Beyond looking at select international ethnic cuisines, restaurant operators are increasingly preferring to work on incorporating sauces from various cuisine styles around the globe to mix up their menus, according to new data from Future Market Insights. Some of the most popular sauces in this regard are Cajun, Caribbean jerk, Tzatziki, Wasabi, and Thai curry.
The use of ethnic flavor sauces allows restaurants to incorporate trending flavors into existing dishes, without having to change the entire menu. Cajun sauce with rice, wasabi with steak, and plantains with Caribbean jerk are some of the more popular examples.
Today consumers have a more adventurous palate than ever before and are becoming increasingly open to new cuisines. Consumers are making increased efforts to try out foods from different parts of the world. Consequently, ethnic snack items provide a low-risk option for even those consumers who do not like to experiment too much.
Adopting global ethnic flavors is a major opportunity for food producers and chefs to differentiate the products from the competition. Restaurants and food processing businesses are pushing to stay ahead of the curve by drawing inspiration from ethic cuisine themed street food, by not just sticking to authentic flavor profiles, but also mixing it up to create trending, global fusion flavors.
