Authentic/Ethnic

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According to a recent trend report by Packaged Facts, the expanding appetite for Hispanic food and drink among non-Hispanic Americans, combined with the rapid increase in the Hispanic population, is aggressively driving sales of mainstream Mexican products, along with authentic Hispanic and nuevo-Latino foods.

Most Americans’ plates do not resemble the nutritionally-balanced quadrants on the USDA’s MyPlate (the new federal guidelines for a healthful daily diet). So note market research firm The NPD Group’s new food and beverage findings, as reported in an online article by Pizzamarketplace.com (December 13, 2011).

When it comes to developing new breakfast foods, ethnic may be a smart way to go.

A team of international researchers identified antioxidant components in ingredients of the Mediterranean diet that are highly beneficial in preventing breast and skin cancer

The NPD Group is finding that the growth of the U.S. Hispanic population combined with their adherence to dining traditions is beginning to influence national consumption patterns.

Taco Bell will begin testing an expanded, more upmarket menu.

Grilled and smoked flavors, beans, other legumes and corn bread are typical elements of one of the ultimate examples of comfort cuisine—American campfire fare.

The economic malaise has brought a return to cooking at home, and with that has come a boon for a number of industry categories, not the least of which is in marinades and sauces. While the segments comprising that category vary, bold flavors and authentically ethnic profiles are proving their worth among sauces and marinades.

After tightening their belts during the recession, consumers are once again clamoring for the end-of-the-meal treat. New twists on traditional desserts, ethnic flavors and mini-portions define today’s most popular items.

While they may not be the first example of the cuisine that springs to mind, soups have a strong heritage in Mexican cuisine.