Flavour specialist McCormick is highlighting the growing importance of innovating with spicy flavours while reducing sodium levels in savoury food categories across Asia. With spices playing a central role in many Asian markets, the firm is focusing on balancing heat with flavour variety to cater to evolving consumer tastes.
Betty Juliana Tan, Vice President for Flavour Solutions at McCormick, stressed the need to explore different types and levels of heat. “Spice doesn’t just come from chilli. For example, pepper provides an initial heat, while chilli offers a longer burn. Different profiles are essential for creating the desired taste experience,” she said at the recent Fi Asia Indonesia 2024 event in Jakarta.
In countries like Indonesia, Thailand, and Malaysia, where consumers grew up with spicy flavours in snacks and main dishes, the challenge lies in keeping the flavours interesting. Tan noted that consumers now seek combinations like spicy with sweet or sour, reflecting new trends in the market.
Alongside the focus on spiciness, McCormick is also addressing the growing demand for reduced-sodium options, which are gaining popularity due to health concerns. By using herbs and spices to enhance flavours, the company aims to maintain taste while reducing salt content. Tan pointed out that cost remains a key issue, particularly with rising ingredient prices, but McCormick is working on solutions that balance flavour, cost, and health.