新一代辛辣风味：基于2025年消费者新数据！用民族风味和新颖辣椒、酱料及调味品为您的产品增添火辣魅力，顺应全球餐饮潮流。

Next GenSpicy Spice up your offerings withethnic flavors and new peppers,salsas, hot sauces andcondiments that amp up heat &play into global cuisine trends. Spicy is one ofthe hottesttrends today. AsspicyethnicflavorsbecomemoreavailabletoU.S.consumers,spicybecomesmorefamiliar,morepersonalizedandmorecraveable.ThismodernspicyrevolutioncomesfromtherisingculturaldiversityintheU.S.inadditiontoconsumers'growingknowledgeofwhatspicymeans. O V E R3 I N 5 C O N S U M E R S L O V E / L I K E S P I C Y WithagrowingdiversityofHispanic,Asian,Blackandmulti-culturalcitizenscomesa predisposed preference towards spicy food—with62percent ofAsian-AmericanandWhiteconsumerssayingthattheylove/likespicyfood,while65percentofBlackandHispanic-Americanconsumerssayingthesame.(Seedataonpage3.) 64% P O P U L A RA W A R E N E S S Theterm“spicy”nowappearson95percentofU.S.menus.Withthisincreasedexposuretospicyflavors,U.S.dinershavediscoveredthatspicyissomuchmorethan just an intense burning sensation.Spicy can have varying heatintensities,somebeingextremelymild,plusnuancedflavorssuchassweet,spiced,smokey,herbaceousand/orvegetableflavors.Infact,mostconsumersprefermildtomoderateheatlevels. 95% O P P O R T U N I T Y Considerexpandingyourspicyarsenaltoincludesomeearlier-stagehotsauces,peppersandsalsastokeepyourmenuitemsandretailproductsinterestingandup-to-dateonthelatestcuisinetrends. Setting theSpicy Table B Y D E M O GR A P HI C & D I S H T Y P E Americans love spicy. Hotsauceusageandthepreferenceforspicyflavorshascontinuedtoincreaseoverthepastfiveyears.Sixty-threepercentofconsumerslove/likehotsaucesandusethemonawidevarietyoffoods,andusageissteadilygrowingacrossgenerationsandethnicities—culinaryteams,operatorsandproductdevelopers,takenote. Preferred spice leveldiffers by dish. E X P E R TI N S I G H T In addition to discoveringthe different types of spicyflavors and knowing theirpreferred spice level,consumers are applyingthese personal spicepreferences when orderingat restaurants andpurchasing retail goods. Animalproteindishesaremostlikelytobepreferredatspicy levels,whichmakes sensegivenitsmoreneutralbaseflavor.Ontheotherhand,consumersareless apt to prefer spicy versions of pizza andplant-basedandseafooddishes. But First, Peppers add a backbone offlavor, while their pithbrings the heat. Non-spicytraditional“bellpeppers”,greenpeppersandredpeppers are known and well-loved by mostconsumersand increase consumer familiarity ofpeppersingeneral. 85%of menus featurebell peppersandnearly 3 in 4 consumerslove/like them Withits mainstay awareness of 93 percent and wideaffinity,it comes as no surprise that over half(55percent)ofconsumerslove/likejalapeñopeppers. Spicyserrano peppers(on average with about a 3xhigherScoville rating than jalapeños)are mostappealingtoMillennials,GenXandmen,whoingeneralenjoyspicyfoodsmorethantheaverageconsumer. O P P O R T U N I T Y With high awareness (93%) and consumer affinity acrossgenerations (55%), green jalapeños are a safe spicyingredient for the masses. Consider innovating withpoblano peppers, amore unique pepper variety, forcustomers craving new flavor experiences. 93%of consumers knowjalapeño peppersand55% love/like them E X P E R TI N S I G H T Gen Z’s lower affinity for pepper varieties likely stems fromreduced exposure—many are still in their formative foodyears. Nevertheless,menu buildsthat include poblano andjalapeño peppers tend to index highly for this generation. Hot sauce is a well-loved way consumers add heat totheir food—and variety is the name of the game. 63%of consumerslove orlikehot sauce 33%of restaurantmenusfeature hot sauce +60%growthof hot sauce onmenus, past 10 years O P P O R T U N I T Y E X P E R TI N S I G H T Consumer heat/spice level preference is all over theboard. When offering hot sauces, consider adding hotsauces with a variety of heat/spice levels to ensureyou’re providing condiments for all diner likings. Contrary to popular belief, 72 percent ofBoomers prefer some sort of heat/spicelevel—with nearly a quarter favoring amoderately spicy/hot heat level. Offering a variety ofhot sauces can increaseyour bottom line. of consumers say theyare more likely todine more frequentlyat restaurants thatoffer their preferredhot sauces. Stepupyourhotsaucegameanditcouldpaydividends.Consumerssaytheywouldbemorelikelytobeloyaltoarestaurant,recommendittheirfriendsandfamilyandvisitmorefrequentlyiftheirfavoritehotsaucesareoffered. 15%Of consumers say theyaremore loyaltorestaurants that offertheir preferred brands ofhot sauces 18%of consumers say they aremore likely torecommendrestaurants tofriends/ familythat havetheir preferred hot sauces E X P E R TI N S I G H T Nearly one in five may seemlike a small percentage butconsidering the cost ofmarketing and the value ofrecommendations, thepotential of earning 18%word of mouth is quitesignificant. D A T A D I V E :C o n s u m e r a t t i t u d e s t o w a r d h o t s a u c e The NextGenerationofSpicy HasArrived M