Fastest-Growing Flavours at Emerging Chains

A wide variety of flavours are growing at Canadian emerging chains. Coconut takes the top spot on the list, mainly as a syrup or topping option. It is also appearing in Asian-inspired dishes. These applications include coconut curry tofu or soup, as well as Asian wrap and salad options.

Latin American flavours are also continuing to rise across menus. Dulce de leche, a caramelized milk confection similar to caramel, is appearing in coffees and desserts. Other flavours, including habanero, achiote, chimichurri and elote, are showing up in seafood dishes and tacos, rubs for protein options and as sauces and dips.

Umami flavours are increasing on menus at emerging chains. Umami is often compared to savoury tastes or the mouthfeel of very rich foods. It is often appearing as a descriptor in meat dishes such as ribs, sausage and chicken. Operators are also spotlighting umami with nutty dessert toppings, including pistachios.

Honey mustard continues to grow on menus as well, typically as a sauce flavour. Honey mustard sauce is often being served with chicken wings and fries or as a sandwich topping.

Blueberry-strawberry takes the last spot on the top five list, mostly menued in smoothies and yogurt. Operators are also using this flavour combination in salads or as a topping on popular breakfast items, including French toast and pancakes.