Did you know that there a World Nutella Day? Well, there is but, sorry, it was on February 5, so if you didn’t celebrate it then, you’ll have to wait till next year. It seems that in 2007, an American blogger named Sara Rosso decided to create a celebratory day to “inspire and unite the global Nutella community” to share their passion for the brand on social media. World Nutella quickly became a global phenomenon, as fans everywhere shared their love of the product that was created in 1964. Today, the popular hazelnut spread made by Ferrero is available in about 160 countries and has expanded to offer a wide variety of snacks filled with the creamy spread like Nutella Biscuits, Nutella B-ready and Nutella & Go.
“World Nutella Day is always such a special moment for the brand, as we’re able to celebrate and spotlight our passionate community of fans who spread their love for Nutella all year long,” said Noah Szporn, senior VP of spreads for Ferrero North America (first time I’ve heard that title….).
If you’re a Nutella superfan, be sure you mark your 2026 calendar for February 5.
As it does every year, McCormick released its 2025 Flavor of the Year and the 25th edition of its Flavor Forecast.
Aji Amarillo, which translates to “yellow chile pepper” in English is this year’s pick for flavor of the year, according to the Hunt Valley, MD based spice maker. The pepper is grown in Peru and native to South America and is a staple ingredient in Peruvian cuisine. Despite its name, the yellow pepper turns orange when fully mature. It has fruity, tropical notes, reminiscent of passion fruit and mango, with a moderate heat ranging from 30,000 to 50,000 Scoville Heat Units. Today, according to McCormick, Aji Amarillo is trending beyond Peruvian cuisine, showing up as a key ingredient in appetizers, drinks, entrees and more, with an anticipated 59 percent menu growth over the near four years.
The annual McCormick Flavor Forecast was established in 2000 and serves as the company’s annual global trend report, which has predicted flavors like pumpkin pie spice (they sure were right about that one!), chipotle (that one, too), ube, Korean BBQ, Swicy and more. The report explores what is shaping the future of flavor at home, restaurants and grocery stores. The forecast is gleaned from “a blend of primary and secondary qualitative and quantitative research, including on-the-ground research across the globe, as well as social listening insights, SEO trends and more,” the company said. “It encompasses flavor, culinary trends, and stories, cooking techniques and applications, exploring trends on the cups of adoption around the world.”
Flavor predictions and trends including in the forecast include:
A tropical vibes trend where “taste buds travel through warm weather flavors and cuisines to taste tropical fruits, seafood and island and beach cuisines”;
Charred and smoked which features culinary techniques that “underline and emphasize the natural characteristics of a dish or ingredient. Smoky, charred, roasted and ultra-caramelized notes come through in unique ways and a variety of applications”;
Deliciously unexpected, a trend “that’s all about reimagined familiar ingredients and deliciously unexpected combinations, evoking curiosity and cravings.”
You can access the entire report at mccormickforchefs.com/en-us/2025-flavor-forecast. There are some really interesting recipes that I’m definitely going to try. In the smoked and charred (a favorite profile of mine) section, these are the recipes featured: blackened halibut with smoky cream sauce, burnt rosemary lemon and toasted meringue ice cream, smoked strawberry negroni spritz, an charred plum crostini. Yum!
Another annual flavor festival occurred at the Winter Fancy Food Show last month. The Fancy Food Shows remain among the premier events for discovering the latest trends and innovations in the specialty food industry. As brands compete to capture the attention of retailers, foodservice professionals, and consumers, this year’s show in Las Vegas delivered an exciting mix of plant-based innovations, global flavors, premium indulgences, and sustainable products.
Global and fusion flavors are on the rise, according to what was hot at the show – in line with McCormick’s 2025 report. Consumers continue to seek bold and authentic global flavors, and this year’s Fancy Food Show showcased an exciting lineup of globally inspired products. Korean, Middle Eastern, and Latin American flavors stood out, with fermented kimchi sauces, harissa-spiced snacks, and mango-chili-flavored treats making a strong impression.
One of the most exciting trends was the fusion of traditional flavors with modern formats. Examples include Korean gochujang-infused popcorn, matcha and yuzu energy bars, and Mexican mole-flavored tortilla chips. These innovative mashups reflect a growing interest in adventurous snacking and global taste exploration.
Snack foods continue to be a major driver of innovation, with brands focusing on healthier, high-protein, and functional ingredients. Protein-packed chips, probiotic popcorn, and fiber-rich snack bars were among the highlights, catering to consumers looking for indulgence without guilt.
One standout category was puffed and air-dried snacks, which offered a crispy texture with minimal processing. Lentil-based crisps, chickpea puffs, and mushroom jerky were among the most talked-about products. Additionally, low-carb and keto-friendly snacks remained a major trend, with new formulations of seed crackers, parmesan crisps, and nut butter-based snack packs hitting the market.
While health-conscious products continue to grow, premium indulgences are also thriving. Artisan chocolate brands showcased single-origin, bean-to-bar dark chocolates with exotic inclusions like pink peppercorn, black sesame, and coconut sugar. Small-batch truffles, gourmet marshmallows, and alcohol-infused caramels also attracted attention, catering to consumers seeking elevated treats with sophisticated flavors.
Another major theme was premium, chef-inspired frozen meals. High-end truffle mac and cheese, gourmet risottos, and frozen pasta dishes made with organic ingredients are redefining the frozen food aisle. Consumers are looking for restaurant-quality meals at home, and brands are responding with more convenient yet luxurious options.
Sustainability was a major focus at this year’s show, with brands showcasing upcycled ingredients, regenerative agriculture practices, and eco-friendly packaging. Upcycled fruit chips, crackers made from spent grains, and vegetable-based protein powders demonstrated the industry’s commitment to reducing food waste. Additionally, plastic-free and compostable packaging was more prevalent, as consumers demand more sustainable solutions.
Another emerging trend was carbon-neutral and climate-friendly food brands, with companies highlighting low-impact, plant-forward products that help reduce emissions. From regeneratively farmed nuts to solar-powered chocolate production, sustainability is now a core selling point for many specialty food brands.
While I haven’t attended a Winter Fancy Food Show, I have been to the Summer version many times. If you haven’t had a chance to attend, I highly recommend it.
Lastly, the National Grocers Association (NGA) is seeking nominations for grocery leaders to participate in its Executive Leadership Development Plan (EDLP). Sponsored by Pepsico, the program is designed to equip leaders with the skills to navigate a variety of business challenges. The conference will take place June 1-5 at Cornell University in Ithaca, NY.
According to NGA, the conference will offer a “dynamic and impactful learning experience, featuring engaging, interactive instruction led by renowned academics and industry experts. Participants will undergo an interactive 360-degree assessment and receive personalized one-on-one coaching to gain deeper insights into their leadership style and strengths. The program will cover key topics such as effective communication, strategic decision making, leadership in an evolving workforce, and advanced negotiation skills.”
Two scholarships opportunities are available to cover registration and travel costs: Diversity in Leadership Scholarship offered by Pepsi and Women Grocers of America Scholarship.
The program is currently reserved for employees of retailer and wholesaler members of NGA and should be mid- to upper-level executives with large spans of control.
If you want to be considered for a scholarship, go to nationalgrocers.org/foundation/eldp/. Application deadline is March 21. Nominations for candidates to the program can be made at nationalgrocers.org/foundation/eldp/.
That’s it for this month – Happy Valentine’s Day!
