Trending Flavors for Soups, Sauces, Dips & Spreads

Trending_Soups_Sauces_Dips_SpreadsThe U.S. soup market is expected to experience steady growth over the next few years, but the flavors resonating with consumers have evolved from grandma’s chicken noodle and beef barley to include global flavors, spices and creamy bases that represent the diversity of our collective cultures.

Condiments, including sauces, dips and spreads will also experience significant growth at an estimated CAGR of 5.2% through 2026. Likewise, their flavor profiles represent changing tastes that align with new flavors and cuisines being introduced globally.

Read on to learn more about the latest trending soups, sauces, dips and spreads being introduced in restaurants, specialty stores, supermarkets, convenience stores and other channels.

Globally Inspired Flavors

To remain competitive in today’s food and beverage market, food producers need to appeal to a new generation of foodies and those looking for more adventurous flavors.

Food trends are shifting to more globally inspired flavors with region-specific flavor profiles and cultural influences as consumers continue to travel the world trying new foods.

Flavors are getting more specific and complex. Millennials want more than just hot or mild. They want specific pepper varieties like ancho or poblano. Instead of plain Ranch dressing, it might be spiced up a bit by adding Sriracha or Wasabi.

Many of these global flavors feature lots of umami and satisfy the spicy, sweet and savory sensations that consumers crave.  Fermented flavors have also seen a rise in popularity, providing umami and probiotic properties as well.

Along with evolving flavor preferences is the continuing demand for clean labels and nutritious ingredients. To achieve the textures that consumers want in these products, food manufacturers need to offer all-natural solutions. 

Using fresh cream and other high-fat dairy to thicken applications isn’t realistic on a large scale because of the added costs and storage requirements. An all-natural alternative is Grande Bravo® functional whey protein.

It provides that rich, creamy consistency people love and enhances flavors while still complying with clean label requirements. If you’ve tried commodity whey in the past and were disappointed with the results, give Grande Bravo a try and you’ll see the difference for yourself, and so will your customers.

Flavor Trends Change — Demand for Nutrition Doesn’t

No matter which soup and sauce flavors are popular, the demand for nutrition is always on trend. If you’ve been challenged with developing standout recipes for your products that avoid artificial ingredients without the challenges and storage requirements of fresh dairy, take a look at all-natural Grande Bravo functional whey protein. It provides the consistency and clean flavor consumers love with the inherent nutritional benefits that support their healthy lifestyles.

Check out the Guide to Low-Fat Formulations below outlining the use of whey protein and how it maintains the consistency consumers crave while also delivering improved nutrition. Then, contact the food scientists at Grande Custom Ingredients Group to explore how Grande Bravo or another of our innovative all-natural products can transform your formulation.

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