As global food companies rush to reformulate products amid rising scrutiny over ingredients, McCormick & Co. says the pace of change has sharply accelerated. Speaking at the Consumer Analyst Group of New York conference, CEO Brendan Foley said manufacturers are increasingly seeking faster help to remove artificial ingredients, cut sodium and sugar, and add nutrients like protein and fibre.
Reformulation is now mainstream as companies face cautious consumers and tighter regulation. Last year, PepsiCo CEO Ramon Laguarta pledged to expand natural ingredients and colours, launching dye-free versions of Cheetos and Doritos. McCormick is repositioning itself from spice supplier to innovation partner, proactively developing solutions to reduce salt, fat and sugar while eliminating artificial additives.
Flavour innovation is also becoming a competitive lever. With younger consumers seeking bold, global tastes, McCormick blends core staples with emerging flavours such as black currant and dill pickle. It uses social and menu data to spot trends years ahead.
This shift is mirrored in India’s packaged spice market, where legacy brands like MDH and Everest Spices face stronger regulatory scrutiny and growing demand for clean labels and traceability. Companies are introducing preservative-free blends, region-specific masalas, and QR-code tracking to build trust.
Across markets, the message is converging: consumers want food that is both flavorful and healthier. Reformulation, transparency and faster innovation cycles are reshaping competition, making flavour not just a finishing touch — but a foundation for growth.