After dining out and trying a new flavor, consumers want to experiment with new tastes at home. American palates have recently taken their dining cues from fiery, authentic flavors of Latin, Asian, African and Indian cuisines.

At Asenzya®, we pride ourselves on being on the forefront of culinary trends and bringing that to our partners. We use many techniques in tracking the hottest global cuisines. 

Consumers can use sauces to enhance a familiar dish, such as pizza, with a more unfamiliar international flavor.

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

Gochujang brings rich umami flavor with a gentle heat and slightly sweet finish and is widely regarded by trend watchers as the "next Sriracha."

I do see several shifts in the coming year involving flavors, spices and seasonings, and ethnic cuisines.

Chung Jung One currently offers a traditional tub of Gochujang, a spicy, fermented red chili paste that is common in Korean cuisine and traditionally used in rice dishes such as bibimbap, or melted into soups and stews.

New Food & Beverage Products Video: Bibigo, modernized a 1000 year old recipe, introducing Gochujang Mayo and Gochujang Barbecue Sauces, which join a flight of spicy sauces that cater to modern tastes with Korea’s distinctive culinary flavors. Bibigo gochujang sauces are for use as marinades, spreads, dips, and more.

Korean BBQ is a flavor typically found on beef, pork and chicken, and now Red Lobster is bringing guests a new way to enjoy it with seafood.