Spice and Seasoning Trends for 2021

By Brenda Mizzan, Malabar

As a result of the COVID 19 pandemic consumers are staying safe at home and at-home dining is more popular than ever. This is as opportunity for the food industry to increase the culinary knowledge of the consumer and to help them try new things. The need for convenience, especially in families with young children, is boosting the demand for valueadded proteins. Easy to prepare meats that have been marinated, seasoned or rubbed with spices eliminates some of the monotony and challenge of home cooking. The flavours consumers sought in 2020 were both familiar and comforting as well as new and adventurous. The demand for global cuisines will continue into 2021, along with the ever popular spicy, garlic, citrus, earthy and health-infused cuisines.

Global Inspiration In 2021, more consumers will be pursuing global seasonings containing cardamom, ginger, turmeric, garam masala, and curry of all heat levels.

The consumption of these emerging cuisines is led by members of Gen. Z. Young adults are the most active flavor seekers. Eastern Mediterranean, North African, East/Southeast Asian, and Indian cuisines are among the top influencers for the adventurous consumers who have been leaning toward the complex layering of flavour from countries that border the Mediterranean.

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The cuisines of South Korea, Vietnam, Japan, and Thailand, also continue to gain popularity. These cuisines feature sour, fermented, and spicy flavors and are typically perceived as healthy by consumers. Green curry, gochujang, yuzu and tamarind are showing up in seasoning blends for marinades and ground meat products.

Many consumers are more likely to try adventurous seasonings when they are combined with familiar flavours, such as adding Asian soy and ginger seasoning to a traditional American barbecue flavor. This little twist on a classic provides consumers with a familiar product with just enough difference to make it exciting and unique.

Comfort and Familiar According to Mintel, when adults were polled last year about the types of food they purchased for personal consumption, Mexican, Italian, and Chinese foods were most popular across all age groups. Familiar regional and international cuisine is seeing innovation by incorporating ingredients from specialized locations. For inspiration look beyond the typical Italian fare into the regions of Tuscany (olives, fennel, bruschetta), Sicily (juicy blood orange, warm Arabic spices) and Calabria (spicy Nduja and Soppressata, bergamot). Szechuan pepper adds a unique heat and flavour sensation to Chinese cuisine. Qaxaca Mexico is famous for its moles which are both sweet and savory with hints of cinnamon, cloves and cacao.

With the growing popularity of competition barbecue, a Mintel survey showed 87% of consumers displaying interest in BBQ flavors, such as Kansas City Style BBQ, Sweet Southern Heat, and Nashville Hot. Consumer and category research also found that “seasoned” flavors appeal to a broad audience, with Montreal steak seasoning being the most popular flavor in grilling blends and rubs.

Hot & Spicy Heat and tingly flavours will continue to rise in 2021 with the interest in spicy global flavours and pepper types. Jalapeno is the most popular chili type but there is a growing interest in varietals that add heat and depth of flavor, including aji amarillo, guajillo, habanero, Hatch, ancho, serrano and poblano.

There is also interest in spicy-and-sweet blends, with combinations that provide multidimensional heat as the sweet heat builds. This includes profiles like honey siracha, mango habanero and peach hatch.

For further inspiration in flavour trends, check out the annually published Kerry Global Taste Charts, which categorize taste trends as mainstream, key, up and coming and emerging. https://kerry.com/insights/resources/2021-global-taste-charts