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Global Flavors Go Mainstream


Global Flavors Go Mainstream

Life in the Salad Bowl: Ethnic Dishes and Global Flavors Go Mainstream 

In the last couple of decades the assent of multiculturalism has transformed the country from a “melting pot” society into that of a “salad bowl” society in which immigrants retain their own national characteristics and culture.

Evidence of this shift is readily apparent in the ethnic aisles at grocery stores and in the ingredients and seasonings popping up on restaurant menus around the country. “As a society, we are exposed to more and different flavors, which have piqued our taste buds and stimulated our appetites,” shared Doug Santschi with AdvancePierre Foods. “It’s our responsibility as a food supplier to recognize these trends and partner with customers to create innovative menus that offer unique flavor profiles, convenient prep and quality ingredients.”   

A 2016 Sandwich Consumer Trend Report published by Technomic revealed that younger consumers are eager to try new and ethnic foods. Some of the fastest-growing sandwich flavors on Top 500 menus since 2015 include Sriracha (+80%), chili (+58.7%) and mango (+33.3%), all of which are ethnic-inspired. 

A review of nearly 6,800 chain and independent menus – conducted by Technomic for its MenuMonitor Q1-2016 – revealed the “top” and “growing” ingredients mentioned on sandwich offerings

In 2015, National Restaurant Association research cited that three-quarters of consumers say they like when mainstream restaurants serve ethnic cuisine, while 66 percent of consumers report eating a wider variety of ethnic cuisines now than they did five years ago.

We expect that ethnic dishes and global flavors will continue to be embraced by operators and consumers alike for years to come!