BY DINA CHENEY
Bites with Bite
product roundup
S
weets and snack makers are heating up new offerings with the
addition of chiles, spices, and hot sauces. Sriracha and chipotle
paved the way for this trend, as has the rising popularity of global
cuisines such as Indian and Korean. Chiles bring novelty, flavor, and heat
to recipes, and capsaicinoids (the chemicals that create the heat) may
even boost heart health, making decadent treats a bit more virtuous.
Producers experiment with a wealth of heat sources to spice things up in
these 14 new introductions.
PHOTOS:
MARK
FERRI;
FOOD
STYLING:
LESLIE
ORLANDINI;
PROPS
STYLING:
FRANCINE
MATALON-DEGNI
54 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com