The market potential for on-trend new foods and beverages remains significant, with diverse segments ranging from Gen Y teens to savvy Gen X parents and sporty boomers looking for what's next in healthful, authentic and premium. Because of this diversity in consumer demographics and psychographics, the food and beverage market is an arena with plenty of room for growth and innovation.

The flavor experts at McCormick have teamed up with leading chefs, food bloggers and other culinary authorities to identify the top 10 flavor pairings and key trends that are poised to shape the way we eat in the year ahead. The McCormick Flavor Forecast 2010 marks a milestone -- it's the 10th anniversary of prolific flavor reports from the company.

"The year in flavor will be heavily influenced by bitter, warm and earthy notes," said Kevan Vetter, executive chef at McCormick. "We see America's palates embracing stronger flavors -- high-impact combinations that are anything but subtle. For example, bold bitter greens will be appreciated for their assertiveness, tamed with the licorice-like addition of caraway -- one of the 10 pairings in this year's report. The warm and earthy duo of roasted cumin and chickpeas is another expression of the year's big flavors."

'Always in season,' one of the key trends identified, recognizes the increased availability of high-quality canned, pickled, preserved, frozen and dried ingredients. "This means year-round flavor is always at the ready -- quicker and more accessible than ever before," Vetter said.

Leading trends in the McCormick Flavor Forecast 2010 include:
In is the New Out -- Big flavors and new definitions of "dinner party" bring the best of restaurant meals home
Always in Season -- Preserving the peak of ripeness for year-round enjoyment, fresh at the ready
Meatless on the Menu -- Mixing up the center of the plate
Ethnic Sizzle -- Tastes of the global grill, appearing in a backyard near you
New Comfort Cuisine -- A renewed appreciation for the integrity of ingredients and cooking techniques
Where the Cocktail Meets the Kitchen -- Shaken or stirred, tasteful inspiration takes on new forms

The Center for Culinary Development (CCD) and Packaged Facts, trend trackers for the last six years, have predictions for the trends we'll be talking about in 2010 based on upcoming issues of the bimonthly "Culinary Trend Mapping Report."

Using their signature five-stage Trend Mapping technique -- Stage 1 being the emerging phase and Stage 5 a mainstream presence -- CCD and Packaged Facts have identified the following top five food trends that they believe will have the largest impact on menus and grocery shelves in 2010.

Parisian Macarons: Stage 2 -- The pastel-colored French sandwich cookie is made of ground almond meringue and flavored buttercream or ganache fillings, making for a beyond-tender and flavorful sweet treat. Originally a delicacy, even in France, macarons with many different fillings -- ranging from sweet to savory -- can be found in high-end bakeries and gourmet-food retailers worldwide. A contender to the cupcake?

Street food: Porchetta: Stage 2 -- Dubbed "slow-cooked Italian fast-food" by Porchetta in New York City, this Roman street food consists of stuffed pork roast often cooked over a wood fire. Served as a fat, round slice with crispy skin or in a sandwich, porchetta is just one example of traditional global street foods that will be proliferating in 2010 as consumers fall for traditionally made foods with big flavors off the street.

Tonkatsu: Stage 2 -- Katsu is the Japanese version of German schnitzel, the breaded and deep-fried cutlet; tonkatsu is the pork version coated in panko bread crumbs. Typically, it is found in bento boxes, in sandwiches and on top of rice covered in Japanese curry sauce. As Japanese cuisine becomes more mainstream, tonkatsu will easily cross over to become this year's imported darling.

Global sandwiches: Banh Mi: Stage 3 -- The savory Vietnamese sandwich has been attracting Stage 1 and 2 followers for years now, garnering great attention in 2009 in New York City as a multitude of dedicated banh mi sandwich shops opened. In 2010, expect the baguette sandwich stuffed with pickled carrots and daikon, cilantro and a variety of savory meats, such as pâté or BBQ pork, to really arrive.

Waffles as Carriers: Multiple Stages -- While profiling "Breakfast as Dessert" this year, we noticed many kinds of waffles and French toast on dessert menus across the country. While using waffles in a sandwich isn't totally new, expect to see them more often for breakfast, lunch and dinner sandwiches and more. The waffle is just plain fun, with its grids, crunchy exterior and tender interior. Chefs will add herbs, spices and flavorings beyond maple to marry the breakfast favorite with new sweet and savory fillings.

"Culinary Trend Mapping Reports" are co-published by the Center for Culinary Development and Packaged Facts. All individual issues and annual subscriptions are available at www.packagedfacts.com/landing/culinarytrends.asp.

McCormick® Flavor Forecast™ 2010 Top 10 Flavor Pairings:

1. Roasted Ginger & Rhubarb -- Exciting layers of spicy and sour, with warming notes and a powerful tang
2. Thai Basil & Watermelon -- A colorful study in contrasts offers a sweet, refreshing balance
3. Caraway & Bitter Greens -- An unmistakable spice tames the bitter bite of bold greens
4. Bay Leaves & Preserved Lemon -- Slowly coaxed flavor worth the wait, an aromatic mix of bitter, salty-tart and bright
5. Almond & Ale -- The bittersweet character of both ingredients makes a congenial, cozy and hearty match
6. Turmeric & Vine-Ripened Tomatoes -- Earthy and naturally sweet, this colorful, healthful blend is always in season
7. Pumpkin Pie Spice & Coconut Milk -- This lush, warm pairing reconnects with its tropical roots
8. Roasted Cumin & Chickpeas -- This globetrotting Mediterranean duet delivers warm, earthy flavor harmonies
9. Creole Mustard & Shellfish -- A vibrant pair that brings Gulf Coast gusto to any part of the country
10. Chives & Fish Sauce -- Savory fusion of French and Asian cuisines