Heat Wave

Find out what consumers want, along with easy ways to add heat to your dishes.
Canada’s love affair with heat continues to inform on-trend foodservice menus. From chipotle, Buffalo sauce and habanero to Sriracha, sambal and harissa, heat can drive excitement around bar bites, sides and mains. Today, the trend leans toward complexity of flavour rather than scorching heat. Below are quick, creative ideas on how to deliver modern heat on your menus.
recipe hero spicy foods

3 reasons to make it hot

Technomic, in its 2017 Canadian Flavour Consumer Trend Report, notes: “This interest is encouraging operators and suppliers to incorporate spicy flavours into a Greater variety of cuisines, which in turn is leading to more complex spicy flavour profiles, rather than just pure heat.” Technomic also shares the following insights:

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  • Spicy flavours continue to TREND UP 3 reasons icon up arrow
    on Canadian menus

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  • Nearly half of consumers say they PREFER VERY SPICY SAUCES

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  • MORE CONSUMERS today say they use hot sauce on a variety of foods

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Nothing carries heat better than condiments. We tapped our corporate chef, Thomas Heitz, for signature sauces and dips that pack a serious punch. He started with staple ingredients from Kraft HeinzBarbecue Sauce, Ranch Dressing and Mayonnaise—then added trending ingredients for memorable, craveable menu items.
richardson peach marmalade
peach marmalade
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ancho chile powder
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St. Louis ribs
richardson apple butter
apple butter
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baby back ribs
richardson orange soda
orange soda
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habanero
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pulled chicken sandwich
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honey
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roasted or grilled chicken
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Carolina pulled pork sandwich
kraft buffalo sauce
harissa
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honey
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Cobb salad
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Aleppo pepper
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lime
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wedge salad
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ancho chile
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cumin
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Southwest salad
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sour cream
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crudités
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lime
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togarashi
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fish taco
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miso
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honey
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pork belly sandwich
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liquid smoke
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brisket Sandwich
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fresh dill
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fried calamari

packing heat

These easy-to-execute recipes bring the heat—all while delivering the flavours and formats your guests love.

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