From healthy and bright to exotic ingredients, which are finding application in Mediterranean, Pacific, and Asian cuisine influences, international and ethnic food products have proliferated to all parts of the world. International and specialty food stores have opened up in large numbers, as an increasing number of consumers, most of whom are Millennials are demanding more interesting fare.
By Nandini Roy Choudhury, senior consultant for Food Domain at Future Market Insights
Ethnic food options from different parts of the world are becoming increasingly popular owing to factors such ease and affordability of international travel, rise in global trade, and increasing rates of immigration. With dishes such as pasta, Chinese takeout, and tacos becoming an integral part of global cuisines, consumers are looking further afield to more regional formulations across Asia, Europe, and Latin America. Further, the increased consumption of health foods, which match consumer tastes, is a key factor behind the growth of demand for ethnic foods. Ethnic foods have been prevalent in North America for years.
However, increasingly food product manufacturers are working to develop modern variants on traditional favorites of a number of emerging cuisine styles such as Asian, Greek, Italian, and Mexican foods, which also include dishes that are more region specific. According to research, the retail sales of ethnic food products accounted for more than USD12.5bn in 2018. Of these, most sales are for Mexican food, closely followed by Asian variants. Despite Mexican, Chinese and Italian food having become more mainstream than ethnic, consumers are rapidly developing an interest in more regional niches for these cuisine types, such as Taiwanese and Yucatan foods.
To read the complete article, please refer to our latest July-August 2019 print issue of Frozen Food Magazine Europe.