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Sriracha and More: McCormick's New Offerings Feature Intense Flavors

Apr 3rd, 2015

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McCormick & Co. has launched 21 new products including flavored sea salts, chili peppers and burger sauce mix-ins that create bold, intense flavors at home that consumers may have seen in restaurants, foods trucks and online. The new flavor-oriented products include:

Burger Sauce Mix-Ins

• Montreal steak

• Brown sugar bourbon

• Sweet mesquite & caramelized onion

• Roasted garlic & sautéed onion

More Bold Flavors for the Grill

• Grill Mates Belgian-style white ale seasoning

• Grill Mates brown sugar bourbon seasoning

• Grill Mates smoky ranchero marinade

• Grill Mates sweet onion steakhouse burgers seasoning mix

• Lawry's zesty seafood marinade with Old Bay seasoning

• Lawry's sweet Asian BBQ marinade

Flavored Sea Salt Grinders

• Chipotle sea salt blend grinder

• Smoked sea salt grinder

• Lemon zest sea salt blend grinder

• Sweet onion sea salt blend grinder

Gourmet Chili Peppers

• Sriracha seasoning

• Crushed chipotle pepper

• Ground jalapeño pepper

Canned cocktails are just one manifestation of the shakeup reinventing RTD beverage alcohol.

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Flavor-forward innovation is shaping the RTD landscape, spanning spritzes, tea cocktails, nostalgic hard sodas, elevated RTS formats, tequila drinks, and next-gen beer and flavored malt beverages.

Most healthier-formulation projects fail not on nutrition but on sensory outcome, because the ingredients being reduced were doing far more sensory work than their labels suggest.

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'[R]etaining this next generation will depend on continuing to position flavor science as a field where individuals can combine scientific excellence with creativity and real-world impact, shaping how consumers experience food in ways that improve both health and sustainability,' says John Savage, IOFI president and president and CEO of Taste at Kerry.

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"The industry must continue pushing for international coherence, but also remain operationally agile in the face of divergence."

'Looking ahead, Takasago’s 'Technology for the Future' will drive innovation and strengthen our position in the flavor industry,' says Satoshi Masumura, chairman and CEO of Takasago.

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In practical terms, businesses are looking for flavorists, application scientists, sensory specialists and formulation experts who can work with stevia variants, Reb M, thaumatin, sweet proteins, sweetness enhancers, bitterness blockers, masking systems, fibers, fats and texturants to rebuild a complete product experience.

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Across the board, consumers are looking for multi-sensorial experiences. So much of life is consumed via screens now that people crave fully engaging, elevated sensory experiences whenever possible. We are not only considering taste, but also texture, mouthfeel, color, aroma and more.

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'Over the past 12 months, Scentium has experienced a particularly strong period of growth, achieving a 22% increase in global turnover,' says Manuel García, global sales director/deputy general manager Scentium. 'This performance was driven by our differentiated service model in priority product categories and territories across emerging markets, as well as by our niche-focused strategy in more mature markets.'

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'At its core, Robertet’s ambition is simple yet powerful: to future naturals by putting creation at the service of brands, and brands at the service of consumers,' says Mark Bailey, senior vice president, global flavors division, Robertet.

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'AI and machine learning are deeply integrated across McCormick’s flavor creation process, from consumer insights and sourcing to product development,' says Brendan M. Foley, chairman, president, and chief executive officer, McCormick & Company Inc. 'These digital tools enhance how we engage with customers, enabling faster, insight-driven innovation with greater agility and high-impact in the marketplace.'

McCormick’s Brendan Foley on AI, Heat Culture & the Next Era of Flavor

"As the industry expands toward broad-based ingredient solutions, our distinction lies in maintaining a 100% focus on flavor."

This year's 'Flavor Leaders & Newsmakers' special issue reveals an industry moving decisively away from simple sensory replication toward the intentional orchestration of complex, multi-dimensional consumption experiences.

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