NEW YORK — Although consumers were stuck at home during the pandemic, they were still traveling the world … via their taste buds.
The desire was hot for exploring exotic ingredients and flavors despite the inability to travel. And today, global flavors are expanding their reach and becoming more approachable as bigger CPG players introduce products that push the culinary envelope.
According to Datassential, one-third of consumers are looking forward to trying new global foods and/or flavors this year, and 42% are seeking out spicy foods. Latin flavors still enjoy popularity in the US, and according to Mintel, many of the flavors that gained traction — spicy, smoky and citrus — are already foundations of Latin cuisine. Especially as the Hispanic and Latinx populations grow to a projected third of the total American population in 2050, this trend is sure to stick around.
Additionally, more than a third of consumers also expressed interest in trying foods from lesser-known regions such as Oaxaca, Peru, Brazil and Argentina.
This trend for greater diversity in taste exploration expands beyond Latin flavors. “I’m seeing more prominence and appreciation of regional ingredients from parts of the world often overlooked, specifically an interest in West African ingredients and cuisine,” said Dawn Padmore, VP of culinary marketing and events with Karlitz and Co.
According to Datassential, one-third of consumers are looking forward to trying new global foods and/or flavors this year, and 42% are seeking out spicy foods.
Take fonio, an ancient grain from Senegal gaining traction in the Western world. It can be prepared similarly to couscous, cooking in about 5 minutes, and can be ground into a (gluten-free) flour for use in a variety of baking applications. Founded by chef, restauranteur and cookbook author Pierre Thiam, Brooklyn, NY-based Yolélé is one such company. It connects smallholder farmers with global markets and offers products including fonio pilafs and chips.
McCormick & Company’s Flavor Forecast 21st Edition also identified “Humble Nosh” as one of its four flavor themes for innovation this year. The theme is “inspired by the Yiddish word ‘nashn,’ meaning to nibble on, and combines rising global flavors with the means to ‘travel locally’ via our plates.” And according to the report, a few key flavors to keep top of mind include the Indian spice blend chaat masala, pandan kaya (Malasian jam) and crisped chiles.
For companies looking to expand their culinary flavor offerings in a global sense, the snack category offers a low barrier to entry. Consumers are snacking more than ever and are more willing to experiment with new flavors and ingredients in the category, due to a limited cost commitment, according to Mintel’s Regional and International Flavors and Ingredients November 2020 report.
As consumer demand for international and spicy flavors holds strong, bakery companies can capitalize on this trend to take their products to the next level.
