Food Processing - January 2008 - (Page 42)

2008 will see innovative ingredients and applications to match the increasingly sophisticated tastes and concerns of health-conscious consumers. By Mark Anthony, Ph.D., Technical Editor n the past few years, ingredient trends completed a full merging of taste and health – gone are the days when the consumer will accept anything less than excellent flavor in a good-for-you product. The sudden surge in demand for ingredients such as red and purple fruits and vegetables loaded with antioxidants proves the rule. Just think of where such items as pomegranates and berries are today compared to even a few years ago. Health-conscious consumers are increasingly enjoying food and drink products to supplement health care. Increased travel is exposing consumers to a wider range of ethnic foods and exotic flavors. The “reward factor,” acting as compensation for a demanding society, inspires more indulgent flavors with an emphasis on intense taste. “Today’s consumers are open to a wider range of influences than they were 20 or even 10 years ago,” says Scott Mortensen, senior marketing manager of International Flavors & Fragrances Global/North America Beverages (www.iff.com), New York. “They think, act and wish to be treated as individuals which creates increased market segmentation. The range of flavors used in the food and beverage industry has diversified greatly in recent years and will continue to do so.” I Old flavors with new personalities According to Mortensen, we can look for old flavors to take on new personae in 2008. “As consumers become more sophisticated in their taste preferences, we see an increase in familiar flavors being defined in different ways. For example, lemon, orange, lime and grapefruit are now expanding into Meyer lemon, yuzu, key lime, kaffir lime, blood orange, Valencia orange, mandarin orange and more.” Herbs, spices and botanicals can be expected to expand beyond the tea segment and provide a unique taste experience. “While we currently have mint, cinnamon, ginger and honey, this field is moving into rooibos, lemongrass, clove, parsley mint, jasmine, saffron and others,” adds Mortensen. “There’s an entire group of exotic flavors right on the horizon, including tres leches, roasted Jamaican pineapple, tamarind, mojito, plantain, wasabi and many more. 42 • FOOD PROCESSING JaNuaRy 2008 WWW.FOODPROCESSING.COM http://www.foodprocessing.com

Table of Contents Feed for the Digital Edition of Food Processing - January 2008

Food Processing - January 2008 Contents Editor's Plate NewsBites The Trends Rollout Food Biz Kids Product Spotlight Seventh Annual Manufacturing Trends Surbey Product Development Ingredients Plant Operations Plant Operations & Packaging New Supplier Products Toops Scoops

Food Processing - January 2008

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