Today’s dry marinades are not just spicy but more finished. Instead of “Asian” flavors, consumers can try Southeast Asian-inspired Sriracha-Kaffir Lime Rub (courtesy Williams and Sonoma). Country of origin + region + protein + sweet and spicy dry marinades seems to be a winning formula. Now every night’s dinner can taste straight out of a restaurant or cooking show.
According to Chicago-based Mintel, 51 percent of consumers are searching for new ways to prepare poultry, says Melanie Bartelme, global food analyst at Mintel. “I am seeing consumers looking to use marinades to add spice more than smokiness or sweetness,” she says.