Over time, flavour trends either come & go, are fusioned with traditional flavour profiles or become mainstream. Between Q3 2017 and Q3 2018, there were 4,495 product introductions globally using floral flavors (FONA 2018a).

This is largely being driven by consumers wanting to explore more global cuisines and flavors. Photo courtesy of S&D Coffee & TeaIn addition, earthy flavors may be paired with complementary botanicals and flavors to balance the palate or enhance the functionality and bioavailability of the ingredient. If it skews toward the younger Gen Z consumer, product developers should feel free to highlight spicier chiles and other ingredients, but for the older consumers, finding a more flavorful and milder spice might be more appropriate. “We are seeing both flavor and functional ingredient innovation in every category we service—from performance and lifestyle nutrition to snacks and bakery items to beverages and beyond,” says Philip Caputo, marketing and consumer insights manager at Virginia Dare. This mindfulness is responsible for the abundance of adaptogenic ingredients like ashwagandha, tulsi, ginseng, maca, reishi, and cordyceps popping up in new food and drink introductions. @ bhofack2/iStock/Getty Images PlusWith the increased interest in Japanese culture and cuisine, many experts in the flavor industry foresee a surge in demand for togarashi, also known as Japanese seven spice.

(See table above.) Global consumers have endless choice and omnichannel access when it comes to food and beverage consumer packaged goods (CPGs), and, according to Nielsen, only 8% of consumers across the globe consider themselves firm loyalists to the products they use. Its Raw Hot Chocolate contains reishi mushroom, ashwagandha, cacao, coconut milk, and cinnamon. “Ayurveda-inspired and ancient Chinese medicine–inspired adaptogensand other botanicals flavors such as ginseng, tulsi, ashwagandha, and turmeric are appearing in a number of food and beverage categories, ranging from kombucha to yogurt and chocolates,” says Perumbala.
Despite rising concerns around sugar intake, consumers continue to demand everyday and more indulgent treats and snacks. Aleppo pepper is featured in muhammara, the Middle Eastern red pepper and walnut spread, and is common in Levantine cuisine, which SupHerb Farms predicts will experience burgeoning consumer interest, especially since Israeli cuisine has received a lot of attention by the foodservice industry in recent years. “Frozen foods and condiments have the most flavor innovations,” says Jill Houk, corporate research and development chef at Olam Spices.

Many floral ingredients offer health benefits while also meeting consumers’ expectations for natural and clean label products. Now, consumers’ interest in better-for-you ingredients has moved adaptogenic mushrooms into the limelight and they are making their way out of traditional formulations.



Chefs, flavorists, and trendspotters resoundingly agree that yuzu, a tart Japanese citrus fruit that tastes like a cross between a lime and a grapefruit, will see a surge in popularity in Western countries in the year ahead. On social media, brightly colored drinks—think Starbucks’ Unicorn Frappuccino—can garner attention and influence purchases. 2020 Consumers. Consumers’ preferred spice levels haven’t changed much since 2017, but Technomic’s data point to a demand for a greater variety of spicy foods (2019). With the increased interest in Japanese culture and cuisine, which will continue to grow as the world anticipates the 2020 Olympic Games, many experts in the flavor industry foresee a surge in demand for togarashi, also known as Japanese seven spice.
“Golden milk has been gaining popularity and is named for the brilliant color achieved from its main ingredient, turmeric,” says Pam Everett, senior director, Innovation and Product Strategy at S&D Coffee & Tea.

Flavors under each driving value match up to the consumers’ preferences . While classic floral flavors like lavender and rose have been showing up in beverages such as teas and sparkling waters for years, they are starting to appear more broadly in everything from cookies and ice cream to alcoholic beverages. Seasonal flavors have some clear geographic preferences with Westerners and Midwesterners ranking the highest in appreciation of seasonal flavors, especially the same flavor in different formats. Get a Custom Version of the Seasonal Flavor Trend Report Finding the most popular tastes and flavor profiles of every season, the Seasonal Flavor Trend Report is a compilation of food preferences that are paired to certain times in the year. “Snacks will continue to be an area of innovation, focused largely on better-foryou and functional offerings, including those that err on the side of indulgence while also delivering functional or health benefits,” says Maeve Webster, president of Menu Matters.

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