Meat, poultry industry experts share top flavor trends

The food-at-home category will continue to grow in 2025 as a result of shifting economic conditions, technological advancements and consumer preferences, according to research from Cincinnati-based 84.51°, the retail data science, insights and media analysts helping Kroger Co. and its partners create customer-centric shopper journeys. Food-at-home trends include consumers looking for brands and retailers they can trust to help them stretch their budget with quality food; making informed decisions that balance financial constraints with health and wellness; seeking ways to reduce the mental effort required for meal planning and preparation; and seeking out new authentic global flavors that reflect the increasingly diversified American culture. Meat and poultry brands can be all this and more.

“Rising costs and economic pressures are leading more consumers to prepare meals at home rather than dining out,” said Ron Ratz, senior vice president, Wixon, St. Francis, Wis. “However, they’re seeking convenient, flavorful and premium-quality solutions. Value-added products provide the flavor exploration they desire without the effort of complex meal preparation. These products save time while still delivering exciting flavors and restaurant-quality experiences at home. The prepared products are a way to explore a new cuisine with limited risk and avoid costs to purchase all of the unique ingredients and spices to prepare just one dish.”

Tyson Foods Inc., Springdale, Ark., knows this. The company kicked off the new year by expanding its range of “rubbed with seasoning” individually packaged — sold in packs of two — 6-oz chicken breasts or pork chops. The former comes in flavors such as Seasoned Steakhouse and Teriyaki Style, while the latter includes Classic Garlic & Herb and Savory Campfire, which is described as “providing the flavors of rustic outdoor cooking.” The company’s 1.25-lb family-sized package of chimichurri-flavored pork medallions is described as “rubbed with seasoning, coated with paprika.”

Rubbing it on

Meat and poultry, in general, functions as a clean canvas for applying all types of flavors. Flavors and seasonings can be added via marinades — injected and tumbled — as well as through rubs, breadings and batters. The topical rub, followed by some vacuum to seal in the flavor, shows consumers what they will be tasting.

This is welcome, as consumers eat with their eyes. Visual appeal is paramount in pre-packaged seasoned meat and poultry. Once they bite it, the product must taste as it’s described. Too little flavor is just as negative as too much flavor.

“Incorporating seasonings, flavors, flavor systems and visual appeal into value-added fresh and precooked further processed meat, offers significant benefits,” Ratz said. “Notably, enhanced taste transforms meat into a flavorful organoleptic experience, making it more enjoyable and enticing to consumers. Attractive presentation makes the meat more appealing to the eye and encourages purchase.”

Topical seasonings tend to be dry blends of herbs, spices and even nuts and seeds. A viscous glaze or marinade may assist with holding the seasoning in place and assist with visual appeal during merchandising. There are steps to take for quality and food safety.

“It is critical to ensure that raw materials and ingredients used in meat processing adhere to all microbiological standards,” Ratz said. “Some spices and extractives that foster visual appeal, such as paprika and turmeric, can cause discoloration of the meat, especially when incorporated at enhanced usage levels. This can cause color bleeding or purging within the finished product.

“Uneven distribution of seasoning and marinades can also lead to an unattractive appearance and inconsistent flavor,” Ratz added. “Certain flavor combinations and over seasoning or flavoring, can also create an unpleasant taste.”

Use high-quality, fresh and micro-tested raw materials. Always store the seasonings properly to maintain freshness, as the fatty acid components of seasonings can oxidize, creating rancid notes. This is particularly true when nuts and seeds are part of the seasoning. And always use good manufacturing practices when applying the seasoning to prevent cross contamination.

“By understanding potential issues and taking the steps to prevent them, you can enhance the flavor and appearance of meat and poultry while helping to ensure food safety,” Ratz said. “By investing in flavor innovation and visual appeal, producers can create high-quality, convenient and desirable products that meet the evolving demands of today’s consumers.”

Exploring new cuisines

Unique flavor combinations and visually appealing presentations help products stand out from the competition, providing a competitive advantage. These value-added products often command higher prices supporting quality and innovative flavor profiles building brand loyalty.

“Consumers crave adventurous and authentic flavors inspired by global cuisines, such as Korean, Mediterranean and Latin American,” Ratz said. “Think gochujang-glazed pork loins, bulgogi beef burgers, shawarma-spiced turkey crumbles, tandoori chicken sausages or adobo meatballs. These flavor combinations reflect a blend of global influences adapted to meet US consumer desires.”

Pork, the “other white meat,” is well poised to be a carrier of many seasonings. A 2024 sensory analysis commissioned by the National Pork Board, Des Moines, Iowa, showed that pork has 111 unique flavor nuances, ranging from sweet, fruity and floral notes to the savory profiles of clove, hazelnut and mushrooms. The sensation consumers experience when eating pork is rich, full bodied and complex, and possibly why it is part of so many cultures. Pork also carries other flavors very well, making it an ideal canvas to add topical seasonings.

Seaboard Corp., Merriam, Kan., for example, has a number of seasoned pork tenderloins under its Prairie Fresh Signature line. Offerings include Hatch Chile, Hawaiian Sea Salt and Cracked Black Pepper and Jalapeno Bacon.

Bell Flavors and Fragrances, Northbrook, Ill., developed Togarashi Shichimi seasoning that pairs well with pork ribs. It is a traditional seven spice blend of red chili peppers, sansho (Japanese pepper), orange peel, sesame seeds, ginger, nori (seaweed) and poppy seeds.

Adding crunch and nutrition

Expect to see more nuts and seeds on meat and poultry products, with or without breading. Think poppy chops, which are Southern-style pork chops encrusted with a poppy seed corn bread coating or sirloin steak with a lemon pepper walnut glaze.

Nuts and seeds have long added flavor, texture and visual appeal to all types of foods, and recently, it’s been confirmed, they provide a healthful halo, too. The US Food and Drug Administration issued its final rule in December 2024 on the definition of the nutrient content claim “healthy.” Nuts and seeds can now be labeled as healthy.

The 2020-2025 Dietary Guidelines for Americans encourage consumers to choose foods that are nutrient dense, such as nuts and seeds. The 2025 guidelines will be published later this year, and nuts and seeds are expected to get more attention. That’s because the Scientific Report of the 2025 Dietary Guidelines Advisory Committee has proposed reorganizing the order of the protein foods group to list beans, peas and lentils first, followed by nuts, seeds and soy products, then seafood, and finally meats, poultry and eggs. By adding some nuts and seeds to that last group, consumers may think that gives them permission to not feel guilty about having meat or poultry two consecutive nights for dinner.

The nut and seed industries are responding with foodservice recipe and industrial formulation development. Companies are not only adding more nuts and seeds to products, but they are also calling out their inclusion and making them a focal point of the finished product and its nutritional profile.

Seeds — typically sesame and poppy — are the star of the “everything bagel” flavor profile. This may just be the next trend in pork sausage patties for breakfast sandwiches.

Nuts and seeds pair very well with spicy flavors, as the fat component helps mellow the heat and allows the consumer to taste the pepper. Sweet with the heat, fat and crunch is also trending.

‘SWICY’ complexity

“Consumers are seeking out simple, comfort foods with lots of flavor, whether it be plant-based or meat based options,” said Arnold Coombs, executive director of sales and marketing for Bascom Maple Farms Inc., Alstead, NH. “There is a continuing trend for hot pepper flavors.”

Those often come with a twist. And while “swicy,” the sweet and spicy heat profile that really took off in 2024 continues to gain traction, the twist may come with another layer or two of flavor. In other words, it’s not just sweet, it might be brown sugar, honey or maple. It may not be identifiable in the finished product but gives it the “wow” for consumers to come back for more.

“Maple is a subtle flavor and does not always stand out as an individual ingredient,” Coombs said. “It works well as a complementing ingredient to sweet and savory profiles.

“Maple is packed with antioxidants, minerals and bioactive plant compounds,” Coombs added. “It’s a clean label ingredient that adds a richness of flavor to all sorts of product formulations.”

He suggests mixing maple syrup with jalapeno, chipotle or serrano peppers. When added to a meatball formulation the finished cooked product retains natural juices and bursts with flavor. Maple also pairs well with Asian flavors.

“Asian spice flavors benefit by using maple when sweetener is required in a recipe,” Coombs said. “Darker, strongly flavored maple grades work best with darker meat applications, while lighter grades complement poultry.”

Honey, in particular, hot honey, maybe with some sesame seeds or pepper pieces, also is trending. Wings seem to be a protein carrier where curious consumers are willing to experience some flavor adventure.

7-Eleven Inc., Irving, Texas, and Mike’s Hot Honey, New York, have teamed up to offer Mike’s Hot Honey Boneless Wings. And Wingstop, Dallas, now offers Pacific Glaze as a new topping sauce on its menu.

“It’s a blend of red chili, vinegar, sugar, fermented soybean, plum, hoisin, garlic and Chinese five spice,” according to Larry Bellah, senior director of culinary and research and development. The flavor taps into the cuisines of Thailand, Singapore and China.

PS Seasoning, Iron Ridge, Wis., anticipates that the sweet and spicy trend will feed into spicy and sour, complementing the trendy fermented and sour flavor showing up in snack foods. It’s ready — the company is rolling out a spicy dill pickle wing rub, along with a new burger seasoning called The Works. It brings the classic burger toppings of ketchup, mustard, pickles, cheese, bacon and onion into one dry blend.

“Our expert team is constantly redefining flavor boundaries, and we’re excited to unveil our newest, boldest blends,” said Gretchen Miller, senior vice president of marketing and communications for PS Seasoning.

Packaged seasoned meat and poultry helps shoppers take the guessing game out of “what’s for dinner?” and to satisfy their craving for flavor adventure.