2010’s Hot Flavors
Exotic and super fruits will be hot. Latin American is still going to be hot. I think the piri piri sauce from South Africa is another item that will be hot. The sauce with its lemon juice, vinegar, herbs, and spice has a great range in flavor from mild in heat to extremely hot.
— Dave Fenner
Boneheads Grill Fish and Piri Piri Chicken
Because of the election, African-influenced cuisine. Bold flavors supported with rice, sweet potatoes, or peanuts. Spicy hot is here to stay!
— Delia Champion
The Flying Biscuit Café
We will see more authentic Indian flavors for many reasons. The use of botanicals and spices and cultured ingredients contribute not only to flavor, but also health benefits that aid in well-being through their anti-inflammatory properties, anti-oxidant value, and support of digestive health.
— Stephen A. Kalil
Frito Lay
Conservative, clean uncluttered natural flavors that are sustainable … i.e., strawberry, orange, and lemon with less processing.
— Hilliard Creath
Cinnabon
For limited-service menus, expect to see more heat (especially chiles like chipotle and habanero) and more sweet (especially honey and fruit).
— Nestle’ Professional Culinary Team
Tropical fruits, tropical seasonings, and new tastes on familiar proteins give people the opportunity to be safely adventurous.
— Stan Dorsey
FOCUS Brands
I am not sure if it will be a specific flavor or more of comfort foods. With the economy the way it is and is going, more people will be eating comfort foods, not only because of the nostalgic feeling that it gives people but because the cuts of meat are less expensive.
— Dan Barash
Moe’s Southwest Grill
Southwestern will branch out from jalapeño and chipotle to more ancho, guajillo, poblano, cinnamon, tomatillo, and mole flavors. Spicy Korean, Thai, Indian, and Filipino flavors will see a dramatic upswing. Traditional European powerhouses, France and Spain will see a revival of their flavors and techniques on American menus. Immigrant Americans such as Cubans, Portuguese, and Vietnamese will continue to influence our national palate. Middle Eastern and North African cuisines will also gain in influence.
— Jim Villemaire
Schlotzsky’s Deli
Fresh, vibrant, lighter, and more exotic flavors inspired by regional ethnic cuisines.
— Jon Miller
El Pollo Loco