2026年零食风味

Global influences and infusions As the snacking aisle becomes a battleground for brands,fiercely competingfor the hearts, mindsand tastebuds of A new flavor is the promise of a new sensoryexperience. Anew edible adventure. Andglobal influencesare pushing flavorexperimentationto new frontiers. Delivery apps and food influencers have madeglobalcuisines and diverse culinary culturesmore accessible. As such,Asian,Middle Eastern,MediterraneanandMexicanflavor trends are permeating thesnacking space. In this report, we will be analyzing the flavorlandscape inUSA snacking. We will explore the emerging trends andopportunities for brands in 2026 and beyond. Black Swan Data is now part ofMintel. Together, we offer the most complete and predictiveview of consumer behavior. The insights inside this report do notcomefromsurveys,panelsorfocus groups. Our tech applies AI and predictive analytics to millionsof social and online posts to understand consumerbehavior. It identifies future consumer needs and predictsgranular-level trends with89%accuracy. Leading CPG brands are leveraging this data to makefaster, more confident, evidence-driven decisionsalong each stage of the innovation process. Ourdata explained USA Snackingflavors Our data has identified 11primaryflavor platformsin USA We've mapped them based on theirsizeandfuture growth potential. This framework can act as a roadmap forinnovation–revealing what flavors to move onNOWorNEXT. Within each platform there are pockets andopportunities for novel, finger-licking flavorinnovations. Particularly asglobal influencesbegin todisruptthe snacking category. In this report, we will analyze the shifts andevolving taste preferences in two platforms,SpicyandUmami. Spicy FLAVOR DEEP-DIVE InsideSpicy Spicy is no longer just about heat. Consumers wantcomplexityand morenuancedheat experiences. Spicy flavored snacksremain very popular. The growing influence ofLatinAmericanandAsiancuisines have normalized spicy foods. Gen Z and Millennials have grown up with global flavors. Heatis a familiar part Spicy snacks provide a sensory thrill. Triggering endorphins, dopamine and amild but addictive pain-pleasure effect. YouTube shows likeHot Oneshave made spicy food fun and interactive. Consumers also connect spicy with health benefits, frommetabolism booststoimproved digestion. But snackers' palates are evolving. The rise of global flavors likegochujangandsuyahave opened their tastebuds to more sweet, smoky and fermented Snackers are also exploring new sensory textures such as layered, slow-burnheat orcool and spicy combinations. The 'swicy' trend is just the beginning. NOW AND NEXT Trends towatch Consumers are split between mild heat loversand dare devils whowant to breathe fire–but A range of global chili trends are surfacing, from Mexicanguajillochilis to North AfricanHarissaand Asian options. Consumers are looking to different cuisines to find theleveland flavor of heat that suits them. Some like it hot. Others mild. Balance is the key.Formatsarealso becoming more important. A variety of spicy formats are trending, including powders,sauces,fermented pastes and dried chilis. While condiments likeSrirachaandHot Honeyremainpopular, Korean pastes made fromGochugaruand driedproductshave an upwards trajectory. These formats are more convenient-remaining fresh forlonger. They are alsoeasier to customize. To win in this space, brands shouldn't just prioritizevarying heat levels for different tolerances. But versatile products that snackers canpersonalize–anduse as rubs, marinades, dips, or sauces. INGREDIENT DEEP-DIVE Trends consumers associate withHot Honey HotHoney Global influencesand thepremiumizationof condimentshave turned aniche US consumers want hot honey on everything. What started as a pizza topping and a wing coating is nowmoving intonuts,chipsandpopcorn. The rise of hot honey has global roots. As consumers looked for more complexity in spicy flavors, spicy-sweet or swicy flavors likechamoyandgochujangexploded. This bold, versatile and sensory-rich ingredient is asimple wayto amp up the flavor of bland foods. It's easy to make,customizeandcontrol the heat levels. Justadd chili flakes or hot sauce to honey. Brands can use hot honey as a platform to explore consumers'growing interest in complex heat and global cuisines. There is an opportunity to infuse regional chilis and sauces withhoney. And even other sweet syrups. BRAND SPOTLIGHT Yellow Bird Improves Gut HealthTPV #75Vol: 1,672 Yellow Bird offer a range of hot sauces thatcombineglobal influenceswith varyingheatlevelsandflavor combinations. They're offering a balance for different palates and tolerances. The range includes traditional hot sauces likehabaneroandjalapeño. Alongside fiery options likeghost pepper. Yellow Bird have also launched globally-inspired sauces, such as asriracha(Thai) and aplum variety(Cantonese).The sriracha sauce includes blue agave syrup, combini