Today, more than ever before, restaurants are under pressure to continuously roll out innovative flavors, in order to differentiate their menus and drive customers into their restaurants. Consumers rank the taste of food as the most important attribute of a dish and seek out new and interesting flavors. In a consumer study for Technomic’s “2009 Flavor Consumer Trend Report,” more than four out of 10 consumers said they are more likely to patronize a restaurant that offers innovative, unusual flavors. More than one third of consumers reported an increased interested in trying new flavors, compared to a year ago.
Flavor can be most easily imparted through sauces, condiments and dips. Chefs are incorporating ethnic influences, as flavors become bolder, spicier and more exotic. Popular flavors on today’s foodservice scene include chipotle-ranch, honey-barbecue, cilantro-lime and soy-ginger--all of them virtually non-existent on mainstream menus a decade ago. Cream-based sauces and dips are being used for flavor innovation. Dips, sauces and other condiments with better-for-you ingredients are on-trend with the move to more healthful dining.