CHICAGO — Some call it hot. Others prefer to say spicy. They are referring to “kick,” that painful, yet pleasurable sensation of the mouth on fire. It’s a sensory experience today’s consumers enjoy that’s intensifying with no signs of abating. Kick typically comes from capsaicin, the odorless, tasteless, crystalline chemical compound found in chili peppers. Kick is what’s driving flavor innovation in meat and poultry, namely sausages, patties and breaded chicken. It’s keeping these products relevant to adventurous meat consumers who have more choices than ever before.
Kicking up the heat in meat
