Milling & Baking News - February 4, 2014 - 24

Food Ingredient Solutions® 

traditional foods and transforms it
to the next level of flavor."
Kalsec HeatSync heat indexes are
measurement tools that follow the use
of more than 30 different peppers. The

Scoville heat units
of chili peppers
Naga Viper pepper

1,359,000

Bhut Jolokia (ghost pepper)

1,001,304

Habanero (red savana)

200,000 to 300,000

Chitepin, pequin

50,000 to 100,000

Cayenne

30,000 to 50,000

Serrano

10,000 to 23,000

Chipotle

10,000

Banana or cherry jalapeño

3,500 to 4,500

Anaheim, ancho or poblano

2,500 to 3,000

Pimento, peperoncini

100 to 500

Source: New Mexico State University

U.S. index collaborates with market
data from Mintel's Menu Insights and
the Global New Products Database to
evaluate more than 2,400 restaurant
food and drink menus. Jalapeño and
cayenne peppers were popular in the
first half of 2013.
The E.U. index measures retail
product introductions in Europe,
where sweet chili, piquillo and cayenne peppers have been popular.
Heat flavors may differ by the type
of heat experienced, the complexity
of the heat and the heat expression
itself, Ms. McKeague said. Heat may
be experienced as a sensation indicative of a capsicum heat or as the
numbing effect of Szechuan pepper.
"Heat flavors are now being layered to add a level of complexity to
the product," she said. "This could
include roasted and dried peppers
or addition of other 'hot' foods such
as horseradish and mustard. Finally,
the heat itself may be expressed in
various forms such as a quick, sharp
sensation or a warm, lingering heat."
Trends going forward
For trends in 2014, Ms. McKeague

Sweet speculation on speculoos

spicy cookie flavor from Europe might hit the sweet spot in grain-based desserts this
year, as might certain flavor pairings.
"Speculoos is a type of spiced short-crust biscuit that originated in northern Europe," said Agneta Weisz, vice-president of flavors and technology for Comax Flavors, Melville, N.Y. "It is made with a variety of delicious spices, including ginger, cinnamon, nutmeg,
cloves, cardamom and white pepper, which, when combined with its other ingredients of
white flour, brown sugar and butter, makes for a mouth-watering cookie. It has become
very popular in the U.S. due to its sweet taste and unexpected bite. This spicy cookie flavor
is a natural for grain-based foods applications."
An article on speculoos appeared in the May 8, 2013, issue of the Chicago Tribune.
"Traditionally baked around the holidays for St. Nicholas Day, speculoos cookies have
been popular in Belgium, The Netherlands and France for centuries," the article said.
"Named 'speculoos' in Flemish from the Latin word for 'spice,' the cookies are subtly
sweet, tasting predominantly of cinnamon, ginger, cloves, pepper and nutmeg."
Complex flavors are trending in desserts, said Jill McKeague, market development manager for Kalsec, Inc., Kalamazoo, Mich.
"Fusion between sweet and salty, such as salted caramel, continues to remain on trend," she said. "Pairing of sweet and hot flavors - think chocolate and
chipotle or ancho - is currently trending as well.
Finally, lime is expected to become a more prevalent
flavor in desserts."
Ms. Weisz added she is seeing a flavor pairing
trend in desserts.
"Coconut lime, ginger sesame caramel, honey flavor
combinations, and peanut butter and anything are just
some of the couplings that are bringing desserts to a
new level of flavor," she said. MBN

Harissa is popular in North Africa.

said either Gochuchang, a Korean
condiment with spicy, umami flavor, or harissa, a chili paste used often in North Africa, might prove to
be as popular as sriracha.
"Complex and ethnic flavors will
continue to gain popularity in 2014,"
she said. "Some of the fastest growing hot flavors include habanero, Thai
chili, harissa and sweet chili sauce.
Ethnic flavors such as za'atar seasoning, Peri Peri and Gochuchang are also
making their way to the mainstream."
Ms. Weisz pointed to wasabi, a
plant grown in Japan and sometimes
called the Japanese horseradish, as a
possible "next sriracha" in 2014.
"Heat flavors will continue to
take center stage in 2014," she said.
"Consumers can keep an eye out for
more pepper varietals, such as the
notoriously hot ghost pepper. Wasabi will also be on the rise in 2014
and will most likely be what sriracha was in 2013."
Mr. D'Auria said fermented flavors are becoming more popular
and gave the example of kimchi, a
Korean side dish he described as
spicy. Ancho, guajillo, ghost peppers, pasilla and Aleppo are other
trending hot flavors, he said.
Sriracha innovation is not over
either.
"A new twist on 2014 sriracha is
mint sriracha," Mr. D'Auria said. MBN
- Jeff Gelski

24 / February 4, 2014 Milling & Baking News

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