In 2025, the popularity of global flavors stretches far and wide. Case in point: according to a recent survey conducted by Rubix Foods, 87% of Gen Z diners “want more global flavors.”
Kristin Sanchez, senior manager brand marketing with Nestlé Professional Solutions, feels global flavors are resonating with consumers because the digital world gives people access to dishes from all over.
“Trends and inspiration are easily accessible from places like Netflix, blogs, and TikTok and are always available on [consumers’] mobile devices,” Sanchez said. “We’re seeing the next generation of professional and at-home chefs have much more exposure to global ingredients.”
Consumers’ expectations for global flavors continue to rise. According to the Tastewise consumer insight platform, American consumers’ interest in “adventurous food experiences” was up 29% last year.
“The new generations are looking for bolder flavors and aren’t afraid to try new things,” said Raji Sankar, co-founder of Choolaah Indian BBQ restaurants.
Restaurants seeking to take advantage of this trend need look no further than potential partners like Minor’s, a manufacturer of premium flavor concentrates, sauces, and more.
As it closes in on its 75th year in operation, Minor’s essentially serves as a kitchen’s sous chef for those seeking to serve global cuisine, offering a portfolio that includes dozens of chef-friendly gourmet innovations, many of which provide a bold, flavorful kick to entrees and sides.
Minor’s has multiple new products this year, including the following:
- Pho Concentrate
- Harissa Sauce
- Pineapple Jalapeño sauce
“Whenever Minor’s creates new flavors, we look at consumer demand, as well as how this can make an operator’s life easier,” Sanchez said. “For example, chefs can make their own pho, but this can take many ingredients, different suppliers, and 6 to 18 hours to make. Minor’s Pho Concentrate eliminates that extra work and time so an operator can bring a new global item on the menu easily.”
Minor’s also tests its products to ensure they have the flexibility to work across dayparts and across cuisines, Sanchez noted, which can aid restaurants’ efficiency.
To learn more about how Minor’s and its parent, Nestlé Professional Solutions (NPS), can help your business, visit the NPS booth (Lakeside Center 12500) at the National Restaurant Association Show, May 17-20, at McCormick Place in Chicago.
The Food Institute Podcast
It’s tariff time, and companies the world over are working to better understand how their operations will be impacted. Jodi Ader from RSM US LLP joined The Food Institute Podcast to discuss which products and inputs are currently subject to tariffs, and how to best mitigate supply chain risks.
