Culinology - March 2020 - 14

FLAVOR trends

Frito-Lay North
America predicts
spicy flavors like
gochujang (pictured)
and cayenne will
trend during the year.
Photo credit:
Adobe Stock©oilslo

14 |

said Sian Cunningham, marketing insights
and strategy specialist with Kerry North
America, Beloit, Wis.
In January, Kerry published its 2020 US
Taste Charts and identified "sensorial" as one
of its trends. Sensations identified included
cold foam, plant protein, boba pearls, sprinkles, Cheetos, souffle and lotus seed.
"Souffle pancakes have a gorgeous presentation; they are jiggly in nature and have
a fluffy, cloud-like texture," Ms. Cunningham
said. "It adds to that multi-sensorial experience.
"Cheetos has reinvented itself as a coating
for products in other categories. It's another
example of a nostalgia with a twist."
In Yelp's 2020 trends forecast, the company identified "elevated breakfast" as a trend
in 2020. Examples of the trend cited included
souffle pancakes, a Japanese culinary trend.
In September 2019, searches for souffle pancakes rose 156%, according to Yelp.
The pancakes are made with the same
ingredients as traditional pancakes, but
feature egg whites that are beaten to form
a meringue mixture that gives them greater
fluffiness than traditional pancakes.

Taste the adventure
From the taste of a Cuban sandwich to the
irresistible spice of a Peruvian aji pepper, consumers can expect to see a growing selection
of products inspired by global flavors on retail

Culinology | MARCH 2020

shelves in 2020, according to The Kroger Co.,
Cincinnati. Millennials are driving the trend by
prioritizing travel more than previous generations. In 2019, the average millennial (ages
21 to 37) planned to take roughly five trips
throughout the year, including more international trips (2.7) than both GenXers (2.0) and
Boomers (1.5), the American Association of
Retired Person's 2019 Travel Trends Report
said. The trend is expected to grow in the
decade ahead, as both millennials and their
Gen Z counterparts explore the globe and
return home with new global foods, flavors
and cooking styles to share with family
and friends.
In early 2019, Yelp forecast there would be
a jump in consumer interest in Korean cuisine and Korean barbecue during the year.
The company is forecasting it will be a "top
cuisine" in 2020, with dishes like tteokbooki,
a fried rice cake format, trending. Tteokbooki
is a stir fry concept featuring the fried rice
cake combined with boiled eggs and scallions. Other variations may include seafood or
short ribs.
DoorDash, the San Francisco-based restaurant delivery company, analyzed orders
from January 2019 through November 2019
and surveyed more than 1,200 customers to
track the years' most popular food items and
forecast upcoming trends.
More than 95% of customers told
DoorDash they use food to explore other
cultures, and 30% said they typically eat five
to 10 different cuisines per month. Mexican
food was the most popular cuisine ordered
in 2019, increasing by 314%, according to
the report.
Half of the top 10 most popular items ordered throughout the year were associated
with Mexican cuisine. Burrito bowls took the
No. 1 spot, followed by chicken tacos. Bean
burritos, taco salad and nachos were also
among the top 10 delivery order items.
American food was the second most popular cuisine, followed by Chinese, Italian, Thai
and Indian. DoorDash predicted Thai food
will be the "next big thing" in delivery in 2020.
Customers who were introduced to Thai food
for the first time in 2019 ranked it as the top
new cuisine they discovered.
Kerry's US Taste Charts breakout different
product categories into four buckets, including mainstream, key, up and coming, and



Culinology - March 2020

Table of Contents for the Digital Edition of Culinology - March 2020

Culinology - March 2020
Contents
PRESIDENT’S letter - Beyond the Bench
EMERGING trends - Is fungi-based protein the future of fake meat?
EMERGING trends - New products at the Winter Fancy Food Show
FLAVOR trends - The key trends driving flavor innovation in 2020
MENU trends - Plant based gets real
MEMBER profile - Applying the Midas touch
MARKETING trends - Vegan claims on the upswing
INDUSTRYNEWS - Driving the Future of RCA
INDUSTRYNEWS - Stretching toward leadership and creating your own path
INDUSTRYNEWS - Fuel your inspiration at the RCA Conference
INDUSTRYNEWS - Finding culinary roots
PETITS fours - Emerging trends and innovations at Natural Products Expo East
PETITS fours - New name, new focus for Grocery Manufacturers Association
NEWS bites
AD index
Culinology - March 2020 - Culinology - March 2020
Culinology - March 2020 - Culinology - March 2020
Culinology - March 2020 - 2
Culinology - March 2020 - Contents
Culinology - March 2020 - PRESIDENT’S letter - Beyond the Bench
Culinology - March 2020 - 5
Culinology - March 2020 - EMERGING trends - Is fungi-based protein the future of fake meat?
Culinology - March 2020 - 7
Culinology - March 2020 - EMERGING trends - New products at the Winter Fancy Food Show
Culinology - March 2020 - 9
Culinology - March 2020 - FLAVOR trends - The key trends driving flavor innovation in 2020
Culinology - March 2020 - 11
Culinology - March 2020 - 12
Culinology - March 2020 - 13
Culinology - March 2020 - 14
Culinology - March 2020 - 15
Culinology - March 2020 - 16
Culinology - March 2020 - 17
Culinology - March 2020 - 18
Culinology - March 2020 - MENU trends - Plant based gets real
Culinology - March 2020 - 20
Culinology - March 2020 - 21
Culinology - March 2020 - 22
Culinology - March 2020 - 23
Culinology - March 2020 - 24
Culinology - March 2020 - 25
Culinology - March 2020 - MEMBER profile - Applying the Midas touch
Culinology - March 2020 - 27
Culinology - March 2020 - 28
Culinology - March 2020 - 29
Culinology - March 2020 - 30
Culinology - March 2020 - 31
Culinology - March 2020 - 32
Culinology - March 2020 - 33
Culinology - March 2020 - MARKETING trends - Vegan claims on the upswing
Culinology - March 2020 - 35
Culinology - March 2020 - 36
Culinology - March 2020 - 37
Culinology - March 2020 - INDUSTRYNEWS - Driving the Future of RCA
Culinology - March 2020 - INDUSTRYNEWS - Stretching toward leadership and creating your own path
Culinology - March 2020 - INDUSTRYNEWS - Fuel your inspiration at the RCA Conference
Culinology - March 2020 - INDUSTRYNEWS - Finding culinary roots
Culinology - March 2020 - 42
Culinology - March 2020 - 43
Culinology - March 2020 - PETITS fours - Emerging trends and innovations at Natural Products Expo East
Culinology - March 2020 - 45
Culinology - March 2020 - PETITS fours - New name, new focus for Grocery Manufacturers Association
Culinology - March 2020 - 47
Culinology - March 2020 - NEWS bites
Culinology - March 2020 - 49
Culinology - March 2020 - AD index
Culinology - March 2020 - 51
Culinology - March 2020 - 52
https://www.nxtbook.com/sosland/rca/culinology-june-2021
https://www.nxtbook.com/sosland/rca/2020_12_01
https://www.nxtbook.com/sosland/rca/2020_09_01
https://www.nxtbook.com/sosland/rca/2020_06_01
https://www.nxtbook.com/sosland/rca/2020_03_01
https://www.nxtbook.com/sosland/rca/2019_12_01
https://www.nxtbook.com/sosland/rca/2019_09_01
https://www.nxtbook.com/sosland/rca/2019_06_01
https://www.nxtbook.com/sosland/rca/2019_03_01
https://www.nxtbook.com/sosland/rca/2018_12_01
https://www.nxtbook.com/sosland/rca/2018_09_01
https://www.nxtbook.com/sosland/rca/2018_06_01
https://www.nxtbook.com/sosland/rca/2018_03_01
https://www.nxtbook.com/sosland/rca/2017_12_01
https://www.nxtbook.com/sosland/rca/2017_09_01
https://www.nxtbook.com/sosland/rca/2017_06_01
https://www.nxtbook.com/sosland/rca/2017_03_01
https://www.nxtbook.com/sosland/rca/2016_12_01
https://www.nxtbook.com/sosland/rca/2016_09_01
https://www.nxtbook.com/sosland/rca/2016_06_01
https://www.nxtbook.com/sosland/rca/2016_03_01
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https://www.nxtbook.com/sosland/rca/2015_09_01
https://www.nxtbook.com/sosland/rca/2015_06_01
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https://www.nxtbook.com/sosland/rca/2012_09_01
https://www.nxtbook.com/sosland/rca/2012_06_01
https://www.nxtbook.com/sosland/rca/2012_03_01
https://www.nxtbook.com/sosland/rca/2011_12_01
https://www.nxtbook.com/sosland/rca/2011_09_01
https://www.nxtbook.com/sosland/rca/2011_06_01
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