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McCormick leans on influencers, digital engagement to keep consumers in the kitchen as restaurants reopen

McCormick leans on influencers, digital engagement to keep consumers in the kitchen as restaurants reopen
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Plant-based foods and mindful eating among McCormick s newest flavor trends

Dive Brief: Plant-focused meals, undiscovered ingredients from the ocean, mindful eating and comforting global tastes are McCormick s top trends for its 21st Flavor Forecast. The report expects consumers and food professionals to elevate vegetables, fruits and botanicals that offer color, texture and indulgence, including ube (purple yam), Szechuan buttons (edible flower buttons) and trumpet mushrooms. The ocean is also inspiring new flavor preferences including dulse (red sea lettuce flakes), spirulina and sea grapes. McCormick also sees mindful eating rising in popularity as consumers find time to slow down and explore the six tastes sweet, sour, salty, bitter, astringent and pungent in their meals. Global foods continue as a key trend, but with a comforting, nourishing twist.

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Colorado Springs welcomes 2021 with expectations of hope for happy eating

The year 2020 has been one of isolation, countless Zoom meetings and way too much homemade banana bread. So, hello 2021! With a brand-new year come glimpses of hope for better days and in the food world, that means new trends to put on your radar. Here’s what some industry experts are telling us. Restaurant trends Shane Lyons, a chef with a 20-year career in the restaurant industry who now operates a hospitality consultation business, believes these uncertain times are “an opportunity for chefs and restaurant owners to reinvent their business model.” He also expects more restaurants to close. “But it will level out,” he said. “People still want to spend. They aren’t traveling. They are more educated about food where it comes from, how it’s grown. And they want quality above all else.”

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