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Packaged Facts Examines Flavors & Ingredients In New Culinary Trend Tracking Report

What a flavorful world. From posh fine dining restaurants to trendy food trucks to aromatic residential kitchens, flavors and ingredients originating from lands far and wide are spicing up meals in every corner of our nation.

"South American peppers, Mediterranean grains, Korean condiments, these are merely the tip of the exciting influences expanding the culinary landscape in America," says David Sprinkle, research director for Packaged Facts, a market research firm.

Packaged Facts recently released the latest edition in its popular Culinary Trend Tracking Series (CuTTS), Food and Beverage Flavor and Ingredient Trends.

In the report, Packaged Facts analyzes the key trends exciting the food and beverage industry. More than 20 flavors and ingredients are discussed across a series of dynamic, informative pages brimming with insights you won't find anywhere else.

These featured flavors and ingredients include:

  • Aji Chiles - Growing interest in Latin food fuels the rise of this flavorful ingredient 
     
  • Blood Orange – Inherent sweet and savory applications, in both food and beverages, makes the blood orange's future very promising indeed 
     
  • Buttermilk - Resurgent interest in old-fashioned down-home foods has put this useful ingredient back on the flavor radar 
     
  • Chai as Flavor Profile - This spiced-milk Indian tea is beginning to make inroads in desserts and other sweets 
     
  • Charring - Intentional charring is a great technique for introducing deep flavor as well as distinctive texture
     
  • Freekeh - At the intersection of healthy eating and global food trends lies this nutrient-rich ancient grain    
     
  • Gochujang - This traditional thick, crimson paste from Korea is capturing the imagination of menu-makers and consumers alike 
     
  • Green Goddess Dressing - This retro classic, with its creamy texture and herb-and-anchovy flavor profile, hits all the right buttons 
     
  • Guajillo – As American diners become more interested in authentic regional Mexican cuisine, lesser-known chiles like the guajillo are moving into the public eye 
     
  • Harissa - This spicy, garlicky chili paste is an all-purpose condiment in North Africa—and it could be the next Sriracha 
     
  • Kabocha Squash - This Japanese variety of winter squash is poised to become the next "It" vegetable 
     
  • Mustard Seed - Though stone-ground mustards have featured the seed for years, the spicy little beads have been showing up on their own in a variety of new ways 
     
  • Nutella - The branded Italian spread is garnering ever-increasing interest, but the chocolate-hazelnut flavor profile (also known as gianduja) gives the trend a lot more room to grow beyond 
     
  • Pimentón and Espelette - Though similar to the more familiar paprika, both pimentón and piment d'Espelette have broken away from spice-shelf obscurity 
     
  • Ponzu - Think of ponzu as the Japanese equivalent of vinaigrette, an all-purpose dipping sauce, marinade and condiment 
     
  • Preserved Lemon - This Moroccan specialty is just about ready to make the jump from restaurants to retail foods 
     
  • Romesco - This traditional Catalan Spanish blend of nuts and sweet red pepper is flavorful, attractive and versatile 
     
  • Salsa Verde – This flavorful sauce is versatile, healthy, widely appealing—and quite possibly the next pesto 
     
  • Seaweed/Sea Vegetables - Broader interest in both sustainability and interesting new culinary ingredients has driven seaweed and sea vegetables into the public eye 
     
  • Sorghum Syrup - The artisanal food movement is bringing back this iconic sweetener, which is made from the trendy-again cereal grass of the same name 
     
  • Sweet and Savory Jams - These products are trending flavor-boosters that mix sweet and savory in intriguing and versatile ways   
     
  • Togarashi – An exotic image belies the simplicity of this next-in-line Japanese hot-pepper condiment 
     
  • Varietal Apples: Gala and Fuji - Varieties of apples beyond the usual Delicious and Granny Smiths are attracting attention, in applications both sweet and savory
     
  • Yuzu – The most popular citrus in Japan gets really interesting when it crosses Western borders to flavor vegetables, fish, desserts and cocktails

For each flavor and ingredient, Packaged Facts discusses:

  • Trend Summary 
     
  • Trend Versions 
     
  • Menu Sightings 
     
  • Momentum and Diffusion 
     
  • Trend Analogs 
     
  • Menu Trend Applications 
     
  • Retail Trend Applications 
     
  • Market Opportunities

Where to Purchase the Report

View more information about Food and Beverage Flavor and Ingredient Trends: Culinary Trend Tracking Series, including purchase options, the abstract, table of contents, and related reports at Packaged Facts' website: https://www.packagedfacts.com/Food-Flavor-Forecast-10858362/.  

Packaged Facts' Culinary Trend Tracking Series (CuTTS) is the essential source for tracking culinary trends and opportunities in the restaurant, foodservice, retail prepared foods, and packaged food and beverage sectors. This report series supports the menu and food manufacturing innovation of executives, strategists, chefs, and food research professionals in R&D/product development, market and consumer insights, brand management, and trade and consumer marketing. 

The Culinary Trend Tracking Series helps customers:

  • Identify future opportunities in menu offerings and packaged foods & beverages 
     
  • Leverage the long-term drivers that are truly propelling food industry trends 
     
  • Track trends in fine dining restaurant, foodservice, retail prepared foods, and packaged foods
     
  • Match emerging trends to your organization's ongoing menu and product development

 

Source: Packaged Facts