Join us as we take a deep dive into The Glory of Garlic with global market research partner, Mintel.
This report covers The Glory Of Garlic through a regional lens across our three business segments, including CPG Snacking, Protein, and QSR/Foodservice, with the overarching objective of elevating insight-driven culinary leadership around the world.
The Glory of Garlic
Garlic, an allium that’s been used in medicine and cooking for thousands of years, delivers intense flavor and an abundance of possible health benefits that continue to be studied by researchers and nutritionists around the globe.
The compound allicin, which gives raw garlic its pungent aroma, has been found to reduce inflammation and offer antioxidant and antibacterial benefits. Garlic and onions are perhaps the most familiar foods within the allium category, but their equally aromatic cousins—scallions, shallots, leeks, chives and ramps—should certainly not be overlooked.
The popularity and prevalence of alliums across cultures and cuisines speaks to the versatility and importance of these exceptional plants. We’ll explore which alliums are gaining popularity with chefs throughout the restaurant industry, including up-and-coming garlic chives, preserved black garlic and a “root-to-stem” approach with garlic scapes. And we’ll dive into the potential for garlic and other alliums in product development innovation across categories.