by Suzan Najjar | Jul 22, 2026 | Company News & Events
IFT FIRST is always a chance to share new flavor ideas. It is also a chance to listen. This year, many of the most useful conversations at the Pacific Spice booth were not only about what something tasted like. They were about how flavor ideas move into real food...
by Suzan Najjar | May 20, 2026 | Industry Insights & Trends
Lemon pepper has moved from a wing seasoning into a menu category. Datassential’s 2026 New Classics report finds 66 percent of consumers like or love the flavor profile, placing it in the band the company uses to classify a flavor as a new classic. Operators are...
by Pacific Spice | Jul 8, 2024 | Recipes & Applications
Updated August 2026. Barbecue flavor is one of the most familiar seasoning directions in American foodservice, but its usefulness goes beyond traditional smoked meats. A well-built barbecue spice blend can bring smoke, sweetness, heat, savory depth and color to a wide...
by Pacific Spice | Oct 24, 2023 | Spice Science & Education
Updated August 2026. A seasoning idea often starts in the kitchen. It may begin as a restaurant recipe, an R&D bench sample, a customer benchmark, a dry rub, a snack seasoning concept or a flavor profile built for a limited-time menu item. But a seasoning that...
by Pacific Spice | Nov 14, 2021 | Partnerships & Case Studies
Updated July 2026. As restaurant groups expand, the recipes that helped build the business must work in more kitchens, with more employees and across more shifts. For one Pacific Spice customer, that growth created a challenge around one of the company’s most...
