Ethnic food tastes gain US following

By staff reporter

- Last updated on GMT

Related tags: Cooking, Generation y

Foods from Peru, Japan, Morocco and Korea have the potential to become food trends, offering formulators a new range of ingredients to play with, says a new report from Packaged Facts and the Center for Culinary Development.

The Emerging Global Cuisines: Culinary Trend Mapping Report shows that global foods are becoming more familiar and common, driven by factors such as immigration, international travel, cooking shows, celebrity chefs and chain restaurant competition

“American consumers of all generations have always been open to global foods and to adopting them into their lifestyles. Now more than ever, a wider swath of global foods is adding relevance across generations - via flavor adventure, interactive and customizable dining, and authentically healthful dishes and preparations,” ​said Kimberly Egan, CEO of CDD.

In addition to Peruvian, Japanese, Moroccan and Korean, the report also notes a resurgence in ‘New Southern’ - a regional American favorite that has recently reemerged on the national table.

Leading the rise are Gen Yers, or the generation aged from 18 to 29, who are characterized as open minded with “thrill-seeking palates”. “Everything from Peruvian causas to frozen Korean fried chicken and bulgogi BBQ wrap kits could cater to Gen Y’s varied culinary pursuits,”​ it says.

Gen X families are also attracted by easy-to-prepare but exotic one pot dishes such as Moroccan tagine stews, said the report, or modified Korean bibimbap made with brown rice, vegetables and lean chicken.

Baby boomers are also driving the trends, with nostalgia and the promise of healthful, flavorful meals whetting appetites for New Southern dishes that evoke traditional America, said the report.

The Emerging Global Cuisines report includes profiles of each country’s cuisine, including a summary of key dishes and ingredients on the rise.

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