Packaged Facts Releases Culinary Trend Tracking Series: South American Flavors

Packaged Facts has launched its new “Culinary Trend Tracking Series (CuTTS)” with its first issue, “South American Flavors.” South American foods covered include: Aji peppers and rocoto see expanded applications in sauces and as ingredients for snacks with a global flair. Purple corn and purple potato will stake more claim as authentic and healing foods, including for those seeking non-GMO ingredients. In the wake of quinoa, amaranth and pichuberry will play on texture and flavor attributes, as well as leverage health & wellness, to increase penetration in the specialty and natural market. Pisco and caipirinha will draw on perennial interest in international spirits and beverages to foster new mixology and flavoring applications. South American stews, including Brazil’s feijoada and pan-Latin chupe de camarones, have gotten their sea legs on menus. “Health & wellness and flavor tourism are two key consumer drivers we’re currently tracking,” said David Sprinkle, Publisher of the new series. “Those drivers recast these foods in a whole new light and represent a bounty of opportunities for manufacturers, retailers and foodservice/restaurant organizations.”