The spicy flavor trend is setting the F&B world ablaze, with bold innovations such as hot honey sausage for pizzas and chili-infused ice cream captivating adventurous consumers. These days, the innovation even extends into drink aisles.
As consumers wish for better spring weather, recent data shows that floral flavors are growing in popularity, particularly among Gen Z and younger consumers. FI spoke with an industry expert about these nascent trends and their deeper implications.
Aji Amarillo, McCormick’s flavor of the year, is a vibrant pepper known for its fruity, tropical notes and moderate heat. And it’s poised to make waves across food and beverage menus worldwide.
The F&B industry is at a transformative crossroads, where AI-driven advancements, and the rise of functional foods, are reshaping how we think about nutrition. In 2025, the challenge will be balancing innovation with preserving the cultural essence of food.
Beth Jarocki, chief customer officer at KIND Snacks, said modern shoppers are as focused as ever on consuming more protein, less sugar, and bolder, spicier flavors.
District Taco is more of a mission than a restaurant chain, bringing Yucatán cuisine and flavors to the masses.
According to retail insights company 84.51°, 27% of shoppers said they’re snacking multiple times per day, up 15% from 2023. Cheese is America’s favorite snack in 2024.
Asian cuisines like Thai, Korean, and Chinese have long used swicy foods as an enticing way to attract new and long-time patrons, and many mainstream and fusion restaurants are combining classic American fare with these staple flavors from across the world.
Why aren’t many store-bought jalapenos hot anymore? The answer lies in changing palates and products bred for consistency, not flavor.
