According to the new Technomic 2015 Flavor Consumer Trend Report, although classic flavors still appeal, consumers are increasingly driven to experiment with foods and beverages with unique flavor profiles.
Technomic research shows that heightened interest in new tastes has accelerated the time in which many spices, ingredients or preparation methods go from “emerging” to “mainstream.” As the variety of flavor offerings increases, consumers become desensitized to new and unique flavors more quickly. To meet demand for new flavors and maintain customers’ interest, it will be critical that operators and suppliers stay ahead of flavor trends.
“Restaurants trying to plan a menu launch and marketing campaign around the next big thing might find themselves too far behind a trend and risk becoming another ‘me-too’ concept,” explains Kelly Weikel, Technomic director of consumer insights. “Flavor research can also help ensure the right variety of new and mainstream tastes—in the right combinations—that make the menu a consistent crowd-pleaser.”
- 40 percent of all consumers and 52 percent of Millennials say they would like more restaurants to offer foods that feature a combination of flavors
- At limited-service restaurants (LSRs), 63 percent of consumers are very likely to try new flavors at sandwich restaurants, 62 percent at pizza and 62 percent at Mexican LSRs. When visiting a full-service restaurant (FSR), 69 percent are likely to try new flavors at varied-menu restaurants, followed by 67 percent at Italian and 66 percent at steak FSRs
- Grape is the fastest-growing lunch and dinner entree flavor at Top 500 restaurants (16 percent operator incidence increase), followed by buttermilk (10 percent) and cilantro (9 percent).