During the past 20 years, a “flavor fallout” has blanketed the US. Traditional cuisines and flavors have been infiltrated by, and infused with, a sprinkling of flavor notes from other cultures. As a result, American consumers have embraced a variety of ethnic cuisines and their flavors, the more authentic—and, in some cases, more exotic—the better.
What used to be strange has become a “discovery.” Whether it’s sriracha for its mild, sweet heat or ghost peppers for their blistering fire, US consumers are all about the new and different. But, being Americans, they also are driven to add their own touches. With demand accelerated by the continued influx of people from all over the world, the fusion of different cuisine ingredients and styles is beginning to graduate from restaurant kitchens to manufacturers of meals and snacks designed for the mainstream.