To help restaurant operators stay competitive and meet this growing demand, US Foods collaborated with nationally recognized chefs, Chef Diana Dávila, Chef Thai Dang and Chef Sameh Wadi to advise on many of the globally inspired products featured in the new Fall Scoop line up.

At Asenzya®, we pride ourselves on being on the forefront of culinary trends and bringing that to our partners. We use many techniques in tracking the hottest global cuisines. 

Despite the rise in interest in plant-based or lab-grown protein, market researcher Packaged Facts finds that actual consumption is very low compared to demand for beef, pork, chicken and turkey.

Potatoes are a globally-inspired ingredient that are central to some of the hottest ethnic cuisines, from Indian to Latin to Asian and African. A blank canvas for creativity, potatoes beautifully absorb flavorful sauces and curries.

Demand for ethnic and international foods continues unabated as American consumers of all backgrounds discover more innovative and exotic flavors and formats.

Chung Jung One currently offers a traditional tub of Gochujang, a spicy, fermented red chili paste that is common in Korean cuisine and traditionally used in rice dishes such as bibimbap, or melted into soups and stews.

The globally-inspired line draws influence from street food trends from different corners of the world. The four different sauces serve as a flavor-saturating base and can create hundreds of different taco varieties, meat-based or vegetarian.

New Food & Beverage Products Video: Bibigo, modernized a 1000 year old recipe, introducing Gochujang Mayo and Gochujang Barbecue Sauces, which join a flight of spicy sauces that cater to modern tastes with Korea’s distinctive culinary flavors. Bibigo gochujang sauces are for use as marinades, spreads, dips, and more.

Korean BBQ is a flavor typically found on beef, pork and chicken, and now Red Lobster is bringing guests a new way to enjoy it with seafood.