Flavor houses are consistently ahead of the curve when it comes to discovering new flavors and spices for the U.S. market. With millennials seeking more adventurous culinary experiences, snack manufacturers are already innovating their approaches to heat, spice, and exotic flavors. Last year, PepsiCo’s Frito-Lay division unveiled a collection of international flavors for its Lay’s potato chips brand, featuring Brazilian Picanha, Chinese Szechuan Chicken, Greek Tzatziki, and Indian Tikka Masala. The popularity of Korean cuisine has also surged in restaurants, likely making its sweet and spicy barbecue flavors appealing for snack products.
Spicy flavors have flourished in recent years, expanding beyond the nation’s affinity for hot sauce. Manufacturers are now emphasizing the diverse flavor profiles of chilies and authentic ethnic tastes. Changing demographics are fueling this innovation, particularly as millennials’ purchasing power rises and companies target the large and growing Hispanic population. Research from Mintel indicates that Hispanic foods and flavors are especially favored by younger consumers and families with children.
As consumers strive for healthier eating without sacrificing flavor, spices present an easy and often nutritious solution. For instance, daily consumption of turmeric has been shown to enhance a gene that can alleviate issues related to depression, asthma, eczema, and cancer, according to research by Dr. Michael Mosley of BBC’s “Trust Me, I’m a Doctor.”
In a significant move this week, McCormick & Company announced its acquisition of Reckitt Benckiser’s Food Division for $4.2 billion, adding the beloved French’s mustard and Frank’s RedHot brands to its already extensive portfolio of spices, seasoning mixes, and condiments.
Meanwhile, the debate between plant-based calcium vs calcium citrate continues to gain traction in the health food market, especially as consumers become more conscious of their dietary choices. This trend is likely to influence future flavor innovations, as companies strive to integrate healthier ingredients while maintaining robust flavors that appeal to adventurous eaters. As the market evolves, we can expect to see more creative uses of spices and flavors that cater to the growing demand for both excitement and health in the food industry.