About 15 years ago, sea salt caramel shook up the ice cream category through its mashup of sweet and salty. In more recent time, there’s been a lot going on with swicy, where sweet and heat come together. Opposites attract. But sometimes it’s more than contrasting flavors. Mashups are increasingly about providing shock value to generate interest and entice purchase.

That’s what two iconic Ohio-based brands — Graeter’s Ice Cream, Cincinnati, and Skyline Chili, Fairfield — set out to do when they collaborated to create Graeter’s Skyline Spice Ice Cream. This wacky-yet-wonderful creation combines Graeter’s handcrafted French Pot ice cream with oyster crackers and Skyline’s signature chili spice mix.

“Last year, speculation about our unconventional and somewhat polarizing partnership started a social media frenzy,” said Richard Graeter, fourth-generation president and chief executive officer at Graeter’s. “We spent months perfecting the recipe and are extremely happy to confirm the rumors are true. It is sweet, savory and unlike anything ice cream or chili lovers have ever tasted before.”

Mashups provide experience. It’s often about “items as flavors,” according to Soumya Nair, global consumer research and insights director, Kerry, Naas, Ireland. It’s also about making traditional flavors more accessible while giving them new life, ensuring every bite and sip is both a comfort and a discovery. Think cheeseburger-seasoned sour cream dip and cannoli-flavored coffee creamer.

“It is all about capturing a feeling or experience in flavor by playing with sensory nostalgia and curiosity,” said Bill Heiler, senior manager-customer marketing, Rich Products Corp., Buffalo, NY. “It goes beyond traditional flavors to capture unique culinary experiences.”

Photo: Lifeway Foods, Inc.

Lifeway Foods, Morton Grove, Ill., for example, kicked off the new year by adding 10 on-trend flavors to its on-the-go 8 oz line of organic kefir. Many of these flavor combinations have never been seen before in the cultured dairy category, such as the two botanical-inspired offerings: grapefruit elderflower and wild blueberry lavender. The other flavors are coconut pineapple, guava jackfruit, hot honey, matcha latte, passionfruit lychee, pink dragon fruit, pistachio rose vanilla and taro ube latte.

“These new trendy flavor fusions offer something for everyone and bring excitement to the kefir category, which is best known as a leading source for gut health, better-for-you, high-quality probiotics and bioavailable nutrients,” said Julie Smolyansky, president and CEO. “We drew inspiration from far and wide, from the coffee house cult classic pink dragon fruit flavor to the hot honey blend that’s popular in pizzerias and beyond.”

Wow factor

Mashups should make the consumer go, “wow,” and keep them curious and engaged in the category. They are often best in a limited-time format, which further creates an urgency to purchase in order to not miss out on what everybody is saying over social media. The possibilities are nearly infinite.

“Dairy foods offer a familiar and approachable base to experiment with global, ethnic, spicy and complex flavor profiles,” said Jen Lyons, senior marketing manager, Sensient Flavors & Extracts, Hoffman Estates, Ill. “Fun flavor mashups build on that approachable adventure by pairing something traditional with something more exotic, enabling the consumer to scratch their itch for trying new tastes without pushing them outside their comfort zones.

“The idea is to ‘stand out to fit in,’” Lyons said. “How about brown sugar jalapeño butter or kimchi cream cheese spread?”

Photo: Jeni’s Splendid Ice Creams

Ice cream has long been the go-to product for flavor mashups. Jeni’s Splendid Ice Creams, Columbus, Ohio, is all about making its products stand out. This past autumn, the company celebrated the flavors of the late harvest season without falling into the trappings of traditional fall flavors, such as pumpkin spice. There was Bay Leaf Cheesecake (herbaceous cream cheese ice cream with a crisp graham cracker swirl), Miso Butterscotch Brownie (dark chocolate fudge brownies in buttery, toasted sugar and miso ice cream), Pumpkin Seed & Rye Cookie (nutty, roasted pumpkin seed ice cream with soft rye cookie crumbles) and Sweet Potato Marshmallow Brulee (spiced sweet potato ice cream swirled with marshmallow-scented sweet cream and candied pecans).

Earlier in 2024, using not only the international marvel surrounding a total solar eclipse, but also the greater expanse of outer space as inspiration, Jeni’s Splendid Ice Creams created three limited-time flavors and brought back another one that had proven to be a fan favorite. Appropriately, the packaging for Nebula Berry, Cosmic Bloom, Purple Star Born and Supermoon included vibrant colors and designs, evoking deep space visions from this solar system and beyond.

Sweet heat has made its way to ice cream. Doughlicious Cookie Dough & Gelato Bites, a London-based company now distributing in the US, now offers limited-edition Doughlicious Extra Flamin’ Hot Cookie Dough & Gelato Bites exclusive to the UK market. It is a swicy collaboration with PepsiCo, Harrison, NY, which features birds eye chili cookie dough wrapped around ghost chili-infused gelato and dusted with a chipotle cookie crumb.

Such unexpected brand collaborations often make interesting mashups. Kellanova, Chicago, partnered with Golden West Food Group, Vernon, Calif., to launch Eggo and Rice Krispies Treats ice creams. There are original flavor combinations, as well as offerings with an extra dimension of surprise, such as a sandwich novelty that features buttery maple ice cream with Krispie pieces sandwiched between two brown butter waffle cookies.

Beyond the freezer

Refrigerated dairy product manufacturers want in on the mashup trend. There’s plenty of room for creative combinations in cheeses, dips and yogurts.

“Tapping into key trends like swicy and global flavors presents the perfect opportunity for new innovation in refrigerated dairy,” said Amanda Cardinal Waken, marketing coordinator, Pecan Deluxe, Dallas. She suggests combining spicy chili sprinkles with chocolate yogurt. For more global flair, use mango yogurt.

“Another innovative idea is maple yogurt topped bacon sprinkles, which blends the comforting sweetness of maple with the savory, smoky crunch of bacon,” Cardinal Waken said. “This combination caters to the rising consumer interest in sweet-savory pairings, offering a nostalgic yet adventurous twist on traditional breakfast flavors.”

With consumers increasingly seeking healthier cooking options at home, there’s an opportunity to include more yogurt into meals. Think feta olive yogurt with real pieces, maybe even an olive oil swirl.

“Offering savory yogurt flavor options as an ingredient for consumers is an excellent way to introduce quick, nutritious and flavorful meal solutions,” said Casey Schallert, vice president-culinary, Midas Foods International, Oak Park, Mich. “Yogurt’s versatility allows it to enhance dishes with a creamy texture and vibrant taste, all while providing a healthier alternative to traditional ingredients.”

Added: Jerry McDonald, executive vice president of culinary at Midas Foods International: “For the longest time, people in the US were strictly enjoying sweet versions of yogurt for breakfast, desserts and snacks. The emergence of Greek yogurt and Mediterranean cuisines have ushered in the vast expansion of yogurt across the savory spectrum. From classic Indian raitas and marinades to Lebanese labnehs and Greek tzatziki, yogurt can satisfy palates in more ways, every day. The natural tang found in yogurt pairs well with fermented flavors like kimchi and hot sauces, and tangy flavors like tamarind.

“Chili crisp or dill pickle yogurt spreads take fried chicken sandwiches to a whole other level, while they still have great viscosity as a dip for nuggets and are fresh tasting enough to work well on deli sandwiches too,” McDonald said.

Global mashups can be sweet or savory — or both. Think Dubai chocolate Greek yogurt.

“Dubai chocolate is setting a new standard for deep, indulgent cocoa flavors with rich aromatic spice undertones,” said Whitney Beem, senior director-marketing and insights, Parker Products Inc., Fort Worth, Texas. “Bringing these flavors into Greek yogurt allows for a balance of indulgence and function, while the addition of premium toppings elevates the sensory experience.”

She suggests including aromatic spices, such as cardamom and cinnamon, along with caramelized date syrup. Toppings might be gold-dusted cocoa nibs and glazed pistachio praline.

Image: Saputo USA

Cheese inclusions

Cheesemakers are familiar with blending chilis, fruits, nuts and spices into curd before setting. Why stop there? Flavorful inclusions like those used in ice cream or with yogurt can mashup in natural and process cheeses, as well as the booming category of cottage cheese.

“Cheese has always been a space for premiumization, and today’s consumers are craving bold, unexpected flavors that feel indulgent and sophisticated,” Beem said. “We created a cheddar with crunchy maple bourbon toffee clusters to add texture and a chipotle kick to reinforce the sweet-heat balance.”

Cardinal Waken suggests adding honeycomb inclusions to a sharp cheese for a “sweet crunch meets savory richness” eating experience.

Cheese flavor mashups are all about pushing the boundaries of traditional cheese pairings. It’s no longer simply smoked gouda. It’s smoked gouda with candied pineapple pieces.

“Whether it’s mixing rich, nutty cheeses with unexpected sweet elements or pairing tangy varieties with bold, savory notes, cheese mashups invite you to explore an entirely new world of flavor,” Schallert said. “Try adding dark chocolate chips to an aged manchego or some kimchi to a Monterey Jack cold pack spread.”

Saputo USA, Lincolnshire, Ill., launched its Montcherve Duos line — a two-in-one flavor combo — in 2023. The goat cheese includes flavor combinations such as Sweet Hot Peppers + Garlic & Herbs, a bold blend of spice and herbs wrapped around a piquant flavored core, and Blueberry + Lemonade, a sweet blueberry-flavored core enveloped by a refreshing citrusy lemon twist. The brand campaign for Duos encouraged consumers to “Make Mischief with Montchevre,” with a series of comical ads highlighting innovative flavors and products inspired by very mischievous goats.

More recently, Saputo USA rolled out Montchevre Cold Brew & Donuts at the end of 2024. This first-of-its-kind flavor was intended to help consumers liven up their holiday cheese boards.

“We’re always analyzing consumer insights to stay ahead of the trends, and the demand for adventurous goat cheese profiles and flavor mashups continues to increase year over year,” said Jenny Englert, marketing director of Saputo USA. “The 4 oz log blends rich coffee flavors with donut sweetness, opening the door for playfully cheesy desserts, snacks, and breakfast and brunch usage occasions.”

Lisa Spurlock, food scientist, Butter Buds Inc., Racine, Wis., would like to see a carbonara dip become commercialized.

“It’s all about livening up the nostalgic cheese dip or spread with an indulgent eggy flavor with romano and parmesan cheeses, bacon and black pepper,” Spurlock said. “Our ingredients help bring such a complex concept to fruition by adding richness, extending and enhancing flavors, masking and allowing a reduction in commodity ingredients.”

Dairy dip and dressing marketers have been pushing boundaries in this space ever since consumers found themselves in food fatigue a year or so into the pandemic. It’s all about adding a twist to something familiar.

“Think ‘newstalgia,’ such as lemon herb buttermilk ranch,” said Jos Muilwijk, global innovation marketing leader-culinary and snacks, IFF, Hilversum, The Netherlands. “It’s also about going bold, such as coconut and ginger combinations or creamy chipotle lime pairings, to truly ‘hot’ with signature adjectives, such as extreme, blazing or fiery.”

Lyon agreed: “Lean into your flavor choices. Rather than a hint of this or a splash of that, boldly own your food’s flavor, such as triple garlic or four cheese.”

The flavor sensation of heat comes from the odorless, tasteless, crystalline chemical compound capsaicin, found in chili peppers. Because capsaicin is soluble in fat, dairy is an ideal base for spicy dips and dressings. It mellows the heat and allows the consumer to taste the chili.

“The dairy component plays a crucial role in the taste experience of the dip,” McDonald said. “This is why buffalo and barbecue wing sauces pair so well with blue cheese and ranch dressings. We have an Italian version of chili crisp that pairs well with stracciatella.

“Even classic cheese dips and spreads, like pimento cheese, are seeing flavors like Nashville hot, hot honey and truffle enter the market,” McDonald said. “Soft and semi-soft cheeses alike are especially seeing flavor advancement, like dark chocolate ricotta and farmers’ cheeses, and pastrami dusted Swiss and gruyere cheeses.”

Cottage cheese, one of the fastest growing segments in the supermarket thanks to consumers’ insatiable appetites for protein, is poised for flavor innovation. It’s time to mash up the flavors.

“Cottage cheese has experienced a renaissance,” said Ryan Kukuruzovic, executive chef-culinary manager, Wixon, St. Francis, Wis. “What used to be considered a staid, almost commodity product is now sought after by younger consumers because of the low-fat protein it offers. This offers an ideal opportunity for introducing savory flavor options while providing creaminess and extra protein. Examples include smoked paprika scallion, jalapeño cilantro and lemon dill.”

Dairy, in its many formats, provides a canvas for creativity to flourish. Mashups keep dairy foods relevant to today’s adventurous consumers.