Foodservice establishments – and especially fine dining restaurants – are flavor trendsetters! Indeed, the origin of many of the most prolific flavor trends is foodservice. How does this happen? It’s less risky for foodservice establishments to experiment with flavors and ingredients than it is for retail brands. As restaurants innovate, consumers are exposed to new flavors, ingredients, and innovations through dining out – and through seeing social media posts about dining out. As these flavors and ingredients generate buzz, consumers get more familiar with them. Subsequently, consumers begin to crave them and seek them out outside of their foodservice experiences.
That’s why it’s so important for retail brands to pay attention to what’s trending in foodservice to get ahead of flavor trends. Getting in on an up-and-coming flavor before other retail brands do can be the key to standing out in an already crowded market. Keep reading for our experts’ insights into the latest flavor trends in foodservice and how retail brands can get inspired by them.
Sour Flavors from Faraway Places
Sour, tangy, and fermented flavors have been trending in recent years, thanks to a variety of factors, including the rise of bold flavor experiences and renewed interest in gut health. In foodservice, sour flavors and ingredients from around the world are picking up steam, positioning them to be prime for bringing to retail products in the near future. These flavors are sure to be popular, as they not only satisfy consumers’ cravings for all things tangy and sour, but they also satisfy consumers’ desires to experience the world through food.
Which tangy global flavors are trending in foodservice right now? Tamarind, a fruit with a
sweet and tangy flavor profile, is commonly featured in African and Asian cuisines and has been showing growth in foodservice recently. Its flavor profile is incredibly versatile; while it’s been trending in rice and noodle dishes in foodservice, tamarind makes for a mouthwatering – and mouth-puckering – flavor for everything from snacks to sauces.
Asian cuisines are among the most popular global cuisines at the moment, and they happen to heavily feature tangy and fermented flavors, many of which are showing growth in foodservice. Yuzu, an Asian citrus fruit, for example, has been picking up steam as a flavor in foodservice for beverages, desserts, and more. As it gains in popularity in foodservice, consumers will expect to see it in retail too. Translate trending sour flavors from global foodservice offerings to retail products to get ahead of this trend. Think a yuzu sports beverage, tamarind and coconut snack nuts, or kimchi BBQ pork chops.
Seek Out Sophistication
Upscale flavors and ingredients have been winning big with consumers who use food as an experience. This trend is all about trying something new, while also having something fancy to post on social media. Sophisticated flavors and ingredients have been trending in foodservice, but thanks to inflation, consumers are cutting back on dining out, presenting a unique opportunity for retail brands to bring sophistication in more accessible and affordable ways.
Truffle, porcini mushroom, and other earthy flavors have been on the rise in foodservice and are ideally suited for translating to a variety of retail products. Fancy cheeses, like brie, gruyere, and pecorino Romano, have also shown growth in foodservice, as consumers diversify their tastes for cheese beyond cheddar. Get inspired by these upscale flavors for retail products that will make consumers feel fancy and elevate their everyday lives.
Hungry for more? Subscribe to our e-newsletter to get our insights in your inbox.