How to Brighten Dishes with Tangy Flavors
Tangy flavors are having a moment on menus, and it’s easy to see why. Their sweet-tart essence adds a vibrant element to dishes, creating a multi-sensory experience that tantalizes tastebuds and enlivens presentations.
Tangy:
A Global Profile
Tangy flavors aren’t limited to any single cuisine. While they shine in American classics, they also play a starring role in Korean, Filipino, and Persian cuisines, which are becoming increasingly popular across the US.1 In the U.S. specifically, trending tangy ingredients include:
- Pomegranate
- Buttermilk
- Tangerine
- Fig
- Lemonade
- Matcha Tea
Pairing Tangy Flavors
Tangy dressings, sauces and vinaigrettes perform best when balancing acidic, bold, and zesty profiles while enhancing savoriness. When building your recipes, consider these pairings:
Acidic Ingredients
Lemon, vinegars, tomato paste, yogurt, sour cream, pickled vegetables
Bold Ingredients
Hot sauce, horseradish, jalapeños, arugula, watercress, radishes, wasabi
Zesty Ingredients
Okra, kale, coffee, grapefruit, broccoli, spinach, beer, cocoa
Savory Ingredients
Mushrooms, tomatoes, bacon, cured meats, proteins
The Science of Tang
The appeal of tangy flavors goes far beyond taste. Consumers are increasingly aware of the benefits of fermented foods and probiotics for gut health.2 This has led to a surge in demand for sour and fermented ingredients.2 Tangy flavors also resonate with younger generations, with Gen Z leading the demand for sour and fermented food consumption among younger eaters.2
Menu Ideas
that Feature Tangy Profiles
Agave Lime Glazed Salmon
Salmon fillet marinated in Agave Lime Vinaigrette, served on a bed of wild rice with grilled green onions and topped with mango salsa.
Caesar Street Corn
Fried Snapper and Roasted Caesar Street Corn with Asian Sesame and Papaya Seed & Honey Dijon dipping sauces.
Grilled Shrimp with Papaya Salsa
Grilled shrimp with papaya salsa, made with Papaya Seed & Honey Dijon.
1 Datassential, 2024
2 Synergy, 2023
