Kalsec Survey Highlights US Consumer Interest in Hot and Spicy Foods

5740e670-e1d2-4972-ad26-77b881891109articleimage.jpg

14 Mar 2017 --- In the latest update of the Kalsec HeatSync Heat Index, global new product introductions with hot and spicy ingredients increased for a ninth straight year, showing a consistent, growing consumer interest in hot and spicy foods. 

The index increased 6 percent from the previous year, reaching a 20 percent compound annual growth rate, or CAGR, over the nine-year period. In 2016, more than 18,000 new products were introduced.  The index, developed in partnership with Innova Market Insights, monitors peppers, seasonings and condiments that contribute heat or pungency to a food or beverage.
 
Kalsec also recently completed a follow-up survey from a 2015 US online survey evaluating current consumer opinions about hot and spicy foods. “Consumers are not only eating hot and spicy foods more often, but we see a continued interest in combinations such as hot and sweet,” says Gary Augustine, executive director, market development.  

According to Augustine, Mexican flavors are starting to emerge again as a popular choice for consumers, as is Middle Eastern spices and even North African tastes are gaining traction in the flavor category.  He spoke with FoodIngredientsFirst: “Nowadays, consumers are looking for more than just a flavor or heat, they are looking for flavor systems that have that bit extra complexity to them such as harissa, which has other flavor components and notes that round it out a bit more.”

“We are also seeing a rise in some citrus flavor combinations,” he continues, “We did some research of US consumers on hot and spicy trend and we found that people are looking for hot and sweet combinations a lot more than in previous years and tangy was their second choice in flavors.”

“There are a lot of influences from African and Middle Eastern countries, and certainly pockets of South East Asia where we see some pretty popular flavor profiles such as fermented heat,” he claims. Click to Enlarge

“In the flavors world, we are seeing a globalization of flavors as the world becomes a closer place through technology and experiences through travel and the internet. These flavor trends show the evolution of consumers looking for more dimensions to flavors, such as an ethnic combination of spice and particularly millennials are more receptive to trying new flavor experiences.”

“Millennials are eating more hot and spicy foods and are more adventurous in their choices of these dishes.  While men still like foods spicier and eat spicy foods more often, women are increasing their intake from the previous year at a faster rate than men.”  

Kalsec offers a full range of heat management innovations, including HeatSync Systems, Fusionary Heat, Szechuan pepper extract, ClearCap Super Soluble capsicum and a complete line of specialty peppers that include aji amarillo, ancho, cayenne, chipotle, ghost,  guajillo, habanero, jalapeno, pasilla, Szechuan, and the newly released green hatch and serrano pepper extracts.           

The Kalsec Heat Management Toolbox Creating just the right amount of heat in a food product can be a difficult and delicate  process. Some products require no heat, some just a subtle amount, and some  need to sizzle. Rely on the Kalsec experts in flavor, applications and sensory  analysis to isolate and develop the ideal heat expression for your product. 

Kalsec Heat Management Products: Building Blocks Capsicum Extract Ginger Extract Chili and Red Pepper Extract White Pepper Extract Specialty Pepper Extracts  Wasabi Black Pepper Extract Horseradish Szechuan Pepper Extract  Mustard 

HeatSync Systems Unique combinations of pungent ingredients and carriers that deliver heat and sensory attributes targeted for a specific time and palate location based on individual applications. Kalsec HeatSync Systems provide precise control over the following factors: Pungency Intensity Location on Tongue Timing of Pungency Pungent Perception (Sensation) Based on your specifications, Kalsec will develop the ideal heat system for your product.

Fusionary Heat Fusionary Heat combines heat (pungency) with non-traditional pairings to create a unique sensory experience. Fusionary Heat provides an incomparable depth to heat expression and can include such elements as savory, sour, sweet and tangy.

Cardamom Citrus Heat Smooth Lime Heat Citrus Spice  Spiced Habanero Heat Shiver  Spicy Orange Herbal Jalapeno  Sweet-Roasted Chipotle Horseradish Citrus  Tangy Sweet Ginger Indulgent Heat 

Culinary Collection: Authentic Regional Spice Blends As ethnic flavors become more popular, the consumers’ palate is becoming more particular. With this increased focus on authentic flavors and dishes, the demand for specialized retail RTE meals, soups and appetizers has resulted in a need for spice blends that can mimic the authentic profile of various flavors and dishes. Kalsec has developed a collection of blends that provide the distinguishing characteristics and overall profile associated with regional cuisines including Latin American, Asian, and Indian.

For more information regarding the latest US consumer hot and spicy foods survey, visit kalsec.com or go to hotandspicyfoodtrends.com.

by Elizabeth Kenward

To contact our editorial team please email us at editorial@cnsmedia.com

Innova Market Insights

Collapse

The Innova Database is the product of choice for the whole product development team. See what food manufacturers are doing around the world in a way you never thought possible.

Track trends, competitors, ingredients and flavors. It contains excellent product pictures, search possibilities and analysis. Get the world of new products on your desk, set e-alerts, examine category activity, find new ideas, be inspired.

In today's fast moving environment this is a resource you cannot afford to be without.

Related Articles

Food Ingredients News

Flavor trends 2018: Innova Market Insights tips overseas influences, plant goodness & indulgence as key drivers

17 Jul 2018 --- Today’s connected world creates an opportunity for new ethnic flavors, street food inspired meals and the revival of culinary classics. Innova Market Insights has reported an average annual growth of 20 percent in food and beverage launches with global flavors (Global, 2013-2017), with growth in platforms such as chili, herb and floral flavors. With the plant-based trend still going strong, consumers are looking for innovative ways to take the benefits of plants into their daily lives. Meanwhile, innovation relying on decadent flavor application, from desserts to alcohol or flavors that evoke indulgence, will continue to grow and remain paramount in the industry.

Food Ingredients News

Weekly Digest: Naturex gains sustainability rating, Emmi plant progressing on 2020 CO2 emissions goals

06 Jul 2018 --- This week in business, Naturex was awarded a “Gold” rating by EcoVadis. The group received a score of 62/100, putting it in the top 5 percent of companies rated by the group. In other news, Campden BRI is calling on companies to join its group bid for a share of its Innovate UK fund to reduce the harm that plastics do to the environment. Emmi has committed to reducing its global CO2 emissions by 25 percent by 2020.

Food Ingredients News

Weekly Digest: IFF sets environmental goals for 2025, Gillco & Cargill enter distribution agreement

29 Jun 2018 --- This week in business, International Flavors & Fragrances (IFF) launched a new set of environmental goals, UNITAR announced a partnership with Danone that aims to bring education on climate change to drive sustainable change. Also this week, Kalsec released its first social responsibility report to share its sustainability efforts with stakeholders and Gillco Ingredients and Cargill’s Food Ingredients & Bioindustrial business in the US entered into a distribution agreement.

Food Ingredients News

Weekly Digest: Nestlé UK distribution center to feature XPO technology prototypes, ADM opens high-tech feed facility in Nebraska

22 Jun 2018 --- This week in business, Nestlé and XPO Logistics announced its plans to co-create a 638,000-square-foot distribution center in Leicestershire, UK. SVZ International is celebrating sustainability success, having been named best performer in the food and beverage sector in Ecovadis’s 2018 Sustainability Leadership awards for the second consecutive year. Salt of the Earth has implemented an extensive program to protect waterfowl in its salt pools.

Food Ingredients News

Natural antioxidants: Unlocking the power of plants to preserve food

19 Jun 2018 --- Since modern-day consumers understand the role that natural antioxidants can have on their personal nutrition as well as how they can function to preserve food for longer, they want more of them. And so antioxidants are finding new potential amid modern life’s demands. As the fast-paced, high-stress and the time-precious contemporary consumer doesn’t have much time for sourcing and cooking from scratch, that often translates into a lack of fresh fruit and vegetables and an increase in processed and convenience food.

More Articles