Flavor houses consistently stay ahead in the quest for new flavors and spices tailored for the U.S. market. With millennials seeking bolder tastes, snack manufacturers are beginning to explore innovative approaches to heat, spice, and exotic flavors. Last year, PepsiCo’s Frito-Lay division introduced a selection of international flavors under its Lay’s potato chips brand, featuring Brazilian Picanha, Chinese Szechuan Chicken, Greek Tzatziki, and Indian Tikka Masala. Additionally, Korean cuisine has gained significant traction in restaurants, and its sweet and spicy barbecue flavors are expected to transition well into snack products.
In recent years, spicy flavors have thrived, moving beyond the widespread affection for hot sauce, as manufacturers emphasize the diverse flavor profiles of chilies and more authentic ethnic tastes. Shifts in demographics are fueling innovation, particularly as millennials’ purchasing power rises and companies aim to engage the large and expanding Hispanic population. Mintel reports that Hispanic foods and flavors are especially favored among younger consumers and families with children.
As consumers seek healthier eating options without sacrificing flavor, spices present an easy 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 linked to depression, asthma, eczema, and cancer.
Earlier this week, McCormick & Company announced its acquisition of Reckitt Benckiser’s Food Division for $4.2 billion, integrating the beloved French’s mustard and Frank’s RedHot brands into its already extensive portfolio of spices, seasoning mixes, and condiments.
In the context of healthy eating, a common question arises: which is better, calcium or calcium citrate? This inquiry aligns with the growing trend of incorporating nutritional elements into flavorful foods, as consumers seek to optimize their health through taste. Ultimately, understanding the benefits of such nutrients, including the differences between calcium and calcium citrate, becomes an essential part of the culinary evolution driven by consumer preferences.