instore - March/April 2013 - (Page 18)
consumer insights
PHOTO CREDIT: INNOVASIAN® CUISINE
Trendspotting: Asian foods steal the show
Asian foods present unique opportunities compared to other cuisines.
Primarily, many of the meals include non-expensive proteins, and
the meats and vegetables are all relatively familiar to American
consumers. Further, the cooking method is often relatively easy.
“Continued growth in the Asian category is driven
by consumers craving unique flavors and variety.
Over 40,000 Asian-inspired restaurants exist and are
growing year-over-year. No longer a trend — Asian is
now mainstream,” says Kathleen Gallagher, director
of prepared food sales North America at InnovAsian.
“Japanese cuisine has the most notable growth as
the number of Japanese restaurants has doubled
in the last decade. As far as Asian flavor trends, we
expect the next best growth to come from Thai and
Vietnamese cuisine.”
In addition, Asian cuisine includes a vast expanse
of flavor profiles. Some of the most popular flavors
pair sweet and spicy, as well as sweet and savory,
which are already trending flavors in other cuisines.
Thanks to the foodie movement and globalization in
general, US consumers have become open-minded
to non-traditional and exotic flavor pairings. Asian
foods often embrace both sweet and savory profiles.
“I think Greg Drescher, executive director of strategic
initiatives for The Culinary Institute of America, said
it best: ‘Along with the globalization of the world,
we’re seeing a globalization of the American palate,’”
Gallagher says. “The consumption of ethnic dishes
increased by 29% in the past year. Over 11% of this
growth came from the Asian category.”
Unlike proteins in other cuisines, chicken and seafood
are among the most popular ingredients in Asian
cuisine. Overall, shrimp is the most popular seafood
in Asian cuisine and is also affordable compared with
beef and pork.
Another advantage associated with many Asian
foods is that they can easily be prepared in large
quantities for family-size orders from a deli. This also
opens up an ideal opportunity for delis to merchandise their Asian-style foods as quick to-go items for
shoppers looking for a simple family meal solution.
TIM TRABON
18 • MAR + APR 2013 • instore
http://www.innovasiancuisine.com
Table of Contents for the Digital Edition of instore - March/April 2013
inStorebuyer - March/April 2013
Gear Up for Thanksgiving - Health Check
What's in store for November
Table of Contents
News - On Our Radar
Consumer Insights - Deli Prepared Foods
Trendspotting: Asian foods steal the show
Donuts
Trendspotting: Donuts for dessert?
Consider Seniors
Thanksgiving
What's for Breakfast
Cause Marketing
Product Trends
Product Showcase
Ad Index
Next Up: Gear Up for Dairy-Deli-Bake 2013
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