Sriracha and bacon have been flavor stars for the past two years, appearing in and on a host of foods. Around the same time, natural blues and greens arrived on the scene, giving snack producers and bakers even more color options. How are these flavors and colors faring now? What’s next?
Ever since consumers discovered Huy Fong Sriracha Hot Chili Sauce (a.k.a. “rooster sauce,” named for the rooster on the front of the bottle) a few years ago, it seems they haven’t been able to get enough of it or sriracha-spiked foods. Snack manufacturers have been happy to oblige, introducing a variety of sriracha-flavored products, including potato chips, popcorn, nuts and beef jerky.