Meat and poultry brands and restaurant operators have been moving beyond the classics and incorporating peppers with dynamic flavor profiles. For example, according to the Chicago-based Mintel Menu Insights database guajillo, Calabrian, serrano and ancho chilis have been gaining traction on menus, adding a sweet or smoky edge to menu items. Packaged brands are following similar a path, says Alyssa Hangartner, Mintel analyst for flavors and ingredients.
“Complex flavor combinations are already a consumer favorite – nearly four in 10 consumers prefer sweet and spicy and sweet and savory flavor profiles with proteins,” she explains. “One developing flavor trend is that brands are using honey to balance popular fiery flavor profiles like honey sriracha and honey habanero, in addition to using heat to update classic honey like in hot honey.”