In today’s accelerated trend cycle, culinary evolution means bringing new flavors into surprising formats. Chefs and manufacturers are evaluating classic dishes in a new light, taking the flavor “essence” in a playful new direction.
For example, global restaurants are finding ways to showcase their signature offerings alongside iconic dishes from other parts of the world. One chain served popcorn chicken bites over a popular brand of instant noodles in India, while offering a fried chicken taco shell filled with mac and cheese in Singapore. A US-based taco chain brought the flavors of Vietnamese pho into a taco, filled with chicken, bok choy, herb salad and pickled onions, served with a side of broth for dipping. And Brazilian temakerias, or sushi bars, offer traditional Japanese hand rolls filled with native Brazilian fruit (Mintel, 2023).
From an operational standpoint, reimagining recipes also helps with efficiencies and cross-utilization of products. Not only does it keep patrons engaged and excited, it’s a great way to repurpose leftovers and manage food waste.
On the protein side, we’re seeing combinations of carriers and fillings that showcase meat and plant-based options—and take consumers on an international journey. Grocery shoppers in Argentina can find Indian-inspired tikka croquettes with chickpeas, veggies and masala spice. In India, Chinese bao filled with butter chicken, pizza ingredients or BBQ chicken are available in the freezer aisle. And in China, Sichuan “spicy and tingling” tomato Bolognese pasta showcases a mashup with Italian flavors (Mintel, 2023). These products bring authentic elements of global cuisines into completely new and exciting formats.
When it comes to snacking, anything goes! Unexpected dessert flavors are a huge theme, with options such as churro and dulce de leche-flavored Brazilian protein bars and American apple pie dessert hummus found in retail. Entrées-as-snacks—including cacio e pepe rice puffs, garlic fried chicken corn puffs and brisket “burnt ends” dip—also meet consumer desire for something familiar, yet new.
If you want to dive into “dishes as flavors” innovation, consider a seasonal approach. Items like turkey burgers topped with gravy, cranberry chutney and deep-fried stuffing have been hits in the US with a “Thanksgiving leftovers” theme. And elevated dessert flavors such as mocha, lavender, chai and pumpkin can find a home in unexpected savory applications. Just remember that a bit of experimentation and creativity can yield delicious results.
Segment Snapshot
QSR/FOODSERVICE:
Operators are playing up the demand for comfort food by adding new flavors to popular dishes, such as burgers and sandwiches with globally inspired ingredients.
PROTEIN PROCESSORS:
Classic dishes are serving as inspiration for flavors, formats and carriers in the protein category. Global street foods (such as bao), pasta dishes and even desserts are bringing a new twist to protein innovation.
SNACKING:
CPG brands are reimagining global flavors, on-trend dishes and memorable ingredients as smaller bites, including everything from dessert-inspired flavors to snack-ified versions of classic entrées like tacos, cacio e pepe and pizza.