INNOVATIVE FLAVORS KEEP CONSUMERS COMING BACK
Posted in News, Foodservice, Restaurant, Fast Casual, Market Research, Market Trends, Consumer Panels, Consumer Preference, Menu, Flavor, Taste, Seasonings / Spices, Spices, Seasonings,Smoking / Smoke Flavors, Flavor Dynamics, Sauces / Gravies / Soup, Sauces, Condiments
CHICAGO—Innovative flavors are boding well with consumers, as 73% say that trying and enjoying a menu item with an innovative flavor would make them highly likely to return to the restaurant for the same menu item, according to a new report from Technomic, Inc.
Technomic's "Flavor Consumer Trend Report" shows consumers are leaning toward more exciting and innovative flavors, as many are swayed by innovative menu options and restaurants that offer them. In fact, 37% of consumers say they are increasingly driven to try new flavors, and that new flavors can influence them to visit a restaurant (41%).
The report shows an increased demand for spicy flavors, as 54% of consumers prefer hot or spicy sauces, dips or condiments compared to 48% in 2011. Sweet flavors pair well with the greatest number of other flavors, including savory, sour, smoky or spicy profiles.
"In a competitive foodservice climate, flavor differentiation is a must-have for operators," said Darren Tristano, executive vice president, Technomic. "Because today's foodservice consumers have such a strong expectation for innovative flavors, operators and suppliers have to help the menu stand out by staying ahead of the flavor curve."
A medley of flavors are predicted to appear in 2014 food trends, including innovations with flavors derived from lemon, tea leaves, egg yolk, nut milks and a variety of other ingredients.
Editor's note: Looking for new flavors to support your next product launch? Leading suppliers, including Carmi, David Michael & Co., Prinova, Virginia Dare and WILD Flavors, will be at SupplySide West in Las Vegas, Nov. 12 to 16. Click here for the full exhibitor search, or register now.
The report shows an increased demand for spicy flavors, as 54% of consumers prefer hot or spicy sauces, dips or condiments compared to 48% in 2011. Sweet flavors pair well with the greatest number of other flavors, including savory, sour, smoky or spicy profiles.
"In a competitive foodservice climate, flavor differentiation is a must-have for operators," said Darren Tristano, executive vice president, Technomic. "Because today's foodservice consumers have such a strong expectation for innovative flavors, operators and suppliers have to help the menu stand out by staying ahead of the flavor curve."
A medley of flavors are predicted to appear in 2014 food trends, including innovations with flavors derived from lemon, tea leaves, egg yolk, nut milks and a variety of other ingredients.
Editor's note: Looking for new flavors to support your next product launch? Leading suppliers, including Carmi, David Michael & Co., Prinova, Virginia Dare and WILD Flavors, will be at SupplySide West in Las Vegas, Nov. 12 to 16. Click here for the full exhibitor search, or register now.
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