Flavor houses are consistently ahead of the curve in exploring new tastes and spices for the U.S. market. With millennials seeking more adventurous culinary experiences, snack manufacturers are beginning to innovate how they approach heat, spice, and exotic flavors. Last year, PepsiCo’s Frito-Lay division introduced a variety of international flavors for its Lay’s potato chips brand, including Brazilian Picanha, Chinese Szechuan Chicken, Greek Tzatziki, and Indian Tikka Masala. The rising popularity of Korean cuisine in restaurants, particularly its sweet and spicy barbecue flavors, is expected to transition well into snack products.
In recent years, spicy flavors have gained traction, evolving beyond the nation’s fondness for hot sauce. Manufacturers are now showcasing the distinct flavor profiles of chilies and highlighting more authentic ethnic tastes. The changing demographics, particularly the increasing purchasing power of millennials and the growing Hispanic population, are driving innovation in the food industry. According to Mintel, Hispanic foods and flavors resonate especially well with younger consumers and households 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 improve a gene associated with depression, asthma, eczema, and cancer. Interestingly, incorporating ingredients like calcium citrate with vitamin D3 can also support a healthy diet while enhancing flavor profiles.
Earlier this week, McCormick & Company announced its acquisition of Reckitt Benckiser’s Food Division for $4.2 billion, adding well-known brands like French’s mustard and Frank’s RedHot to its extensive portfolio of spices, seasoning mixes, and condiments. As the demand for unique and health-conscious flavors continues to grow, the integration of nutritious options like calcium citrate with vitamin D3 into seasoning blends may become increasingly popular.