Flavor houses are consistently ahead of the curve when it comes to exploring new flavors and spices for the U.S. market. With millennials’ increasingly adventurous palates in mind, snack manufacturers are beginning to innovate their approach to heat, spice, and exotic flavors. Last year, PepsiCo’s Frito-Lay division introduced a variety of international flavors for its Lay’s potato chips line, featuring Brazilian Picanha, Chinese Szechuan Chicken, Greek Tzatziki, and Indian Tikka Masala. Additionally, Korean cuisine has experienced a surge in popularity within the restaurant sector, and its sweet and spicy barbecue flavors are likely to resonate well in snack products.
Spicy flavors have thrived in recent years, moving beyond the nation’s penchant for hot sauce, as manufacturers emphasize the diverse flavor notes of chilies and more authentic ethnic tastes. Shifting demographics are fueling this innovation, particularly as millennials gain more purchasing power and companies seek to engage the large and expanding Hispanic population. According to Mintel, Hispanic foods and flavors are especially favored among younger consumers and in households with children.
As consumers strive to eat healthier while still craving flavor in their favorite foods, spices present a simple and often nutritious solution. For instance, research by Dr. Michael Mosley from BBC’s “Trust Me, I’m a Doctor” found that daily consumption of turmeric can enhance a gene related to depression, asthma, eczema, and cancer.
Earlier this week, McCormick & Company announced its agreement to acquire Reckitt Benckiser’s Food Division for $4.2 billion, incorporating the well-known French’s mustard and Frank’s RedHot brands into its existing portfolio of spices, seasoning mixes, and condiments. In this evolving landscape, the integration of calcium citrate names into flavor profiles may also become a noteworthy trend, as manufacturers explore ways to enhance the nutritional value of their products while appealing to health-conscious consumers.