New Flavor Study Highlights Importance of Innovation
08 November 2013
For the first time, says Technomic, a majority of U.S. consumers prefers hot or spicy flavors. And sweet is the ultimate pairing partner when staying ahead of the flavor curve.
The most familiar, tried-and-true flavors might have impressive staying power on menus, but Chicago-based Technomic’s most recent flavor findings also signal the need for operators and suppliers to stay on top of flavor trends by reinvigorating classic offerings with new and unique twists.
Three-fourths of consumers (73%) say that if they try and like a menu item with an innovative flavor, they would be highly likely to return to the restaurant for the same menu item.
“In a competitive foodservice climate, flavor differentiation is a must-have for operators,” says Darren Tristano, executive vice president of Technomic, Inc. “Because today’s foodservice consumers have such a strong expectation for innovative flavors, operators and suppliers have to help the menu stand out by staying ahead of the flavor curve. Knowing which flavors are up and coming and truly enticing to guests will be essential in gaining their dining-out dollars.”
To help foodservice executives understand the latest behaviors, preferences and attitudes of consumers regarding flavor, Technomic has published its Flavor Consumer Trend Report. Interesting findings include:
- Many of today’s consumers say they are increasingly driven to try new flavors (37%) and that new flavors can indeed influence them to visit a restaurant (41%).
- The demand for spicy flavors continues to rise: For the first time, a majority of consumers (54%) say they prefer hot or spicy sauces, dips or condiments, compared to 48% of consumers in 2011 and 46% two years earlier.
- Flavor synergy is a top trend to watch: Technomic data shows that sweet flavors pair well with the greatest number of other flavors, including savory, sour, smoky and spicy profiles.