Innovation in proteins is becoming “swicy”

Innovation in proteins is becoming “swicy”

Worldwide cuisines have been utilizing sweet and spicy taste combinations for ages. One of the draws is the way the sweetness—which comes from calorie-dense carbohydrates rather than artificial sweeteners—middles the heat from capsaicin, the chemical in peppers that gives them their spicy flavor. This is because capsaicin binds to taste buds, whereas sugar coats them. The consumer can better experience the complexity of the pepper and the carrier meal by reducing the heat perception with sugar.

As the ideal blend of savory and sweet, spicy flavors have grown in popularity, according to Jacob Sturm, innovation chef at flavor maker Monin, Inc. in Clearwater, Florida. “Asian cuisine has seen a significant surge in interest due to its increasing popularity for spicy and sweet dishes, among its many other specialties.”

Even if the phrase “spicy” may not be used in consumer marketing, flavorists and formulators are still using it while developing new products. It probably became popular because of Mike’s Hot Honey—especially when it was drizzled over pizza with pepperoni. A variety of marinades and sauces have been developed in response to the spicy flavor profile, helping Americans who suffer from cooking fatigue.

American kitchens are now dominated by hybrid meals, and people who prefer to shop at home still have space for high-end products, according to Anne-Marie Roerink, principal of 210 Analytics in San Antonio, Texas. “Half of Americans say they use a combination of fully and semi-prepared foods and scratch-cooked food to make dinner.”

1,550 adult shoppers participated in the poll that Roerink mentioned, which was done in May 2023. During the annual convention of the International Dairy, Deli, and Bakery Association, which took place in Anaheim, California, from June 4-6, the results were showcased at What’s in Store Live.

Ms. Roerink claimed that distinctive flavors and textures in marinades and condiments give everyday foods a tasty touch. Quick-service restaurant chains have embraced this strategy in an effort to cater to a variety of customer preferences. Additionally, it has spurred innovation in the packaged products industry, as certain poultry and meat manufacturers are already marinating case-ready meats. In other cases, stores stock marinades and sauces in the meat section to give home cooks a simple method to present a creative take on a traditional recipe.

Just recently, Chick-fil-A has been serving consumers a new form of spicy. It’s the first time the business has ever altered its signature chicken sandwich. The chain’s traditional chicken filet is topped with pimento cheese, pickled jalapeños, and honey on a toasted bun in the new Honey Pepper Pimento.

Red pimentos, green chilies, and sharp cheddar cheese are the ingredients of the pimento cheese spread. The business claims that the pickled jalapeños have just the right amount of heat to counterbalance the flavors of sweetness and salt. The honey drizzle unifies everything with a delicately sweet taste.

In addition to various spicy meals, desserts, and drinks, Outback Steakhouse has created a special sweet heat season menu that is available from July 26 to October 31. Among its offerings is hot honey fried chicken.

“The balanced flavor profile of the’swicy’ trend makes it a perfect fit for our establishment and appealing to all of our patrons,” stated Becky Boyd, director of menu innovation and development at Bloomin’ Brands, the parent company of Outback.

Using fruit syrups from Monin, Mr. Sturm has created a number of spicy dishes for the company’s foodservice clientele. He recommended mixing dragon fruit syrup with sriracha sauce, butter, lime juice, soy sauce, and minced garlic for an original take on spicy wings. A different idea combines butter, red pepper flakes, and the company’s mango syrup.

Recognizing heat

The thing about heat is this. Customers are less afraid of something when they have influence over its inclusion to a dish. Better still if it includes a little sweet treat. Not only during lunch and dinner is this the case. Breakfast and snack times are also appropriate.

According to Jill Houk, director of culinary at Olam Food Ingredients (OFI), Chicago, “we’re often sitting down as a multi-generational family with a variety of different taste preferences and spice level affinity, so sauces help make sure everyone is getting the specific experience they want.” “They are a very simple method for customers to make sure their whole family enjoys what they’re eating and are one of the simplest ways to change up the flavor of a meal.”

According to Itzel Rincon, director of sales and new product creation at Chaucer Foods in Hull, United Kingdom, “Consumers are looking for condiments that introduce them to new flavors and spices.” It’s an easy method to try out novel flavors.

According to Chicago-based market research firm Datassential, there has been an increase in demand for spicy food in the foodservice industry, where the word “spicy” is featured on 71% of menus and 11% of drink menus. In fact, major foodservice chains debuted 270 hot limited-time specials in the first half of 2023.

“That’s actually not necessarily the case if you have this idea that (spicy flavors) are super polarizing,” Datassential assistant director and “trendologist” Mike Kostyo stated in a webinar on July 6. “A sizable portion of consumers.

According to Mr. Kostyo, “spice is almost like a lifestyle; there are these trappings of ‘I’m somebody that loves heat.'” Many people who enjoy spice do so out of a genuine passion for the flavor. It truly is a component of their diet and identity.

According to Datassential, over the past four years, salsa macha and tajin have experienced the most growth in the spice industry across all categories. Triple-digit gains were also observed for Nashville’s hot and spicy margarita and mango habanero tastes during that same period. Pickled Fresno, pickled jalapeños, ghost peppers, habanero peppers, and Calabrian chili peppers are popular additions to pepper dishes. These peppers are frequently paired with a more approachable, well-known flavor.

Huntsinger Farms Inc., Eau Claire, Wis., under the trademark Kelchner Food Products, now sells smokey maple chipotle marinade and sauce. According to the firm, it tastes like honey and has “a little sweet, a little heat and a ton of yum.” It goes well with steak, grilled chicken, and pulled pork because of its unique smoky flavor.

According to Judy Christensen, manager of research and development and technical services, “Kelchner’s research and development team is on the pulse of the latest consumer food trends and wanted to create a flavor that responded to consumers’ appreciation for smoky, sweet, and spicy combinations.” “To find the ideal balance, our ‘Zing Masters’ experts—a group of qualified food scientists—experimented for a year.”

Consumer interest in Asian cuisine, particularly South Korean cuisine, which mainly depends on the sweet and spicy flavor combination of yangnyeom sauce in chicken dishes, is another trend boosting interest in spicy food. To make Korean yangnyeom, mix gochujang, sugar, rice wine vinegar, ginger, garlic, and soy sauce.

On its own, gochujang is spicy. It’s a thick reddish paste with a hint of sweetness from rice syrup and a jolt of heat from red chilis. It provides a foundation for creative sauce and condiment creation in the Korean BBQ industry. Brown sugar and tomato paste are added to create a BBQ flavor. For a Buffalo wing, add hot sauce. The crunchy crust of Korean-style fried chicken absorbs flavors well, so any of these sauces would go well with it.

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Innovative spicy munching

In the meat snack category, Korean barbecue and other Asian flavor profiles are well-liked. According to research done by jerkybrands.com using information from the US Census and Simmons National Consumer Survey, some of the most popular varieties are teriyaki, peppered, and spicy. Barbecued, mesquite-smoked, and hickory come next. These are broad trends in flavor, and many innovators set themselves apart by focusing on more specific regional flavor characteristics.

Alaka’I Island Teriyaki Beef Jerky, created by Windward Jerky Co., Eastvale, Calif., is produced with a Hawaiian marinade. Ginger, soy, garlic, and pineapple are prominent flavors, along with a touch of sweet-salty umami.

Gochujang jerky, “made the authentic way with red miso and gochugaru pepper,” is Field Trip Snacks’ newest product, the business says. This version, which is made using grass-fed beef, also incorporates a non-characteristic layer of flavor—pear puree—into the marinade to balance out the various tastes.

The new Jack Link’s Doritos Spicy Sweet Chili Flavored Beef Jerky from Jack Link’s Protein Snacks, Minong, Wis., is another example of spicy food. They collaborated with PepsiCo, NY, Purchase, NY, to create this flavor combination. The launch of Flamin’ Original Beef Jerky by Jack Link is another aspect of the joint endeavor.