McCormick Science Institute

The Use of Herbs and Spices to Improve Food Liking and Diet Quality

John C. Peters, James O. Hill

share

  • Facebook
  • Twitter
  • LinkedIn
  • Email
MSI Team
June 2026 - A review of 7 studies described in 4 publications examining whether culinary spices can improve the liking of foods reduced in fat, saturated fat, energy, sugar, and protein-rich foods in older adults.
In this article we present a review of our published studies on the influence of herbs and spices on liking and consumption of the following: (1) reduced-fat foods, (2) reduced-sugar foods, and (3) protein-rich foods for adults older than 60 years. View Full Text

Our Research