Dive Brief:
- Eight unique flavors are predicted to emerge in 2016, according to Sensient Flavors, which include chamoy, honeyed evergreen, sassafras root, charred coconut, overripe melon, pandan, preserved cherry blossom, and urfa chili.
- These flavor trends align with consumers' interest in exotic foreign flavors, including chamoy, a mixture of the smoky heat of ancho chilies with apricot preserves, lime juice, salt, and sugar that is popular south of the border, and pandan, a versatile nutty and bread-like Southeast Asian ingredient.
- Other trends employ enhanced takes on already widely accepted flavors, such as combining smoky flavors with coconut, which is surging in popularity in the U.S.
Dive Insight:
Honeyed evergreen is a mild piney flavor mellowed out by honey that brings to the forefront flavors associated with bark, roots, and leaves, which could become popular with the rise of plant-based foods.
McCormick recently released its own 2016 Flavor Forecast, which in the past has correctly predicted trends, such as global spice blends and a revamped juicing culture last year. Some flavors McCormick expects to be in the spotlight next year include "Heat and Tang," "Alternative Pulse Proteins," and "Ancestral Flavors."
This time of year, seasonal flavors tend to make a splash as well, particularly the ubiquitous pumpkin flavor but also rising flavors like this year's hot cocoa trend for the holidays. Identifying the next great flavor is important for any company and is a focus for R&D departments.