Nuanced heat and flavors that elevate everyday foods were among the trends spotted by Specialty Food Association Trendspotters at the Winter Fancy Food Show.
“Consumers are getting a lot more nuanced when it comes to how they’re using heat,” said Jonathan Deutsch, professor at Drexel University, director of Drexel Food Core Lab, and member of SFA’s Trendspotter Panel, during a session on its findings at the Show, Tuesday. “Do they want fruit-forward or roasted or spiced kind of heat? Now it’s more about the nuance and the right chili pepper for the right product. I’m so happy manufacturers aren’t dumbing down heat for mainstream Americans. I tasted some really spicy things and I think people are up to the task of trying them.”
Clara Park, chef, teacher, consultant, writer, and member of SFA’s Trendspotter Panel, said that flavors like truffle are elevating everyday foods.
“It seems more high-end and that’s definitely a trend so people can have a fine dining experience with snacks or drinks and we’re seeing a lot of that since people are more conscious about how to spend their money,” she said. “Truffle chips feel elegant and like a treat.”
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