May 2014
Intermediate to advanced
256 pages
5h 23m
English
The U.S. consumer's appetite for spicier food has been on a steady upswing at least since 2004, according to some industry reports. Between 2004 and 2009 alone, sales of spices and seasonings grew by 30 percent.1 Younger generations in particular are expected to sustain an increasing preference for spicier, more adventurous cooking and dining. A 2012 report by Food Technology magazine showed that in the previous two years, the preference for spicy foods had grown 9 percent among Americans ages 25 to 34 and 13 percent among those ages 35 to 44.2
All these trends should register as great news for Maryland-based McCormick and Company. McCormick's brands occupy ...
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