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Ethnic flavors feeding food & beverage innovation – digital magazine
The popularity of ethnic foods and authentic flavors continues to rise as consumers move out of their comfort zones to explore bolder flavors and more culturally diverse foods, opening the door for brands to tap into new market opportunities in virtually every category in the food and beverage market.
January 18, 2018
1 Min Read
Sponsored by Informa
Consumers are taking their dining cues from fiery and authentic flavors offered by Latin, Asian, African, Italian and Indian cuisines, and seeking a variety of flavor experiences from all sources, from food trucks to processed foods. Millennials and Gen-Xers drive demand for unique flavor, although 65 percent of all consumers like trying new flavors on occasion. More than 6,000 new product launches featured ethnic flavors in 2016—a number that has consistently increased year over year.
Takeaways for Your Business
Flavors with the strongest growth over the past four years are Ras el Hanout, Asian and Moroccan.
Snacks, soups, sauces, dressings and frozen/ready meals facilitate regionally specific flavors.
Marinade sales rose 24% to reach $1.4 billion in 2015, with 17% anticipated growth through 2020.
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