Pop-up kitchens ablaze with excitement, festivals that unite local and global cuisines, exotic limited editions of your tried-and-true favourites… Today’s consumers don’t just want to try new food. They want to discover new flavours and embrace unfamiliar cultures through their culinary choices. And this food trend is not just a passing fad; it’s a reflection of our ‘live a little’ way to escape reality. A quest for authenticity and extraordinary new things, in the company of (hungry) loved ones.

Let’s crunch the numbers. In the UK alone, 34% of Gen Z snackers say that they crave exciting flavours for their evening nibbles, while 63% of pizza consumers are willing to pay more for Italian dishes if they’re traditionally crafted. Globally, 47% of consumers like products with new and unusual tastes.

This trend means a feast of opportunities for food manufacturers since there are numerous ways to cater to adventurous palates. Limited edition releases can create buzz and anticipation, while experimenting with new cooking methods can result in unique flavour profiles and textures. And don’t forget about the visual appeal. Colourful toppings and even edible flowers happily add an extra layer of excitement to food.

For example, our Chef’s Table – Solina’s very own council of culinary experts that are skilled in converting knowledge into innovations – was inspired by the ‘culinary adventures’ trend to develop Korean-inspired gochujang pork ribs. A spicy kick, umami notes of white miso, melt-in-your-mouth meat… Flavour-packed food concepts like these illustrate how consumers can embark on an enticing culinary journey with just a few delicious bites.

Solina’s TOMORROW trends programme assists food manufacturers in transforming food trends, market data, consumer insights, and other intelligence into delicious and nutritious food products. However, we don’t solely rely on the world’s leading data resources to inform you about what consumers crave. Our intelligence programme zooms in on the trends that are most relevant to our customers. Then, armed with our technical expertise and culinary creativity, we design new food concepts that are good in every sense of the word, good for you, good for the planet.