Culinology - September 2019 - 7
E M E RGI NG trends
nds for 2019
latte in a range of food and beverage
products.
"When we look at demographics and
the aging global population, there's a lot of
households with no kids," Ms. Williams said.
"I think in general, with the backlash and the
awareness of sugar it's the No.1 thing people
want to cut out of their lives or reduce. We
see a lot of less-sweet flavors becoming more
popular. Smoked and roasted flavors are a
great example of that."
Ms. Williams said other adult-oriented
options, including various types of alcohol,
bitter and sour flavors, also are growing in
popularity.
With more consumers identifying as world
citizens, demand for exotic flavors and
authentic-style ethnic food is growing.
"We see about a 14% increase in South
East Asian flavors, and a little bit higher for
East Asian and Mediterranean," Ms. Williams
said. "But Middle Eastern flavors are growing
super-fast. Hummus dips, for example, have
become super popular."
The rising demand for diverse flavors
inspired by foreign cuisine is driving growth of
launches with an umami claim. With the focus
on mindful eating and clean ingredients, Innova
said demand for ingredients with a natural
source of umami taste also is on the rise.
"This is one where you couldn't talk about
it globally," Ms. Williams said. "You have to
look at it from an East versus West view. In
the West, there's a lot more discussion about
umami than before. There's still generally
low awareness, but there is also demand for
convenient cooking and seasoning solutions,
so umami is increasingly becoming used as
a flavor."
Ms. Williams said other kinds of earthy
tones like matcha, seaweed and mushroom
also are spreading across the industry.
Trending foods
and flavors include
matcha, mushrooms
and hummus dips.
SEPTEMBER 2019 | Culinolog y |
7
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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