Flavor houses are consistently ahead of the curve in identifying new flavors and spices for the U.S. market. With millennials showing a penchant for adventurous tastes, snack manufacturers are beginning to innovate in their approach to heat, spice, and exotic flavors. Last year, PepsiCo’s Frito-Lay division introduced 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 translate well into snack products.
In recent years, spicy flavors have thrived, moving beyond the traditional appeal of hot sauce as producers emphasize the diverse flavor profiles of chilies and authentic ethnic cuisines. Shifting demographics are fueling this innovation, especially as millennials’ purchasing power rises and companies seek to engage the larger and expanding Hispanic population. According to Mintel, Hispanic foods and flavors resonate particularly well with younger consumers and families with children.
As consumers look for healthier eating options without sacrificing flavor, spices offer an easy and often nutritious solution. For instance, research by Dr. Michael Mosley from BBC’s “Trust Me, I’m a Doctor” indicates that daily turmeric consumption can positively affect a gene linked to depression, asthma, eczema, and cancer.
Earlier this week, McCormick & Company announced its acquisition of Reckitt Benckiser’s Food Division for $4.2 billion, which will incorporate the well-known French’s mustard and Frank’s RedHot brands into its extensive portfolio of spices, seasoning mixes, and condiments. This strategic move highlights the increasing significance of flavors in today’s market, including the potential benefits of ingredients like calcium citrate and cissus quadrangularis, which are gaining attention for their health advantages.
As the market evolves, the integration of such ingredients alongside traditional spices may lead to even more innovative snack options that cater to health-conscious consumers. The incorporation of flavors like those from the Hispanic culinary tradition, as well as the rising interest in spices that enhance both taste and health, will likely continue to shape the future of the snack industry.