A Role Reversal for Ethnic Foods

The ethnic food, flavor, and ingredient sector is poised for dramatic growth in 2016 as consumer interest shifts from individual international cuisines to ethnic condiments and spices as well as ethnic fusion cuisine.

In 2016, ethnic condiments and spices (e.g., harissa, curry, sriracha, and chimichurri) for the first time topped the list of hot ethnic food trends in the annual What’s Hot chef survey from the National Restaurant Assoc. (NRA). Moreover, ethnic condiments/spices, authentic ethnic cuisines, ethnic-inspired breakfast items, and ethnic-inspired street foods are among the overall top 20 hot culinary trends for 2016; they were selected from more than 200 culinary concepts.

According to the Hartman Group’s 2015 Culture of Food Report, ethnic condiments/flavors are right on target for the 53% of consumers who now take a break from their normal eating routines at least one day a week; 23% seek distinctive new flavors, and 13% look for less familiar ethnic cuisines.

In 2015, Italian, Mexican, and Chinese remained the “big three” ethnic cuisines, with more than three-fourths of Americans eating them at least occasionally, according to NRA’s 2015 Global Flavors report. Popular second-tier ethnic cuisines include Mediterranean, Japanese (other than sushi), German, French, Spanish, sushi, Greek, Middle Eastern, Thai, Caribbean, Latin American, Indian, Vietnamese, and Korean. Despite current interest among the culinary elite, however, Brazilian, Argentinian, and Peruvian cuisines are relatively unknown to more than half of Americans, according to the Global Flavors report.

Ethnic dishes posted the largest gains among the types of food prepared at home over the past five years; 28% of consumers made more international dishes, according to a Food Marketing Institute (FMI) report. Those under age 45, households with children, and those living in the West are the most likely to try new ethnic flavors/cuisines, according to NRA data. Almost three-quarters of consumers prepare ethnic foods at home, according to Mintel’s Ethnic Foods—U.S., a 2014 report. Those aged 18–24 gravitate toward packaged products; those aged 25–34 tend to prepare ethnic food from scratch. Just over half (55%) of all consumers prepare Italian meals beyond pizza/spaghetti at home, and 46% make Mexican food.

Ethnic condiments/toppings, ethnic fusion cuisines, and ethnic breakfast items all made the list of the top menu trends in limited-service restaurants for the first time in 2015, according to NRA. The Asian/noodle category outpaced all other limited-service segments in 2015, with sales up 9%, and ranked third in growth among full-service eateries, per Technomic’s 2015 Top 500 Chain Restaurant Report. Ethnic-inspired kids’ dishes are also among the hot culinary trends for 2016, per NRA; 71% of parents with children under age 13 want more ethnic dishes on kids’ menus.

Breakfast and lunch remain huge ethnic food opportunities, with only 2% of consumers currently opting for ethnic fare for breakfast and 18% doing so for lunch, per NRA’s flavor report. Ethnic-inspired breakfast items and authentic ethnic dishes have been among the hot culinary trends for the past five years.

According to Datassential, harissa, aji, gochujang, yuzu, togarashi, peri peri, nut butters, and savory jams were among the trendy flavors for 2015. Chipotle, manchego, chutney, Cotija, and chimichurri are among the ethnic flavors moving into the a.m. daypart. Pickling and fermenting (e.g., kimchi) lead the list of hot food preparation trends for 2016.

Ethnic street food items, tapas/meze/dim sum, banh mi sandwiches, and ramen/Asian noodles are all predicted to move to the center of the plate in 2016, per NRA. Ethnic street food appetizers (e.g., tempura, taquitos) are among the hot appetizer trends for 2016 along with ethnic dips (e.g., hummus, baba ganoush, tzatziki, and dukkah), poke (fish salad), and ceviche.

Sriracha, truffle oil, cilantro lime, vinaigrette, salsa verde, hoisin, and sweet chili sauce topped the list of the fastest-growing appetizer sauces in restaurants, per Datassential. In the sandwich category, ethnic offerings such as banh mi, tortas, and Cuban sandwiches are trendy, according to Datassential.

Ethnic cheeses, led by pimento, mascarpone, queso varieties, pecorino, Romano, Cotija, and Asiago, are among the fastest-growing cheeses in the deli, according to the International Dairy Deli Bakery Assoc.’s (IDDBA) 2015 What’s in Store report. In the yogurt category, Icelandic, Bulgarian, South Asian/Vietnamese, and Indian yogurt are among the up-and-comers, according to a Packaged Facts report on the yogurt market.

Nearly a third of consumers named taco, Greek, and Asian among their favorite salads, and the opportunity for more ethnic salads, dressings, and soups is enormous, according to Technomic. Ethnic specialty items are among the fastest-growing items in in-store bakeries, per IDDBA. And Datassential reports that panna cotta remains the fastest-growing dessert served in restaurants.

A. Elizabeth Sloan, PhD, Contributing Editor
President, Sloan Trends Inc., Escondido, Calif.
[email protected]