FLAVOR TRENDS Discover the flavor trends that are just emerging, already buzzing and those that are set to shape the future of foodservice ...
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
20 1 8 U S
F L AVOR
TREN D S
Discover the flavor trends that
are just emerging, already buzzing
and those that are set to shape the
future of foodservice.
—1—
MAINSTREAMING
Right now, Middle
Eastern ingredients
are being used in
new ways, desserts
are becoming less
sweet, and functional
ingredients are
contributing both
color and flavor to
dishes positioned
as more healthful.
— 03 —
#1 Middle Eastern
cuisine is on the rise
Modern 20%
Mediterranean of US consumers have
eaten Middle Eastern cuisine
either at home or away
Consumers are becoming increasingly
familiar with the flavors and ingredients
that star in Middle Eastern dishes.
32%
Dates as an Pistachio grew 15% Mint increased 48% growth of Middle Eastern
ingredient grew 19% as a food ingredient as a non-alcoholic cuisine on US restaurant
from Q4 2015-17, and 2% as a food beverage ingredient menus from Q4 2015-Q4 2017
according to Mintel flavor between Q4 and 23% as an
Menu Insights. 2015-17. alcoholic beverage
There has also been ingredient from
strong directional Q4 2015-17.
growth of dates as 66%
an ingredient in non-
alcoholic beverages.
of US consumers are
interested in Middle Eastern
foods at restaurants
Source: Mintel Menu Insights;
International Food Trends US 2018
— 04 — — 05 —
1
#2 2
Not Too
1. Rosemary olive oil cakes,
olive oil gelato and rosemary brittle.
Osteria Mozza | Los Angeles, CA
Sweet
2. Cheerwine vinegar pie,
topped with a corncob jelly cream.
Comfort | Richmond, VA
Chefs are increasingly
creating housemade
vinegars from fruit and
As diners often aim to strike Olive oil as a flavor in vegetable scraps, turning
a balance between health desserts grew 16% from Q4 food waste into tart,
and indulgence, desserts
are paired with flavors that
2015-17, according to Mintel
Menu Insights. Although
flavorful elixirs that they
add to salads, mains, and 15%
temper their overall level of menu mentions are minimal even desserts. Tart, tangy of consumers are
sweetness. While they may at the moment, there has flavors like lemon (+9%) interested in bakery
sound odd on paper, flavors been directional growth in and passion fruit (+15%)
like olive oil and vinegar vinegar as a dessert flavor are some of the top growing
items featuring savory
are growing specifically as during this same time frame. flavors according, to Mintel flavors (eg zucchini,
dessert flavors. Menu Insights. spinach cake).
— 06 — — 07 —
#3
What’s happening on the menu?
Menu mentions of these colorful ingredients
are on the rise (Q4 2015-Q4 2017)
Functional
Colorful Radishes
+11%
Black garlic
+13%
Sumac
+34%
Some flavor ingredients are used to add Source: Mintel Menu Insights
color and a healthful appeal to dishes.
Ube, or purple yam, is a popular Expect to see
ingredient in Filipino cuisine with
antioxidants and vitamins. It adds
more health-
a touch of purple to menu items, forward menu
including desserts and beverages. items that feature
visually exciting
Black garlic, often an ingredient
in ramen broth that is packed with
flavors and
antioxidants, is making its way onto ingredients to
more menus, increasing 13% from boost their appeal
Q4 2015-17, according to Mintel among diners.
Menu Insights.
Other colorful ingredients like sumac
and algae add a pop of color and
health (antioxidants and protein)
to a variety of dishes. Sumac grew
34% from Q4 2015-17, and 19% of
consumers say superfood claims
would encourage them to order a
dish or beverage from a restaurant.
— 08 — — 09 —
1
of consumers are willing to try
1. Ube Cookie with frosting
and coconut flakes.
Warm Belly Bakery | Chicago, IL
2. Blue Vitality Smoothie Bowl an unfamiliar ingredient if it
provides a functional benefit.
with coconut flakes, hemp
granola, chia seeds, Greek yogurt,
spirulina, pineapple, mango, and
Vital Proteins collagen.
Juice It Up! | California chain
2
— 10 — — 11 —
EMERGING
In the years to come,
international flavors will
transform spice blends and
condiments, introducing
diners to unique
ingredients. New uses for
traditional preparation
methods and seasonings
will allow operators to
create intensely savory,
meaty flavors that can
be used with meat and
vegetables alike.
— 12 — — 13 —
#4 A closer look
Spicy Blends
“
Spice blends create an easy way
for operators to introduce diners
to new international cuisines in an Spice blends in Berbere, an Ras el hanout is Togarashi is a
approachable way, while letting particular are an area Ethiopian spice a spice mix from common tabletop
chefs experiment with personalizing blend, is a North Africa that spice blend in
classic blends to reflect their vision
of opportunity for combination of translates to “top Japanese cuisine
and interpretation. These blends brands as they can take several spices, of the shop.” Its and is typically
can emerge from a variety of some of the guesswork including ginger, components can added to soups
cuisines, including African, Middle out of cooking. basil, chili peppers, vary but typically and proteins.
”
Eastern, and Asian. While the and garlic. The include top-shelf It has grown 9%
components that make up each Caleb Bryant all-purpose blend spices such as as an ingredient
blend can differ, what remains Mintel Senior is used to season cardamom, cumin, from Q4 2015-17,
constant is the sheer versatility of Foodservice Analyst various ingredients and ginger. according to Mintel
each spice blend with various foods. in stews such as Menu Insights.
beef, chicken, lentils,
and eggplant.
2
1. Berbere fried chicken wings
with turmeric aioli.
Cicchetti | Seattle, WA
2. Slow roasted salmon with three
1 grain salad, butternut squash, ras el
hanout, and preserved lemon raita. of consumers are interested
in seeing more African
The Painted Lady | Newberg, OR
— 14 — seasonings —in15 —retail foods.
#5
Consumers are
interested in
seeing more
international
International sauces and
condiments in
retail foods
Spreads
1
1. Dark Leafy Greens
served with toum.
Oleana | Cambridge, MA
2. Tomato Achaar,
an Indian tomato relish
49%
that is a flavorful condiment
Sauces and condiments including those of the Middle made from local vegetables,
are an easy point of entry East and Africa, have found fruits, spices, and oil. Indian
Brooklyn Delhi | Brooklyn, NY 2
for trying new flavors. As an their way into consumers'
appetizer, a dip or spread consciousnesses through
is shared among friends, their inclusion in dips,
meaning each diner signs spreads, and sauces. 33%
up for just a taste of the
dish – a low-risk proposition.
A sauce or condiment Middle Eastern
served on a sandwich or
with a protein, meanwhile,
takes a familiar dish and
adds a bit of interest, giving 25%
diners confidence in trying
something new. It may not
be surprising, then, that a African
range of international flavors, Source:
International Food
Trends US 2018
— 16 — — 17 —
20% of US diners say
A closer look they’d be motivated to try
an unfamiliar flavor if it is
Achaar is an Indian paired with a familiar format.
condiment made by
blending various pickled
vegetables, spices, and oil. Condiments are an easy point of
entry for trying new flavors
Muhammara is a vibrant
hot pepper dip common in
Syrian and Turkish cuisine.
It combines peppers, 22% 25% 28%
walnuts, oil, breadcrumbs,
lemon, and various spices.
of US diners say of consumers are of condiment
Toum is a creamy they’d be motivated to interested in seeing shoppers say
dipping sauce featuring try an unfamiliar flavor more African sauces/ international varieties
salt, lemon juice, oil, and if it is paired with a condiments in help them experiment
garlic. It is popular in familiar format. retail foods. with cuisine.
Lebanese cuisine.
Source: Innovation on the Menu US 2017; Condiments US 2017
of condiment shoppers
say international
varieties help them
experiment with
— 18 — cuisine. — 19 —#6
Meaty
Flavors
While many consumers enjoy through the same methods
the flavors of animal proteins, that are typically used to cook
an increasing number of meats, such as curing, grilling,
consumers look to plant- and smoking. Smoked is one A closer look
of consumers
based alternatives, according of the fastest growing food
to Mintel's 2017 Global Food flavors, and while the flavor is Ahimi is an alternative
say plant-based
& Drink Trend ‘Power to popular with meat ingredients, to tuna that is made from
the Plants.’ While not only it has also been used to flavor tomatoes. Tomatoes
proteins are
vegans or vegetarians, these fish, beans, and vegetables. contain glutamic acids,
consumers are looking for providing the savory
better for you
variety and choice. Seasonings typically used with flavor of meaty foods.
red meats, such as pastrami
than animal-
However, diners may still spices, can also suggest a Specific preparation
crave the savory flavors they meaty flavor when used in with methods, such as
based proteins.
find in meat products. These other ingredients, including braising, roasting, or
flavors can be achieved fish and vegetables. smoking, can turn ordinary
ingredients into suitable
meat alternatives.
5% increase of “smoked”
as a flavor on menus
from Q4 2015-17.
— 20 —ON THE FRINGE
Looking ahead,
the ingenuity of
new dishes may come
down to a matter of
enhancing chemistry.
Chefs and scientists
are pushing the limits
of creativity to bolster
savory dishes into
hearty masterpieces.
The future is about
creating healthy
dishes without giving
up satisfying taste
and with less effort.
— 23 —Future 44%
of consumers say they’d be
trend:
motivated to try an unfamiliar
flavor if it has detailed flavor
descriptions on the menu.
Kokumi What’s next
for kokumi
and fermented soy
can be added to
replicate the flavors
Over the past few with a pleasant, In the next five of slow-cooking,
years, consumers cohesive tune years, expect to add oiliness and
have become that unites individual see more chefs and richness to lower-fat
increasingly aware flavor notes into scientists turning foods, and retain
of the existence a soaring score. to kokumi to create the salty sensation
of the fifth taste, This taste concept complex flavors. of reduced-sodium
umami. The is associated with Operators should snacks. We will
unctuous, savory flavors achieved think about ways see further research
flavor is presented by slow-cooking, they can boost the provide future
in high-glutamate
foods like tomatoes,
meat, and soy, and
celebrated in the
aging, and ripening,
and can be defined
as a sense of rich,
heartiness, and
Miso-Glazed
Hoku Hoku Potato
“
Kokumi
can work
overall deliciousness
of their dishes while
creating healthy
offerings consumers
operators with more
tools in their arsenal
to create the taste
and mouthfeel
with potatoes, avocado,
names of restaurants complexity that eringi mushrooms, and synergistically are craving. Kokumi- of slow-cooked
like Umami Burger. makes already tofu tossed in a spicy
miso butter sauce,
with umami, boosting ingredients foods without the
Meanwhile, umami's savory umami like yeast extract time investment.
lesser known sister flavors even
topped with a poached boosting umami
egg and cilantro.
taste, kokumi, has more craveable. Ippudo | New York, NY flavors as well
not yet entered as improving
the mainstream.
other attributes.
Translated from
Japanese as
“delicious,” kokumi
” Stephanie Mattucci
Mintel Associate
provides a sense Director, Food Science
of balance and
harmony in foods,
— 24 — — 25 —MINTEL
MENU INSIGHTS 4 ways Mintel Menu Insights
will help your business
What’s on 1. Refresh and
revitalize your
menu analysis
2. Get perspective
from menus on
what food trends
3. Track the latest
trends in meal
prep, pricing,
4. Read insights
from foodservice
experts to help
the menu?
in an ever- are popping up daypart offers you understand
changing market. by region. and more, from consumer
a spectrum of motivations
restaurant types. when dining out.
Drill down into specific trends and Discover the “why”
segments within millions of menu behind a dining occasion
items throughout the United States.
Quarterly tracking of changes in price, Ingredients and flavors are changing just as rapidly as consumer
preference and faster than a dinner rush. Insights give you the
menu items, ingredients, flavors and ability to spot trends that impact menus, sales and profits.
preparations informs your strategy in
the fast-paced restaurant industry. 8,000 menus from Expert Quantitative and qualitative
1,500 restaurants foodservice analysis of trending flavors,
and retail outlets analysts ingredients and dishes
To find out more, visit:
www.mintel.com/menuThe world’s leading market intelligence agency Our expert analysis of the highest quality data and market research will help you grow your business. mintel.com
You can also read
