The international cuisines that are mainstream in the U.S. may shift in years to come as younger consumers explore new foods, finds the Mintel report “Regional and International Flavors and Ingredients: Including the Impact of COVID-19.”
When adults were polled last year about the types of food purchased for personal consumption during the previous three months, Mexican, Italian, and Chinese foods were most popular across age groups, while consumption of emerging cuisines such Korean bibimbap and kimchi, and African wat and injera, were led by members of Gen. Z. Young adults and men under age 35 in particular, followed by men ages 35 to 55 are the most active flavor seekers, as are younger women, ages 18 to 34, according to Mintel.
“Brands can tailor flavor innovation across a spectrum ranging from familiar and approachable to emerging and cutting edge and target consumers in both primary demographic groups as well as secondary and new groups,” according to the report. “Flavors that reside on the familiar edge of innovation include regional American cuisine or incorporating ingredients or preparations from specialized locations of established international cuisines.”
A majority of those polled (57 percent) indicated that they’ve tried and liked Southern Italian cuisine which includes foods such as bruchetta and Neapolitan pizza, followed by Sicilian foods like arancini and cannolis (50 percent) and Tuscan cuisine, such as panzanella salad. Peruvian foods such as ceviche and anticuchos, Brazilian feijoada, a meat and bean stew, and Argentinian empanadas and asado, are among the foods that consumers are most interested in trying.
Related: Global Eats: North African Cuisine; At Home Dining, Global Flavor Trends Continue Into 2021.