We recently reported on the latest trend predictions from the Center for Culinary Development (CCD) focused on the new wave of Latino flavor influences destined to move into the USA mainstream. That report spotlighted four trendy foods: Epazote, Seville oranges, aji amarillo chiles, and sofritos.
But wait, there’s more. The CCD has their eye on still more Latino food trends salsa dancing their way into our lives.
Here are five more tasty trends spotted by the CCD, as first reported by Karlene Lukovitz in Marketing Daily.
Rotisserie chicken flavored with authentic, regionally inspired Latin American flavors. The CCD expects to see this item soon in both restaurants and on grocery shelves. Their trend experts see this as a comfort food with an exotic spin and nutritious halo.
More U.S.-made versions of Mexican cheese varieties. Wisconsin’s Hispanic cheese production has doubled in the last decade, and major American cheese brands continue to add Mexican cheeses such as shredded jack-and-cheddar quesadilla blends.
Guacamoles reinvigorated. Consumers want something fresh and healthy, says the CCD. Look for freshly-made, hand-mashed, and chunky varieties that can be customized to your taste.
Soft corn tortilla tacos. Healthier and more flavorful than the crunchy version, these are beginning to show up in fast food and fast casual restaurants, and in supermarkets, too.
Mojito momentum. Variations on the basic lime & mint flavor are starting to move from the cocktail to soft drinks, marinades, chocolates and chewing gum. The CCD expects this Cuban flavor profile â€˜will go on inspiring packaged goods manufacturers across a broad spectrum of products.â€™
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