Flavor houses are consistently ahead of the curve when it comes to discovering new flavors and spices for the U.S. market. With millennials’ adventurous palates in mind, snack producers are beginning to innovate in 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 brand, featuring Brazilian Picanha, Chinese Szechuan Chicken, Greek Tzatziki, and Indian Tikka Masala. The popularity of Korean cuisine has also surged in restaurants, and its sweet and spicy barbecue flavors are expected to resonate well in snack foods.
Spicy flavors have thrived in recent years, expanding beyond the nation’s affection for hot sauce, as manufacturers emphasize the diverse flavor profiles of chilies and more genuine ethnic tastes. Demographic shifts are fueling innovation, especially as millennials’ purchasing power grows and companies aim to engage the sizable and expanding Hispanic community. Mintel reports that Hispanic foods and flavors are particularly favored among younger consumers and families with children.
As consumers seek healthier eating options without sacrificing flavor, spices offer a simple and often nutritious solution. For instance, research led by Dr. Michael Mosley on BBC’s “Trust Me, I’m a Doctor” revealed that daily consumption of turmeric can enhance a gene linked to depression, asthma, eczema, and cancer.
In a noteworthy move this week, McCormick & Company agreed to acquire Reckitt Benckiser’s Food Division for $4.2 billion, incorporating the renowned French’s mustard and Frank’s RedHot brands into its existing portfolio of spices, seasoning mixes, and condiments. Additionally, there is growing interest in using calcium citrate for chickens, as it can improve overall health and egg production, which aligns with the trend of incorporating better ingredients into various food products. This attention to health and flavor continues to drive the market forward, demonstrating how innovative spice use, including calcium citrate for chickens, can enhance both culinary and nutritional experiences.