Creativity and intensity energize ingredients in 2016
- Millennials want more authentic flavors; trends are again pointing to Korean influences. Expect continued growth in Malaysian, Filipino and Peruvian based flavors.
- Food scientists are combining fruits, vegetables and spices in order to replace artificial ingredients and provide consumers with more transparency in what they eat and drink.
- There is an elevated call by consumers for more clean-label options.
The ongoing consumer quest for natural and organic food products to support healthier eating habits continues to influence advances in plant proteins, and flavors with the right combinations of heat, sweet and acidity.
A recent article posted at www.foodprocessing.com highlights trends underway in different food ingredient categories. Developments in sweeteners are aimed at supporting consumers' desire for low calorie or no calorie sweetening ingredients. Last year, several new products containing stevia or monk fruit hit the market. One trend in sweeteners is to combine low levels of different products to achieve the perfect balance in taste.
The development of ingredients with plant-based proteins continues to surge when compared to animal proteins because they are often considered healthier and more sustainable. Lending a hand to the expansion is an increase in part-time vegetarians, or flexitarians, who lessen meat consumption for a variety of reasons. Be on the lookout for an increase in the use of pea proteins, which can be used in desserts, mayonnaise and more; as well as algae and seaweed-based ingredients.
When it comes to flavoring, industry leaders expect continued movement toward the flavors found in regions of Asia, specifically Korea. Gochujang, a condiment made from red chili and other ingredients, is emerging as a favorite.
Industry leaders also point to combinations of fruit-derived flavors and three-dimensional heat, where blackberries and raspberries merge with jalapenos and habanero peppers, for example. Watch for complements of tang to round out these flavors.
In meeting the need for spicy, but not off-the-charts hot, flavors found in countries such as Malaysia, the Philippines and Peru offer up vibrant dishes. The creation of new smoky flavors, reinforced by the artisan movement, can be found in products ranging from pastrami to cocktails.
- www.foodprocessing.com Ingredient Trends 2016: Fierce Flavors, Imaginative Ingredients