cold Brew – a chilled coffee drink infused with pandan and coconut milk
Trend 2: Charred & smoked – the depth of fire
With Charred & Smoked, fire-forward techniques take the spotlight. This trend elevates dishes with rich, smoky, roasted, and caramelized notes, enhancing complexity and flavor depth.
“It’s not just about grilling anymore,” said Chef JB. “Smoke is finding its way into everything from cocktails to desserts and fine dining menus.”
Smoky reinterpretations of Filipino and global fare included:
- Smoked Bacon Chawanmushi
- Smoked Fish-Stuffed Charred Onigiri with Nuoc Cham
- Coconut Lime Grilled Chicken with Burnt Tom Kha Gai Soup
Guests also enjoyed Fumes, a cocktail made with Scotch whisky, dragonfruit juice, calamansi seasoning, and hickory smoke—crafted by Grand Hyatt Manila’s mixologist.
Trend 3: Deliciously unexpected – flavors with a twist
Pushing the boundaries of traditional pairings, Deliciously Unexpected thrives on surprising combinations and bold contrasts—where sweet meets savory, and spicy dances with cool.
“These flavor mashups just make sense,” explained Chef Pix. “From umami-spiked desserts to savory coffee, unexpected formats are turning familiar ingredients into playful new experiences.”
Highlighted creations included:
- Green Curry Sponge Cake
- Avocado Affogato
- Fish Sauce Caramel Chicken Wings
- Sweet Corn Cake with Spicy Chocolate Buttercream
Chef Tenten showcased Ube Gnocchi with Caramelized Coconut Sauce, and a wildly creative Salted Egg Yolk Ice Cream with Tuyo Waffle Cone, topped with spicy tomato jam and tuyo caramel crunch. Meanwhile, Chef JB offered Fried Banana & Mango Lumpia served with a Sweet Chili Dessert Sauce.
From the Grand Hyatt kitchen came innovative bites like Pink Peppercorn Macaron with Roasted Pineapple & Mascarpone Cream, paired with cocktails such as Vodka Jasmine Tea with Milk Wash and Tonic.
Flavor of the Year 2025: Aji Amarillo
This year’s crown jewel is Aji Amarillo, a bright, fruity, and spicy Peruvian chili pepper. Its ability to harmonize across cuisines makes it a standout embodiment of all three trends.
Special dishes created around Aji Amarillo included:
- Charred Pineapple Daiquiri
- Pineapple Chicken Shawarma
- Green Curry Cashews
A look back—and forward
To celebrate past successes, McCormick also spotlighted 2024’s Flavor of the Year, Tamarind, through giveaways of its Sour Seasoning line.
Available in Tamarind, Calamansi, and Lime, these versatile seasoning sachets are perfect for marinades, dressings, sauces, and drinks—bringing bold, tangy notes to any culinary creation.
The 25th Flavor Forecast solidifies McCormick’s role as a visionary in food innovation.
“For 25 years, we’ve helped shape the global culinary landscape,” said Sy. “The Flavor Forecast empowers businesses and inspires chefs with trends that resonate deeply with today’s consumers.”
To explore the full 2025 Flavor Forecast, visit McCormick’s official page.
You can also find their latest products on Lazada and Shopee via McCormick Philippines.
