Showcase Garlic’s Flavor

A growing assortment of fresh, organic, and ready-to-use products is driving growth.

Just a whiff of garlic’s aroma evokes an array of flavorful meals. Then, the range of convenient garlic products draws consumers to a retailer’s produce department.

With today’s products, food preparers of any ability or training can master the potential of garlic’s flavor. The expansion of convenience products prompts the proliferation of concoctions to spotlight the nuances of garlic flavors.

GROWING MARKETS

Christopher Ranch Garlic, Gilroy, CA, provides U.S.-grown garlic to all 50 states. Their heirloom garlic’s high levels of Brix and allicin account for their famous texture, bite and aroma. Fresh and processed offerings include plentiful examples.

“The garlic industry is a very exciting place to be,” says Executive Vice President Ken Christopher. “As garlic has moved from a relatively exotic ingredient to being the center plate of any dish from Latin America, southern Europe, eastern Europe, South Asia and East Asia, it is increasingly becoming the consequential staple for so many dishes’ flavor profile.”

Fresh garlic sales have experienced positive year-over-year changes in both dollar and volume sales across multiple recent four-week periods, according to Samantha Snyder, director of marketing, sustainability and innovation, I Love Produce, West Grove, PA. “This pattern of growth is observed in several consecutive periods, indicating robust and sustained consumer demand.

“Fresh garlic demand in the U.S. retail market has shown consistent growth, and the latest available data suggests this upward trend is likely to continue into the near future.”

Snyder points out that growth is not limited to a single season or short-term spike. “Over the past year, nearly every four-week period has shown positive or stable growth in both dollar and volume sales, suggesting that garlic is maintaining its popularity as a staple ingredient in U.S. households.”

I Love Produce ships fresh, bulk, and packaged shelf-stable and “squeezy” minced and garlic paste-mixed convenient jars, plus black and elephant garlic. Snyder predicts packaged products will grow in importance for consumers due to ease of use.

“Many consumers prefer to purchase already peeled or chopped products that are ready to use in their favorite dishes without the effort.”

Bruce Klein, director of marketing, Maurice Auerbach Inc., Secaucus, NJ, counters that “most retail consumers look for bulk garlic. Garlic is absolutely, definitely growing.”

But he distinguishes foodservice. “They enjoy the peeled products. Here, the convenience aspect leads.”

Auerbach markets to retail chains, foodservice, and wholesale customers, specializing in both bulk and bagged products of a range of sizes and featured containers.

Robert Schueller, director of public relations, Melissa’s Produce, Los Angeles, CA, agrees that garlic markets are expanding. “I anticipate continued growth overall.”

Melissa’s extensive line varies, with their year-round organic garlic at 7%, peeled at 5%, roasted, chopped and minced jarred items 4%, black garlic 3%, and the seasonal elephant garlic 6%, and spring garlic 2%.

Mike Smith, senior vice president of sales and marketing, Spice World, Orlando, FL, also predicts growth.

“Fresh garlic is expected to increase in 2026 due to consumer interest in eating fresh and in functional foods tied to immunity and wellness,” he says. “We expect to see all garlic segments growing between 4% and 8% moving forward, driven by the convenience for consumers as they continue to seek more flavor in their cooking.”

“We expect to see all garlic segments growing between 4% and 8% moving forward, driven by the convenience for consumers as they continue to seek more flavor in their cooking.”

— Mike Smith, Spice World, Orlando, FL

Spice World features convenient, ready-to-use jar products, squeezable options, minced, sliced, chopped, crushed, and fresh garlic, as well. They ship to all U.S. states.

ORGANIC RISING

Christopher says demand for organic garlic has steadily increased year-over-year, and “we are proud to be the nation’s largest supplier of organic garlic, offering over 200 million bulbs to select customers that value the freshest and healthiest offers.”

Smith also says organic garlic continues to grow in popularity, with both consumers and retailers. “Major grocery retailers continue to dedicate more shelf space to organic produce as organic produce consumers typically show store loyalty and repeat purchasing patterns. We are seeing Gen Z and Millennials select organic products as their first choice.”

Spice World offers organic products in both fresh and ready-to-use formats.

Melissa’s Schueller says while organic products can cost a little more, there is no difference in taste — “the consumer buys into the lifestyle.”

Klein says organic products from Maurice Auerbach are NOP-certified organic, which means there are rigorous steps taken from farm to table to ensure their organic status and quality.

Snyder, of I Love Produce, offers incentives to effectively expand organic sales. She suggests temporary price reductions or loyalty discounts.

“Introducing more organic SKUs, especially in under-represented categories, increases shopper engagement and basket size,” she says. “Clear labeling, signage, and digital content highlighting organic benefits drive trial and repeat purchases.”

CROSS-MERCHANDISING BOLSTERS SALES

When it comes to cross-merchandising, Christopher Ranch finds success over the Thanksgiving/Christmas season, as well as the weeks leading up to the Super Bowl.

Snyder notes that pairing organic produce with complementary organic products (e.g., organic dips, snacks) encourages trial and increases overall organic category sales.

“I would recommend garlic promotions with avocados, tomatoes and other ingredients for guacamole and other dips, especially in the summer,” she says. “Garlic is a staple ingredient in so many recipes — it adds so much flavor and can enhance any dish.”

Smith recommends retailers surround Spice World products with fresh produce that easily works with garlic.

“Cross-merchandising with other compatible produce items creates an opportunity to bring in general merchandise to produce displays,” he says. “Lime juicers and guacamole serving dishes are good examples.”

Schueller says, typically, the shelf-stable garlic products are found next to the onions section. “Dried tomatoes, pine nuts, lime and lime juices play well, even with other value-added products.”

EXPLORE PRODUCTS

Garlic producers continuously work with their products, creating different mixtures plus offering ways to enjoy garlic. Examples are Melissa’s new Toum and the marketing of elephant and black garlic.

“There is a demand for clean-label, multi-use condiments that elevate flavor without necessary additives,” says Schueller. “Toum garlic delivers pure, velvety garlic flavor with a citrusy lift. Toum Guajillo Garlic Dip adds a mild smoky kick from guajillo peppers, offering a warm, complex twist.”

I Love Garlic lists elephant garlic, which is a member of the leek family, plus black garlic. “Black garlic is naturally fermented over time,” says Snyder, “creating a deep, sweet and tangy umami flavor. It produces a mild, caramelized taste with no harsh garlic aftertaste; rich in antioxidants ideal for sauces, dressings, marinades, gourmet foods, functional foods, and seasonings.”

Garlic fans express fascination with scapes that occasionally appear at farmers markets. Prior to harvest, the long, green, slightly curly, tubular purple-like flowers bundle at the tops of the long green garlic plants. Scapes can be simply trimmed and used raw or quickly cooked for their very mild sweetness.

Foodservice operators and retail produce directors are proficient at garlic exploration.

“Fresh garlic is always going to be the gold standard,” says Charles Yeh, director of produce at Stew Leonard’s, Norwalk, CT, which owns and operates eight supermarkets in New England. “While peeled and minced options offer great convenience, you just can’t beat the incredible flavor you get from fresh cloves. A kitchen without garlic is like love without a heart.”

“Fresh garlic is always going to be the gold standard. While peeled and minced options offer great convenience, you just can’t beat the incredible flavor you get from fresh cloves. A kitchen without garlic is like love without a heart.”

— Charles Yeh, Stew Leonard’s, Norwalk, CT

He adds that both jarred and fresh garlic are stocked at Stew Leonard’s. “Our customers are truly passionate about it, too — in fact, Stew Leonard’s No. 1 selling salad dressing is Garlic Expressions, simply because people love seeing these big, whole garlic cloves right in the bottle.”