Roth Cheese added a trio of flavors to its Gouda Line in response to research that shows consumers are craving flavor innovation. Shopper insights are at the core of the company's product development and its newest varieties take cues from the ways cheese is showing up on restaurant menus.
The three-all new flavors in Roth Cheese's Gouda line, Spinach Artichoke, Hot Honey and Buffalo Ranch, were voted on by consumers as part of the brand’s "pick your favorite flavor" contest. Each of the creamy cheeses offers a unique flavor profile. While the savory hints of spinach, garlic and spices in the Spinach Artichoke Gouda make it a perfect companion for pita chips and fresh veggies, the Hot Honey Gouda pairs nicely with lagers and mojitos. Rounding out the trio, Buffalo Ranch Gouda is full of herbaceous flavors that add comfort to homemade mac and cheese or Game Day dips.
Restaurant-Inspired Cheese Flavors
Roth Cheese Added Consumer-Chosen Flavors to Its Gouda Line
Trend Themes
1. Flavor Innovation - Cheese companies are experimenting with new and unique cheese flavors in response to consumer demand, creating opportunities for flavor scientists and food industry innovators.
2. Crowdsourced Product Development - Brands are engaging consumers in the product development process through contests and surveys, providing opportunities for marketers and product developers to co-create with customers.
3. Restaurant-inspired Products - Cheese companies are drawing inspiration from popular restaurant menus to create new flavors, which presents opportunities for chefs and food industry professionals to collaborate with manufacturers and develop new products.
Industry Implications
1. Cheese Manufacturing - Cheese manufacturers can continue to introduce new flavors and engage with customers in the product development process to stay competitive and meet consumer demand for unique and interesting cheese blends.
2. Market Research - There is an opportunity for market research companies to work with cheese manufacturers to identify emerging taste trends and provide insights into consumer preferences and behavior.
3. Foodservice Industry - Chefs and restaurant owners can collaborate with cheese manufacturers to create new and unique cheese blends that can be used as ingredients in dishes or sold in retail settings, offering customers a unique flavor experience.