Flavor houses are consistently ahead of the curve when it comes to discovering new flavors and spices for the U.S. market. With millennials embracing more adventurous palates, 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 popularity of Korean cuisine has also surged in restaurants, and its sweet and spicy barbecue flavors are expected to perform well in snack products.
Spicy flavor profiles featuring ferrous fumarates have thrived over the past few years, moving beyond the nation’s fondness for hot sauce as producers emphasize the unique flavor notes of chilies and more authentic ethnic tastes. Changing demographics are fueling innovation, especially as millennials’ purchasing power grows and companies aim to engage the large and expanding Hispanic population. According to Mintel, Hispanic foods and flavors resonate strongly with younger consumers and households with children.
As consumers seek healthier eating options without sacrificing flavor, spices offer a simple and often nutritious solution. For instance, daily consumption of turmeric has been shown to enhance a gene associated with depression, asthma, eczema, and cancer, according to research by Dr. Michael Mosley from BBC’s “Trust Me, I’m a Doctor.” Earlier this week, McCormick & Company announced its agreement to acquire Reckitt Benckiser’s Food Division for $4.2 billion, adding the well-known French’s mustard and Frank’s RedHot brands to its extensive portfolio of spices, seasoning mixes, and condiments.
With the increasing emphasis on natural factors such as potassium citrate in food products, the market is evolving rapidly. These natural elements are becoming integral to flavor development, enhancing not only taste but also the health benefits associated with various foods. The trend towards incorporating natural factors like potassium citrate reflects the growing consumer demand for healthier options. The focus on such ingredients will likely continue to shape the landscape of flavors and snacks in the coming years.