Food Business News - October 7, 2014 - (Page 37)

Flavor Trends s Flavor Trends Sophisticated heat dding heat to a food or beverage has become an effective form of product differentiation. As food and beverage product developers have explored the possibilities, the range of spicy products offered has grown to create a dynamic marketplace. Kalsec Inc, Kalamazoo, Mich., has developed its HeatSync Heat Indexes, which, in cooperation with Mintel International, reviews the market research firm's Menu Insights and Global New Products Database, to track the development of the category. "Since Kalsec first introduced our Heat Indexes, we have seen several trends in the hot and spicy flavor category," said Jill McKeague, market development manager for the A October 7, 2014 company. "First, the prevalence of hot and spicy products continues to grow each year. This is true both on restaurant menus as well as in new product launches. "Second, the popularity of amarillo, peppadew piquant and guajillo are all starting to become more mainstream." Ms. McKeague added that consumer interest in spicy flavors continues to grow. Citing Technomic Inc. data, she noted Spicy foods are evolving as product developers add layers of flavor and introduce new ingredient combinations different peppers being utilized in the industry has evolved as well. While jalapeño has always been a favorite, the use of chipotle, habanero and cayenne peppers has significantly increased over the years. Finally, the variety of peppers being used has also grown tremendously. Peppers like the piquillo, aji that 42% of consumers find spicy, sweet flavor combinations to be appealing and 4 out of 10 consumers find spicy and tangy flavors to be appealing. "Perhaps the only surprising thing about this trend is this overarching quality that spans the entire food and beverage industry," she said. "Kalsec conducted a survey of 1,455 U.S. consumers and found that the preference for hot and spicy foods is evident in a wide variety of applications, including snacks, meals, sauces, desserts and beverages. This hot and spicy preference also spans all dayparts. Ninety-four per cent of consumers indicated that they eat hot and spicy food at dinner, and two out of five consumers enjoy hot and spicy food at breakfast." Barb Zatto, director of culinary for Mizkan Americas, Mount Prospect, Ill., noted that the trend toward spicy foods is an elevation of comfort foods, but with a twist for millennial consumers. "Americans are very comfortable with spicy foods," she said. "They've eaten Mexican FOODBUSINESS NEWS ® 37

Table of Contents for the Digital Edition of Food Business News - October 7, 2014

Food Business News - October 7, 2014
General Mills to eliminate more jobs
Sugar prices remain high amid Mexican trade dispute
Dairy Business News - Increasing ice cream sales
Table of Contents
Web Contents
Editorial - Putting millennials in perspective
Mondelez to build biscuit plant in Bahrain
ADM forming new ingredients unit after Wild acquisition
Hershey acquires Chinese confectionery company
Sabra Dipping Co. names new c.e.o.
Restaurant index rises for first time in three months
Snack preferences differ between millennials and boomers
F.D.A. issues ‘food safety challenge’
Kontos Foods expands to Caribbean
Snatching share in the snack market
Starbucks acquiring full control of Japan business
JAB Holding to acquire Einstein Noah Restaurant
Seaboard sells stake in Daily’s Premium Meats
Diamond still in the rough
Chiquita to get larger share of company in revised Fyffes deal
Coke sees $300 billion international opportunity
Small victories add up for ConAgra Foods
Carbonated waters: Tiny bubbles, big splash
Guilty verdicts in Peanut Corporation of America trial
Washington - F.D.A. revises four proposed food safety rules
Flavor Trends - Sophisticated heat
Ingredient Innovations - Spreading and staying stable
Buzz around sustainable palm oil grows louder
The scoop on Baskin-Robbins’ return to growth
New Food Products
Ingredient Market Trends - U.S.D.A. estimates U.S. wheat crop at 2,035 million bus
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - October 7, 2014