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Snack flavor fusion | Food Business News
KANSAS CITY — Consumers want more sensory impact from every bite they take. Many are leaning into flavor to tantalize their tastebuds. It’s not about making flavor extreme, rather it’s about making flavor more interesting. A familiar flavor invites. An unexpected twist gives consumers a reason to keep eating and talking about it.
“Snacks may be small, but consumer expectations for them are anything but,” said Anna Lada, senior marketing specialist at Flavor Producers, a Glanbia company. “People increasingly want a snack to deliver a full experience, whether that means comfort, excitement, discovery or simply a moment of indulgence in the middle of the day. Flavor is one of the most immediate ways to create that experience.”
People are gravitating toward flavors with more dimension. Many want a characterizing flavor balanced with one or more of the five basic tastes of bitter, salty, sour, sweet or umami.
“They do not just want chocolate, for example,” Lada said. “They want chocolate layered with sea salt, espresso, toasted nuts, warm spice or chili. Even familiar flavors are being asked to work harder.”
Ryan Kukuruzovic, director of culinary and executive chef, Wixon Inc., said, “Consumers no longer judge a snack by a single flavor note. They expect the experience to unfold. The most successful products today build layers of flavor and begin with the familiar. This may be followed by brightness, heat, cooling notes and texture to keep each bite interesting.”
Mars Inc., Chicago, is offering that layering of flavor in its new Pringles Dippers, a line of potato crisps intended for scooping dip. The company described the seasoning as “bold” cheddar cheese flavor with “smoky” bacon notes.
The Dippers line also includes a savory french onion offering, a blend of sweet, caramelized onion notes reminiscent of the classic sour cream chip dip.
Leaning on memory and emotion
Nostalgic flavors continue to trend in both sweet and salty snacks. Classic Americana resonates because the flavors are connected to memory and emotion.
“Nostalgia is less about recreating the past and more about reconnecting consumers with positive memories,” Kukuruzovic said. “The opportunity today is taking those familiar flavors and presenting them in a way that feels contemporary. Whether that’s through premium ingredients, global culinary influences or unexpected pairings, consumers want the comfort of recognition with enough innovation to make the experience feel new.
“Peanut butter and jelly, s’mores, birthday cake, orange cream, banana pudding, cookies and cream, and root beer remain incredibly relevant across snack categories. On the savory side, ranch, buffalo, dill pickle, honey butter, cinnamon sugar and cheddar continue to evolve through premium seasonings, regional inspirations and more sophisticated flavor layering.”
Hormel Foods is leaning into nostalgia with its seasonal Planters maple brown sugar almonds and apple cider donut cashews.
| Photo: Hormel Foods Corp.The flavors aren’t simply returning. They’re being reimagined for today’s consumer.
“Lean into comfort classics to appeal to the emotional factor that snacking provides, but rediscover and redefine these flavors with a new twist,” said Rachael Jarzembowski, marketing manager at Wixon Inc. “Consumers are interested in familiar but new to the category flavors. Cross-category flavor borrowing delivers novelty with familiarity.”
Lada added, “The most successful nostalgic concepts preserve the recognizable heart of the flavor, then update it through a more sophisticated ingredient, a global influence, a contrasting taste or an unexpected texture.”
Nostalgia gets consumers to take the first bite. A fresh twist gives them a reason to take the second.
“This is particularly relevant for younger consumers,” Lada said. “We also are seeing renewed interest in flavors that feel homemade or rooted in traditional comfort, including brown butter, toasted marshmallow, maple, caramelized sugar, warm cinnamon, vanilla and roasted nuts. These flavors can feel familiar without feeling childish, which gives them broad generational appeal.”
Hormel Foods Corp. took the approach with its new seasonal Planters products. The line includes apple cider donut cashews and maple brown sugar almonds.
Fusing flavors
Consumers also are interested in familiar flavors put into a different context. Borrowing tastes and experiences from other categories can offer innovation that feels fresh yet comfortable.
“Snacks are showcasing a variety of flavors inspired by soda, desserts, comfort foods, etc.,” Jarzembowski said. “Think cherry cola, root beer, churro, tres leches or even cheese pizza.”
Kukuruzovic added, “The most compelling flavor fusions today aren’t built around novelty for novelty’s sake. They’re built around contrast.”
The contrasts can include sweet balanced with heat, bright citrus against rich umami and creamy notes layered with fermentation or smoke.
“Some combinations generating strong interest include mango serrano, yuzu chili crisp, blackberry chipotle, brown butter miso, black garlic honey, pineapple gochujang, tamarind chile lime, hot honey mustard and salted tahini chocolate,” Kukuruzovic said. “These combinations create a familiar starting point while giving consumers an experience they haven’t had before.”
Mission Foods is offering its new protein tortilla-style chips in chile limón and jalapeño flavors. The grain-free tortilla-style chips come in sea salt and hint of lime flavors.
“Our better-for-you line has always been about giving people trend-setting options that fit their lifestyle and taste great,” said Sathish Mohanraju, vice president of sales and marketing for Mission Foods. “We’re always listening to our customers. Protein and fiber are two things people are trying to get more of, and snacks are a great place to do it.”
Pringles is highlighting the “swalty” trend with its new Sweet & Salty Pringles Mingles snack puffs.
| Photo: Mars, Inc.Jarzembowski said, “When it comes to spicy flavors, innovators are moving beyond chili to introduce greater flavor complexity. As consumers seek more intense, layered taste experiences, brands are experimenting with different heat profiles, often paired with sweetness. Expect more intricate and layered flavor combinations designed to intrigue the taste buds, including sweet heat combinations complemented by salty, sour or smoky notes.”
Global flavors continue to be a strong source for innovation. They offer opportunities for exploring more adventurous tastes by pairing them with a more familiar flavor profile or format.
“Snack brands are fusing complementary flavor profiles from different cultures or providing a popular global flavor in an unusual application typically associated with another global cuisine,” said Sydney Byrne, marketing manager, Sensient Flavors & Extracts. “Think crab Rangoon empanada bites or churro chips.
“A growing flavor trend within the snack category is the sweeter side of snacking. In fact, many traditional bakery items are looking at bite-size formats to provide a snack-style sweet option. This snack-sized approach implies a more permissible indulgence, enabling snackers to enjoy just a few bites without canceling their commitment to larger health goals.”
Bimbo Bakeries USA has long been committed to the mini approach, particularly with seasonal and limited-time offerings. For example, this fall the company introduced Entenmann’s apple cider donut holes.
Apple with a twist has been showing up in new applications. Graeter’s Ice Cream introduced apple strudel ice cream. It was inspired by the traditional southern Bavarian dessert and hit the market just in time for Oktoberfest. It features cinnamon ice cream with baked apples, icing drizzle and cinnamon pastry pieces.
“Remember that flavor does not operate in isolation,” Lada said. “Texture, aroma, color, format and even the name of the flavor all shape the experience. A seasoning described simply as spicy creates a very different expectation than one described as tangy mango with smoky chili and lime. Specificity helps consumers imagine the bite before they ever taste it.”
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Dollar Briefly Rises to 7-Week High as Oil Prices Swing on Iran Hope
The dollar briefly hit a seven-week high against a basket of currencies before paring gains as oil prices see-sawed.
Crude prices turned lower after Japan’s Kyodo News said Iran offered to reopen the Strait of Hormuz within seven days if the U.S. takes steps toward easing military pressure.
An earlier rise in oil prices, which reflected continuing shipping risks, had lifted the dollar due to the U.S.’s position as a net oil exporter and the currency’s safe-haven role.
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McDonald’s pledges $8.5B in franchisee support for modernization plan
Marion Campbell, Sonic Drive-In’s vice president of integrated marketing and communications, on the fast-food chain’s beverage and fall flavor strategies.
McDonald’s on Wednesday announced new details as part of its long-term growth strategy, which will include a focus on upgrading restaurants and staff training, at an investor day at the corporate headquarters in Chicago.
The fast-food giant announced its NEXT growth and productivity strategy in June and outlined plans to implement changes throughout its system.
McDonald’s said that to speed up the modernization of restaurants, deployment of technology and other operational improvements, it plans to provide about $8.5 billion in NEXT partnering support for franchisees through 2036, with roughly $5 billion provided through 2030.
The NEXT support for franchisees will include a combination of capital support and rent relief.
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McDonald’s detailed its plans to modernize restaurants and support franchisees. (Jeffrey Greenberg/Universal Images Group via Getty Images)
The support comes with a target of about 250 basis points of gross restaurant-level efficiency improvements amounting to about $100,000 in annual cash flow benefits for the average restaurant, with the company saying the majority of that would benefit the restaurant’s bottom line over time.
McDonald’s announcement noted that the restaurant component of the plan aims to boost growth and productivity through simplified operations, elevated execution, modernized restaurant design and deploying generative AI-enabled ArchIQ at scale.
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McDonald’s also announced a new customer service initiative to drive repeat visits and improve consistency. (Spencer Platt/Getty Images)
The company also announced a multiyear training program called “Make it Golden” that will begin on Founder’s Day, Oct. 5, which aims to improve customer service to create more consistency for patrons and increase repeat visits.
“McDonald’s has the unmatched scale, customer insights, brand loyalty, and operational capabilities to not only adapt to the next wave of change in our industry, but to turn it into an advantage,” said McDonald’s CEO Chris Kempczinski. “That’s what McDonald’s > NEXT is about: to be the first choice for more customers, more often – while making our restaurants stronger and easier to run.”
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| Ticker | Security | Last | Change | Change % |
|---|---|---|---|---|
| MCD | MCDONALD’S CORP. | 236.78 | -13.59 | -5.43% |
“We are confident that executing across the key components of NEXT will unlock stronger restaurant economics, generate attractive returns for the Company, our franchisees and shareholders, and increase capacity to keep investing in growth,” Kempczinski added.
McDonald’s announcement also included new market share targets, calling for 1.5 percentage points of growth in both chicken and beverages by 2030, while also maintaining the company’s leadership in beef market share.
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Sales growth from unit expansion is also targeted to contribute nearly 2.5% to system-wide sales growth in 2027, moderating to about 2% by 2030.
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UK growth forecast raised to 1.1 per cent by OECD
The UK economy will grow by 1.1 per cent this year, according to new forecasts from the Organisation for Economic Co-operation and Development (OECD), up from the 0.9 per cent it projected in June.
The Paris-based organisation said in its interim outlook, published today, that output had held up better than expected in the face of the US-Iran war. It pointed to “solid domestic demand growth in the second quarter” of the year.
The OECD said household spending could get a further boost from government measures to cut taxes on energy bills and cap bus fares.
The 1.1 per cent estimate is the joint second highest in the G7, behind the United States on 2.2 per cent and level with Germany, which has begun to recover from three years of industrial stagnation.
Slower growth and lower inflation
The OECD expects UK growth to slow to 1 per cent in 2027, down from the 1.1 per cent it forecast in June. When it last published forecasts, the organisation had cut its UK growth projection to below 1 per cent for this year.
It also lowered its inflation projection for this year from an average of 3.7 per cent to 3.1 per cent. For next year it expects inflation of 2.6 per cent, higher than the 2.4 per cent it forecast in the summer.
UK GDP figures and measures of private sector activity and household sentiment have improved in recent months, despite global oil prices rising to between $90 and $100 a barrel since August. Economists have warned that higher oil and gas prices will add to inflation and cost-of-living pressures, and that spending and activity are likely to be squeezed during the winter months.
The OECD said British consumers were among those “dedicating a higher proportion of their spending towards fuel, amid very rapid growth in gasoline and diesel prices since the onset of the conflict”.
Emma Reynolds, chief secretary to the Treasury, said: “Despite unprecedented pressures and conflict in both the Middle East and in Europe, the UK economy is showing strong resilience. We had the fastest growth in the G7 in the first half of the year and we are starting the big, long-term changes needed to create good jobs and growth in every postcode.”
The OECD said it expects no change this year to UK interest rates, which stand at 3.75 per cent.
Last week the Bank of England held Bank Rate at 3.75 per cent and warned it could tighten policy for the first time in three years before the end of 2026, should consumer prices breach 4 per cent. Governor Andrew Bailey said a rate rise was likely if the Iran war went on. Annual inflation is currently running at 3.1 per cent.
The OECD said the picture for the UK and world economy was “heavily dependent on whether a durable resolution to the Middle East conflict is achieved”.
“Energy prices have recently risen again amidst intensified disruptions to production and exports in the Gulf economies. Elevated refining margins due to production bottlenecks are placing additional upward pressure on consumer prices and business costs. Prices for some agricultural commodities have also risen markedly in recent months, partly due to the impact of extreme weather on supply,” the interim report said.
The organisation raised its global growth projection from 2.8 per cent to 2.9 per cent. It said “sizeable oil inventories, additional supply from outside the Gulf economies and discretionary government support measures all helped to cushion the impact on the global economy”.
Its biggest downgrade was to Canada, where projected growth fell from 1.2 per cent to 0.9 per cent after the US imposed new tariffs on its neighbour.
France was also downgraded, to 0.4 per cent, the lowest in the G7. The OECD’s forecast comes as the EU’s second-largest economy faces pressure to reduce its rising budget deficit before presidential elections next year.
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Fed Governor Michael Barr signals more rate hikes needed to tame inflation
“Risks to achieving our inflation target have increased, while risks to the labour market have receded,” Barr said in prepared remarks for a Chicago Fed housing affordability conference.
He noted that US economic growth remains strong and the labour market solid, but inflation is still above the Fed’s 2% goal and not clearly headed lower. “In my base case, further policy adjustments are likely needed to ensure inflation comes down to target in a timely fashion,” he said.
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In a unanimous decision last week, Fed policymakers raised the central bank’s policy rate to a range of 3.75%-4.00%. Sixteen of 18 officials signalled that at least one more hike would likely be needed before year-end, according to a Reuters report.
Barr’s remarks suggest he sees the case for at least two further increases, though he did not specify a timeline.
His willingness to be specific about the rate path stands in contrast to Fed Chairman Kevin Warsh, who has declined to offer any forward guidance on the matter.”In my view, given changes to the economy, we were out of position, and we made an adjustment in the right direction,” Barr added, referring to last week’s quarter-point hike. “We want to support sustainable, durable growth in support of maximum employment, and price stability is crucial to that.”
Barr’s comments on monetary policy were brief, with most of his speech devoted to housing affordability, a problem he said has been compounded by a shortage of supply and elevated mortgage rates. The average rate on a 30-year fixed-rate mortgage in the US rose to 7.12% last week, its highest level in more than two years, the Mortgage Bankers Association said on Wednesday.
(Disclaimer: This article is based on inputs from agencies. These do not represent the views of The Economic Times)
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CEO Chris Kempczinski discusses inflation

McDonald’s is predicting that flat traffic and higher inflation will continue to weigh on the restaurant industry, CEO Chris Kempczinski said Wednesday.
“One of the things I’ve talked to our team about is we need to stop talking about that being a difficult environment, and just say that is the environment,” Kempczinski said on CNBC’s “Squawk on the Street.” “Because I think, as we look out forward, we’re not expecting things to change.”
For years, Kempczinski has been warning investors and analysts about the “challenging environment” faced by McDonald’s and the broader industry. The burger chain reported U.S. same-store sales growth of just 0.8% in its most recent quarter as traffic to its domestic restaurants fell.
Diners have been eating out less frequently, pushing back against higher menu prices as they face increased costs on everything from gas to groceries. From August 2025 to July 2026, industry operators surveyed by the National Restaurant Association reported a net decline in customer traffic in every month but one.
Chris Kempczinski, McDonald’s, speaks during a press conference in New York, November 17, 2016.
Shannon Stapleton | Reuters
To attract customers, McDonald’s and its rivals have leaned into discounts. But diners aren’t the only ones facing higher costs.
Restaurant operators — like McDonald’s and its franchisees — have seen beef prices soar. Kempczinski said that beef costs have nearly doubled over the last five years in the company’s biggest markets. Other expenses, like labor and construction, have also ticked higher, putting more pressure on margins.
“Across the board, we’re seeing that inflation is sticky,” Kempczinski said. “It’s sticky, not just in the U.S., but around the world.”
Faced with tougher operating conditions, McDonald’s is focusing on stealing diners from its rivals.
“The biggest thing that you need to do in an environment like this is you have to be able to earn share,” Kempczinski said. “You have to be able to actually grab growth from your competitors.”
While he said McDonald’s will likely have to consider price increases, he added the chain will have to be careful not to drive diners away. He reiterated that the company believes it erred by raising prices too quickly in the years after the Covid pandemic.
Kempczinski and other McDonald’s executives will share more details about the company’s plans to gain market share during its investor day on Wednesday.
Business
First-time equity deals shift outside London, study finds
The majority of companies raising equity for the first time are now based outside London, according to research from Beauhurst Insights and the law firm Penningtons Manches Cooper, with the capital’s share of first-time deals falling to 44.6 per cent in the first half of 2026.
London’s share of all first-time equity deals had already dropped to 49.1 per cent in 2025, the researchers said. The last time more first-time fundraisings were completed outside the capital than inside it was in 2022, according to Beauhurst.
Companies using artificial intelligence captured 58.6 per cent of the value of all first-time deals in the six months to June, the study found. That compares with 32.9 per cent in 2025 and 17 per cent in 2024.
The 2,730 start-ups that sold shares for the first time in 2025 raised a total of £4.4bn, an increase of 11.7 per cent, according to the report.
However, 30 per cent more companies secured external capital for the first time, and the researchers said investors had committed less money per company and at lower valuations. Pre-investment valuations fell by 20.3 per cent to £1.5m last year, and the average has since slipped to £1.45m.
The average deal size fell from £2m to £1.7m. The median deal stood at £290,000, a gap the researchers attributed to the effect of several very large first-time fundraisings.
Henry Whorwood, managing director at Beauhurst Insights, said the increased volume of first-time equity raises reversed a long-term decline. He attributed that decline to venture capital firms increasingly needing to support their existing portfolio companies with more capital.
Mr Whorwood said the rise of AI had driven the reversal, with a wave of companies seeking to exploit the technology.
London leads on AI rounds
Although the capital’s overall share has fallen, London completed more AI first rounds than the rest of the UK combined, at 392 against 268, the research found.
London’s 60 per cent share of AI fundraising rounds was 11 percentage points ahead of its share of the market as a whole. The researchers said this reflected the concentration of investors and support services for technology companies in the capital.
Separate Barclays and Beauhurst figures published in July showed that UK equity investment rose to £14.4bn in the first half of 2026, with London accounting for the bulk of the money raised.
Outside London, first-time fundraising in the West Midlands nearly doubled in 2025, according to the report. Northern Ireland recorded a rise of 73 per cent and Scotland 60 per cent. London-based deal volumes rose by 27 per cent.
Largest first-time rounds
The report pointed to several very large first-time fundraisings. Isomorphic Labs, the London-based, Google-backed start-up that uses AI for drug discovery, raised £464m in March 2025.
Edinburgh-based Fidra Energy, which has developed a battery energy storage system, secured £445m from its owner, the US institutional investor EIG, alongside the UK’s National Wealth Fund.
In the first half of this year, the £814m of first-time equity raised by Ineffable Intelligence represented 39 per cent of the value of all first-time deals, according to the research.
The London-headquartered AI company was founded in late 2025 by David Silver, a computer science professor at University College London and a former senior AI specialist at Google’s DeepMind labs in London. The British Business Bank was among the backers of the Ineffable Intelligence round.
Separate Tracxn data published in July found that investors were writing fewer, larger cheques in the first half across UK tech.
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