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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.

Table of Contents

  • Viewpoint
    by Judie Bizzozero
  • Ethnic Flavors Provide Culinary Inspiration for Clean Label Products
    by Judie Bizzozero
  • Clean and Creative Dressings, Sauces & Marinades
    by Melissa Kvidahl
  • Case Study: Primal Kitchen
    by Joanna Cosgrove
  • Case Study: TABASCO®
    by Danielle Rose

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.