News in brief

McCormick & Co. predicts consumers drink icy mocktails and eat “creamy creations” to beat heat

By Elizabeth Crawford

- Last updated on GMT

Source: McCormick & Co
Source: McCormick & Co
As temperatures rise around the US, flavor and spice giant McCormick & Company is predicting that more people will reach for icy mocktails made with “bold, concentrated flavors,” creamy frozen drinks heralding from subtropical regions and “nourishing treats” that blend vegetables and herbs into traditional summertime desserts.

The company’s most recent installment of its well-established Flavor Forecast released July 24 declares shoppers looking for “reprieve from both sun and spice”​ are seeking “refreshing new ways to hydrate, replenish and beat the heat.”

And they are not settling for summertime classics, such as lemonade or snow cones. Rather, McCormick Executive Chef Kevan Vetter says that consumers want more sophisticated takes on iconic treats, such as a spiced watermelon rose granita or a blueberry vanilla clamansi juice shaved ice.

Part of the appeal of these bolder beverages, which combine fresh fruit syrups, bitters, sours and spices, is that they won’t taste diluted as the ice melts, according to McCormick. They also appeal to consumers abstaining from alcohol, which has developed into an influential macro-trend that has inspired a plethora of ready-to-drink mocktails ​or “dry” alternatives. They also tap into growing consumer interest for beverages such as kombucha and a desire for “vibrant visuals​.” 

Demand for more global flavors also prompted the spice company to predict that milkshakes will be replaced by “new creamy creations,”​ such as a buttermilk masala chaas drink or mango lassie bites with coconut cream, that borrow heavily from countries such as India and Thailand.

These same principles also will apply to summer snacks, according to one of the chefs that works with McCormick. In a video segment created to promote the Flavor Forecast, Chef Niven Patel describes how he reconfigured the ingredients from a traditional Indian soup made with yogurt and okra to create a chilled appetizer.

According to McCormick this is just one example of how consumers will be drawn to products that combine plant-based ingredients with dairy for a “new creamy cool”​ delight.

Related news

Show more

Related products

show more

Consumer Attitudes on Ultra-Processed Foods Revealed

Consumer Attitudes on Ultra-Processed Foods Revealed

Content provided by Ayana Bio | 12-Jan-2024 | White Paper

Ayana Bio conducted the Ultra-Processed Food (UPF) Pulse survey, offering insight into consumers’ willingness to consume UPFs, as well as the variables...

Future Food-Tech San Francisco, March 21-22, 2024

Future Food-Tech San Francisco, March 21-22, 2024

Content provided by Rethink Events Ltd | 11-Jan-2024 | Event Programme

Future Food-Tech is the go-to meeting place for the food-tech industry to collaborate towards a healthier food system for people and planet.

Palate Predictions: Top Flavor Trends for 2024

Palate Predictions: Top Flavor Trends for 2024

Content provided by T. Hasegawa USA | 08-Jan-2024 | Application Note

As consumers seek increased value and experience from food and beverages, the industry relies on research to predict category trends. Studying trends that...

Oat Groats – Heat-treated Oat Kernels

Oat Groats – Heat-treated Oat Kernels

Content provided by Lantmännen Biorefineries AB | 06-Dec-2023 | Product Brochure

Lantmännen offers now Oat Groats: Heat-treated oat kernels, also known as oat groats or kilned oats, undergo heat treatment to inhibit enzymes that could...

Related suppliers

Follow us

Products

View more

Webinars