Flavor Innovation on the Menu - US - September 2019
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The purpose of this Report is to analyze consumers’ attitudes, behaviors and perceptions related to flavor innovation on the menu, especially regarding flavor trends, flavor combinations, international cuisine, type of menu item and barriers and motivators to trying new flavors and foods. It examines trends as well as flavor-related attitudes and behaviors by key demographics, as well as by selfidentification as an Adventurous Eater.
This report’s findings relate to a wide range of restaurants, including FSRs (full-service restaurants) as well as the LSR (limitedservice restaurants), that include both fast food (QSR – quickservice restaurants) and fast casual venues.
This report builds upon Mintel’s Innovation on the Menu – US, October 2018 Report, as well as Mintel’s 2019 US Flavor and Ingredient Trends.
"Demand for flavor innovation on the menu is already high, and it’s poised for continued future growth alongside the population growth of the most Adventurous Eaters: young and Hispanic consumers. Millennials in particular are hungry for less-common flavors and ingredients on the menu, spanning everything from sour flavors to seafood sauces. Operators will also need to invest more in international ingredient research and development to keep pace with the quick-moving retail market."
– Jill Failla, Foodservice Analyst
This report examines the following issues:
This report will give you a complete 360-degree view of your market. Not only is it rooted in robust proprietary and high-quality third-party data, but our industry experts put that data into context and you’ll quickly understand:
What They Want. Why They Want It.
Who’s Winning. How To Stay Ahead.
Size, Segments, Shares And Forecasts: How It All Adds Up.
New Ideas. New Products. New Potential.
Where The White Space Is. How To Make It Yours.
What’s Shaping Demand – Today And Tomorrow.