Fastest-Growing Flavours on Salads

Here we look at the fastest-growing ingredients on salads on Canadian menus in the latest year-over-year period. As salad consumption decreases*, many operators are looking to healthful and global influences to entice consumers.

Ahi is seeing the most growth, increasing 50.0%. Not only does this light protein further the health perception of salads, but it is commonly featured in Asian applications.

Asian influence is also popping up in the form of Asian sesame and sesame seeds, up 45.5% and 31.0%, respectively. With 56% of consumers strongly agreeing that dressings are important for adding flavour to salads*, concepts are using Asian sesame dressing to enhance umami notes. Further, toasted sesame seeds lend texture.

As the definition of health evolves to include ingredients that are fresh and/or have beneficial additives such as fiber, enter pico de gallo and black beans. These ingredients not only fall into this category, but also feature a Latin slant.