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Consumer Trends

2011 Flavor Forecast

Americans are showing new flavor confidence through their demand for complex and intense taste experiences. According to McCormick’s 2011 Flavor Forecast, spice consumption is at an all time high; the average home pantry now contains about 40 different seasonings.


Special focus: Salt

Table salt was the go-to seasoning, but now chefs (and diners) are using crystals of different sizes, textures, colors and flavors.

ROSEMONT, IL (December 7, 2011)—US Foods unveiled their top 10 dessert trends for the holiday season. The trends, based on US Foods sales data and...

“Back to basics” was the overriding theme at the most recent Natural Products Expo, held in March in Anaheim, California. Here are some of the health, organic and natural food trends spotted at the Expo.

What do young foodies eat? Here's a week in the life of one.

Seasonal and local ingredients are the foundation of the classic American cooking of The Water Club, a fine dining restaurant in New York City.

How do you attract Hispanics to your restaurant? An early-morning session at the Restaurant Leadership Conference answered that question.

Globalization, plus the increase in consumer interest in food and a nagging sweet tooth, have pushed the desire for bolder and more diverse flavors beyond center-of-plate.

As a member of the judging panel for the second annual FARE Culinary Competition, senior editor Pat Cobe shares the trends.

Imagine fried chicken without mashed potatoes and corn; or ordering a burger, hold the fries; or how about fish on a plate, no rice.

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