Authentic/Ethnic

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To establish a better understanding of its meaning, Symrise identified the key drivers of the craft concept in foods and beverages. It also examined the relevance and perception of craft across a spectrum of key food and beverage categories, all of which have helped uncover numerous opportunities for innovation.

Other hot flavor spots along with Asia, include Latin America, Africa, the Middle East and the Mediterranean. Think sambal, gochujang, guasacaca, sofrito, agrodolce, dukkah, and more. These are just a taste of the flavors from around the world spicing up menus all over the country.

Of the 36 NRA Food and Beverage Awards (FABI) issued this year, eight winners were new sauces, spreads and dressings and nearly all those of featured an ethnic twist—particularly with Indian, Mediterranean and Middle Eastern influences.

Kalsec’s ingredient, culinary and trend experts walked around and took note of a few trends on the floor. Here are five major trends showcased at IFT.

Pasta is one of the few dishes that weathers any storm of shifting trends. On the American dinner table—and those of many other nations—there always seems to be room for pasta.

For the last several years, there's been a culinary shift and belief that food derived from foreign cultures should seek to be authentic or feature authentic elements.

Today, the internet and the popularity of social media has shortened the timeline to only two or three years from restaurant menus to materialization of new products on grocery shelves.

A perennial trend, the culinary traditions of the vast Asian continent are riding a new wave of popularity.

Made with premium ingredients and a commitment to quality that’s been passed down through generations, Don Pancho tortillas, tacos, wraps and chips provide retailers with both traditional and on-trend Mexican favorites consumers demand.