Key foodservice players have focused on vegetables as proteins and carbohydrate replacements while honing their focus on functional ingredients that enhance wellbeing, show the findings of Mintel’s “Trending Flavors and Ingredients on the Menu, Including the Impact of COVID-19.”
Although new restaurant and flavor discovery has been slightly hindered over the last year due to restrictions placed on restaurants, consumer concerns over safety, and Americans’ leaning into comfort foods, there has been some experimentation.
Mushrooms, sesame seeds, and chives are among ingredients most readily tried and liked by respondents who are internet users, 21 and older, and order from restaurants, according to the report. Conversely, respondents were less familiar with and had little interest in trying za’atar, cherry blossom, and ancho chili.
Interest in cuisine types tends to vary, with younger respondents being interested in African cuisine and older generations sticking to what's tried and true.
With Hispanic and Asian populations growing at the fastest rates, Latin and Asian flavors and dishes have also been growing on U.S. menus, and these consumers are significantly more interested in exploring outside mainstream cuisines, according to the report.
Respondents tended to be the most experimental with new flavors and ingredients when less risk was involved. For this reason, diners are more interested in trying something new when it comes in a small package.
Related: Nostalgic, Global Flavor Trends to Continue in 2021; Kroger Debuts Robot-Powered Fulfillment Center.