Umami is regarded as one of the core tastes among sweet, sour, bitter, and salty. Umami is roughly translated as essence of deliciousness in Japanese and is often hard to describe. It is a complex, deep, intense flavor that can be likened to blends of sweet, savory, bitter, meaty and rich that leaves you craving more.
At Sokol we have identified one of the best ways to achieve UMAMI in your product is through ANCHOVIES! We have a variety of Anchovy Pastes, Fish Sauces and Powders to fit nearly any application. To learn more about our specific umami products CLICK HERE for our product sell sheet, and keep reading below for trending data on umami and anchovies.
UMAMI IS ON FIRE
Data Bridge Market Research predicts that the global umami flavors market will reach a CAGR of 6.70% for the forecast period of 2021-2028. This implies that the umami flavors market value, which was $900 million in 2020, will soar high and reach up to $1.51 billion by the year 2028.
UMAMI IS ON FIRE
Data Bridge Market Research predicts that the global umami flavors market will reach a CAGR of 6.70% for the forecast period of 2021-2028. This implies that the umami flavors market value, which was $900 million in 2020, will soar high and reach up to $1.51 billion by the year 2028.
THE SECRET IS OUT
Anchovy is moving from a "secret ingredient" behind the scenes to front and center. Menu mentions of anchovy in entrees has more than doubled since 2019 — from 1.3% penetration in 2019 to 3.0% in Q2 2023.
THE SECRET IS OUT
Anchovy is moving from a "secret ingredient" behind the scenes to front and center. Menu mentions of anchovy in entrees has more than doubled since 2019 — from 1.3% penetration in 2019 to 3.0% in Q2 2023.
DIFFERENT WAYS TO AMPLIFY FLAVOR
Anchovy is increasingly adding a premium, homemade note to salads and savory entrees in cuisines like Burger, Steakhouse, Italian and Southern. Adoption of anchovy by steakhouses has shown an increase by as much as 15.5% this past year alone.
DIFFERENT WAYS TO AMPLIFY FLAVOR
Anchovy is increasingly adding a premium, homemade note to salads and savory entrees in cuisines like Burger, Steakhouse, Italian and Southern. Adoption of anchovy by steakhouses has shown an increase by as much as 15.5% this past year alone.
NICHE, BUT NOT FOR LONG
While still niche on menus, with only 1.5% of restaurants featuring it today, umami has grown in every segment from QSR to Fine Dining since 2019 with sauces like this Bagna Cauda.
NICHE, BUT NOT FOR LONG
While still niche on menus, with only 1.5% of restaurants featuring it today, umami has grown in every segment from QSR to Fine Dining since 2019 with sauces like this Bagna Cauda.
CATCH A DIFFERENT TYPE OF CUSTOMER
Umami fits a different type of restaurant and a different type of dish than anchovy. While anchovy penetration is concentrated in pizza shops, European restaurants and steakhouses, umami mentions are concentrated in Asian restaurants (specifically Japanese). However, American restaurants in the Seafood and Burger cuisines are catching on to umami in recent years with projected growth by up to 52% over 4 years.
CATCH A DIFFERENT TYPE OF CUSTOMER
Umami fits a different type of restaurant and a different type of dish than anchovy. While anchovy penetration is concentrated in pizza shops, European restaurants and steakhouses, umami mentions are concentrated in Asian restaurants (specifically Japanese). However, American restaurants in the Seafood and Burger cuisines are catching on to umami in recent years with projected growth by up to 52% over 4 years.
AWARENESS IS UP AND TRIAL IS "BOOM"-ING
Awareness for umami is much higher among younger consumers. 36% of consumers overall know umami, compared to 44% among Gen Z and Millennials. By contrast, anchovy trial is considerably higher among Boomers at 36% vs. 26% of Gen Z and 30% of Millennials.
AWARENESS IS UP AND TRIAL IS "BOOM"-ING
Awareness for umami is much higher among younger consumers. 36% of consumers overall know umami, compared to 44% among Gen Z and Millennials. By contrast, anchovy trial is considerably higher among Boomers at 36% vs. 26% of Gen Z and 30% of Millennials.
