A Passion for Flavour
McCormick’s passion for research and development drives product development, assists chefs in creating new dishes and helps consumers expand their palates.
The Science of Flavour and Emotion
We come up with custom marketing solutions and flavour insights that lead to memorable eating experiences and distinctive product preferences. Our key ingredient for success: deep consumer and category knowledge of the complete global restaurant and food market.
Our researchers and scientists are always sharing their passion for flavour with the world. Global food companies are hungry for insights, and we oblige with resources from published research to our patent-pending EsSense Profile®—a scientific measurement of the emotional human response to flavour.
Investing in the Science of Healthy Eating
The McCormick Science Institute sponsors health studies at leading universities and research institutions that examine the effects of spices. MSI has also funded 22 clinical trials and run a world-renowned scientific advisory council.Learn More about MSI
A Taste for Knowledge
We have more than 400 food scientists in 20 Technical Innovation Centres around the world. Our researchers help us expand flavour lines and create new ones through research, creation, and testing, focusing on consumer behavior and taste preferences.
Co-creating Flavours with the Experts
Our proprietary process, CreateIT®, expands our product development into the consumer world. It helps us study our clients’ brand, product category and consumer thought process, resulting in better flavour ideas and faster speed to market.Learn More »
The people behind the flavour
We employ a variety of food and flavour experts to help us develop insights and share our innovations: trend-trackers, research chefs, flavour technologists, sensory scientists, food engineers and natural product chemists. These experts are leaders in their fields and are the resources to whom home cooks, professional chefs, and food brands turn for flavour and culinary inspiration.