Authentic/Ethnic

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The NPD Group is finding that the growth of the U.S. Hispanic population combined with their adherence to dining traditions is beginning to influence national consumption patterns.

Taco Bell will begin testing an expanded, more upmarket menu.

Grilled and smoked flavors, beans, other legumes and corn bread are typical elements of one of the ultimate examples of comfort cuisine—American campfire fare.

The economic malaise has brought a return to cooking at home, and with that has come a boon for a number of industry categories, not the least of which is in marinades and sauces. While the segments comprising that category vary, bold flavors and authentically ethnic profiles are proving their worth among sauces and marinades.

After tightening their belts during the recession, consumers are once again clamoring for the end-of-the-meal treat. New twists on traditional desserts, ethnic flavors and mini-portions define today’s most popular items.

While they may not be the first example of the cuisine that springs to mind, soups have a strong heritage in Mexican cuisine.

To get an idea of the up-and-coming trends, perhaps a trip to the past is in order.

Dill, nutmeg, allspice and cardamom all prove to be staples of Swedish cuisine.

Ethnic cuisines are a popular part of American menus. Lately, one can see more Mediterranean, Indian and Caribbean foods appearing in restaurants. They are ready to take their place in the restaurant spotlight.

In a cost-conscious environment, restaurant operators are using sauces and seasonings to bring new flavor profiles to their usual dishes. While traditional sauces, such as barbecue, gravy and mayonnaise, are still popular, chefs are creating new, signature flavors that sometimes include ethnic ingredients.