Speciality Food Magazine - April 2026

SPONSORED BY So, what’s ‘fricy’ all about? Another foodie portmanteau term (think ‘swalty’ and ‘swicy’), ‘fricy’ is a delicious blend of fruity and spicy flavours that UK shoppers are loving in 2026. Why now? The appetite for travel through taste is still going strong, explains Alex Hayes of trend and insight consultancy Harris and Hayes. “Global flavours allowconsumers to vicariously travel... temporarily transporting them somewhere different, via the comfort of their own home or high street. Swavoury, salty and swicy profiles have been bubbling away for a fewyears now, and consumers are onboard withmore daring and contrasting flavour experience.” The internationally-inspired flavours of street food are a natural home for ‘fricy’, and its growing popularity across the UK suggests that this moreish combination has plentymore to offer. tang of fruit – and can be used any whichway you like. “Within categories like condiments, snacking, confectionery, and drinks, it genuinely feels like no flavour is off the cards,” says Alex,with challenger brands in particular offering great diversity. “Challenger brands offer real diversity of product and flavour, all feeding into this trend. Naturally some flavours may be a fad/PR stunt,whilst others have more longevity.” Howabout drinks? Inspiration is coming from the cocktail category, says Alex,where even the humble spicymargarita offers a fricy hit. Fricy doesn’t have to be shorthand for a kick of chilli heat; ginger fits the bill too and is deliciously demonstrated in Nonsuch’s Caramelised Pineapple &Ginger shrub syrup – an innovative servewhether simply topped upwith sodawater and ice or used as an ingredient in a cocktail. Is ‘fricy’ a flash in the pan? “This is unlikely to be a fleeting moment because it reflects a long- termmove towards adventurous, flavour-driven eating that I believe will continue shapingwhat Brits cook, drink and enjoy in the years ahead,” says Rakesh. “Fromhot honey tomango to chilli jams, British diners are embracing these bold, sweet- spicy flavours that feel exciting but still pairwell with classics like sandwiches or breakfast foods,” says Kasun. “This isn’t just a passing phase – as British palates become more confidentwith global flavours, sweet heat is likely to influence product development andmenus for years to come.” “At Harris and Hayes,we’ve been spotlighting ‘Power Pantry’ products since Covid,” says Alex, “and it’s still as relevant now... Spicy/sweet/hot ingredients have the power to elevate even the simplest, most humble of dishes, and consumers will continue to hunt down the next culinary secret weapon. Yes, some products or particular flavours will come and go. But flavourmaxxing is here to stay, andwill continue to showup in differentways...” Fricy is Heating Up “We are seeing a real surge in fruity–spicy flavours because British consumers are more curious than ever, seeking out bold, globally inspired tastes that feel both exciting and accessible,” says Ravindran, group development and training chef of The Cinnamon Collection. “Social media has also accelerated this,with colourful, sweet and hot dishes catching attention and driving people to try them for themselves.” Is fricy popular elsewhere in theworld? From the Caribbean toAsia, fruity and spicy combos have long been the order of the day. “Influences from Indian, Malaysian, Korean and SouthAmerican cuisines are feeding the trend, alongwith innovative drinks and street food style fusion dishes,” he continues. “Ingredients like yuzu, ponzu andmisowith honey create that contrast effortlessly and have been used for decades in pan-Asian Products offering a fruity/spicy flavour combo are flying off shelves right now – and it’s easy to get in on the action Mexican lime and chilli seasoning Tajin is booming – sales are up 18%YOY Sous Chef “Swicy isn’t going any- where, and we’re going to be seeing it evolve with named chillies, like fruity aji amarillo or smoky chipotle” Stephen Parkins-Knight, Waitrose Food & Drink Report 2025 cuisine,” adds Kasun Jayasooriya, head chef at Omboo at Sopwell House. “Fruity heat isn’t new in Japanese cooking – it’s all about balancing sweet, spice, acidity and umami.” How can I get in on the trend? The good news is that you don’t need to give your product range a dramatic overhaul to cash in on the demand for fricy... in fact, you’ll probably already have an itemor two that fits the bill. There’s plenty on the market right now to satisfy your customers’ taste for fricy. Chutneys and pickles are a great starting point for shoppers – and you – to tap into the trend, and you can go as classic or innovative as you like. A chilli-lacedmango chutney is as delicious in sandwiches and used as a dip for cheese toasties as it is on the side of an Indian feast, and the raft of chilli sauces out there at the moment often include the Tracklements’ Pineapple & Chilli Relish has outsold nearly all other Special Editions from the past 10 years (it’s being added to the brand’s core range in May) Trendwatch. VOTED BEST SUPPLIER OF PICKLES & CHUTNEYS 15 YEARS ON THE TROT Order yours: TRADE.TRACKLEMENTS.CO.UK