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 foods they are eating. They want to know the exact flavors and peppers in their foods, so they can learn more about them and fully understand what they are eating. These articles focus on specific trends within the world of hot and spicy foods.
What we are reading:
Southeastern Mills, QSR Magazine [Published January 2, 2019]
This article discusses the rise in popularity of heat as a whole, flavor combinations that are spicing things up and new vehicles for heat.
Jaime Bender, From the Grapevine [Published February 14, 2019]
“According to Tastewise, an Israel-based food trend analytics startup, a Mediterranean hot sauce called schug (also spelled zhoug) is the No. 1 spice this year.” They have even gone as far to call it ‘the new sriracha.’
Meredith Goad, Portland Press Herald [Published February 25, 2019]
The spiked interest in hot sauces in Maine reflects a national trend for spicing up food. From sriracha to Cholula and gochujang, the hot sauce industry is becoming more diversified.
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