FLAvor TRENDS FOR 2014: 10 FLAVOR TRENDS TO WATCH FOR

Published January 3, 2014 in Food Product Design 

Posted in News, Market Trends, Foodservice, Restaurant, Retail, Menu, Flavor, Consumer Preference,Allergens, Food Allergies, Sauces / Gravies / Soup, Sauces, Shellfish, Seafood, Fish, Soy, Peanuts,Nuts, Nuts and Seeds, Gluten, Taste, Healthy, Healthy Foods, Superfruits, Fruit, Fruits / Vegetables,Vegetable, Berries, Asian, Ethnic, Seasonings / Spices, Spices, Seasonings, Ginger, Grains / Pasta / Tuber, Grains, Whole Grain, Almonds, Caramel

NORTHBROOK, Ill.—Bell Flavors & Fragrances comprised ten trends and flavors for 2014, based on consumer macro trends, sample requests in 2013, restaurant and retail visits and information about menu trends, product launches and consumer preferences from its external database.

Some macro trends from 2013 will carry into 2014. Allergen concerns will continue to increase, prompting innovative solutions. Cooking sauces like red miso, oyster, soy, peanut and fish sauces will be reformulated to offer allergen-free versions. And the gluten free craze isn’t slowing down. Flavors will play an important role in the development of these products as consumers demand high quality, great tasting flavors.

Healthy lifestyles are here to stay. Products are putting a healthy spin on familiar flavors. A whole new generation of superfruits will emerge, including aronia berry (commonly known as "black chokeberry").

                                                                                    Aronia Berry 
Latin America and Asia have proven to be popular sources of new ethnic flavors. High profile events like the World Cup and Olympics will peak interest in Brazilian and South American culture and cuisine. 2014 will also continue to bring the heat as consumers explore new ways to add a kick to their meals.
Specific flavors and products the company expects will take hold in 2014 include: huacatay, kimchi, ginger, aronia berry, asian cooking spices, halo halo, pepita, whole grains, almond caramel popcorn and szechuan peppercorn.

Check out my new e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"

The book is available on Amazon and Kindle for $4.99 USD. Visit amazon/Kindle to order now:
http://www.amazon.ca/Social-Media-Marketing-Agri-Foods-ebook/dp/B00C42OB3E/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1364756966&sr=1-1

Thanks for taking the time

INNOVATION: INNOVATIVE FLAVORS KEEP CONSUMERS COMING BACK

INNOVATIVE FLAVORS KEEP CONSUMERS COMING BACK

Published November 7, 2013 in Food Product Design 

Posted in News, Foodservice, Restaurant, Fast Casual, Market Research, Market Trends, Consumer Panels, Consumer Preference, Menu, Flavor, Taste, Seasonings / Spices, Spices, Seasonings,Smoking / Smoke Flavors, Flavor Dynamics, Sauces / Gravies / Soup, Sauces, Condiments

CHICAGO—Innovative flavors are boding well with consumers, as 73% say that trying and enjoying a menu item with an innovative flavor would make them highly likely to return to the restaurant for the same menu item, according to a new report from Technomic, Inc.

Technomic's "Flavor Consumer Trend Report" shows consumers are leaning toward more exciting and innovative flavors, as many are swayed by innovative menu options and restaurants that offer them. In fact, 37% of consumers say they are increasingly driven to try new flavors, and that new flavors can influence them to visit a restaurant (41%).

The report shows an increased demand for spicy flavors, as 54% of consumers prefer hot or spicy sauces, dips or condiments compared to 48% in 2011. Sweet flavors pair well with the greatest number of other flavors, including savory, sour, smoky or spicy profiles.

"In a competitive foodservice climate, flavor differentiation is a must-have for operators," said Darren Tristano, executive vice president, Technomic. "Because today's foodservice consumers have such a strong expectation for innovative flavors, operators and suppliers have to help the menu stand out by staying ahead of the flavor curve."

A medley of flavors are predicted to appear in 2014 food trends, including innovations with flavors derived from lemon, tea leaves, egg yolk, nut milks and a variety of other ingredients.

Editor's note: Looking for new flavors to support your next product launch? Leading suppliers, including Carmi, David Michael & Co., Prinova, Virginia Dare and WILD Flavors, will be at SupplySide West in Las Vegas, Nov. 12 to 16. Click here for the full exhibitor search, or register now.

Sources:

• PR Newswire: Technomic's New Flavor Study Highlights the Importance of Innovation

Check out my new e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"

The book is available on Amazon and Kindle for $4.99 USD. Visit amazon/Kindle to order now:
http://www.amazon.ca/Social-Media-Marketing-Agri-Foods-ebook/dp/B00C42OB3E/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1364756966&sr=1-1

Thanks for taking the time