Kalsec® has conducted all-new research on global consumer preferences, as well as valuable market analysis. You will get insights and ideas to help you create innovative hot and spicy products.

In the 33rd year of Fi Europe & Ni, 1,700 exhibitors presented more than 15,000 ingredients and a wide range of related services – from processing and packaging technology to contract manufacturing. T

Plant-based “meats,” third-party delivery apps, social media-friendly dining spaces—these were not much more than blips on the radar in 2010. But in 2020, they are essential and vital to the industry.

This year's Fi Europe & Ni promises to unite the world of ingredients: Organizer Fi Global expects 27,000+ visitors in halls six and seven of the Parc des Expositions in Paris Nord, Villepinte.

The 2019 Spicy Perceptions eBook captures global consumer trends, sensory research and market product analysis as part of Kalsec’s ongoing commitment to provide leading heat management products.

Each year, more than 50 Whole Foods Market team members including local foragers, regional and global buyers and culinary experts thoughtfully compile the report based on decades of experience and expertise in product sourcing, studying consumer preferences and participating in food and wellness industry exhibitions worldwide.

To help restaurant operators stay competitive and meet this growing demand, US Foods collaborated with nationally recognized chefs, Chef Diana Dávila, Chef Thai Dang and Chef Sameh Wadi to advise on many of the globally inspired products featured in the new Fall Scoop line up.

More than any single seasonal flavor trend, it's really the overarching globalization of flavor that is turning the food industry upside down, ushering in a whole new approach to meeting consumer demand.

The unique market insights are the accumulation of a big data analysis of consumers’ online behaviour, combined with FrieslandCampina Ingredients’ experts’ market insights and complemented with additional owned and bought market studies.

While Sriracha, gochujang and harissa continue to find favor with consumers and operators, the foodservice community awaits the next big global hit to transform menus.