Authentic/Ethnic

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As the American culinary palate continues to evolve, more consumers are craving bolder, more unique flavor profiles and they are dialing up the spicy, savory and smoky notes in their food. In fact, recent research shows that consumers are becoming much more knowledgeable on chili varieties and are looking for more heat-giving flavor profiles.

Bell Flavors and Fragrances can spice up any taste profile with its new pepper flavors, which range from sweet to fiery-hot.

StarLite Cuisine’s line of frozen vegan, Non-GMO, non-dairy, trans fat-free and cholesterol-free enchiladas, taquitos and tacos is not only redefining classic Mexican cuisine for today’s health-conscious consumers, but taking the art of ethnic vegan cooking to an entirely new plateau as well.

Kikkoman’s new Gluten-Free Tamari Soy Sauce delivers the savory flavor, umami benefits and processing functionality your formulation needs, without giving consumers the gluten they don’t.

Asian foods are the second largest ethnic category in the United States after Hispanic foods, and are relatively long established, although the market has seen considerable change and development over the years.

Creating an outstanding, culinary-chic entrée or appetizer is as easy as using IQF Eggplant from Van Drunen Farms (VDF).

When Fuchs North America introduced its Ethnic Inspirations Collection in early 2014, the 10 innovative seasonings and flavors proved to be a big hit with food manufacturers and foodservice firms.

Newly Weds Foods’ new Kitchencounters service puts a world of sensational taste ideas at a customer’s fingertips

Over the past decade the food buying habits of Hispanics have begun to mirror those of American consumers as a whole, and U.S. marketers must be aware of various emerging trends if they seek to effectively reach the increasingly influential Latino consumer segment.

Prepared Foods talks with Bridget McManus-McCall, a Chef2Chef Business Development Manager at Nestlé Professional.