FLAVOR FLASH
TRENDING FLAVORS AND INGREDIENTS
Innovation on the Menu
“Restaurant sales increased in 2021; however, the foodservice industry is still facing hurdles on the road to recovery. While operators are streamlining menus amid labor and supply issues, innovative menus will be critical for attracting consumers to restaurants, especially while inflation erodes purchasing power and prompts consumers to cut back on spending. To win in this environment, infuse emerging ingredients in small portions to keep the price right for budgeting consumers, ensure clear menu lingo to heighten new flavor awareness, and focus on sauce and seasoning innovations that can be omitted or added with relative ease for the operator and at the diner’s preference.”
— Anna Fabbri, Flavor and Ingredient Trends Analyst
KEY TAKEAWAYS:
FEAR LIES IN THE UNKNOWN
30% of consumers are likely to be deterred by new flavors if they are not described on the menu. Operators should ensure that menu lingo is clear to provide consumers context into what they are ordering and remove the fear of the unknown.
ON-PREMISE DINING PROMOTES NEW FLAVOR TRIAL
Nearly half (46%) of consumers are more likely to try new flavors when eating at a restaurant than when ordering takeout/delivery. For restaurants more geared towards takeout and delivery, like limited-service restaurants, menu items should still offer elevated flavor experiences, but should focus more on balancing new flavors with well-established flavors and ingredients.
THERE IS POWER IN SOCIAL MEDIA POSTS
Younger consumers are more than three times more likely to be motivated to visit a restaurant by social media recommendations than older generations; 38% of Gen Z consumers are motivated to try a new flavor from a social media recommendation versus only 11% of Gen X and older consumers. Operators can seek flavor inspiration from emerging TikTok food trends, while picture-worthy platings will encourage consumers to post their meal and promote your restaurant.
KEY TAKEAWAYS:
FEAR LIES IN THE UNKNOWN
30% of consumers are likely to be deterred by new flavors if they are not described on the menu. Operators should ensure that menu lingo is clear to provide consumers context into what they are ordering and remove the fear of the unknown.
ON-PREMISE DINING PROMOTES NEW FLAVOR TRIAL
Nearly half (46%) of consumers are more likely to try new flavors when eating at a restaurant than when ordering takeout/delivery. For restaurants more geared towards takeout and delivery, like limited-service restaurants, menu items should still offer elevated flavor experiences, but should focus more on balancing new flavors with well-established flavors and ingredients.
THERE IS POWER IN SOCIAL MEDIA POSTS
Younger consumers are more than three times more likely to be motivated to visit a restaurant by social media recommendations than older generations; 38% of Gen Z consumers are motivated to try a new flavor from a social media recommendation versus only 11% of Gen X and older consumers. Operators can seek flavor inspiration from emerging TikTok food trends, while picture-worthy platings will encourage consumers to post their meal and promote your restaurant.
Download the Full 8-Page
Flavor Flash for:
- Current and emerging trends in flavors and ingredient innovation on the menu
- Opportunities to overcome hurdles in food service
- Specialty flavors to entice consumers with special diets
- How to combat flavor trial barriers and guide the consumer palettes
- Trending international flavors on the menu
- And more!
*Base: 1,946 internet users aged 18+ who have ordered food from restaurants in the past three months. Source: Kantar Profiles/Mintel, December 2021.
Download the Full 8-Page
Flavor Flash for:
- Current and emerging trends in flavors and ingredient innovation on the menu
- Opportunities to overcome hurdles in food service
- Specialty flavors to entice consumers with special diets
- How to combat flavor trial barriers and guide the consumer palettes
- Trending international flavors on the menu
- And more!
*Base: 1,946 internet users aged 18+ who have ordered food from restaurants in the past three months. Source: Kantar Profiles/Mintel, December 2021.
