10 Years of Heat
Consumer interest in hot and spicy foods is continuing to grow. According to the updated Kalsec® HeatSync® Heat Index, global new product introductions with hot and spicy ingredients increased for a tenth straight year.
Hot and Spicy Product Launches
Overall, there was a five percent increase in hot and spicy foods in 2017 versus 2016, with a compound annual growth rate, or CAGR, of over 20 percent since 2007. More than 22,000 new hot and spicy products were introduced in 2017, rising above the 18,000 that were introduced in 2016.
2007 Index = 100
Kalsec developed the index in partnership with Innova Market Insights to monitor peppers, seasonings and condiments that contribute heat or pungency to a food or beverage.
Looking at the index, top peppers showing growth include peri peri, serrano, guajillo, anaheim, pasilla and arbol.
Gochujang and sriracha both show about 50 percent in growth in condiments and sauces, followed by mole, harissa and sambal in the category.
Hot and Spicy Flavor Trends Evolve
Consumer preferences are constantly evolving. The desire for spicier foods is growing, along with interest in higher heat levels and different heat flavors. Did you know that one out of five European consumers and one out of four U.S. consumers are eating spicy foods more often than they did one year ago?
If you would like to read more about the hot and spicy trends that are driving this growth in the category, check out our eBook: Spicing Up the Food Industry.