The future tastes bold: What’s heating up the plate in 2025

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McCormick’s 2025 Flavor Forecast highlights bold global trends with distinctly local flair, spotlighting tropical, smoky, and unexpectedly savory-sweet combinations

Global flavor authority McCormick recently unveiled its 2025 Flavor Forecast during its milestone 25th anniversary celebration, held at Grand Hyatt Manila. Themed “Together We Flavor 2025,” the event spotlighted flavor trends designed to inspire chefs, restaurateurs and food enthusiasts alike. For the Philippines, the forecast underscores how global trends are increasingly aligning with the local palate.

The forecast, built on extensive research involving over 150 dishes from 15 countries, distilled more than 300 ideas into three core macro trends: Tropical Vibes, Charred & Smoked, and Deliciously Unexpected. Each trend was brought to life through Filipino culinary interpretations by McCormick’s own chefs, ensuring resonance with local tastes.

A taste of the tropics
“Tropical Vibes is like a flavor passport,” said Chef Tenten Casasola, head of innovations at McCormick Philippines. “It goes beyond just tropical fruits—it’s about reimagining them in unexpected ways.”

True to this philosophy, the Filipino staple kilawin was given a lush twist through the addition of coconut milk, while the Coconut Pandan Cold Brew blended McCormick Pandan with Thai Kitchen Coconut Milk, bridging coffee culture with tropical nostalgia.

Chef Tenten noted that tropical flavors such as mango habanero, pineapple, and Jamaican jerk are making waves not just in main courses but in condiments and cocktails, reflective of warm-weather cuisines now entering the mainstream.

Smoke signals and charred elegance
With Charred & Smoked, smoky profiles are moving beyond barbecue. “This trend isn’t just about grilling—it’s evolving,” said Chef JB Reyes, McCormick Philippines’ innovation chef. “Smoke and char are making their way into fine dining, fast-casual menus, and even everyday snacks.”

Local dishes got an inventive rework, including a Smoked Bacon Chawanmushi, a Smoked Fish-stuffed Charred Onigiri with Nuoc Cham, and Coconut Lime Grilled Chicken paired with Burnt Tom Kha Gai Soup. Cocktails weren’t spared either: Grand Hyatt’s mixologist served up “Fumes,” a smoky scotch-based drink heightened with dragonfruit and McCormick Calamansi Seasoning.

The element of surprise
Chef Tawinkarn Ariyavardahorn, also known as Chef Pix, emphasized experimentation with Deliciously Unexpected. “Hot and cool combos? Blowing up like chili cucumber salad, and spicy shrimp cucumber,” she said.

Local chefs followed suit with bold reinterpretations: Ube Gnocchi with Caramelized Coconut Sauce, Salted Egg Yolk Ice Cream in a Tuyo Waffle Cone, and Fried Banana and Mango Lumpia with a Sweet Chili Dessert Sauce.

“This trend encourages culinary experimentation and pushes the boundaries of traditional flavor pairings,” said Chef Pix. The highlight? Pink Peppercorn Macarons with Roasted Pineapple and Mascarpone, signaling a bridge between dessert finesse and spice-forward exploration.

Aji Amarillo: 2025’s Flavor of the Year
The spotlight ingredient for 2025 is Aji Amarillo, a Peruvian pepper known for its fruity heat and golden hue. “Its versatility allows it to seamlessly integrate into a wide range of dishes, from appetizers and entrees to cocktails and desserts,” said Chef Tenten.

Examples included a Charred Pineapple Daiquiri and Pineapple Chicken Shawarma, signaling Aji Amarillo’s potential to become a pantry staple for both professional chefs and home cooks in the Philippines.

A forecast with Filipino relevance
“We’re proud to celebrate the 25th edition of the Flavor Forecast,” said Rebecca Sy, president of McCormick Philippines. “This platform has consistently been at the forefront of identifying emerging trends, unique ingredients, and innovative cooking techniques that are shaping culinary experiences around the world.”

Guests took home McCormick Sour Seasoning sachets in tamarind, calamansi, and lime, a nod to 2024’s sour-forward trend that remains popular in tropical cuisines.

For Filipino diners and chefs, the 2025 Flavor Forecast affirms what many already know: that the country’s unique mix of sweet, spicy, and tangy is more than just a local flavor—it’s a global trendsetter.