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.
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.
Canada's growing Asian population is exerting a powerful influence on the nation's dietary trends, from eating more fruit to consuming less beef, according to a newly released market study.
Smoke flavors, sweeteners, tangy acidifiers and regionally characteristic seasonings make barbecue one of America’s favorite flavoring systems. This article, from The Culinary Institute of America (CIA), explains the “mystery” of barbecue.
Hispanics represent the fastest-growing segment of the U.S. population. The implications for anyone aligned with the foodservice or retail food industry are clear—understand Hispanic consumers’ preferences, attitudes and needstates, or risk losing their business.
African cuisine is complex, as the area encompasses close to 60 countries, each with its own take on regional foods. Street food is an important part of African culture, with people eating everything from soups, barbecue, kebabs, sandwiches and snacks, while on the go.