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Today鈥檚 consumer landscape is diversifying, and in turn, there鈥檚 been a shift in consumer expectations around international and regional flavors.聽

Prepared Foods talks Mexican food and flavor trends with Gustavo Arellano, a Los Angeles Times columnist who covers 鈥淪outhern California everything and a bunch of the West and beyond.鈥澛�

Prepared Foods talks beverage flavor trends with Jared Smith, vice president of business development at Stratus Group Duo LLC, a Los Angeles firm developing and marketing functional, convenient beverages.

Although most of today鈥檚 new plant-based dairy alternatives are cold鈥攄isplayed in the dairy case or the freezercase鈥攖hey constitute one of the supermarket鈥檚 hottest and fastest growing segments. 聽And it鈥檚 no surprise market observers are scrutinizing every element behind who鈥檚 purchasing these products鈥攁long with what鈥檚 selling, when, where and why.

Cheese and dairy remain as popular as ever with consumers and retain their reputation for versatility among menu makers. It highlights just how ideally positioned this food category is for the near term, when the world is still dealing with the Coronavirus pandemic.

Nearly every Old World cuisine holds the keys to building flavor, not only through indigenous ingredients but also through its cooking techniques. While batch production often necessitates shortcuts, it is possible to lose sight of the fundamentals that make culinary creation worthwhile.

Every industry has their terms that become horribly overused. This can happen in an incredibly short period of time; think 鈥減ivot鈥� or 鈥渘ew normal鈥� during the last pivot months. For food, I think it鈥檚 safe to say 鈥渃omfort with a twist鈥� has been used to the point where it has little real meaning in marketing or innovation discussions.