Formulating condiments for millennials and Gen-Z

Millennials and Gen Z only know life in a “foodie” culture. They grew up thinking it’s the norm to photograph and post a picture of their food before eating it. They review on-line menus — this is even true of some teenagers — before deciding on a restaurant and many have gone on a vacation planned around dining destinations.

Food Business News: How are millennials and, more importantly, Gen Z pushing culinary professionals to go beyond their comfort zone to explore new flavors?

Mr. Lane: Younger generations know what global flavors are supposed to taste like so they want that authenticity when they try any food. By creating flavors directly from the source ingredient, you get a true-to-life flavor that is difficult to reproduce without it. And as consumers look toward shorter ingredient decks and more recognizable labels, they’re wanting natural flavors at the very least, if not organic.

With a certified organic flavor, consumers can feel comfortable knowing what they get is properly handled throughout the supply chain. We must remember that Gen Z is growing up in a world that has always been connected and multicultural. For them, there is no such thing as ethnic cuisine. It’s just “cuisine.” They’re also much more adventurous in their choices and crave uniqueness. I think this is going to lead to a larger push for fusion across all cuisine types. Why not create a burrito made from Middle Eastern seasoned meat, with Korean pickled vegetables and a pepper sauce from South America?

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