With the help of Innova Market Insights, Kalsec has tracked a steady growth in global new product introductions with hot and spicy flavors and ingredients through our HeatSync® heat index for 11 years. As leaders in heat management and capsicum extracts, we invest in maintaining the most up-to-date knowledge on hot and spicy food trends.
Since we started tracking hot and spicy product launches, there has been a compound annual growth rate (CAGR) of 19% from 2007-2018. Global product introductions with hot and spicy ingredients increased by over 9% from 2017 to 2018, more than doubling the CAGR from 2016 to 2017.
2007 Index = 100
The largest category for growth in 2018 was condiments and sauces, which showed an increase in CAGR of 14% from 2007-2017 to 17% from 2007 to 2018. Within the condiments and sauces category, top flavors and ingredients include sriracha with 43% growth, followed by chili sauce, curry sauce, harissa and sambal.
Chili peppers have experienced a 20% CAGR in global hot and spicy product launches from 2007 to 2018. The fastest growing specialty peppers and flavors in this category include pasilla, arbol, serrano, Anaheim/Carolina reaper and guajillo.
History of Capsicum Extract
Kalsec is a pioneer in both the extraction of peppers and the use of gas chromatography for the analysis of spice extracts. Kalsec got its start in the development of chili pepper extraction products when Paul Todd Sr. purchased ten railcar loads of Carolina Long Chiles below market price many years ago. Paul Todd Jr. worked with Hungarian flavor chemist, Dr. Maria Mauritz, to extract the heat from the peppers and create the first capsicum extracts.
As consumer trends evolve, and the desire for more specialized heat and peppers grows, Kalsec maintains our innovative research and development efforts to provide creative solutions to our customers’ challenges.