• by Teresa Buyikian , Yesterday

A new study has found that “authenticity” in global food has become a “cornerstone” of restaurant choice.

Technomic’s most recent Industry Insights report found that almost half of consumers (47%) say that “food tastes authentic” was their primary decision factor when selecting global cuisine. And nearly two-thirds of consumers (59%) say “they like to explore regional varieties of mainstream global cuisines,” while 41% want items from a “specific region within native countries.”  The report points out that while consumers trend towards the mainstream, there is some interest in more “unique foods” as well.

Along with authenticity, another big trend was transparency in ingredients and preparation. Consumers surveyed desired preparation-style descriptions on menus, as for example “ginger-infused vodka,"  “fermented pineapple” or “dehydrated zucchini.”

Unexpected pairings are also trending, such as scallion powder on ice cream, or tarts topped with asparagus. Vegetables are also being reimagined in atypical forms, like green spinach sourdough bread or “artichoke stems as a plant-based bone marrow alternative.”

Lastly, the report explored the proliferation of chicken chains in the U.S., and found the highest concentration in Georgia, where nearly 1/10th (9.4%) of all restaurants in the state are chicken-focused. Georgia is followed by Alabama at 8.4% and Mississippi at 7.6%.