Last week I received an email from Lonely Planet, listing their top travel picks, and it got me thinking about my own travelin’ ways. Like many families, the hubby and I are cutting back this year, and traveling is, sadly, on the back burner.
What I’m really going to miss, though, is being able to sample new foods, or even foods that I’ve tried here at home, in their authentic environment. Call me crazy, but the best cup of tea I ever had was in London, the best gyro was in Athens, and the best salpicon in Mexico City.
For years, we’ve been saying that consumers are looking for more authentic ethnic flavors, and this year it couldn’t be truer. With more people making the best of the “staycation,” consumers are looking for ways to create exotic experiences in their own homes. Using food to recreate those experiences is not only cheaper than, say redecorating the living room in a Moroccan motif, but it is also attainable for everyone.
Personally, when I feel like reminiscing about Greece, I grab some Wegmans Greek Marinade and tzatziki from their Mediterranean Bar, grill up some chicken, pour the Ouzo, and make a cucumber salad. Those little supermarket helpers certainly make the experience more authentic to me. Having the ability to control the ingredients, adjust them from memory, but still purchase the products that make them unique – it’s a win-win.
For new product developers, especially those interested in ethnic flavor, it’s a good idea to keep up on the latest travel trends. They can really clue you in to future destinations, and possibly future flavor trends. How do you do that? Well, I can’t give away all of my secrets, but I do have one helpful clue. Check out Lonely Planet’s Top 20 Bestsellers for their top selling travel books by destination. And, keep in mind, Lonely Planet serves the global community, not just the North American traveling crowd.
Then, go home, make a Piña Colada, sit in the back yard, and try to imagine that it’s the Caribbean.