Natural Flavors to Rule the Food and Beverages Industry

Food and Beverage Protective Cultures Market

According to the experts, consumers will have a desire for natural flavors in the coming years. Including both familiar and unusual. As per the corporate research chef for Synergy Flavors, cardamom is the true universal flavor, growing 300% in last five years in the product launches in the U.S. While ginger flavor has also emerged in recent years. Cardamom is being used in maximum food products ranging from sweets to curries and coffee. Manufacturers are also getting creative with cardamom, as it pairs with both sour and sweet food products.

Unique flavors to gain popularity in food and beverages industry

Spicy flavors are witnessing a growth in beverages. Especially, distillers are adding new products to their portfolio by introducing spicy versions of whiskey, rum, and bourbon. Ethnic flavors are also influencing taste preference of the customers. Researchers have also found that although flavor has an important role in food, aroma affects the amount of food consumed. Floral and fruity flavors are also gaining popularity among the customers. According to some experts, cucumber is expected to be the trendiest fruit in 2017. For instance, Firmenich, a privately-owned fragrance and flavor company has named cucumber its flavor of the year for 2017. Cucumber as a flavor is also gaining popularity globally. Cucumber has been used as a flavor in potato chips, yogurt, dumplings and confections.

According to Tony Simmons, CEO of Mcllhenny, customers are willing to try new flavors and spices. The hot sauce industry is using flavor enhancers and condiments to make food taste better. This has also resulted in reasonable growth in hot sauce industry.

Cargill’s Shanghai food innovation center to create innovative new products

Cargill recently launched the Shanghai food innovation center. The center includes approx. 50 researchers, nutritionists, chefs and scientists attempting to find out most appealing flavors, how to maintain nutritional standards and ensure food safety. With the rising popularity of western flavors and food, the taste preference in changing in China, hence this is impacting the loyalty of customers for a product or a brand.

The innovation center consists of a demo kitchen, where the product research focuses on three main areas including menus, flavors and taste and food ingredients. The center also includes a sensory lab, where testing of taste and smell of flavors is carried out to meet the evolving and changing demand of customers. With the growing market and changing restaurant menu, restaurants can also use the demo kitchen to discover new flavors in order to meet the changing demand.

About Shambhu Nath Jha 134 Articles
Shambhu Nath Jha with an experience nearing a decade, has helped over 50 large and medium to small business enterprise to foray into new markets, increase footprint in the existing bucket and understand the nature of the beast. These beasts are the companies that have been primarily engaged in chemicals, material or packaging activities, and encountering challenge either in maintain P&L or staying ahead of their competitors. He has authored over 300 industry research papers consisting critical information such as market growth, total addressable market, serviceable addressable market, market size, forecast, player strategies, market share estimates and winning imperatives along with recommendations. He is also the pioneer of “three slope distributor/off-taker evaluation model” used by several multinational companies to track the performance of channel partners. A consultant by profession, writer by mood and explorer by desire, Shambhu Nath is currently employed with a London based market research and consulting firm as a full time consultant. A few of the industry verticals where he demonstrated his skill includes water and wastewater treatment chemicals, high purity alumina, water purifiers, activated carbon, chloramine filters, bio-based bioplastics, water purifiers, textile chemicals etc.