Sweet heat, global and regional flavors, and nostalgia continue to dominate flavor profiles for new meat and poultry products.

Jessica Jones-Dille, Senior Business Director, Savory/Snack/Culinary, for flavor and fragrance manufacturer MANE Inc., says most flavor profiles for meat can be achieved using natural and clean-label ingredients. In this interview, she shares outlook on flavor trends influencing new product development. 

What culinary trends for proteins are influencing new product development for meat and poultry products?

Jessica Jones-Dille — The main culinary trend driving new flavors in poultry and meat products is an ongoing pursuit of bold flavors influenced by the global market. Often, these flavors are spicier than we've seen in recent years, and they are crafted to pair with higher-fat cuts of meat, like chicken thighs, to deliver a full, juicy profile.

What is fueling the continued popularity of the sweet/spicy 'swicy' flavor profile for meat products?

Jessica Jones-Dille — Global cuisine influences are fueling this trend as younger generations become more knowledgeable and eager to explore foods beyond their borders. Gen Z, in particular, is driving demand for spicier products — and their preference for sweeter, more intense flavors is pushing sauces and meat marinades toward the spicy side.

How is clean-label meat product development influencing flavorings for meat and poultry products?

Jessica Jones-Dille — Most flavor profiles for meat can be achieved using natural and clean-label ingredients. However, there can be added costs. We often collaborate with manufacturers to deliver the best-tasting product that meets their label requirements while staying within price goals, so there’s no trade-off.

How can meat and poultry processors best use flavor to add value to their products?

Jessica Jones-Dille — Flavors can certainly add depth and nuance that not only create a unique profile but also round out the inherent flavor of the protein, providing a balanced, consumer-winning product.