Supermarket Perimeter - February 2019 - 17

H

ow ingrained have international flavors become in the day-to-day meals of the average
consumer?
Breana Jones, director of marketing for Charlotte,
North Carolina-based Hissho Sushi, has an illustration
she likes to use.
It wasn't all that long ago in the grand scheme of
things, she says, that sushi was considered exotic. It
wasn't found in a lot of smaller towns, and it definitely
wasn't offered fresh in the average supermarket.
"Today, there are a lot of times when you're more likely to see cases of children at school with California rolls
than you are with a peanut butter and jelly sandwich for
lunch," she says. "People are looking for a wide range of
flavors. They want authentic Pan Asian cuisine and food
from other cultures. The American palate is changing."

A flavor adventure

ESPIES - STOCK.ADOBE.COM, DMITRI STALNUHHIN - STOCK.ADOBE.COM

Roger Lane, manager of savory flavors for Sensient
Technologies, says the trend of consumers looking for
exciting flavor should only strengthen this year.
"I think the interest in global flavors will continue
into 2019 and beyond," he says. "Consumers are simply
too tuned-in to what's happening around the world for
continued exploration not to happen. Some of the more
commonplace flavors and regions are certainly losing
popularity, but they're being replaced by hyper-regional
versions. For example, Asian flavors have been around
for ages, but we're seeing interest in Macanese cuisine
surge. It's the perfect fusion food as it combines influences from South America, Europe and Asia."
Lane adds that while consumers love to try new
flavors and explore new cuisines, they do like a touch
of the classic to be included to make it a bit more
familiar.
"For example, Middle Eastern cuisine is blowing up,
and the flavors themselves are actually fairly familiar,
but taking those flavors and combining them with
something like mayonnaise or ranch makes them
more accessible to consumers," he says. "Combining
these cuisines with a format familiar to consumers
can also be helpful. Why not create a Korean-style
burrito using ingredients found in typical Korean fare,
but wrapped in a tortilla for a format everyone knows?"

"Authenticity is huge," Jones says. "People are eating
in authentic restaurants and they're having food prepared for them by friends from different cultures. When
they pick it up, they know what they like and they know
what to expect. We have to be able to deliver upon that."
Authenticity is impacted by recipes from native
chefs, use of imported ingredients and incorporation
of unfamiliar seasonings.
This opens the door to
flavor innovation, in everything from fully cooked
Average annual growth
deli meats to heat-andof ethnic fl avors
eat meatballs to grillbetween 2013 and 2017,
ready marinated chops
according to Imbibe.
and steaks.
"Everyone's definition of authentic is different, so
when it comes to ethnic fare, it's vital to clarify the flavor
profile and ingredients upfront so consumers aren't
surprised or disappointed," says Kelly Weikel, director of
consumer insights for Technomic. "Additionally, ethnic
options must feel accessible rather than intimidating and
this can be achieved by providing flavor and sourcing
information about each ethnic dish."
Among the 87% of consumers who order ethnic fare
or food with ethnic flavors when eating out, nearly
one third (32%) is willing to pay extra for authenticity,
according to Technomic's 2018 Ethnic Food & Beverage
Consumer Trend Report. Furthermore, 36% like to explore regional varieties of mainstream ethnic cuisines to
try new foods and flavors.
Why this surge in global flavor exploration? For
starters, social media and global connectivity have
made consumers aware of what the world is serving for
dinner tonight.
"Food provides a way for people to indulge their
cultural curiosity; it is modern-day sightseeing,"
says Jeff Stopa, director of culinary innovation for
ZoomEssence, Hebron, Kentucky. "There is a desire for
the fusion of innovation and tradition and an expectation of authenticity."
To deliver an authentic experience, it is essential to
capture the nuanced taste and aromatics of quality natural herbs and spices, as well as capturing the traditional
cooking processes.
For many, global cuisine is as much about the flavor as
it is the preparation.
"People are becoming more comfortable trying new
things, and not just trying new things within restaurants,
but people's eating habits have changed and they're
eating outside their homes so much more, and there
are more locations where people feel like they can get
authentic international cuisine," Jones says. "It's allowing
folks to try different foods at lower costs, which is facilitating those trials."

20%

Today's
consumers
want to
try new
cuisines
in a more
familiar
format.

The importance of authenticity
When consumers are looking for international flavors,
they're looking for a complexity of spices, Jones says.
"You tend to cook with what you have and what you
know," she says. "You do it the way it was taught to you,
and everyone knows the staple of salt and pepper."
But with international flavors, different spices are
used more frequently and more commonly. And it's not
something that can easily be faked.
www.supermarketperimeter.com

FEBRUARY 2019 - 17


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Supermarket Perimeter - February 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - February 2019

Supermarket Perimeter - February 2019
Editor's Note - A better experience
Contents
The Wire - Nutrition Facts Label top choice for health info
US artisan, specialty cheese industry tops 1,000 producers
Ancient grains, fresh produce among top 2019 superfoods
Tilapia demand falls worldwide
Traditional supermarkets notch high marks in new survey
Trader Joe’s again tops grocery retailer list
DESIGNED for success
International IMPACT
Spring cakes
Bakery - Donuts
Upscale packaging
Deli - Top trends
Side dishes
Meat & Poultry - Chicken choices
Bargain buys
Produce - Organics
Bananas
Seafood - Salmon
Food safety - Meat and poultry best practices
Commissary Insider - Ovens
SPOTLIGHT - VALUE-ADDED MEATS
TECHNOLOGY - INVENTORY MANAGEMENT
OPERATIONS - FOOD LABELING
Product Showcase
Advertisers
Fresh takes
Supermarket Perimeter - February 2019 - Supermarket Perimeter - February 2019
Supermarket Perimeter - February 2019 - 2
Supermarket Perimeter - February 2019 - Editor's Note - A better experience
Supermarket Perimeter - February 2019 - Supermarket Perimeter - February 2019
Supermarket Perimeter - February 2019 - 2
Supermarket Perimeter - February 2019 - Editor's Note - A better experience
Supermarket Perimeter - February 2019 - Contents
Supermarket Perimeter - February 2019 - 5
Supermarket Perimeter - February 2019 - Ancient grains, fresh produce among top 2019 superfoods
Supermarket Perimeter - February 2019 - 7
Supermarket Perimeter - February 2019 - Trader Joe’s again tops grocery retailer list
Supermarket Perimeter - February 2019 - 9
Supermarket Perimeter - February 2019 - DESIGNED for success
Supermarket Perimeter - February 2019 - 11
Supermarket Perimeter - February 2019 - 12
Supermarket Perimeter - February 2019 - 13
Supermarket Perimeter - February 2019 - 14
Supermarket Perimeter - February 2019 - 15
Supermarket Perimeter - February 2019 - International IMPACT
Supermarket Perimeter - February 2019 - 17
Supermarket Perimeter - February 2019 - 18
Supermarket Perimeter - February 2019 - 19
Supermarket Perimeter - February 2019 - 20
Supermarket Perimeter - February 2019 - 21
Supermarket Perimeter - February 2019 - Spring cakes
Supermarket Perimeter - February 2019 - 23
Supermarket Perimeter - February 2019 - 24
Supermarket Perimeter - February 2019 - 25
Supermarket Perimeter - February 2019 - Bakery - Donuts
Supermarket Perimeter - February 2019 - 27
Supermarket Perimeter - February 2019 - 28
Supermarket Perimeter - February 2019 - 29
Supermarket Perimeter - February 2019 - Upscale packaging
Supermarket Perimeter - February 2019 - 31
Supermarket Perimeter - February 2019 - Deli - Top trends
Supermarket Perimeter - February 2019 - 33
Supermarket Perimeter - February 2019 - 34
Supermarket Perimeter - February 2019 - 35
Supermarket Perimeter - February 2019 - Side dishes
Supermarket Perimeter - February 2019 - 37
Supermarket Perimeter - February 2019 - Meat & Poultry - Chicken choices
Supermarket Perimeter - February 2019 - 39
Supermarket Perimeter - February 2019 - 40
Supermarket Perimeter - February 2019 - 41
Supermarket Perimeter - February 2019 - 42
Supermarket Perimeter - February 2019 - 43
Supermarket Perimeter - February 2019 - 44
Supermarket Perimeter - February 2019 - Bargain buys
Supermarket Perimeter - February 2019 - 46
Supermarket Perimeter - February 2019 - 47
Supermarket Perimeter - February 2019 - Produce - Organics
Supermarket Perimeter - February 2019 - 49
Supermarket Perimeter - February 2019 - Bananas
Supermarket Perimeter - February 2019 - 51
Supermarket Perimeter - February 2019 - 52
Supermarket Perimeter - February 2019 - 53
Supermarket Perimeter - February 2019 - Seafood - Salmon
Supermarket Perimeter - February 2019 - 55
Supermarket Perimeter - February 2019 - 56
Supermarket Perimeter - February 2019 - 57
Supermarket Perimeter - February 2019 - Food safety - Meat and poultry best practices
Supermarket Perimeter - February 2019 - 59
Supermarket Perimeter - February 2019 - 60
Supermarket Perimeter - February 2019 - Commissary Insider - Ovens
Supermarket Perimeter - February 2019 - 62
Supermarket Perimeter - February 2019 - 63
Supermarket Perimeter - February 2019 - SPOTLIGHT - VALUE-ADDED MEATS
Supermarket Perimeter - February 2019 - 65
Supermarket Perimeter - February 2019 - TECHNOLOGY - INVENTORY MANAGEMENT
Supermarket Perimeter - February 2019 - 67
Supermarket Perimeter - February 2019 - OPERATIONS - FOOD LABELING
Supermarket Perimeter - February 2019 - 69
Supermarket Perimeter - February 2019 - 70
Supermarket Perimeter - February 2019 - 71
Supermarket Perimeter - February 2019 - Product Showcase
Supermarket Perimeter - February 2019 - Advertisers
Supermarket Perimeter - February 2019 - Fresh takes
Supermarket Perimeter - February 2019 - 75
Supermarket Perimeter - February 2019 - 76
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