MENU TRENDS
Research & Analysis
Dressing Salads Up With Flavor Trends SAL AD DRESSINGS ARE AN E XCELLENT VEHICLE TO HIGHLIGHT FRESH FL AVOR. At Datassential’s recent Foodscape event in September, “Trendologist” Mike Kostyo shared new flavors in a presentation he called “Inception with a Dose of Ubiquity.” Inception and Ubiquity are the first and last of Datassential’s four Menu Adoption Cycle (MAC) stages. Food trends start in Inception (on fine-dining and ethic menus) and end in Ubiquity (the ingredient or dish is everywhere). Kostyo used this to highlight “safe experimentation,” that is, taking flavors not familiar to most consumers and introducing them using a familiar food (i.e., sauce on a burger). Salad dressings are an excellent way to introduce lesser-known ingredients to customers — a way that you can be creative in showcasing fresh flavor in your grocery salad bar or when deciding what to put on shelves. The following are four flavors from the first two stages (Inception and Adoption) of the MAC on salad dressings and oils:
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Blood Orange Vinaigrette MAC stage: Inception — Ethnic markets, ethnic independents and fine dining Trends start here and exemplify originality in flavor, preparation and presentation.
Trends start here and exemplify originality in flavor, preparation and presentation.
Orange vinaigrette is already an established food trend on menus. Using blood oranges adds a sweeter, berry-like flavor. Blood oranges themselves are a trend, on 11 percent of menus, up 65 percent over the past four years. On <1% of U.S. restaurant menus/Up 67% on U.S. restaurant menus
This tart Japanese sauce is made with rice vinegar, rice wine, bonito fish flakes, seaweed and yuze (a type of Japanese citrus). It’s growing alongside interest in authentic Japanese cuisine. On 5% of U.S. restaurant menus/Up 24% on menus over the past four years
Menu Example SPIN! Neapolitan Pizza, Kansas City, Mo Sonoma Salad Box Lunch Red leaf and spinach with grapes, raisins, apples, goat cheese, chopped glazed pecans, blood orange vinaigrette
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Ponzu MAC stage: Inception — Ethnic markets, ethnic independents and fine dining
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22% of consumers know it/ 11% have tried it Menu Example Iza Asian Restaurant, Missoula, Mont. House Salad Mixed greens, napa, edamame, fresh herbs, sprouts, scallions, carrot and nori crisps with your choice of wasabi ponzu or gluten-free miso ginger vinaigrette. Dairy-free, vegan, gluten-free with miso vinaigrette
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Green Goddess Dressing MAC stage: Adoption — Ethnic aisle at supermarkets, casual independents, fast casual Adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and/or generally authentic ingredients. This creamy salad dressing, originally big in California and used on California-inspired salads, is made from mayonnaise, chervil, chives, tarragon, vinegar and pepper. It’s also being used as a dip or sandwich spread. On 2% of U.S. restaurant menus/Up 172% over the past four years 43% of consumers know it/ 23% have tried it Menu Example Burger Jones, Minneapolis BJ Cobb Salad BBQ-glazed burger with crisp romaine, bacon, avocado, bleu cheese, tomatoes, egg, cheddar and an onion ring with green goddess dressing
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Apple Cider Vinaigrette MAC stage: Adoption — Ethnic aisle at supermarkets, casual independents, fast casual Adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and/or generally authentic ingredients. With a tart yet sweet flavor, this vinaigrette is made with apple cider vinegar in place of wine vinegar. Apple cider vinegar is trending on its own, as it is thought to have a wide range of health benefits, from aiding in digestion to supporting a healthy immune system. On 1% of U.S. menus/Up 26% over the past four years 77% of consumers know it/ 51% have tried it Menu Example Governor’s Restaurant, Old Town, Maine Farmhouse Salad A blend of romaine and spinach tossed with apple cider vinaigrette and topped with beets, roasted butternut squash, crumbled feta cheese and toasted pumpkin seeds