"The Instagram effect” has made consumers around the world more open than ever to new flavors. International Taste Solutions, which manufactures and supplies natural flavors to the bakery, pastry, snack, dairy sector has teamed up with market research firm Innova to identify the flavor trends it claims will emerge over the next two years.
Many people share their culinary preferences on social media and post pictures captured in restaurants or patisseries around the world. ” The world is smaller now than it was 20 years ago, so new flavors, present in lesser-known places around the globe, are found and discussed much faster. If someone puts a photo of a new product on Instagram, it can be shared anywhere in the world. In the past, a new product became popular much more slowly. Food manufacturers must take into account the rapid spread of information about new flavors or new textures," say the analysts who interpreted the study.
So they identified nine trends, which will become pregnant in the next two years.
• Forest fruits – they are healthy and nutritionally rich, attractive to the eye, which makes them postable on social networks. We are talking about raspberries, blueberries, strawberries, but also exotic fruits such as goji or acai
• Tropical temptations – will become a trend because more and more people travel to exotic places and want to associate the location with the local taste of fruits or vegetables. Papaya, passion fruit, mango or guava can be successfully added to cakes, pastries, dairy drinks, nutrition products
• Green is to follow – The trend towards a healthy life is best defined by the color green. Green vegetables, green fruits and everything green, even herbs or spices will find their place in the consumer's preferences. The natural attraction to green means that these fruits can be successfully added to shakes, bars or yogurts
• The mushrooms – they attract mainly through the smell, which for many suggests the smell of a forest after rain. Truffles or porcini will be appreciated in bread, buns, biscuits or crispy
• Citrus is coming back - Lemons, especially limes, are already in trend, say the researchers from ITS. Yogurts, shakes, protein bars, gels and powders for athletes will be flavored with mandarins, tangerines or the classic orange
• The tastes of travel – as people travel a lot and taste the local food, after vacations they remain nostalgic for the aromas. So many stores are asking manufacturers to supply them with assortments to meet the demand for the Italian taste of pasta and spices, a trend that has grown in the past two years. Indian flavors, especially curry, but also those of spices and Chinese dishes are increasingly appreciated
• The tastes of the Eastern Mediterranean – if the classic Italian flavors of basil, rosemary or garlic have penetrated the market for a long time, in the next two years consumers will also want to enjoy flavors from the eastern Mediterranean, such as pistachio, watermelon, olive oil, mint, which manufacturers are considering using them in biscuits, bread, drinks, dairy or cereals
• Winter spices – such as spicy pumpkin, ginger or apple and orange mixed with spicy spices are ideal for products consumed in winter. New varieties of biscuits, cereals, hot drinks will appear with these spicy flavors
• Extreme tastes – people tend to go to the extreme when it comes to sweets. Researchers see an attraction for products with high temperatures or novel textures. Spicy spices combined with lots of salt, such as salted caramel, will become fashionable
Article source: www.foodnavigator.com
