share this article
Bold and unexpected flavors have become increasingly popular in the grocery and restaurant industries, capturing consumer interest, and driving up sales. Why are these surprising flavors leading a wave of consumer food trends that wake up the taste buds?
Consumer tastes are evolving, driving demand
Today’s consumers have become more adventurous and are increasingly seeking out novel experiences in their own kitchens and in the restaurants they visit.
Gen Z Influence.
Newsweek shared Nestle research that also attributes this shift in taste to the influence of younger generations.
“It’s because of the increasing diversity of the world and younger generations. There is more food accessibility to cuisine from around the world, and as spiciness is seen more often in non-western cuisines, the embracing and melding of cultures has led to this incredible food moment in time.”
Social media, especially TikTok have introduced consumers to new flavors.
Global access has exposed consumers to a broad spectrum of flavors they might have otherwise never experienced. The desire for a more diverse and intense experience when eating continues to grow.
Health and wellness.
For some consumers, this desire to experiment with bold flavors and unique spices and flavors is driven by their desire to use food, including plant-based meals, for improving their health.
Consumer Food Trends
These trends are driving restaurants and food manufacturers to deliver. From sauces like Nando’s X PERi-PERi Hot Sauce to the introduction of three new spicy ketchup flavors from Kraft Heinz hot and spicy is here to stay for the foreseeable future.
Restaurants aren’t ignoring the demand for tangy tongue pleasers on the menu. McDonald’s is bringing back their version of the spicy nugget; Carl’s Junior has introduced two new spicy burgers, and of course, every restaurant is vying for the top hot spot when it comes to buffalo wing sauce.
Wondering what’s sizzling in the world of consumer goods? Get ready for a taste bud adventure as we explore the latest crazes.
Tangy Tamarind
Pucker up for this exotic fruit that is finding its way into drinks and dishes everywhere. Named McCormick’s Flavor of the Year, we expect to see it showing up on menus and store shelves everywhere. This queen of sweet and sour adds punch to savory dishes and a tongue-pleasing twist.
Pink Power
Blame it on Barbie, if you must, but pink foods are all the rage these days. If you’re looking for Instagram-worthy, colorful, and healthy food choices, you can’t go wrong with pink. Pink foods are painting the town (and our plates) with vibrant hues. From pink pitaya smoothie bowls to beet hummus, consumers are tickled pink with these colorful delights. Perfect for the #phoneeatsfirst generation, these pink foods are not just eye candy, but often pack a punch of antioxidants and nutrients.
Tajin Tango
Consumers are embracing exotic spices, and one way to spice up your dish is with Tajin! This zesty Mexican seasoning blend of chili peppers, lime, and salt is winning hearts and taste buds worldwide. Tajin was the 2020 flavor of the year, and it’s making a comeback with everything from tajin-dipped strawberries to tajin chili brownies. Tajin adds a tangy twist that keeps consumers coming back for more.
Spicy Sensation
Flavor explosions that entertain the tongue are totally in. Whether it’s heating things up with a fiery kick or combining sweet or smoky with pepper heat, spicy foods heating up shopping baskets everywhere. From earthy to exotic, consumers are turning up the heat and embracing the thrill of spice. From Asian ice cream flavors with a kick to the Guiness Book of World Records newly championed “hottest pepper in the world” Pepper X, consumers are igniting their taste buds.
Bugging Out
Cockroach protein bar, anyone? Crunchy, munchy, and oh-so-nutritious, insect protein is buzzing onto the scene as the sustainable superfood of the future. Packed with protein, vitamins, and eco-friendly benefits, bugs are making their way into protein bars, snacks, and even pasta! You can try a dish at Yum Bug Restaurant in London or find a store near you to buy edible insects to add to your dishes at home. The global insect protein market size will grow to $3.3 billion by 2027, recording a CAGR of 33.4% during the forecast period.
Seafood Switch-Up
Who says seafood can’t be vegan? According to Naturis, commercial fishing is destroying our planet, and among plant-based consumers who have seen the Netflix hit Seaspiracy, plant-based seafood is a welcome alternative. Dive into the delicious world of vegan seafood! From plant-based “crab” cakes to vegan shrimp, these ocean-friendly options are making waves among eco-conscious consumers looking to reel in the flavor without compromising on sustainability.
The future of food is a vibrant tapestry woven with bold flavors, adventurous experimentation, and an increased focus on health and sustainability. From the zesty kick of Tajin to the sweet and tangy surprise of tamarind, consumers are craving new taste bud experiences. Brands that can adapt and deliver exciting flavor profiles while catering to health-conscious and eco-friendly preferences will be the ones to savor success in this ever-evolving culinary landscape.
Sushi Bakes? Cloud Bread? Read more about viral social media food trends and what we think about them.
