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Flavor Radar 07
Posted: January 10, 2007
The National Restaurant Association and Givaudan seek out emerging flavor trends
Flavor experiences and expectations often begin in restaurants and often wind up reflected on store shelves. One of the organizations tracking how people are eating today is the National Restaurant Association (NRA), and the group’s 2007 Industry Forecast presents some compelling revelations.
The NRA study concludes that the organic trend continues to grow across all strata of eating venues, from fine dining to casual. In addition, a full 36% of surveyed adults claim to be eating on the run less often than in recent years. Forty eight percent also say they don’t eat in their cars as much as in recent years. Could the convenience foods wave be slowing?
Among the hot flavors, the NRA cited:
- Mediterranean, Latin American and pan-Asian fusion
- Aged meats
- Fresh herbs
- Exotic mushrooms
- Pan-seared, grilled and braised foods
- Bottled water
The Changing Flavor Palette Condensed