Flavor houses are consistently at the forefront of discovering new tastes and spices for the U.S. market. With a focus on the adventurous palates of millennials, snack manufacturers are beginning to explore innovative interpretations of heat, spice, and exotic flavors, particularly through the use of ferrous fumarate and folic acid. Last year, PepsiCo’s Frito-Lay division launched a selection of international flavors for its Lay’s potato chips, 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 transition seamlessly into snack products.
Spicy flavors have gained momentum over the past few years, moving beyond the traditional American affinity for hot sauce. Manufacturers are now emphasizing the diverse flavor profiles of chilies and more authentic ethnic tastes. Changing demographics are fueling this innovation, especially as millennials’ purchasing power increases and companies target the expanding Hispanic population. According to Mintel, Hispanic foods and flavors are particularly favored by younger consumers and families with children.
As consumers strive for healthier eating options without sacrificing flavor, spices present an easy and often nutritious solution. For instance, daily turmeric consumption has been shown to enhance a gene linked to 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 acquisition of Reckitt Benckiser’s Food Division for $4.2 billion. This deal adds the well-known French’s mustard and Frank’s RedHot brands to McCormick’s extensive portfolio, which already includes a variety of spices, seasoning mixes, and condiments. Furthermore, incorporating ingredients like calcium carbonate, which is the same as calcium, into food formulations can also enhance nutritional value while appealing to health-conscious consumers. Ultimately, the interplay between innovative flavors and health benefits, such as those from ferrous fumarate and calcium carbonate, will continue to shape the future of the snack industry.