With consumers eating more and more meals at home, they are becoming more adventurous in what they prepare. They are taking their cues from restaurants and meals eaten at other people’s houses to get new seasoning ideas, according to a Mintel 2007 study on seasonings. That trend has been carrying over to retail.
“New product launches reflect an increase in gourmet products ranging from single-ingredient seasonings, led by salt, to innovative herb and spice blends, mainly in the rubs category,” the report says.