Traditional desserts are made savory with unlikely flavors
Trend - Many food brands are taking traditional, familiar desserts and adapting them to savory dishes. This use of ingredients not typically associated with sweet foods is a way to offer a unique experience and appeal to changing tastes.
Insight - Contemporary consumers value the experience associated with a product just as much as -- if not more than -- the product itself, especially in culinary categories. As more self-proclaimed "foodie" consumers seek out unique dishes to experiment with, brands with both small and large-scale capacities are catering to such desires.
Insight - Contemporary consumers value the experience associated with a product just as much as -- if not more than -- the product itself, especially in culinary categories. As more self-proclaimed "foodie" consumers seek out unique dishes to experiment with, brands with both small and large-scale capacities are catering to such desires.
Workshop Question - How could your brand offer a more experimental experience, either within its product/service, or in the marketing of its product/service?
Trend Themes
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Savory Desserts — Many food brands are taking traditional, familiar desserts and adapting them to savory dishes.
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Bold Flavors — Consumers are seeking out unique and experimental food combinations, brands are catering to such desires.
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Unconventional Ingredient Pairings — Unorthodox flavor combinations, such as savory and sweet, are becoming more popular in the food industry.
Industry Implications
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Food and Beverage — Brands can innovate by experimenting with bold, unconventional flavors and ingredient pairings to cater to adventurous and experimental consumers in the food and beverage industry.
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Retail — Retail companies can develop new product lines with unconventional flavor combinations to meet the needs of consumers seeking unique and bold flavors.
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Hospitality — Hotels and restaurants can offer unique and inventive menu items with savory desserts and bold, unconventional flavors to appeal to the evolving tastes of diners.
