Flavor Trends:

Flavor Trends:
Ethnic and Fusion Cuisines
May 2000 -- Foodservice Annual

By: Susheela Uhl
Contributing Editor

  More and more, consumers are relying on the foodservice industry to serve healthful meals that also taste good. Foodservice establishments can not only meet, but also exceed, consumer expectations by offering tasty, healthy and convenient ethnic, fusion and regional cuisines.

Driving forces

  Diverse foods and ingredients are more readily available than ever. Cuisines from countries once considered unusual are becoming commonplace, while ingredients once considered exotic are infiltrating traditional North American foods in the form of cross-cultural cooking and regional American fare. This is not simply a passing fad. To the contrary, basic changes in who North Americans are and the way we live our lives are driving these trends.

  The United States' increasingly diverse population is affecting how we eat. For example, the complex cuisines of Hispanics and Asians - the fastest-growing ethnic groups - are becoming a greater part of our social fabric.

  For most of us, restaurants are the main way we become familiar with ethnic cuisines. We love to try new restaurants that introduce us to new and exciting foods. But restaurants aren't the only foodservice avenue to eating ethnic - a growing number of neighborhood supermarkets carry prepared and ready-to-eat foods that reflect the heritage of their customers. Even non-commercial foodservice establishments are getting in on the act. According to FoodService Director magazine's 1999 "Future Trends Survey," colleges and hospitals report that they expect to increase the number of ethnic offerings in their menus.

  Generational factors also affect the way we eat. Baby boomers (ages 36 to 55) are expressing a growing interest in healthy foods, and are flocking to cuisines, such as Asian and Mediterranean, that are perceived as healthful. Younger generations are having an even greater impact on foodservice trends. According to the most recent Foodservice Market Measure, published by the Washington, D.C.-based National Restaurant Association (NRA), the X (26 to 35 years) and Y (6 to 25 years) generations are more experimental and adventurous diners, and are more likely than older consumers to enjoy hot and spicy foods. And children influence the foodservice industry with their own brand of persuasion - they often choose where the family eats.

Forecasting foodservice

  Influenced by numerous societal and economic factors, foodservice menus will naturally continue to evolve. What sorts of foods and flavors will take center stage?

  Hand-held foods will grow in popularity because they are on-the-go foods that meet the needs of consumers' busy lifestyles. Grazing foods and smaller portions - tapas, bento or banchan-style meals - will also continue to appeal to consumers. Tapas-style dishes won't be limited to Spanish cuisine, however. Food concepts from other parts of the Mediterranean, as well as Asia and Latin America, also fit well with this eating style. Take dim sum-style menus, for example, which can adapt to lighten up almost any meal.

  One-dish, or bowl, meals will become more popular because they're tasty, convenient and economical. Bowl meals have emerged as trendy items in many restaurants and other foodservice establishments, and will continue to grow in popularity.

  Bowl meals are the fast foods of Asia, and in many cultures, their myriad flavor and ingredient combinations arise from the availability of leftovers and the need to feed a large family economically. Chicken, meat, seafood and vegetables are cut thin, seasoned and used in various combinations. Crunchy toppings, fresh aromatic spices and side condiments are a must with bowl meals.

  Soon, new one-dish incarnations of chilis, soups, stews and stir-fries will appear, and biryani, congee, nasi goreng and yosenabe will likely become familiar and favorite dishes.

  As for entrees, thinner cuts of marinated, seasoned or "sauced up" meat and poultry will be served more frequently in the foodservice sector. These entrees will be enhanced by fresh condiments with intense flavors. Such condiments are popular with grilled foods, because they're simple to prepare and add new and unique flavor dimensions.

  Every cuisine has characterizing condiments, many of which will become frequent visitors to North American tables. For example, nuoc cham from Vietnam, nam prik from Thailand, sambal belacan from Malaysia, tamarind sauce from India, chimmichurri from Argentina, salsa fresca from Mexico, harissa from Tunisia, rouille from Provence and teriyaki from Japan can be mixed into soup, noodles or fried rice, added to steamed chicken or grilled fish, used as dips for breads, and even used as spreads or fillings.

Hot fusion

  One of the most important foodservice trends is that of fusion foods. Fusion meals are created by combining the characteristic ingredients and/or cooking techniques of two or more ethnic cuisines. For example, adding ginger, adobo or cilantro to chicken, rice, or potatoes creates an ethnic flair.

  Fusion cooking is a great way to introduce many consumers to an ethnic cuisine. Chefs must, however, take care when creating fusion foods. The key is to use compatible ingredients and a preparation method that effectively fuses the components. A presentation that enhances the food's appearance further guarantees success.

  What forms do fusion foods take? Ceviche with lemongrass, pizza with tandoori-style toppings, chimmichurri with lemongrass, or couscous with toasted masala are just a few of the many possibilities. Glazed salmon with wasabi, mango duck bouillabaisse, roasted poblano pasta or mole fried chicken also serve as good examples of fusion foods, as do newer versions of traditional American products, such as saffron roast turkey, sofrito mashed potatoes or chipotle French beans. In the latter case, toning down components such as chile peppers, curry blends and fermented bean pastes - without compromising their flavor - is helpful when bringing new flavor twists to these old standards.

  Breads and wrappers such as tortillas, pita breads and other flatbreads can form the basis of fusion entrees when filled with salad-type ingredients, grilled chicken, chili con carne or traditional North American fillings. When topped with fusion-inspired sauces, these dishes take on even more flavor.

  Time-honored dishes such as stir-fried noodles, pilafs, curries, rice and beans, or pozoles can also easily take on new flavors to meet the demands of second- and third-generation immigrants who have adapted to an American lifestyle.

Further fusion

  Within the category of fusion foods is that of U.S. regional fusion dishes. This country's "melting pot" gives rise to regional foods that reflect the flavors of the dominant ethnic groups that settle in particular locations. Creole and Tex-Mex dishes, for example, were born from the combined cuisines of early immigrants.

  In Miami, fusion cooking reflects the large Cuban, Central American, Haitian and African American populations. Ingredients such as yucca, black beans, habaneros and mango are combined with key lime, lima beans and potatoes to create a new Floribbean cuisine.

  In Nuevo York cuisine, kari leaf, habanero, pomegranate juice, pandan leaf or huitlacoche are combined with chocolate, sun-dried tomatoes, potatoes and meat stock to reflect the global diversity of New York's population.

  While the foods and flavors of new immigrants influence the cuisine of their new home, at the very same time these foods and flavors become less distinct. Chow mein, tacos, chili and other Americanized ethnic foods, for example, emerged from the influence of many cultures. Original profiles are modified due to non-availability of traditional ingredients - and to suit a wide range of palates.

  Thus the trend continues - traditional tastes fade while new tastes grow. Shifting demographics, along with the availability of ingredients and the adventurous spirit of cooks in the United States, are sure to give rise to more diverse regional American cuisines.

Taste, health and convenience

  Tasty foods that are healthy and convenient will clearly be part of any future trends. The NRA sees ethnic-influenced ingredients and dishes - such as infused oils, pan-seared items, vegetarian dishes, and fruit- and vegetable-based sauces - becoming even trendier. Vegetarian foods with "spicier" profiles, and flavorings from fish, fruits, vegetables, grains and legumes are also popular because they're flavorful as well as healthy.

  Consumers' growing interest in natural ways of preventing illnesses or diseases will contribute to the increasing use of ethnic foods in the United States. Foods that yield benefits beyond sustenance, and which promote well-being and relieve stress, will have an increased presence in foodservice operations. Foods from the Mediterranean have already taken hold, thanks to the benefits ascribed to the "Mediterranean diet." The demand for ingredients and foods serving as natural, alternative or complementary medicines will also fuel the growth of Indian, Chinese, Native American and Middle Eastern cooking.

  Foodservice-industry growth will depend on freshly prepared foods that offer not only variety and convenience, but the perception of home cooking. The NRA's "2000 Restaurant Industry Forecast" predicts that full-service restaurant sales will increase 5.9% over 1999 levels, rising to $128.1 billion, while quick-service restaurants are expected to increase 4.4%, to $114.7 billion. For their part, quick-service restaurants fill the growing appetite for takeout foods that are different, tasty and fresh. Many quick-serve operations are also increasing their number of self-serve options.

  The NRA notes that restaurants will be the leading purveyors of food in the next decade. By the year 2010, restaurant sales are projected to reach $577 billion, accounting for more than 53% of the consumer's food dollar. To meet the challenges of sustainable growth and profit, the foodservice industry must meet the requirements of the changing consumer, and the fluidity of the U.S. market. Cooking with creativity and staying ahead of flavor trends will ensure that the foodservice industry continues to satisfy consumers' ever-changing tastes and preferences.

  Susheela Uhl is president of Horizons Inc., a Mamaroneck, NY-based food consulting firm. She develops ethnic and fusion products, provides information on spices and other flavorings, and gives presentations exploring culinary trends and the factors contributing to their emergence. She can be reached via e-mail at [email protected] or by visiting www.SusheelaConsulting.com.

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