Culinology - March 2020 - 11

Product developers are seeking flavors
that connote health and
experience to engage consumers

onsumers are on a journey as they explore new food and beverage experiences. Flavor plays a key role in advancing the journey,
but product developers and marketers also are formulating applications that tap into current trends and offer new sensorial experiences.
The beginning of every year brings a plethora of flavor forecasts
as suppliers and food and beverage manufacturers strive to link their
products and applications to the trends driving product development.
This year has been no different as plant-based products, snacking
and global flavor exploration all received attention.
"The plant-based food and beverage movement has been gaining
momentum over the past 12-months, and this is going to be another
breakout year for the category," said Kurt Long, director of flexitarian
solutions for the Archer Daniels Midland Co., Chicago. "We expect to
see even more new and enhanced protein options hit the shelves in
the coming months, and to get an edge in this growing space, manufacturers have to respond quickly with on-trend products."
Research shows that while consumers are drawn to plant-based
proteins for their nutritional benefits, they won't fully incorporate products into their repertoires if they don't deliver on taste and texture,
according to ADM. This year, expect more products to be formulated
with plant-based blends - such as soy or pea combined with beans,
seeds or ancient grains - to deliver the 'craveable' flavor consumers demand.
While plant-based dairy- and meat-alternatives have dominated the
news, plant-based flavors are trending as consumers continue to seek
product formulations perceived to be natural or clean. Botanicals, for
example, are seeing rising levels of interest across many food and
beverage categories, with floral flavors particularly in evidence, according to Innova Market Insights. Spice, seed and herb flavors are
also experiencing rising levels of use.
As more plant-based applications are moving to the mainstream
market, brands are also 'greening up' their portfolios in order to attract
the growing health-minded consumer group. This has seen 'earthy'
flavors spread with ingredients like matcha, seaweed and mushroom.
Bitter flavors are also on trend as consumers seek to reduce sugar
intake and increase consumption of green vegetables. Flavors such as
spinach, kale, celery and Brussels sprouts are increasingly in evidence
across a range of food and beverage launches. Many of these flavors
may be seen in innovation from companies like Conagra Brands, Inc.,
Chicago, and B&G Foods, Inc., Parsippany, NJ.
With its acquisition of Pinnacle Foods in 2018 and, subsequently,
the Birds Eye frozen foods brand, Conagra product developers have
worked to create a range of innovation. Birds Eye products introduced
at the end of 2018 include Veggie Shreds that are lightly seasoned
vegetables that steam in the bag. Varieties include white cabbage
and carrots, as well as Brussels sprouts. In 2020, Conagra Brands

C

by Keith Nunes
knunes@sosland.com

MARCH 2020 | Culinology |

11



Culinology - March 2020

Table of Contents for the Digital Edition of Culinology - March 2020

Culinology - March 2020
Contents
PRESIDENT’S letter - Beyond the Bench
EMERGING trends - Is fungi-based protein the future of fake meat?
EMERGING trends - New products at the Winter Fancy Food Show
FLAVOR trends - The key trends driving flavor innovation in 2020
MENU trends - Plant based gets real
MEMBER profile - Applying the Midas touch
MARKETING trends - Vegan claims on the upswing
INDUSTRYNEWS - Driving the Future of RCA
INDUSTRYNEWS - Stretching toward leadership and creating your own path
INDUSTRYNEWS - Fuel your inspiration at the RCA Conference
INDUSTRYNEWS - Finding culinary roots
PETITS fours - Emerging trends and innovations at Natural Products Expo East
PETITS fours - New name, new focus for Grocery Manufacturers Association
NEWS bites
AD index
Culinology - March 2020 - Culinology - March 2020
Culinology - March 2020 - Culinology - March 2020
Culinology - March 2020 - 2
Culinology - March 2020 - Contents
Culinology - March 2020 - PRESIDENT’S letter - Beyond the Bench
Culinology - March 2020 - 5
Culinology - March 2020 - EMERGING trends - Is fungi-based protein the future of fake meat?
Culinology - March 2020 - 7
Culinology - March 2020 - EMERGING trends - New products at the Winter Fancy Food Show
Culinology - March 2020 - 9
Culinology - March 2020 - FLAVOR trends - The key trends driving flavor innovation in 2020
Culinology - March 2020 - 11
Culinology - March 2020 - 12
Culinology - March 2020 - 13
Culinology - March 2020 - 14
Culinology - March 2020 - 15
Culinology - March 2020 - 16
Culinology - March 2020 - 17
Culinology - March 2020 - 18
Culinology - March 2020 - MENU trends - Plant based gets real
Culinology - March 2020 - 20
Culinology - March 2020 - 21
Culinology - March 2020 - 22
Culinology - March 2020 - 23
Culinology - March 2020 - 24
Culinology - March 2020 - 25
Culinology - March 2020 - MEMBER profile - Applying the Midas touch
Culinology - March 2020 - 27
Culinology - March 2020 - 28
Culinology - March 2020 - 29
Culinology - March 2020 - 30
Culinology - March 2020 - 31
Culinology - March 2020 - 32
Culinology - March 2020 - 33
Culinology - March 2020 - MARKETING trends - Vegan claims on the upswing
Culinology - March 2020 - 35
Culinology - March 2020 - 36
Culinology - March 2020 - 37
Culinology - March 2020 - INDUSTRYNEWS - Driving the Future of RCA
Culinology - March 2020 - INDUSTRYNEWS - Stretching toward leadership and creating your own path
Culinology - March 2020 - INDUSTRYNEWS - Fuel your inspiration at the RCA Conference
Culinology - March 2020 - INDUSTRYNEWS - Finding culinary roots
Culinology - March 2020 - 42
Culinology - March 2020 - 43
Culinology - March 2020 - PETITS fours - Emerging trends and innovations at Natural Products Expo East
Culinology - March 2020 - 45
Culinology - March 2020 - PETITS fours - New name, new focus for Grocery Manufacturers Association
Culinology - March 2020 - 47
Culinology - March 2020 - NEWS bites
Culinology - March 2020 - 49
Culinology - March 2020 - AD index
Culinology - March 2020 - 51
Culinology - March 2020 - 52
https://www.nxtbook.com/sosland/rca/culinology-june-2021
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https://www.nxtbook.com/sosland/rca/2020_09_01
https://www.nxtbook.com/sosland/rca/2020_06_01
https://www.nxtbook.com/sosland/rca/2020_03_01
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https://www.nxtbook.com/sosland/rca/2018_12_01
https://www.nxtbook.com/sosland/rca/2018_09_01
https://www.nxtbook.com/sosland/rca/2018_06_01
https://www.nxtbook.com/sosland/rca/2018_03_01
https://www.nxtbook.com/sosland/rca/2017_12_01
https://www.nxtbook.com/sosland/rca/2017_09_01
https://www.nxtbook.com/sosland/rca/2017_06_01
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https://www.nxtbook.com/sosland/rca/2016_09_01
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https://www.nxtbook.com/sosland/rca/2016_03_01
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