Innovative Flavors Continue to Drive Consumer Traffic to Restaurants, Reports Technomic

CHICAGO--(Business Wire)--
Consumers are interested in expanding their palates when dining out and want to
patronize restaurants that offer innovative flavors. A new study from
foodservice industry consultant Technomic finds that 42 percent of consumers,
particularly males aged 25 to 34, are more likely to visit restaurants that
offer new or unique flavors.

The 2009 Flavor Consumer Trend Report was designed to identify opportunities for
restaurant operators and suppliers and help them differentiate their menus to
attract new patrons and increase frequency of current customers. The report
covers flavors created during food preparation as well as those added through
sauces, dips and condiments. Individual flavor profiles are explored, as is how
they relate to major entrée categories (sandwiches, pork, seafood, etc.),
appetizers, beverages, snacks and desserts.

Interesting findings include:

* Two-thirds of consumers (66 percent) say that discovering a new flavor at a
restaurant can persuade them to return to that venue for the same dish, and more
than half (55 percent) say they may try other dishes there.
* A substantial portion of diners (36 percent) say they are more interested in
trying new flavors than they were a year ago.
* Over a third of consumers (35 percent) are willing to spend more on a meal
that incorporates new or innovative flavors.
* Among less broadly established ethnic cuisines, those of high interest include
Spanish (72 percent), Hawaiian (71 percent), Tex-Mex (69 percent), Greek (66
percent), and Caribbean and Mediterranean (66 and 62 percent).
* Roughly one-third of consumers look for sauces and condiments that are low in
fat or calories (34 percent) and sodium (29 percent), or prefer to use "organic"
or "all-natural" condiments when available (26 percent).
* Garlic, pepper and smoky barbecue flavor profiles dominate entrée menus.
Global influences are also prominent, specifically those with a Mexican, Asian
and Italian flair.

"Flavor innovation presents a solid competitive advantage for both operators and
manufacturers, especially when it comes to dips, sauces, condiments and
marinades," says Darren Tristano, EVP of Technomic. "The punch of heat and
spice, and the balance of creaminess or sweetness, underscores the uniqueness in
the preparation. An unusual flavor profile could be one that drives repeat
visits by consumers."

The 2009 Flavor Consumer Trend Report`s Consumer Insights section examines
flavor preferences and purchasing behaviorbased on surveys of more than 1,500
consumers. The Menu Insights section utilizes Technomic`s proprietary
MenuMonitor database to provide an in-depth look at how leading, independent and
emerging chain restaurant operators are incorporating flavor profiles into menu
items. Throughout the report, 2009 results are compared to results from
Technomic`s 2007 Flavor Trend Category Report. Appendices feature menu listings
showcasing the top 10 flavors as measured by menu data, plus detailed
demographic profiles of consumers who enjoy these top 10 flavors.

To purchase or learn more about the 2009 Flavor Consumer Trend Report, contact
one of the individuals listed below. To find out more about other industry
reports from Technomic, please visit www.foodpubs.com.

About Technomic, Inc.

Technomic provides clients throughout North America with the facts, insights and
consulting support they need to enhance their business strategies, decisions and
results. Its services include numerous publications and digital products, as
well as proprietary studies and ongoing research on all aspects of the food
industry.

Technomic, Inc.
Press Inquiries:
Darren Tristano, 312-506-3850
dtristano@technomic.com
or
Purchasing Details:
Patrick Noone, 312-506-3852
pnoone@technomic.com
or
Report Details:
Sara Monnette, 312-506-3844
smonnette@technomic.com

Copyright Business Wire 2009