Crafting sensations that set meals apart
Explore a new world of hot and spicy food experiences
European consumers have a growing appetite for hot and spicy food experiences. But they want more than just heat. What if you could tap into this opportunity? Transform your existing ready meals from one-dimensional dishes into multidimensional experiences. Or go even further and introduce chef-inspired, multilayered experiences to future ready meals.
We asked our chefs to draw on five hot and spicy sensations to introduce new sensory experiences to both classic and future ready meals. Read on to discover two of the concepts we created and how our solutions can help you tackle your everyday product development challenges.
The chefs have plenty to say about the heat you already know and the heat that’s coming next. Listen to our podcasts to discover how you can differentiate on the shelf and win market share.
Chef Cyrus Todiwala
Chef Saul Montiel
Chef Ricardo Muñoz Zurita
Chef Mythrayie Iyer
Chef Qian YiBin (钱以斌)
Heat is more than hot. Discover the whole range of sensations, from hot, pungent and tingling to warming and hot peppery.
Hot
The burn associated with chili peppers.
Warming
The warming character of ginger and galangal delivers greater depth.
Hot peppery
Delivers the heat complexity of black and white pepper.
Tingling
A numbing buzz associated with Szechuan pepper and jambu fruit.
Pungent
A sharp shock associated with mustard seeds and wasabi.
Last edited on 29 July 2026