The current movement in the meat & seafood industry for consumers involves shifting back to a protein-centered diet using sustainably sourced proteins that are free of chemicals, hormones, and other additives.

Tyler Shepke, R&D Manager, Certified Food Scientist & Chemist at Excalibur Seasoning says the desire for a taste of nostalgia is also driving the shift towards more traditional flavor profiles.

“The rising costs of foodstuffs, including meat, has prompted people to seek flavors that remind them of their childhood,” says Shepke. “There is a strong correlation between sentimental flavors and cost, pushing the trend towards traditional seasonings used in meat, minus the extra additives.”

The increased awareness of eating plans like the carnivore diet and its positive health benefits have also influenced today’s consumers to look for a more “farm-to-table” meat source.

“With that, there is still a market for new, trendy flavors, which typically follow a progression from fine dining and mixology to mainstream grocery. Outside of the traditional flavors of our past, here are some of the macro trends we’re noticing:

• Botanical and Herbal Infusions – Flavors like basil, mint, rosemary, and thyme.
• Spice Blends – Especially Middle Eastern spices such as tikka masala and butter chicken, as well as Asian fusion flavors like gochujang, yuzu, tamarind, and lemongrass.
• Functional Ingredients – Ingredients such as turmeric and ginger.
• Umami: Rich and Savory Profiles – Flavors like miso and tamari.
• Smoke, Charred, and Grilled Flavors – Unique flavors like charred pineapple or grilled peach.
• Spice and Heat Infusions – Bold and spicy flavors infused with hot peppers like harissa and other exotic spice blends.

Learn more about our royal quality and legendary flavor for meat and seafood here.