One thing that our trend experts always get asked is how we anticipate what will be trending next. Our processes for tracking trends and gaining insight into what’s on the horizon for food are multifaceted, but one of the first places we look to get a sense of what’s up-and-coming in food and flavor is foodservice. Much of the innovation and trendsetting – especially when it comes to more adventurous and exotic food items – occurs in fine dining first. As a result, we keep a close eye on the ingredients, foods, and flavors that are beginning to pick up steam quarter-over-quarter and year-over-year because, typically, what starts trending in foodservice eventually ends up trending in retail. Here’s a closer look at the ingredients that are on the rise in foodservice right now.
Regional & Global Specialties
Some of the fastest growing ingredients in foodservice between Q3 of 2020 and Q3 of 2021 hail from regional cuisines of the United States. Among them is Louisiana Hot Sauce, which is up 7400% in foodservice according to Mintel Menu Insights. Bourbon Sauce, inspired by classic Kentucky bourbon, is also showing substantial growth. Regional ingredients, and the flavors inspired by them, are sure to be hits with consumers who are seeking out adventure.
International ingredients are also on the rise, with numerous of them showing growth in foodservice over the past year. Sauces and condiments from around the world, in particular, are witnessing huge rises in menu item mentions, per Mintel. Salsa roja, red curry, salsa verde, and schug (also known as zhug), for example, have all demonstrated over 50% growth year-over-year. Consumers are craving exotic foods, so lean into the flavors of growing international ingredients to add some excitement to their daily lives!
Hot & Spicy Flavors
It’s no secret that consumers’ tolerance for spicy foods and flavors has been increasing. A closer look into the ingredients that are beginning to trend in foodservice gives us insight into the next hot and spicy foods that consumers will be totally obsessed with. What’s the latest data telling us? Hot and spicy peppers are where it’s at! Peppers like the Fresno chili, ancho chili, guajillo pepper, and red chili pepper are showing significant growth in foodservice.
The best part about these peppers? Their flavors are incredibly versatile, translating well to various bases and products, including sauces, snacks, and more. Bring on the heat by looking to the fastest growing peppers in foodservice for flavor inspiration!
Craveable Cheese
Move over cheddar! Chefs are experimenting more with exotic and interesting types of cheese from around the world. As a result, various types of cheese are on the rise in foodservice. Cotija cheese, which hails from Mexico, for example, is up almost 40% since last year. Other cheese varieties showing significant growth? Havarti, halloumi, burrata, gouda, and Oaxacan cheese, just to name a few.
As consumers grow more familiar with these different varieties of cheese, they’ll begin looking for products that feature their flavors. Consider translating these trending cheeses into flavors for snacks, sauces, proteins, dip, and more.
Hungry for more? Subscribe to our e-newsletter to get more insights into what’s on the horizon for flavor.
For more information about Fuchs North America's products and programs that support food manufacturers in their product development needs, please