We’ve said it before, and we’ll say it again: what starts trending in foodservice eventually makes its way into retail. For that reason, paying close attention to the foods and flavors that are beginning to trend in foodservice – and particularly fine dining – is important for staying ahead of retail food trends.
In a crowded market, it can be difficult to cut through the clutter and determine which ingredients, flavor profiles, and dishes are most likely to trend down the road. Our experts suggest considering how emerging foodservice trends fit within current macro trends to make your decisions around innovation. Keep reading for our insights into what’s trending in foodservice and how these items might be translated to retail products that consumers will totally love.
Trending Flavor Profiles in Foodservice
Which flavor profiles are showing the most growth in foodservice? Umami, spicy, and smoky flavors top the list. Umami and bold, savory flavors have been winning over consumers recently, as they seek out more interesting and complex flavor profiles. According to Mintel, over half of consumers report being interested in seeing more of these flavors offered in foodservice. Ingredients like truffle, garlic, and furikake are all seeing growth in menu items as restaurants innovate around these flavor profiles.
Hot and spicy flavors are in, with a growing number of consumers expressing interest in items featuring these flavors. While spicy flavors are not unique to foodservice, trending ingredients in foodservice that bring the heat might be indicators of what’s to come for retail. Exotic peppers from faraway places, international spice blends, and flavors inspired by spicy global condiments are all trending in foodservice, meaning that retail brands should consider drawing inspiration from these ingredients.
It’s no secret that smoky flavors have been winning over consumers in recent years. Cooking method callouts that draw attention to preparations that evoke specific flavor profiles continue to trend in foodservice. While these flavor profiles have begun to appear in innovative new retail products, there’s plenty of room for innovation in retail, especially as restaurants continue to come up with creative ways of showcasing these items. Look to flavors that reference specific, smoky preparations, like slow smoked, charr grilled, and blistered, for flavor inspiration for everything from snacks to sauces.
Trending Cuisines in Foodservice
Global cuisines are trending across the board, with the foods and flavors of faraway places making appearances in all sorts of new innovations in foodservice. The top growing cuisines in foodservice typically end up trending in retail in the year or so that follows. Consumers have expressed interest in more exotic global cuisines, as well as more diverse regional American cuisines.
Trying new cuisines has come to play an important role in how consumers keep daily life interesting, so it’s important for retail brands to embrace this trend to stay relevant with consumers. Right now, in foodservice, Korean, Vietnamese, Ethiopian, and Indian are among the top trending global cuisines. As consumers grow more familiar with dishes from these countries, they’ll be seeking them out in more accessible formats, especially as they cut back on eating at restaurants amidst inflation. Consider innovating with the flavors of popular dishes and common ingredients from these cuisines to create retail products that consumers will totally crave.
Ready to innovate with the latest trends? Contact us today to see how Fuchs can help you make something special.
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