""Through this 7th edition of Chef's Council, we're uniting the culinary creativity of world-class chefs with our deep expertise in flavour and taste to push the boundaries of hot and spicy, embracing all the nuances and sensations that make heat truly satisfying," Ullram stated. That nuance is key. Today's consumers aren't just chasing the hottest pepper on the Scoville scale: they're looking for layered experiences: the slow burn, the cooling contrast, the lingering tingle, and the complex interplay of pungency with sweetness, umami, or citrus."
"The global food and beverage industry is about to get a whole lot spicier. Givaudan, one of the world's leading flavor and fragrance companies, has announced the 7th edition of its acclaimed Chef's Council, set to take place in Mexico City from March 23-27, 2026. This landmark event marks over 25 years of culinary collaboration and promises to push the boundaries of hot and spicy innovation in ways the industry has never seen before."
Givaudan will host the 7th Chef's Council in Mexico City from March 23–27, 2026, marking over 25 years of culinary collaboration. The Chef's Council unites flavor science expertise with elite culinary talent from around the world. Hot and spicy is positioned as the next flavor frontier, with more than 80% of consumers worldwide eager to explore spicy foods from multiple cultures. Spiciness includes nuanced sensations beyond raw heat, such as slow burn, cooling contrast, lingering tingle, and interplay with sweetness, umami, or citrus. Menu innovation around these layers aims to drive traffic and repeat visits.
Read at Food & Beverage Magazine
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