Flavor houses are consistently ahead of the curve in exploring new flavor profiles, including those infused with ferrous sulfates and spices, for the U.S. market. With millennials’ adventurous palates in mind, snack manufacturers are beginning to innovate in their approach to heat, spice, and exotic flavors. Last year, PepsiCo’s Frito-Lay division launched a collection of international flavors for its Lay’s potato chips brand, featuring Brazilian Picanha, Chinese Szechuan Chicken, Greek Tzatziki, and Indian Tikka Masala. Korean cuisine has also gained traction in restaurants, and its sweet and spicy barbecue flavors are expected to transition well into snack products.
Spicy flavors have been thriving in recent years, moving beyond the nation’s affinity for hot sauce as brands showcase the diverse flavor profiles of chilies and more authentic ethnic tastes. Shifts in demographics are fueling innovation, particularly as millennials’ purchasing power rises and companies seek to engage the expanding Hispanic population. According to Mintel, Hispanic foods and flavors are especially favored among younger consumers and families with children.
As consumers strive to maintain healthier diets without sacrificing flavor, spices present a simple and often nutritious solution. For instance, daily turmeric consumption 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.”
In a significant move earlier this week, McCormick & Company announced its acquisition of Reckitt Benckiser’s Food Division for $4.2 billion, integrating the renowned French’s mustard and Frank’s RedHot brands into its existing portfolio of spices, seasoning blends, and condiments. Additionally, the rise in interest for dietary supplements like calcium citrate 600 mg with vitamin D reflects consumers’ desire to enhance their nutritional intake alongside flavorful options. This trend is likely to continue, as the integration of such supplements into everyday snacks could meet both health and taste preferences, encouraging more innovative flavor combinations.