With their strong, disruptive flavors, we think our funky, fishy, “a-little-stinky” picks appeal to consumers for two reasons: they satisfy millennials’ taste for out-of-the-ordinary flavor experiences and fermentation’s positive reputation for digestive benefits and health.
For those of us who track flavors, it’s interesting to look back and try to analyze the “why” of a flavor’s journey from emerging to everywhere.
You need an online presence to better serve your customers and operators, but do not fall into the temptation to go with anyone other than an experienced digital marketing agency.
For decades, there was a widespread notion that persisted in the food industry—all new ethnic flavor imports needed to be “Americanized” so hesitant palates could warm up to the unfamiliar.
I bet this has happened to you. You’re in a brainstorm and someone sets up the challenge like, “We need to come up with new tortilla chip flavors: shoot.”
What foods are good for you? It’s tempting to see this question as a modern concern, but the connection between food and health goes back through recorded history.