Anales del I Congreso Latinoamericano de Ciencias Sensoriales y del Consumidor

Consumers are increasingly experimenting when mixing flavors and products to try different types of cuisines in the world. Globalization has been a driving force for consumers to know different cultures through food and drinks experiences in restaurants with traditional cuisines. At the same time, social media has been increasing its participation during all the meals, playing an important role on the translation of the experiences through beautiful videos and pictures shared with the virtual world.

The objective of this study is to highlight the food experience of consumers related to dishes, ingredients, cooking methods and claims using social listening (Synthesio) in Latin America inspired by insights of global cuisines restaurants from USA (Mintel Food and Drink tool) of the following categories: Japanese, Thai, European, Indian, South America, Mediterranean, Mexican, Italian, American and Barbecue houses. The data was analyzed with qualitative insights, PCA, cluster analysis and distribution graphics.

The results showed that the main ingredients used in all restaurants are chicken, onion, beef, potato and tomato, mainly prepared as cut, grilled or fried, with claims related to gluten free, house, specialty, vegan or vegetarian. In addition, the consumers’ posts in social listening are also connected to dishes in a different manner in each country, as the example in Japanese restaurants where it was found ramen (Mexico), cream cheese (Brazil), soy sauce (Argentina) and tempura (Colombia). In overall, all types of restaurants have special ingredients that play an important role in the culinary experiences of their main dishes to consumers from all over the world, such as sour cream (Mexican), chutney (Indian) and wasabi (Japanese) and cilantro (Thai). The main conclusions of each type of cuisine and consumer needs will contribute to lead the food ingredient and food service industry to develop new solutions to deliver the expected sensory and culinary experience with convenience and technology in restaurants and at home.