Chorizo scrambled eggs, baklava pancakes, coconut milk waffles, ancient grain pastries, and protein bowls — all displaying exotic and ethnic fillings, flavors, and colors — are examples of how more consumers are greeting the day.

To help restaurant operators stay competitive and meet this growing demand, US Foods collaborated with nationally recognized chefs, Chef Diana Dávila, Chef Thai Dang and Chef Sameh Wadi to advise on many of the globally inspired products featured in the new Fall Scoop line up.

More than any single seasonal flavor trend, it's really the overarching globalization of flavor that is turning the food industry upside down, ushering in a whole new approach to meeting consumer demand.

Before this year arrived, there were many signs pointing to global flavors as a key, dominant trend for 2019. And of course, sauces, spreads, dressings and condiments are the leading ambassadors of new flavors.

While Sriracha, gochujang and harissa continue to find favor with consumers and operators, the foodservice community awaits the next big global hit to transform menus.

An increasingly adventurous consumer creates opportunities for bolder, unconventional flavors and novel varieties that bring an element of surprise and the potential to create a social media buzz.

International cuisines continue expanding and trending.

New line of 100% natural and gluten-free seasonings is available in eight different flavors.