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 chile de arbol, serrano and habanero. There is also an increase in regional transparency, as consumers explore flavors beyond ‘Chinese,’ for example, and get more specific.
The macro trend for specificity in spicy foods delves deeper than peppers and into regional specification, as consumers seek transparency and authenticity in the foods they are eating. Consumers want to know the specific flavors, peppers, and ingredients in their foods so they can fully understand what they are eating. These articles focus on specific trends within the world of hot and spicy foods.
What we are reading:
 Jeff Gelski, Food Business News [Published March 4, 2021] Mexican, Chinese and Tex-Mex foods all topped the charts in 2020 in the United States, with specific flavors like chile de arbol and al pastor trending. We expect to see this trend accelerate with hyper-specific regionality; for example, as Americans become more familiar with Mexican foods and flavors, they will try more adventurous foods like ‘Jalisco birria tacos.’ |
Helen Gilbert, The Grocer [Published April 9, 2021] Ingredient company Belazu saw an opening in the European market for premium nut mixes with high quality spicy flavors, like smoked chilli and rose harissa. |
Jeff Gelski, Food Business News [Published March 11, 2020] Consumers are becoming more familiar with specificity for Asian flavors beyond ‘Chinese’ and delving into more specifics like Sichuan and Hunan cuisines, regions typically known for spicy cuisine (i.e. sichuan pepper). |
Guan Yu Lim & Pearly Neo, Food Navigator [Published April 30, 2021] The sauce and condiment industry is hot in many Asian countries as companies innovate for novel and unique flavors. New flavors include very regionalized and ingredient specific hot sauces, such as Thai Style Sriracha and extra hot ghost pepper sauce. |
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