Culinology - September 2019 - 6
E M E RGI NG trends
Top flavor tre
The search for something new is driving flavor innovation
Flavor development is being led by the search
for something new, different and exciting,
according to a report from Innova Market
Insights. The journey of exploration is fueled
by an ongoing interest in healthy, natural and
clean label foods. As a result, Innova said
new discoveries are the No. 1 flavor trend
this year. Two out of three respondents to a
survey conducted by the market researcher
said they love to discover new flavors.
"An example of a chocolate bar that might
appeal to this group is a barbecue potato
chip 70% dark chocolate bar," said Lu Ann
Williams, director of insights and innovation at
Innova Market Insights. "That represents this
whole idea of flavor excitement.
"Another example is ready-to-eat lobster
meat with 'secret' seasonings, so you don't
know exactly what it is. Seventy-two per cent
of Americans found this exciting."
Consumers are seeking stronger and
6|
Culinolog y | SEPTEMBER 2019
more unusual combinations. Innova said
brands are leaning toward more sensational
flavor concepts to meet this demand, with
mashups like sushi pizza, spicy tuna roll corn
dogs, pasta bacon tacos and ramen burgers
joining more traditional sweet and salty
combinations.
"When it comes to category fusion, I love
the example of the Veggie Plot," Ms. Williams
said. "This is a savory yogurt that can be
ready-to-eat, or it can be used in sauce or
as a dip. Everybody can customize how they
are going to use that because it ticks several
category boxes."
Established flavors perceived to be dull
are being reinvented in more complex and
sophisticated ways, as an aging population
continues to drive demand for more adultoriented options. Traditional coffee flavor, for
example, is giving way to more upmarket,
added-value options like cold-brew caramel
Culinology - September 2019
Table of Contents for the Digital Edition of Culinology - September 2019
Culinology - September 2019
TABLE of contents
PRESIDENT’S letter - Making the commitment
EMERGING trends - Top flavor trends for 2019
Much ado about dates
PLANT-BASED trends - Plant-forward menus taking root
INGREDIENT ISSUES - The fresher the better
MEMBER profile - Diving into R&D
The challenge: Rapid prototyping
EXPERT voices - HITTING the sweet spot in new product development
INDUSTRY NEWS - RCA Conference heads to San Diego in 2020
2020 RCA Conference schedule sneak peek
Scholarships transform the food industry
Regional spotlight
Upcoming events/Upcoming webinar
PETITS fours - Plant-based sales surge to $4.5 billion
Concerns over responsible sourcing continue to climb
Meat eaters driving growth of plant-based burgers at QSRs
Americans missing mark on whole grain recommendations
NEWS bites
AD index
Culinology - September 2019 - Culinology - September 2019
Culinology - September 2019 - Culinology - September 2019
Culinology - September 2019 - 2
Culinology - September 2019 - TABLE of contents
Culinology - September 2019 - PRESIDENT’S letter - Making the commitment
Culinology - September 2019 - 5
Culinology - September 2019 - EMERGING trends - Top flavor trends for 2019
Culinology - September 2019 - 7
Culinology - September 2019 - Much ado about dates
Culinology - September 2019 - 9
Culinology - September 2019 - PLANT-BASED trends - Plant-forward menus taking root
Culinology - September 2019 - 11
Culinology - September 2019 - 12
Culinology - September 2019 - 13
Culinology - September 2019 - 14
Culinology - September 2019 - 15
Culinology - September 2019 - 16
Culinology - September 2019 - INGREDIENT ISSUES - The fresher the better
Culinology - September 2019 - 18
Culinology - September 2019 - 19
Culinology - September 2019 - 20
Culinology - September 2019 - 21
Culinology - September 2019 - 22
Culinology - September 2019 - 23
Culinology - September 2019 - 24
Culinology - September 2019 - 25
Culinology - September 2019 - MEMBER profile - Diving into R&D
Culinology - September 2019 - 27
Culinology - September 2019 - 28
Culinology - September 2019 - 29
Culinology - September 2019 - The challenge: Rapid prototyping
Culinology - September 2019 - 31
Culinology - September 2019 - 32
Culinology - September 2019 - 33
Culinology - September 2019 - EXPERT voices - HITTING the sweet spot in new product development
Culinology - September 2019 - 35
Culinology - September 2019 - 36
Culinology - September 2019 - 37
Culinology - September 2019 - INDUSTRY NEWS - RCA Conference heads to San Diego in 2020
Culinology - September 2019 - 2020 RCA Conference schedule sneak peek
Culinology - September 2019 - Scholarships transform the food industry
Culinology - September 2019 - Regional spotlight
Culinology - September 2019 - Upcoming events/Upcoming webinar
Culinology - September 2019 - 43
Culinology - September 2019 - PETITS fours - Plant-based sales surge to $4.5 billion
Culinology - September 2019 - Concerns over responsible sourcing continue to climb
Culinology - September 2019 - Americans missing mark on whole grain recommendations
Culinology - September 2019 - 47
Culinology - September 2019 - NEWS bites
Culinology - September 2019 - 49
Culinology - September 2019 - AD index
Culinology - September 2019 - 51
Culinology - September 2019 - 52
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