Q3 White Paper: Layered Heat

Heat has become a much bigger part of how consumers eat, but the conversation is changing.

Today, 68% of menus feature the word “spicy.” At the same time, ingredients such as chili crisp, hot honey, chamoy, and Aleppo pepper are gaining ground. What stands out is that these flavors are not simply about adding more heat. They bring sweetness, acidity, smoke, fermentation, fruit, and depth along with it.

That creates more room for innovation. A Calabrian chili can bring briny, fruity notes. Gochujang adds fermented character. Habanero offers floral and citrus qualities before the heat even registers.

Our Q3 Layered Heat Inspiration Guide looks at how these ingredients are being used across menus and retail, which pepper varieties are gaining attention, and how different flavor combinations can be built into new product and menu ideas.

Download the guide for the full paper and additional culinary inspiration.