What's Trending in Protein Flavors & Ingredients?

A majority of consumers are "inclined to stick with mainstream proteins that are easiest and most likely carriers for value-added flavors, such as chicken and beef," according to the "Flavor Flash" report by T. Hasegawa USA.

The report highlights seven trends for proteins and we highlight them below:

1. Consumers are asking for global: Brands and retailers can connect the dots between their product portfolios and cuisine exploration to secure even more engagement. Exploring trending Korean, Japanese and Mediterranean flavors can help shoppers level-up their home cooking.
2. Flavor is still king, but BFY options add value: Consumers still cite taste and experience highest among top reasons to purchase value-added proteins, but a better-for-you benefit would spur even more consideration. 36% of people in a recent Mintel survey said they would buy more if the proteins were healthier. 
3. Flavored meats are piquing consumer interest by adding value: A recent Mintel survey found that more than a quarter of consumers are buying more value-added meats compared to last year and equate the taste experience of these flavored meats to dining out. Semi-prepared offerings or serving recommendations can elevate the value and make meal planning and prep more convenient and diverse.
4. Educating consumers on ingredients and flavors is a market opportunity: Descriptive language on-pack, in-store trial and social content can help encourage consumers to incorporate new flavors into their routines. 27% of consumers are more likely to try meat/meat alternatives that are flavored with unique, hard-to-find flavors.
5. Restaurant-inspired “classic homestyle” flavors are leading consumer interest in the protein category: More than half of all consumers in a recent Mintel survey have tried and enjoyed flavors like “southern-style,” beer battered and buffalo-style.
6. Internationally inspired protein flavors are getting deeper: Going beyond cuisines from specific countries or cultures, consumers have considerable experience and interest in a range of ingredients that are closely identified with global cuisines. More than half of all consumers in a recent Mintel survey cited interest and experience with flavors like balsamic, truffle, lemongrass and adobo.
7. Chimichurri is growing quickly as a novel protein flavor: Between 2020 and 2023, chimichurri increased 38% as a featured flavor on U.S. restaurant menus, indicating considerable momentum and high growth potential.