5 flavors on the fringe

Lizzy Freier, Technomic Menu Analysis Managing Editor

sauces condiments variety

Uncover five emerging ingredients that can help push menus ahead of the curve, with growth data from Technomic's MenuMonitor

1. Bee pollen

bee pollen

Growth: 120%  

Typically served raw, bee pollen is being added to smoothies and breakfast bowls as a natural morning energy booster.

2. Chili oil

chili oil

Growth: 30.8%  

Opportunities for the condiment now go beyond Asian fare to pizzas and soups.

3. Tapenade


Growth: 7.7%  

The thick paste is an on-trend Mediterranean accent for sandwiches, savory breakfast offerings, pizzas and more. 

4. Cherry pepper/pimiento

red peppers

Growth: 3.6%  

In addition to showing up in pasta dishes and as a cocktail garnish, pimiento cheese is growing (15.2% year over year), especially on burgers.

5. Yucca


Growth: 33%  

Yucca is moving from Latin recipes to American ones. A prime example: yucca fries, a familiar vehicle for a potato alternate. 

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