Today's consumer recognizes that Asian Cuisine is made of a complex web of interrelated relationships of molecular compounds, ingredients, cooking methods and techniques within cultural contexts that are at the same time unique and similar in resulting flavor experiences.

On average, flavor is the single most important factor in consumers' food and drink choices. So it is no wonder that innovators continue to play around with taste profiles in order to deliver novelty and satisfy increasingly discerning taste buds.

Interest in flavor, novelty and variety is high, according to a new report from Innova Market Insights revealing that three-quarters of global consumers "love to discover new flavors."

Eager to mine those predictions for nuggets of inspiration that will lead to new ideas and flavor profiles, chefs strive to please an increasingly adventurous, yet demanding, consumer.

Restaurant kids' menus often seem like an afterthought across restaurant segments—with the same hamburgers, chicken strips, and French fries commonly offered. These fried options are likely why a lack of healthy kids' menu items is a top concern among parents.

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.

A savvy food product developer knows that the source (or sources) of heat is only one part of the equation. There also needs to be the right complement of flavors.

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.