instore - January 2018 - 36

R&D:

How hot should you go?
by Ryan Atkinson

C

onsumers are craving heat and spice,
perhaps now more than ever, thanks
to the blending of cultures, the spread
of new ideas and flavors, and the wide reach
of media.
"There really is such a demand for hot and
spicy flavors right now and it's growing,"
says Lisa Stern, vice president of sales and
marketing for LifeSpice Ingredients in Chicago. "You have all these different flavor components blending together and creating new
flavors and people are just trying more."
A big reason for that is the influence of Hispanic and Korean cultures, both of which incorporate heat and spice in everyday dishes.
"We have such a large Hispanic influence
and they're used to having bold, hot flavors,"
Stern says. "They have lots of chilis in their
food. In places like Texas and California,
where the population of Hispanics is so
much greater, they're mixing their cuisine
into traditional American cuisine."
In other parts of the country, like New
York, Korean influence is bringing flavor
components together to create new, bold
flavors. This has culinary professionals
exploring new flavorful ingredients to turn
up the heat, looking for global and regional recipes to layer in familiar flavors with
bold spices.
"An increasingly multicultural population,
more frequent global travel and changing
demographics are mega-trends leading the
charge for American consumers' desire for

"You have all these different flavor
components blending together and
creating new flavors and people
are just trying more."
Lisa Stern, LifeSpice

36 * JANUARY 2018 * instore

PHOTO: MCCORMICK

hot and spicy flavors," says Colleen McDonald, marketing manager for Wixon, Inc., in
St. Francis, Wisconsin. "Food trucks, where
flavor fusion and food mash-ups are standard fare, are a great example of the convergence of these mega-trends."
Shannon Cushen, director of marketing,
Fuchs North America, Hampstead, Maryland, says, "The push for hot and spicy

flavors is really being driven by millennials. They're adventurous eaters, and they
are open to new and exciting ingredients,
including different types of peppers. Anything that delivers that addictive heat is
going to win with millennials. What is interesting about hot and spicy foods is that
sometimes it is more about the challenge or
experience of eating them, than it is about
the flavor itself."



Table of Contents for the Digital Edition of instore - January 2018

instore - January 2018
Editor's Note - Another wild (and fun) ride
CONTENTS
News - Need to Know
Spotlight - By the numbers: Prepared entrees
Product Knowledge - CATEGORY UPDATE: Snacking cheese
Cover Story - Downtown treasure
Industry Perspective - Label limbo
Merchandising - ON DISPLAY: Grab ‘n Go Dips
Feature - Cleaning the instore label
Commissary Insider
Insight Insider: Prairie City Bakery
Food Safety: Tamper-evident packaging
Equipment: Sanitation strategies for ready-to-eat products
R&D: How hot should you go?
Product Category Spotlight: Breakfast sandwiches
Equipment & Packaging - LATEST INNOVATION: Rapid-cook ovens
Product Trends - FIRST TO MARKET
AD INDEX
instore - January 2018 - instore - January 2018
instore - January 2018 - instore - January 2018
instore - January 2018 - 2
instore - January 2018 - Editor's Note - Another wild (and fun) ride
instore - January 2018 - 4
instore - January 2018 - 5
instore - January 2018 - CONTENTS
instore - January 2018 - 7
instore - January 2018 - News - Need to Know
instore - January 2018 - 9
instore - January 2018 - Spotlight - By the numbers: Prepared entrees
instore - January 2018 - 11
instore - January 2018 - Product Knowledge - CATEGORY UPDATE: Snacking cheese
instore - January 2018 - 13
instore - January 2018 - Cover Story - Downtown treasure
instore - January 2018 - 15
instore - January 2018 - 16
instore - January 2018 - 17
instore - January 2018 - 18
instore - January 2018 - 19
instore - January 2018 - Industry Perspective - Label limbo
instore - January 2018 - 21
instore - January 2018 - 22
instore - January 2018 - 23
instore - January 2018 - Merchandising - ON DISPLAY: Grab ‘n Go Dips
instore - January 2018 - 25
instore - January 2018 - Feature - Cleaning the instore label
instore - January 2018 - 27
instore - January 2018 - 28
instore - January 2018 - Insight Insider: Prairie City Bakery
instore - January 2018 - 30
instore - January 2018 - 31
instore - January 2018 - 32
instore - January 2018 - 33
instore - January 2018 - Food Safety: Tamper-evident packaging
instore - January 2018 - Equipment: Sanitation strategies for ready-to-eat products
instore - January 2018 - R&D: How hot should you go?
instore - January 2018 - 37
instore - January 2018 - Product Category Spotlight: Breakfast sandwiches
instore - January 2018 - 39
instore - January 2018 - Equipment & Packaging - LATEST INNOVATION: Rapid-cook ovens
instore - January 2018 - Product Trends - FIRST TO MARKET
instore - January 2018 - AD INDEX
instore - January 2018 - 43
instore - January 2018 - 44
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