KANSAS CITY, MO — Trends are pointing to consumers seeking out comforting treats as a coping mechanism during the pandemic. The Summer Fancy Food Show saw those same comfort-food trends. However, many now come with an updated twist that balances nostalgic favorites with something new, according to one Dawn Foods report. These days, “something new” often means functional benefits.
“Consumers’ pursuit of comforting foods with a slight twist in flavor, ingredients and nutritional benefits will drive the majority growth of the $170.4 billion specialty food industry in 2022,” according to the Specialty Food Association’s Trendspotter Panel.
For example, Unbelievabuns’ hamburger buns made with antioxidant-packed and fiber-rich sunflower flour, and pancake and waffle mix made with Amasar’s protein and vitamin-loaded breadfruit flour were just two of the standout products at the show.
Identifying a yearning for a return to classic flavors, woman-owned company Soozy’s Grain-Free recently launched Birthday Cake Donuts. The gluten-free donuts are sweetened with organic coconut sugar and maple syrup, free of refined sugar, processed ingredients and artificial colors.
Many consumers will be more willing to try new flavors if they are presented in a familiar way. And that’s not exclusive to functional foods; it’s a popular way for any consumer to expand their culinary palate, regardless of their dietary preferences.
For example, many Asian ingredients and flavors are not yet a part of mainstream consumer culture outside of traditional Chinese cuisine. This presents a great opportunity for Asian fusion concepts — merging familiar flavors with foreign ones —or introducing new flavors within a familiar format. One such brand, Yishi Foods, introduced a variety of Asian-inspired oatmeal flavors with functional benefits to the breakfast aisle, finding success in flavors like Red Bean Berry Oatmeal and Taro Bubble Tea Oatmeal. As consumers experience new flavor sensations, the oatmeal base lends a blanket of comfort.
People crave adventure by way of flavor after years of being deprived of the ability to travel globally during the pandemic. However, consumers are no longer demanding flavors from the well-known cuisine. Some of the fastest-growing flavor concepts in the US are Asian and South American, including inspiration from India, Korea, Argentina, Vietnam and Brazil, according to Datassential’s Fastest-Growing Restaurant Concepts report.