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Flavor Innovation on the Menu - US - October 2018

Flavor Innovation on the Menu - US - October 2018

"American diners now have access to an expansive range of flavors, dishes, and cuisines, reflective of the diverse and highly competitive foodservice market. However, while the most adventurous embrace innovative, trendy, and international flavors, the majority still tend to stick with familiar fare, at least most of the time. Opportunity will lie in how restaurants position themselves, either by focusing on more narrowly defined consumer groups, or by maximizing their appeal by finding an optimal balance of innovation and continuity, of new flavors and more traditional ones."

- Amanda Topper, Associate Director - Foodservice

This Report looks at the following areas:

One third of diners are adventurous, but the majority still stick to what they know
Range of barriers limit trial of new tastes and foods
Adventurous eaters tend to be younger, more diverse, and affluent
Adventurous eaters seek out a wide variety of flavors
Many factors and tools can propel diners to try new ingredients
New spins on comfort food classics can appeal to diners


TOC available on request

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