July 31, 2017
Flavor trends report: It's gettin' hot(ter) in here

A new food industry flavor trends report has been released from Research and Markets, and though few details have been provided about content of the paid report itself, the list of nearly two dozen ingredients and flavors it focuses on makes it clear that the primary trends are Asian, Middle Eastern and hot.

According to a press release announcing "Food and Beverage Flavor and Ingredient Trends: Culinary Trend Tracking Series," the report covers key trends and topics, including this  fiery, pepper-packed list:

  • Aji Chiles
  • Blood Orange
  • Buttermilk
  • Chai as Flavor Profile
  • Charring
  • Freekeh
  • Gochujang
  • Green Goddess Dressing
  • Guajillo
  • Harissa
  • Kabocha Squash
  • Mustard Seed
  • Nutella
  • Pimentón and Espelette
  • Ponzu
  • Preserved Lemon
  • Romesco 
  • Salsa Verde
  • Seaweed and Sea Vegetables
  • Sorghum Syrup
  • Sweet and Savory Jams
  • Varietal Apples: Gala and Fuji
  • Yuzu

For each topic, the report provides menu sightings and suggests applications and opportunities in both food service and retail markets, the release said.

The report gauges the market intensity and diffusion of each trend, and describes how to identify and use the long-term trends driving menu innovations, breaking down the leading ingredients and flavors in various food service categories, as well as in packaged and retail foods. 

Photo: iStock


Topics: Business Strategy and Profitability, Ethnic, Food & Beverage, Trends / Statistics


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