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#Trendspotting: Hispanic Flavors & Fusions

Your source for the most up-to-date information on emerging beverage trends.

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Hispanic consumers make up the largest minority group in the U.S. (just under 20%) and their expenditures on dining out increased 28% since 2012, reaching $70.9 billion in 2017. Flavor profiles common in Latin American & Hispanic cuisine have become mainstream in products and dishes and are helping to inspire some of the most on-trend beverages.

Horchata-frenzy | Agua Frescas | Make it Spicy | Google Says

This cinnamon classic often incorporates almonds, tigernuts and rice. Notable products include: Starbucks Horchata Frappuccino, Koia’s Cinnamon Horchata, Barrilitos (Coca cola) horchata agua fresca, and Taco Cabana’s horchata margarita LTO.

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Agua Frescas

These fruit-flower-seed combos are gaining popularity as non-soda and non-alcoholic alternatives.

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Native Foods Café has had a watermelon fresca as a staple on their menu for years.

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Blaze Pizza rolled out two new aguas fresca flavors – matcha and blueberry hibiscus at the end of 2017.

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Panera launched a prickly pear hibiscus fresca in 2017.

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Sales of seasonings and spices (including those more common in Latin American cuisine, such as habanero peppers) increased 7% YoY, according to market research firm NPD.

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“Traveling through Taste” was identified as one of the main trends in the 2016 Google Food Trends Report. Top searches influenced by Latin American cuisine included: Mexican candy, taquitos, empanada, queso fresco, cotija cheese, chamoy, adobo seasoning, elotes, pastelitos, Mexican chips and tostados.

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