Fusion Culture Fuels Rise of Emerging Global Flavors

A new wave of global ingredients and dishes is gaining momentum in the U.S., creating fresh opportunities for operators.

Datassential’s 25 Trends & Ideas report pointed to global fusion as among the biggest trends to watch in the year ahead, noting that the term “fusion” has climbed 49% on menus over the past four years, fueled in part by younger consumers. 

It also asserts that the concept “is redefining American comfort and nostalgia,” pointing to the example of Houston’s Agnes & Sherman Asian-inspired Cheeseburger Fried Rice, which combines burger patties with wok-tossed rice, egg, and shredded iceberg lettuce.

Doubanjiang, the fermented fava bean paste central to Sichuan cuisine, is positioned as the next gochujang and reflects the broader rise of fermented spicy ingredients highlighted in Datassential’s recent Spicy Inspiration report. Datassential’s The Produce Issue also identifies fava beans as a key emerging legume that can help boost protein and fiber in products and menus, delivering 10 grams each of protein and fiber per serving. 

In addition, operators are starting to use doubanjiang in fusion applications, such as Honolulu-based Giovedi’s Chinese-Italian-inspired Gnocchi Mapolese with beef cheek ragù and whipped tofu. Datassential’s The Flavor Issue recently highlighted mapo tofu, which is traditionally made with doubanjiang, as being primed for “its stateside limelight.” 

Mangonada, the Mexican frozen drink made with mango, lime, chamoy, and Tajín, has surged 180% on menus over the past four years. The Flavor Issue also highlights the flavor as inspiration for products like donuts and ice cream. Cold Stone Creamery tapped into the trend with its limited-time Mangonada Sunrise, blending mangonada ice cream with pineapple, mango boba, and Tajín. The chile-lime seasoning itself is up 169% on menus during the same period.

Tteokbokki, the spicy Korean street food featuring gochujang and chewy rice cakes, is also gaining traction. The report ranks it among the top global concepts with the strongest Gen Z affinity and identifies it as an early-mover opportunity ahead of mainstream adoption. Hojokban, a Seoul-born chain now expanding across New York and Los Angeles, serves an elevated version with baby octopus, rice cakes, gochujang, and Korean seaweed chips.

The Trends & Ideas report also points to emerging beverage and bakery opportunities. Rooh afza, the rose- and kewra-flavored Indian syrup, can inspire new lemonade flavors. In New Haven, Conn., Sheerkan uses it in a Rose Lemonade with rose hip tea, lemon, and soda water.

In the bakery category, kouign-amann is becoming a platform for flavor innovation. South Store Café in Hillsboro, Ore., recently featured a version filled with ube coconut cream cheese and topped with coconut custard, ube mascarpone whip, and toasted coconut, giving the Breton pastry a globally- inspired update.