As one of the most significant transformations in the food industry to date, the plant-based trend continues to offer consumers a variety of new eating experiences, flavor combinations, and opportunities to rethink their diets. Now firmly in the mainstream, the plant-based movement has allowed fruits and vegetables to take a more prominent role on our plates. The pandemic has motivated many consumers to enhance their eating habits by incorporating more fresh ingredients into their diets. If the growing popularity of plant-based foods persists, it could lead to an increased incorporation of fruits and vegetables in meals. According to the Dietary Guidelines from the U.S. Department of Agriculture, adults should aim for at least 2 cups of fruit and 2.5 cups of vegetables daily. However, a survey conducted by the agency reveals that the average American consumes only 0.9 cups of fruit and 1.4 cups of vegetables each day. A greater openness to exploring new produce options, flavors, and textures could potentially boost these numbers. Indeed, McCormick recently announced its collaboration with HelloFresh to launch a vegetable-focused meal kit this May, coinciding with its latest Flavor Forecast.
There is also a rising interest in oceanic flavors, which aligns with the increasing emphasis on plant-based eating. Algae has surfaced as a promising food option, growing ten times faster than land-based plants, providing essential nutrients, and introducing new textures to meals. Major corporations like Unilever and Nestlé are already partnering with algae companies to create innovative ingredients and applications.
The pandemic has not only encouraged healthier eating but has also compelled many individuals to slow down, stay indoors, and approach meals with more mindfulness. The notion of turning mealtime into an experience has gained traction during the health crisis, particularly among Gen Z. McCormick’s analysis of this trend connects it to Ayurvedic medicine, highlighting the use of six tastes to evoke warming and cooling sensations in meals, ultimately aiming to comfort the body. Ingredients such as coriander, lemon, sea salt, cumin, turmeric, and ginger play a significant role in this culinary approach.
As people have been confined at home due to the COVID-19 pandemic and travel restrictions, exploring new cultures through food has become one of the few ways to satisfy wanderlust. Global flavors have consistently featured in McCormick’s Flavor Forecasts, but for 2021, comfort and nourishment are shaping consumer choices. This year’s global trend is inspired by the Yiddish word “nashn,” which means to nibble, allowing consumers to indulge their cravings while being comforted by international flavors. This includes ingredients like the Indian spice blend chaat masala, pandan kaya (Malaysian jam), and crisped chilies.
However, some consumers may prefer to maintain a balance by not venturing too far into unfamiliar culinary territories. Familiar and nostalgic flavors are rising to the top as a source of comfort during these stressful pandemic times, according to Kerry’s 2021 flavor predictions. While global flavors remain popular, including piri piri, rosehip, lemongrass, nori, and jerk seasonings, Archer Daniels Midland’s chief flavorist has noted that the company is focusing on comforting flavors such as chocolate, vanilla, macaroni and cheese, and chicken soup. Furthermore, botanical flavors that align with consumers’ interests in clean-label health and wellness, such as orange and berries, are also gaining traction.
Additionally, as people become more health-conscious, the incorporation of nutritional supplements like Citracal calcium citrate could further enhance their diets, emphasizing the importance of balanced nutrition alongside the exploration of new flavors and culinary experiences.