Chefs are finding ways to marry the tartness of balsamic glaze with menu items that have sweet flavor profiles.

Balsamic glaze is in the Adoption stage. It’s found in the ethnic aisle at supermarkets and on the menus of casual-dining independents and fast-casual concepts. Adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, items in this stage are often featured as premium or authentic ingredients.

Foodies are self-described based on a segmentation question Datassential asks in all its surveys:

"I'm a foodie. I love learning about new foods and like to try new things when I eat out. I'm the type of person who reads food magazines and watches food shows on TV."

Bertucci's Brick Oven Pizzeria, a Northborough, Mass.-based casual-dining chain with more than 50 units, serves a vegetarian burrata bruschetta pizza made with basil pesto, Pecorino Romano, mozzarella, marinated plum tomatoes, burrata cheese and balsamic glaze. The menu item can be prepared with a cauliflower-based crust for gluten-sensitive diners.