PREPARED FOODS: What are one or two trends driving change in sauces, spreads or dressings? Macro trends -such as the plant-based and alternate dairy movements-remain consistent. However, a trend that I feel passionate about (and am amazed that it keeps reinventing itself) is "spice and heat." Spices and peppers have such a rich history (even used as currency at one point!), and we continue to see these flavors used as the backbone of new product line extensions and innova-tion. I'm always impressed with how chefs and product developers find new applications for these flavors and explore product boundaries.When it comes to food, I like to say that, "Nothing is new; it's only forgotten." People often rediscover and reinvent past flavors. In particular, capsicum (bell peppers) and heat-flavors are appearing everywhere! Currently, GSF customers have many requests for extreme heat, pepper varietals and other complex spice profiles.
展开▼
