FDBusiness.com

Eight flavours for 2016

 Breaking News
  • Sweets and Snacks New Product Development Thrives on Adventure and Bite-size Trends With one in four global consumers increasing their consumption of confectionery over the past year (Innova Market Insights Consumer Survey, 2018) because “there is more variety & novelty available,” the food industry is responding. New data from Innova Market Insights finds a 15 percent average annual growth in global confectionery launches with a “discovery” claim [...]...
  • 80,000 Tonnes of Skimmed Milk Powder Sold in Biggest Tender A total of 80,424.05 tonnes of the skimmed milk powder bought into public stock by the European Commission since 2015 were sold in the latest tender sale, bringing the remaining stock to around 22,000 tonnes out of the original 380,000 tonnes, stockpiled since the crisis that hit the dairy sector in 2015. In effect, almost [...]...
  • Müller Rolls Out ‘Stealth’ Milk Caps Müller, Britain’s leading producer of branded and private label fresh milk, cream, butter and ingredients, is rolling out a new lightweight recyclable milk cap, which uses 13% less plastic material. The innovative solution allows the business to remove 300 tonnes of plastic every year, the equivalent weight of 231 million ‘stealth’ milk caps. The dairy company has [...]...
  • Greene King Announces New Chief Executive The board of Greene King has announced that Nick Mackenzie will join the board on 1st May 2019 as chief executive in succession to Rooney Anand. Nick Mackenzie will be joining from Merlin Entertainments where, as a member of the executive committee, he is responsible for the Midway portfolio of attractions, which comprises over 100 [...]...
  • Irish Grocery Market Hits Festive Record as Retailers Cash in on Christmas The Irish grocery market grew by an impressive 3.0% over the 12 weeks to 30 December, ensuring a record festive period for retailers. The latest Kantar Worldpanel data shows value sales reached €995 million in the month of December – the highest monthly total ever recorded in the Irish grocery market. This was driven by [...]...

Eight flavours for 2016

February 02
11:48 2016

coconut-chutney-3Using a combination of in-depth, formal and grassroots market research initiatives, Sensient Flavors has identified what it believes are eight up-and-coming flavour trends for 2016.

After analysing market shifts and U.S. consumer behaviour, Sensient predicts the following flavours will be on the rise:

Chamoy

A mash-up of flavours that combines the smoky heat of ancho chilies with apricot preserves, lime juice, salt and sugar. Consumers’ renewed interest in revisiting classics, updated with an artisanal emphasis, takes this flavour to a new level. Most consumers are familiar with a commercial version of Chamoy sauce popular in Mexican cuisine that is sour and flat. We have taken this flavour back to its roots and given it the attention, complexity and homemade touch that made it a staple South-of-the-border condiment.

Charred Coconut

The coconut has become as ubiquitous as the apple; consumers love its tropical, creamy sweetness. Sensient has combined that with another flavour that is becoming a pillar of American cuisine: smoke. In fact, in this flavour the coconut is placed much closer to the flame — roasted.

Honeyed Evergreen

Tree is the new seed. In this flavour trend, the crisp, unpretentious pine is softened by honey instead of sap as consumers start incorporating nature back into their daily lives. Bark, roots, leaves will all come back on the scene in a big way.

Overripe Melon

As focus on food waste comes front and centre, it is beginning to impact the flavour world. This flavour appreciates the melon, which is so often served under-ripe and tossed when it is truly ripe and most flavourful. The green notes mix with fermentation and therefore lend a slight alcohol scent and flavour.

Pandan

As an increasingly connected world increases consumers’ access to exotic ingredients, people are keen to find something new that jibes with the current American palate. This green, nutty and almost bready southeast Asian staple is a fun new ingredient that can be incorporated into any dish.

Preserved Cherry Blossom

Americans are into pickling, preserving, curing, brining and other methods for making seasonal ingredients last all year. The notoriously short cherry blossom season is a global sensation, making the floral, fruity cherry blossom the perfect candidate for this treatment.

Sassafras Root

This is a common ingredient in so many products, yet most people aren’t sure what it tastes like. This plant’s flavour falls somewhere between a medicinal tonic and root beer. With consumers’ increased interest in bitters, roots and craft sodas, this flavour is sure to get them talking.

Urfa Chile

From time to time, you come across something that is so luxe, it makes you feel special when you use it. This is one of those things. The rich, raisin-y, chocolate taste of this chile has notes of tobacco and wine. This is a standout in a chile category that is saturated.

The consumer insights were developed utilizing Sensient’s Trends to Taste¡ program, a proprietary predictive process that the company claims filters trends from the broad, consumer, macro level down to finished concepts that best demonstrate each flavour profile.

Throughout the year, Sensient’s team of marketing, R&D and sales professionals collect information through five strategic channels: market excursions, custom and syndicated research, trade shows and publications, word of mouth and social media. The resulting data is analysed utilising deep immersion techniques to identify key insights, flavour profiles and concepts to share with customers. This year’ program included an addition of an urban foraging expedition as well as trend endorsement by Mintel.

“The 2016 Trends to Taste flavour predictions represent a larger, overarching shift in consumer thinking, ¨ said Lauren Williams, marketing manager, Sensient Flavours. “No longer overwhelmed by the amount of information and options that come with increased interconnectivity, consumers are increasingly interested in finding balance and personal fit in their lives, and these trends are represent different aspects of that transformation.¨

About Author

admin

admin

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • June 18, 2019Multimodal 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here



Advertisements