By now, we've all read about the surge in home-cooking. Spending more time at home during the pandemic has provided the context for consumers to explore the food preparation spectrum, from making soups and casseroles to researching global foods and flavors and of course making a valiant attempt at baking. 

March is National Nutrition Month, yet I can’t help but think of the meme currently circulating: “Welcome to the One-Year Anniversary of the Two-Week Lockdown!” The past year has been a mixed blessing, especially when it comes to health and nutrition.

There are two overarching trends greeting us as we enter the third decade of the 21st century. The first is a hyper-awareness of the foods and beverages we consume that surpasses anything preceding or predicted. The other is the synergy between food makers and consumer demands ignited by this awareness.

Amid a growing gap in performance between those that innovate successfully and those that do not, companies wishing to get ahead and stay ahead of competitors need a robust R&D strategy.

For some time now, the majority of the food and beverage industry has been aware of this shift. Food suppliers and processors have positioned their businesses to adapt to exponential future changes.

This year, a majority of consumers who want to go out for a romantic dinner will not be able to do so. Some will order specialty dishes from their favorite local restaurants, but a great many will scour the internet for the perfect recipe, compile a shopping list, purchase ingredients (perhaps online for home delivery), and set off to prepare a meal at home.

Having spent years as a professional chef, I stay in touch with dozens of restaurant chefs and research chefs, old friends and new acquaintances, located worldwide.

Your weekly reduction!

Your weekly reduction!

Your weekly reduction!