It’s fun to think of dining out like exploring a great amusement park. You might wait for just a bit, but then there are flavor thrills, maybe a little comfort food, and some prizes for your palate. Keep the momentum going into the new year with exhilarating sauces, toppings, condiments, and seasonings that can help take your food for a ride.
It’s a palate party in ’25! The numbers show that across generations — but especially among millennials and Gen Z — unique, dramatic flavor combinations with a nod to an array of cultures and cleaner preparation styles are driving orders.
I know when my eye catches a notable menu description, it’s pretty much over — you’ve got me! Let’s explore a flight of dynamic ingredients capable of driving excitement and generating buzz during the first of the year.
Okeedokee Smoky
Some flavors take your mouth on an adventure, transporting your pleasure receptors to a spicy party or a smoldering fire pit. Smoke and spice are a heck of a tandem, with a devoted following among consumers.
Take this oil-based Salsa Macha condiment from Roland®, for example. According to Datassential*, salsa macha has grown an outrageous 236% on menus over the last four years — and it’s expected to increase by another near-90% in the years to come! With a deep, smoky flavor, and an intense concentrated heat, this authentic Mexican ingredient features bits of dried chili, garlic, and pumpkin seeds for an excellent topper on tacos, soups, stews, and pastas. The salsa macha contains no nuts, so it’s still allergen-free, yet traditional. Even consider adding it to sour cream for a quick, zesty crema.
Or, how about saving time by incorporating Roland® Sofrito with Aji Panca, straight from the jar, into dips, spreads, or spicy cocktail mixes? This ingredient is made from a blend of cooked down aromatics — including red chili pepper, sunflower oil, citric acid, natural smoke, and ascorbic acid — and the aji panca pepper for a rich, robust, smoky flavor, with moderate to high spice levels. Research suggests aji panca has exploded on menus by more than 30% in just the last 12 months alone.
The Future is Bright
In the midst of the dark days of winter, many guests will turn to brighter, fresh flavors that underscore the wellness push, while looking ahead to spring break season.
Start with chimichurri, an Argentinian sauce that’s been popping its vivid head up on menus everywhere. One of the few non-frozen options, Roland® Chimichurri Sauce is a ready-to-use flavor enhancer with fresh, herbaceous notes of cilantro, parsley, lime chili pepper, and white onion, among other ingredients. Spread the lively, colorful condiment on roasted veggies and grilled meats or mix it into a playful aioli. You can also deploy the earthy sauce as a hummus topper.
Another ingredient that can save up to an hour-and-a-half of prep and labor time — Roland® Sofrito with Aji Amarillo jumps off the plate with its bright and fruity flavor, in addition to a moderate spice level. Try it as a protein marinade, the base for a classic ceviche, or topped on nachos and tacos.
Tang It
So, we’ve covered smoke, spice, and bright — now pucker up for a little tang. No, not the space drink! Tangy flavors linger on your taste buds; they’re sharp and distinctive and can cut against acids or rugged bases. With a strong, unique pepper aroma and a tangy bite, Peruvian pepper sauce is highly versatile and colorful across applications. In fact, Peruvian cuisine is ranked in the 92nd percentile for future growth potential, according to Datassential*.
Made from yellow chili peppers and red peppers, and featuring a bold orange appearance, Roland® Peruvian Pepper Sauce is tremendous for family-style options like chicken, pasta, or vegetables. Drizzle it over grain bowls, feature it as a dip for fries or plantains, and even run LTO specials spotlighting the sauce as a tangy dunker for chicken strips or mozz sticks.
Woooo! I feel like my taste buds have been on several rollercoasters already — The Smoke Monster, The Star Bright, and The Tangy Spaceship. Bring the thrill ride of Latin-inspired ingredients to your guests, and let the flavor adventures take off in ’25.
*Datassential Menucast, 2024
Content provided in collaboration with Roland Foods.
