Flavoring giant McCormick & Co. is in a race to meet the growing demands of food companies. With consumers shifting toward healthier options, companies are eager to remove artificial ingredients and cut back on salt and sugar. Brendan Foley, CEO of McCormick, noted an uptick in new projects. During a recent conference, he shared that this trend shows no signs of slowing down.
Food companies are feeling pressure on all sides. With inflation squeezing consumers’ budgets, there’s a pressing need to launch products faster. Many are responding to public demand for cleaner labels, including natural colors and healthier ingredients like protein and fiber. For example, PepsiCo plans to pivot entirely to natural colors across its snack range in the coming years. They recently introduced dye-free versions of popular snacks like Cheetos and Doritos.
McCormick is adapting by addressing consumer needs earlier in the product development process. They are focusing on reducing sodium, fat, and sugar, while also moving away from artificial ingredients. Foley emphasized that companies have been working on reforms for years, but recent consumer awareness is amplifying these changes.
Interestingly, consumers are not just pursuing healthier options; they are also on the lookout for exciting new flavors. Many shoppers are experimenting with premium spices to mimic restaurant experiences at home. McCormick sources ingredients from over 80 countries, relying heavily on staples like black pepper and cinnamon, while constantly searching for emerging flavors. The company uses social media and market trends to gauge shifts in consumer preferences, allowing them to launch new flavors strategically.
For instance, McCormick kept an eye on the dill pickle flavor trend for four years before introducing its dill pickle mustard earlier this year. Foley also noted that flavors don’t need to be widely popular to be successful; they simply need to resonate with specific groups of people.
As consumers explore diverse cuisines, McCormick is working to strike a balance between traditional offerings and innovative new options. For example, their “flavor of the year” for 2026 is black currant, showcasing their commitment to providing both classic and contemporary flavors.
This trend is especially significant among younger consumers. A study from Chicory found that over 90% of Gen Z and Millennials actively seek out novel food experiences, often saying “the wilder, the better.” Foley acknowledged that understanding these younger demographics is crucial for the future of flavor innovation.
In this rapidly changing landscape, McCormick exemplifies how companies can adapt to evolving consumer preferences while keeping a pulse on both health and flavor trends. As the food industry continues to evolve, staying innovative and responsive to consumer desires will be key to success. For further insights, check McCormick’s initiatives directly on their official website.
