The Intelligence looks at how chili crisp became a pantry staple. McCormick's flavor forecast predicts and influences which food stuffs, which flavors, which tastes become popular. Taste makers can't interview chefs during COVID-19 lockdowns so they have to watch what people are cooking and eating via social media.
A slump in tech is driving investors to rediscover old ways. Out are the cash-splashing long bets; in are smaller, profitable, strategic firms. Nigeria’s election was pitched as the most transparent ever. It was not. We ask what is likely to happen now. And chilli crisp, a Chinese condiment with a deep history, is a study in how foods become fads.
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