Nosh

Gallery: Spicy Burns Across Categories at Fancy Food Show

Meagan McGinnes

 

Specialty food brands aren’t sweating adding spice to their products.

Ghost peppers, chilies and jalapeños fired up the Winter Fancy Food Show in San Francisco this week, as brands across categories embraced heat in response to consumers’ rising demand for hot and spicy food. In 2016 alone, over 50 new hot or spicy products were launched every day around the world, according to data from Michigan-based natural extracts specialist Kalsec. And with globally-inspired flavors expected to persist in 2018 — especially those with Asian or Latin influence — brands favoring the fire won’t slow down anytime soon.

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