Ethnic Flavors Feeding Food & Beverage Innovation

Ethnic Flavors Feeding Food & Beverage Innovation

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.

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.

About Cargill

Cargill

Cargill is working to nourish the world in a safe, responsible and sustainable way. We've been in business for more than 150 years, and have a history working with partners to navigate our complex food system from field to table. Our broad label-friendly portfolio, market expertise and trusted supply chain can help you satisfy consumer demand for clean label.

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