What flavors are people looking for today? And who are the people looking for them? Let's take a closer look.
Thanks to the great research done by our friends at Foodable Labs, we have data compiled from nearly one million social media conversations between chefs, operators, brands, and influencers.
Based on these conversations, Foodable Labs was able to determine the top flavor profiles and cuisines, and because we love trends so much here at Lakeside, we wanted to break down those flavor trends for you here.
ASIAN FOODS ARE STILL POPULAR.
Over the last few years, we've seen a rise in popularity of Asian foods, especially the foods of Korea and the Philippines. In terms of flavors, options like hoisin sauce, garlic, ginger, and chili sauce are leading the way. And when they looked at menus, Foodable Labs found an increase in these flavors at a rate of 31.3 percent for independent restaurants and 29.5 percent in fast-casual operations.
SPEAKING OF HOT, IT'S HOT.
According to Foodable Labs, the jalapeño has been replaced by the habanero as the most popular pepper, with an increase on menus of more than 20 percent. "Hot" isn't just limited to the Scoville scale. It can also include different types of "heat" such as the type of sinus-clearing burn associated with horseradish, which is also gaining in popularity.
WHAT ABOUT A SWEET TOOTH?
Looking for something sweet? According to the report, we're craving sweets more now than ever. When it comes to true natural flavors, trends lean towards fruits such as mango, passion fruit and avocado (and yes, avocado is a fruit). As far as desserts go, salted caramel led the way, with other popular dishes including chocolate-topped items and anything with hot fudge.
PEOPLE LOVE PLANTS.
Consumers are looking for more plant-based menu options. There was a 23.5 percent increase in plant-based menu consumption in Millennials and a 21.9 percent increase in consumers between the ages of 45 and 55. These are the highest growing menu considerations amongst the main menu sectors.
Foodable Labs' plant-based menu statistics confirm our research as well. As part of our 2019 College and University Foodservice Trends Report, we detailed a consumer shift to plant-based foods out of a desire to reduce traditional meat consumption. Flavor innovations are feeding a rising flexitarian population, and consumers are now more responsible in their eating habits (from both a personal health and environmentally sustainability standpoint) by choosing plant-based proteins.
Lakeside and Multiteria have researched seven top trends that will be important to colleges and universities in the 2019-2020 school year. Download your free copy today to stay on top of the latest ideas and innovations that will help you maintain a first-class foodservice operation!
Watch a brief 30 min. mini-webinar on the "7 Top Trends in C&U Foodservice!"
Learn from Nancy Lane in this quick, jam-packed webinar - 20 mins. content with 10 mins. Q&A. The seven trends include:
- Labor Efficiencies
- New Normal
- Food Insecurity
- Infusing Digital
Click below to watch on demand!