May 05, 2014 - Blogs
In celebration of Cinco de Mayo, it seems appropriate to take a look at the growth of hot and spicy food and beverage trends turning up the heat in new packaged food launches.
Flavor is an ever-changing variable that can be influenced by emerging global cuisines and evolving consumer preferences. The popularity of ethnic foods among U.S. consumers has been on the upswing over the past few years, and now, more than ever, Americans are moving out of their comfort zones to explore bolder flavors and more culturally diverse foods, opening the doors to endless flavor options for food product manufacturers and designers.
Demand for authentic hot and spicy ethnic flavors has dominated the food and beverage scene for a number of years, and there is no sign of it cooling down in 2014. According to Packaged Facts, 53% of U.S. shoppers like hot and spicy foods, rising to 58% for Generation Y. A recent Food Product Design “Survival Guide: Flavors" Digital Issue revealed evolving American palates take their dining cues from fiery and authentic flavors offered by Latin, Asian, African and Indian cuisines, and seek variety from all sources, including restaurants and processed foods.
Mintel estimates the ethnic food market will grow by 20.3 percent from 2012-17, likely driven by continued consumer interest and more focused product development. However, one of the most important factors fueling the hot and spicy ethnic cuisine is the growing Hispanic population that is projected to account for 60 percent of U.S. population growth between 2011 and 2016. U.S. Hispanics wield more than $1 trillion in purchasing power, and will spend approximately $9.5 billion in 2014 on food and beverage products.
Mexican chiles, such as green chiles and jalapeños, are now prevalent in a range of foods, including bagels, breakfast sandwiches, burgers, sandwiches, chips, snacks, condiments and dipping sauces. A recent article in the Wall Street Journal article explored how companies from Kraft to General Mills are embracing the hot and spicy flavor trend and making spicier versions of mainstream foods. According to the article, new understanding about how people who love spicy foods eat—and shop—is fueling the latest wave in making packaged foods hotter.
Some new offerings spicing up the retail aisles include General Mills’ Helper Bold, a version of its boxed line of pasta available in Spicy Chipotle Chicken Enchilada and other flavors; Old El Paso’s Cheesy Nacho and Chipotle Black Bean bowls; Bumble Bee’s canned tuna with chipotle or jalapeños; KIND Roasted Jalapeño bars; and Lay’s Flamin’ Hot potato chips and Sriracha chips. In the last year, Kraft introduced slice cheese with habanero peppers, Oscar Mayer Jalapeño and Cheddar Franks, Philadelphia Cream Cheese chipotle spread and Jalapeño Deluxe Macaroni & Cheese.
The hot and spicy flavor trend will continue to heat up new product launches in the next few years. Remember, everything in life deserves a little spice.
Flavor is an ever-changing variable that can be influenced by emerging global cuisines and evolving consumer preferences. The popularity of ethnic foods among U.S. consumers has been on the upswing over the past few years, and now, more than ever, Americans are moving out of their comfort zones to explore bolder flavors and more culturally diverse foods, opening the doors to endless flavor options for food product manufacturers and designers.
Demand for authentic hot and spicy ethnic flavors has dominated the food and beverage scene for a number of years, and there is no sign of it cooling down in 2014. According to Packaged Facts, 53% of U.S. shoppers like hot and spicy foods, rising to 58% for Generation Y. A recent Food Product Design “Survival Guide: Flavors" Digital Issue revealed evolving American palates take their dining cues from fiery and authentic flavors offered by Latin, Asian, African and Indian cuisines, and seek variety from all sources, including restaurants and processed foods.
Mintel estimates the ethnic food market will grow by 20.3 percent from 2012-17, likely driven by continued consumer interest and more focused product development. However, one of the most important factors fueling the hot and spicy ethnic cuisine is the growing Hispanic population that is projected to account for 60 percent of U.S. population growth between 2011 and 2016. U.S. Hispanics wield more than $1 trillion in purchasing power, and will spend approximately $9.5 billion in 2014 on food and beverage products.
Mexican chiles, such as green chiles and jalapeños, are now prevalent in a range of foods, including bagels, breakfast sandwiches, burgers, sandwiches, chips, snacks, condiments and dipping sauces. A recent article in the Wall Street Journal article explored how companies from Kraft to General Mills are embracing the hot and spicy flavor trend and making spicier versions of mainstream foods. According to the article, new understanding about how people who love spicy foods eat—and shop—is fueling the latest wave in making packaged foods hotter.
Some new offerings spicing up the retail aisles include General Mills’ Helper Bold, a version of its boxed line of pasta available in Spicy Chipotle Chicken Enchilada and other flavors; Old El Paso’s Cheesy Nacho and Chipotle Black Bean bowls; Bumble Bee’s canned tuna with chipotle or jalapeños; KIND Roasted Jalapeño bars; and Lay’s Flamin’ Hot potato chips and Sriracha chips. In the last year, Kraft introduced slice cheese with habanero peppers, Oscar Mayer Jalapeño and Cheddar Franks, Philadelphia Cream Cheese chipotle spread and Jalapeño Deluxe Macaroni & Cheese.
The hot and spicy flavor trend will continue to heat up new product launches in the next few years. Remember, everything in life deserves a little spice.
