Articles Tagged with ''global flavors''

Bold global flavors, probiotic twists, and chef-driven sauces lead the latest wave of innovation. Condiments and dressings are getting a serious upgrade in 2025.

Chinese and Japanese cuisines now rank in the top five global favorites across all age groups, while Korean and Mexican flavors are also increasing in demand

Deep Indian Kitchen's Momos burst with vibrant, bold Indian sauces and flavors like Chicken Tikka Masala, further fueling the booming frozen snack category.

At Prepared Foods, we rely on you, our audience, for the direction of our editorial content. If you want news or new product and trend information, we'll cover it. If your current needs require more technical data regarding food science and ingredient formulation, we'll make certain to make those issues part of our coverage. 

The report highlights five transformative trends driving the future of the frozen food department, along with additional information reflecting how and what frozen foods are being consumed.

Following Circana’s forecast for 2024 from a year ago and the recent midyear update, the market has mainly trended as predicted. Overall, dollar sales have grown by 2.6%, price/mix by 1.6% and volume sales by 1.1% in 2024.

To meet the demand, culinary experts and registered dietitians from Chartwells K12 used their insights from serving 2.2 million meals a day to students at 4,500 schools across the country to identify the top 10 food trends for kids in 2025, proving that when it comes to food, kids are ready to think outside the lunchbox.

Editor’s Note: How is rice, a global ingredient staple, influencing new menu offerings and retail product development? For a closer look, Prepared Foods turned to Katie Ayoub, president of Katie Ayoub & Associates. She serves as managing editor at Flavor & The Menu and is a content strategist for the Flavor Experience, an annual conference for chain operators. Based in Chicago, Katie has been working in foodservice publishing for more than 25 years.

Looking to the year ahead, the overarching consumer need is that they want something new. They want fresh ideas, unique options that break through the noise, and innovations that are engaging and exciting – something that’s enough to wake them up from their “bed rotting” and “doom scrolling.” 

Comprising 20 experts from diverse segments of the culinary world, the SFA Trendspotters track emerging specialty food and beverage products in their own work and at the bi-annual SFA Fancy Food Shows, thereby getting an early look at the flavors, formats, and ideas that will hit mainstream retailers and restaurants sooner than later.