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October 13, 2009 by Rich Whittle | 0 Comments

Buffalo flavor is hotter than hot so says USA Today.

The spicy, hot pepper-laden flavoring that first took root years ago in Buffalo, N.Y., on chicken wings is now showing up in gobs of other new products at fast food joints and grocery stores.

Subway rolled-out a Buffalo Chicken sub last week. Wendy’s recently introduced Bold Buffalo Boneless Wings. Procter & Gamble recently extended Buffalo flavoring to more Pringles chips, and Kraft is in the mix with a Buffalo-style pizza for its South Beach Living line of low-calorie foods.

Last year, a record 47 new products with the term “Buffalo” in their names showed up in the nation’s supermarkets, reports Datamonitor, the research specialist. An additional 28 more hit the shelves this year through mid-September.

Key to the growth in popularity of Buffalo flavoring: It has lots of flavor and almost no nutritional negatives. The flavoring isn’t high in fat, sodium or calories. It’s often used to give otherwise bland do-gooder products a needed an extra kick.

Photo by USA Today.

In Food, Marketing, Sales | 0 Comments