• eBook: Spicy Perceptions

    Hot and Spicy Food Trends and Industry Insights What is the perception of heat levels in spicy foods? How do these perceptions vary across the globe? Which food applications are ready for spicy innovations? As the leaders in capsicum and pepper extracts, Kalsec conducted new and original consumer, analytical and sensory research to provide food […]

  • September 2019 Trend Brief: Plant-Based Proteins

    New Sources of Protein “We’ll have nine billion people to feed by 2050, and it’s a known fact that there is not enough protein on the planet to feed everybody,” said Dr. Poulson Joseph, Principal Scientist/Team Lead – Protein, Kalsec. From global population demands to consumer interest in new forms of protein, plant-based proteins are […]

  • August 2019 Trend Brief: Snacks

    A [Healthy] Snack Attack Snacking is not a new trend. However, the way that consumers snack is ever-changing. People are all about convenience while still wanting a clean label. They do not want to sacrifice nutrition or health benefits, but they want to be sustained at the right moment in the right place with the […]

  • Food Matrix Matters in Heat Delivery

    Pungency Expression Across Applications When developing spicy food products, understanding how the heat intensity will be perceived by consumers is a complex challenge. Kalsec scientists conducted sensory analysis to understand heat delivery across several different applications and with different fat levels within those applications. Sensory testing was conducted in bratwurst, crackers, limeade and cream cheese […]

  • Market Insight: Global Flavors

    The Growing Preference for Global Flavors Whether consumers seek out experiences through travel, or find them closer to home, more people are enjoying the discovery of new cultures – and many cultural distinctions revolve around foods and flavors. Kalsec predicted that global flavors will be a growing trend at the beginning of 2019, and we […]

  • July 2019 Trend Brief: Ice Cream

    What is Trending in Ice Cream? With summer in full swing in the Northern Hemisphere and temperatures rising, we have ice cream on our mind. While walking the floor at the IFT (Institute of Food Technologists) Expo last month, we noticed a significant number of innovative flavors for ice cream on display. Or maybe the […]

  • Case Study: Heat Delivery in Salsa

    Understanding Heat Delivery Differences A US salsa manufacturer was seeking help to ensure that their products labeled ‘mild,’ ‘medium’ and ‘hot’ were representative of the targeted pungency intensity ranges in their established markets. The manufacturer realized that they did not have the resources to conduct this research. They sent samples of their salsa base and […]

  • HeatSync Heat Index

    Mainstream Heat 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 […]

  • AA Rating From British Retail Consortium

    Exceptional Quality Control and Food Safety Kalsec has achieved an AA rating by the British Retail Consortium (BRC) for blending and mixing liquid spice and herb extracts at the Mildenhall UK facility. The BRC AA rating is achieved when a company demonstrates exceptional quality control and food safety practices. This achievement is part of Kalsec’s […]

  • March 2019 Trend Brief: Spicy Specificity

    Specificity in Spicy Foods Consumers are intrigued by more than just a heat level in the spicy foods and beverages they consume. Their preferences are expanding beyond mild, medium and hot to specific pepper flavors, like ancho, serrano and habanero. The macro trend for specificity delves deeper than peppers, as consumers seek transparency in the […]