While Burlap & Barrel’s farm to kitchen model for its single origin spices may appear simple compared to traditional spice supply chains that are peppered with middlemen zig-zagging across regions and cultures, the process of establishing a direct...
Consumers across generations continue to explore global cultures through food, and international flavors that range from sweet to heat offer an opportunity for CPG brands to develop food and beverage products that expand consumers’ palettes and curiosities,...
Cheeses might receive a boost from viral and divisive food trends like 'girl dinners,' as global and regional bold flavors like chili crisp, zhug, and Carolina Gold BBQ remain red hot, Claire Conaghan, associate director of publications at Datassential,...
Cholula is expanding outside the hot sauce category with the release of three salsas and three taco seasonings, as spicier and bolder flavors become an increasingly important part of McCormick & Company’s business, the company’s VP of North America...
After nearly 40 years with the same look, McCormick’s red-cap business of spices and herbs is getting a shake-up with a new bottle and packaging, as the company tries to tap into consumer demand for freshness and more sustainable products, Nikki French...
Flavor and seasoning giant McCormick & Co. is empowering consumers to take the cooking skills they honed during the pandemic to the next level with stepped-up digital marketing and influencer-partnerships featuring more sophisticated herb blends,...
On a mission to combat childhood malnutrition globally, Enspice Children’s Foundation has launched a line of season and spice blends fortified with plant-based vitamins and minerals to help fill nutrition gaps and raise money to feed children around the...
One day after McCormick & Company acquired Cholula hot sauce for $800m in a deal that will accelerate the spice company’s growth opportunities and expand its portfolio, the CPG giant is warning investors to reject an unrelated, unsolicited and undervalued...
Known as a pricey and somewhat elusive spice, the delicate ruby red saffron threads can be intimidating to many consumers. Socially conscious Rumi Spice is looking to change that perception and drive demand for its single-origin saffron, which will be...
Looking at global product launches, the world is craving for hot and spicy, according to the HeatSync Heat Index tracked by food ingredient company Kalsec.
Turmeric, coconut and 'hot & spicy,' are the top trending beverage flavors as we head into 2017, according to Louisville-based beverage development company, Flavorman.
Exotic and over the top hot peppers have claimed the limelight the last few years, but in 2017 common black pepper -- a pantry staple in many homes -- will move to the center stage, predicts flavor and spice giant McCormick.
From seaweed snacks to toasted hemp seeds, beet chips and bars, onion chips (that are actually made out of onions), grass-fed jerky, and fruit bars with a hint of spice, snacking is getting a lot more sophisticated, FoodNavigator-USA discovered at the...
America’s love affair with spicy flavors will continue in 2016, but with an evolutionary twist that also will open the door for more multicultural flavors, predicts McCormick & Co. in it is annual flavor forecast.
Consumers want bolder, more intense flavor experiences, says McCormick
Consumers want bolder, more intense flavor experiences, from Japanese 7 Spice to sour cherries and salt, according to McCormick & Co’s flavor forecast for 2015.
US consumers are now well-versed in many of the ingredients and flavor combinations of Southeast Asia and India, though Malaysian cuisine is still largely untapped. But a recent survey of 1,200 chefs by the National Restaurant Association listed Malaysian...
Olam Spices & Vegetable Ingredients (SVI) - the world’s leading supplier of dehydrated onion, garlic, and capsicums and a leading player in tomatoes - has expanded and upgraded its 85,300sq ft spice processing facility in Ho Chi Minh City, Vietnam.
The flavors of India and Central and South America will have a big impact in 2014, as will consumers’ growing fascination with chiles, according to McCormick & Co. Inc.’s 2014 Flavor Forecast.
While pumpkin pie is a seasonal staple, an analysis of takeout orders from GrubHub’s database of 20,000+ restaurants in 500+ US cities shows that the most popular dishes featuring pumpkin are now curries, cheesecakes and ravioli, with pumpkin pie accounting...
60-second interview: Greg Kaminski, executive research chef, Synergy Flavors
What will we be eating more of in 2014? Elaine Watson caught up with Greg Kaminski, executive research chef at Synergy Flavors to find out what’s hot and what’s not in the world of flavor for 2014.
India’s Akay Group believes it has made a “breakthrough with spices” and it tries to move the ingredients beyond flavor and color into health and wellness.
From smoky flavors to healthful spices, 'hot & spicy' is one of the hottest culinary trends this year, according to a new report by Packaged Facts and CCD Innovation.
Two spice distributors have been linked to the nationwide outbreak of Salmonella in the United States after the latest tests “strongly suggest” that black pepper is the source of the contamination.
Spices have benefits beyond giving flavour to foods and drinks, say
scientists from Holland and Canada, and could be considered as
'functional' ingredients in the struggle against obesity.
Supply problems in Asia - mostly as a result of the political and
economic fallout of December's devastating tidal wave - have not as
yet hit prices for key herbs and spices imported into Russia,
according to the company Vremea....