Grocery stores have seen business boom as Americans have sought out shelf-stable foods to prepare for life under lockdown. What does this mass uptake of non-perishables reveal about the ways people are eating during the crisis? And will their taste for these products last post-COVID-19?

Be it ginger, turmeric, saffron, or cumin, people are stocking up on spices to recreate their favorite restaurant foods. With 2020 putting a pause on vacation plans and keeping people at home, many are embarking on culinary adventures in the kitchen, resulting in a spike in sales of spices.

Sustainability has fast become a buzzword in the world of food, whether it’s interpreted as clean eating, plant-based proteins, or locally-sourced produce. But as Americans look to balance both comfort and purpose in their meal choices, what can brands do to secure a piece of the pie?

Meat shortages in the US and tightened grocery budgets have resulted in a boost in sales of tofu. A staple in many Asian-American households, tofu is gaining a wider fanbase as it's proved a more accessible and healthier protein alternative, also allowing for plant-based experimentation in the kitchen.