In the “2005 Prepared Foods’ R&D Survey: Foodservice Product Development Trends” one question asked, “Where does your company get ideas for new foodservice products?” Answers such as foodservice and retail trade shows, trade publications, grocery store products, restaurants, customers and competitors each were checked off by some 49% to 61% of respondents. However, it is useful to look beyond these idea-generating places to remember a key driver of a culinary trend. The introduction of national dishes to any country is greatly influenced by the presence of ethnic communities.
One speaker at Prepared Foods’ 2005 New Products Conference, Valerie Walker at Information Resources Inc. (IRI), noted insights can be gained into an ethnic group’s food preferences by comparing food category development indices (based on sales scanner data) at supermarkets serving neighborhoods with high concentrations of an ethnic group with those in neighborhoods of low concentrations. As non-ethnic consumers are exposed to ethnic foods, the cuisine moves mainstream.