Global Flavors = Menu Impact

When it comes to global flavor adoption, it seems there is no end in sight. Diner interest in international foods continues to rise, with trends emerging and evolving so quickly, they can present a challenge to the traditional pace of menu innovation.

According to 2025 research from Datassential, nearly half (47 percent) of consumers ate a globally inspired menu item that was not mainstream Italian, Mexican or Chinese during the week prior to being surveyed. This was up from 28 percent in 2017. The company also revealed that 70 percent of operators are reporting greater demand from customers for global menu inspirations, and a whopping 93 percent have plans to launch more global offerings in the next two years.

Operators who fail to innovate around global flavors, or who lack a sense of urgency in this area, not only risk missing opportunities to gain new customers, they may actually lose the loyalty of patrons who can find their interests met elsewhere.

But some may find it challenging to know where to start and how to move nimbly. Finding expert partners immersed in on-trend global flavors can be a critical element in future success, especially for operators who are experiencing cutbacks in their innovation teams.

Savor Imports works with chefs nationwide to drive global innovation on menus. They are specialists in helping brands make strategic decisions about flavor direction and then connecting their customers with high-quality, authentic ingredients.

“Our culinary team can help you bring ideas to life, whether you’re looking for new flavor inspiration or to reimagine a traditional dish with your own personal spin,” says Chef Don Turley, corporate chef–product innovation. In addition to raw, whole ingredients, Savor also offers an extensive catalog of minimally processed, ready-to-eat products that have been sliced, chopped, pulped or even pre-caramelized to provide back-of-house efficiencies and consistent quality.

Looking to start small with specials or LTOs to test new menu items? You don’t need to buy Savor products by the truckload; you can purchase a single case—and get it fast.

 

KEEP YOUR EYE ON…

Certain global products carry a reputation that stands out on menus as a high-impact ingredient. Turley suggests five that are worth a closer look.

1Chimichurri

This Latin American green sauce has been around a while, Turley concedes. “But it’s been steadily growing in popularity. Datassential predicts 24 percent growth over the next four years.” Originating in Argentina and Uruguay, chimichurri is traditionally made with finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. “It’s often used with proteins to deliver a touch of herbs to complement the richness of the meat,” he says. “But chimi is such a versatile and vibrant condiment, there is so much more you can do with it!”

Try This:

• Swap traditional pizza for flatbread spread with chimichurri and topped with pancetta, cherry tomatoes, red onion, shaved Manchego and arugula.
• Toss chimichurri with warm pasta, roasted cherry tomatoes and grilled chicken or shrimp. “Add a sprinkle of Parmesan for a fusion twist,” Turley suggests.
• Create a tangy, herbaceous dip by mixing chimichurri with Greek yogurt or sour cream. It will give new life to traditional dippers like veggies, chips and pita.
• Mix chimichurri with fresh mint, red jalapeño, Serrano peppers and lime juice for a flavor-forward mint chutney.

2Yuzu

This East Asian fruit boasts a tart citrus flavor, combining notes of lemon, mandarin and grapefruit. It elevates both savory dishes (grilled fish, salads, ramen) and sweet desserts (tarts, sorbets), as well as cocktails, mocktails and syrups. Its Datassential food versatility score places it above the all-American burger, Turley reveals, giving it the “green light in culinary innovation.”

Try This:

• Incorporate yuzu’s bright flavor into stir-fries and sushi rolls.
• Savor offers several ready-to-eat yuzu blends—including yuzu teriyaki and yuzu miso sauces—which can bring deep, complex flavors to proteins.

 

3Mushroom-based Products

“Mushrooms are a top trend in 2025,” notes Turley. “They can elevate menus by bumping up umami.” Mushrooms are an exceptionally versatile and health-forward ingredient, so they can be used in virtually any dish to amplify flavor and texture. Save labor by using pre-chopped dried mushrooms and mushroom blends.

Try This:

• Amp up a traditional grilled cheese sandwich with porcini mushrooms, suggests Turley. “Start with thick sourdough bread, layer on porcini, then add caramelized onion, sliced jack cheese and white truffle oil. Butter and toast until golden brown and delicious!”
• Toast Carnaroli rice, then incorporate dried porcini mushrooms, Savor’s pre-caramelized onions, crème fresh and white truffle oil for a delicious risotto.
• For the ultimate umami burger, infuse a Wagyu beef patty with shiitake mushrooms and caramelized onion before cooking. To assemble, top the burger with a tarragon coleslaw and a maple Sriracha tahini sauce. Serve on a fried bao bun.

4Authentic Mole

“As consumers demand more regional Mexican fare, many operators are turning to local sources for authentic recipes that reflect the region’s culture and tell a story,” says Turley. Savor’s mole is a ready-to-eat mole negro sauce made in Oaxaca. Its mild, slightly sweet flavor profile makes this sauce a perfect complement in both traditional and unconventional menu applications.

Try This:

• One of Turley’s favorites is mole chilaquiles—tortilla chips swimming in mole and topped with fried eggs, queso fresco and crema.
• Marinate ribs with a mole barbecue sauce for added sweetness. Similarly, use mole negro sauce to baste fried chicken or add it to a rice bowl.
• Push the envelope by using mole negro as the base sauce for pizza. Top with Oaxaca cheese, roasted poblano strips, caramelized onions and either chorizo or shredded chicken.
• Mac and cheese gets a smoky, spicy twist when stirring mole into the creamy cheese sauce. Top with toasted breadcrumbs and Cotija, suggests Turley.
• Cross-cultural fusions remain popular with chefs and diners alike. Play with a mole ramen by adding the sauce to a rich pork or chicken broth, along with noodles, a soft-boiled egg, cilantro and pickled jalapeños.

5Spanish Marcona Almonds

“These buttery Spanish almonds are rounder and sweeter than their traditional almond siblings,” says Turley. “And with increased interest in healthy snacking, Marconas stand poised for proliferation.”

Try This:

• Use them as a topping on a charcuterie-themed flatbread. Spread a blend of whipped feta and crushed Calabrian chili peppers over toasted flatbread. Top with Castelvetrano olives, slow-roasted tomato bruschetta, prosciutto, arugula and pickled red onions. Finish with a drizzle of Calabrian honey and a sprinkle of chopped Marcona almonds.

When looking to leverage the popularity of global flavors, sourcing the right ingredients isn’t just about chasing trends—it’s about identifying ingredients that consistently earn trust for their versatility, story and staying power. A global flavor expert like Savor can help you find your flavor footing and identify ingredients that resonate with your unique brand identity.

Make your menu stand out with products and expertise from Savor Imports. Click here to request samples.