2020 Flavors to Watch
Flavors to Watch
Instagram, food festivals and TV chefs are accelerating the speed at which unique flavors and ingredients hit the mainstream. Consumers now expect operators to update menus more frequently with on-trend ideas. To keep ahead of the curve, operators have to stay on top of new flavor trends without abandoning the old.
2020 Flavors to Watch
Herbals and florals
Lavender, hibiscus, elderflower, jasmine, rosemary and mint are infusing beverages with herbal and floral notes. In addition to their more delicate flavor, herbal ingredients convey healthfulness and create craveability with 37% of consumers, finds Technomic’s Flavor Consumer Trend Report. The report also predicts that floral flavors will be an area of opportunity with the growing interest in plant-based products.
Restaurant Business partnered with Technomic for this report. Technomic’s Ignite food trends data is an online tool that tracks current and past menus on an ongoing basis. This report represents ingredient data tracked at more than 5,000 emerging chains and high-volume independents, collected from Q3 2018 to Q3 2019. Growth is calculated by the yearly percentage change in the number of operators menuing specific ingredients.
The herb and spice shelf is expanding in commercial and noncommercial kitchens as chefs experiment with new ways to pump up flavor. Turmeric is trending in step with the interest in Indian dishes and functional foods—the spice is essential to many curries and is touted for its anti-inflammatory properties. Spice blends can instantly add global accents to rubs, marinades, salads and sautes. Za’atar, which has a base of ground red sumac berries, imparts a tangy Middle Eastern flavor to food. Also gaining ground is tamarind, used in cuisines as diverse as Filipino and Pakistani for its sweet-sour notes.
The quest for different and more complex sources of heat is leading chefs to varieties of chile peppers from around the world. They’re moving beyond jalapenos, chipotles and serranos—Mexican chiles now well-known to consumers—to peppers from Africa, Spain, the Middle East, South America, Korea and other locales. And they are using techniques such as pickling and roasting to layer on flavor.
Consumers in every generation crave spicy flavors, but that preference varies by degree. Younger diners and men show more interest in very spicy sauces, while older consumers gravitate toward mellower, more moderate heat, according to Technomic’s Flavor Consumer Trend Report. Interestingly, Gen Z is partial toward fruity and salty flavors, says the report. But operators are turning to more than just hot ingredients to impart a pop of flavor. Spice blends—combinations of earthy, smoky, savory and/or hot flavors—are also on the rise. In response, operators are getting more adventurous with seasonings, trying unique flavors and combinations to prevent palate fatigue.
In 2019, Korean gochujang was widely touted as the hot sauce that would be the next Sriracha. Well, Sriracha isn’t going away so fast: It’s now getting blended with other flavors. And sauces from Thailand, China and other countries are joining the Asian lineup. Hot sauces are especially appealing to consumers ages 18-34; 28% use them frequently on a variety of foods, according to Technomic’s Flavor Consumer Trend Report.
Like chile peppers and spice blends, barbecue sauce flavor profiles are getting more diverse and bold. As chefs take a deeper dive into global and regional American barbecue, they are sourcing or creating sauces that match those styles. And consumers are increasingly seeking authentic ingredients and flavors like these, according to Technomic’s Ethnic Food & Beverage Consumer Trend Report.
The customization craze has fueled the demand to broaden the selection of condiments and sauces offered in the front of house. Technomic’s Flavor Consumer Trend Report reveals that these products can be traffic drivers; 29% of diners consider which sauces and condiments will be available when deciding on a restaurant to visit, and that number increases to over 40% for younger consumers and males. But sauces and condiments are also a convenient way to signaturize a dish in the back of house. A change in the flavor profile of a barbecue sauce, for example, can be the impetus for a new limited-time offer, while a spicy condiment can easily elevate the house burger.