This is Not Your Grandfather’s Flavor Profile
Seems everywhere you look these days, there’s a food item touting its heat index. Sriracha’s rooster sauce is muscling in on the ketchup bottles at restaurants and ghost peppers have become a food “dare” for the younger set.
As with many social trends, Millennials are the drivers for this seismic shift in eating patterns. According to a Technomic survey, 54% of consumers say they prefer spicy foods and sauces, with 41% saying that new flavors can motivate them into visiting restaurants. The big winners in this may be the restaurants whose food comes by its spicy flavor profile naturally. This would include foods from Mexico and Latin America, and a number of Asian cuisines.
Tin Drum Asian Kitchen is riding the wave, appealing to more adventurous diners who want fresh food cooked to order, table service, and an atmosphere as hip as they are. Started by Steven Chan in 2003, Tin Drum has ramped up its plans to grow in the Southeast region where the restaurant got its start. With demand so high for more flavorful food, look for things to “heat up” quickly.
Source: Technomic, Inc., 2013, The Flavor Consumer Trend Report<< Back