Culinology - March 2020 - 12

FLAVOR trends

Brussels sprouts
are increasingly in
evidence across a
range of food and
beverage launches.
Photo credit:
Adobe Stock©Андрій
Пограничний

plans to expand the line into spiralized vegetable applications.
The 2020 Trend Forecast Report published
by the business directory and crowd-sourced
review forum Yelp, San Francisco, predicted
based on customer review data that 2020 will
be the year of cauliflower as consumers continue to seek healthier versions of their favorite comfort foods. Categories seen achieving
greater scale include cauliflower mashed
potatoes and cauliflower pizza. Flavors associated with the applications tend to traditional
and include roasted garlic, sour cream and
chives, cheese, pepperoni and margherita.
On the beverage side, Yelp identified
floral-infused drinks and dishes as trending.
Chrysanthemum and butterfly pea tea, also
known as blue tea, a caffeine-free herbal beverage, are two flavors consumers are seeking, according to the report.

Snack-centric flavor trends
The snack business is big and getting bigger. As some consumers shift away from the
traditional three meals per day routine and
incorporate more snacks into their diet, an
expectation is building that companies will
differentiate bite-size occasions through flavor innovation.
Comax Flavors, Melville, NY, noted the
number of eating occasions is growing as
more consumers seek healthy snacks to stay
satisfied throughout the day. Snacks with a
health claim grew 17% between 2013 and
2017, according to Innova Market Insights,
and snacks with a nutritious claim grew 22%.
Launches with plant-based ingredients grew
44% during the period.
To keep pace with the emerging trend,
Comax introduced its Plant-Powered Snack
collection which includes such flavors as

12 |

Culinology | MARCH 2020

maple bacon ranch, honey siracha and lemon
truffle. The collection is vegan, kosher and
may be used a range of plant-based applications, the company said.
Frito-Lay North America, a division of
PepsiCo, Inc., Purchase, NY, predicted a continuation of unexpected flavors, global inspiration and health benefits to influence snack
innovation in the coming year. From a flavor
perspective, sour notes and citrus fruits, including yuzu, grapefruit and blood orange,
will continue to gain favor, and unexpected
combinations, such as spicy dill pickle, are
heating up, according to the company. Red
chili pastes like gochujang will prevail, along
with cayenne peppers, trailing tajin's rise in
2019. Global hot sauces, seasonings and
pepper varietals are catching on beyond the
United States into regions associated with
milder fare, such as the United Kingdom and
Australia. Spicy snacks will evolve to call out
specific peppers, such as ghost, habanero,
poblano, hatch or chipotle.

Taste the sensation
The food service market research company Technomic, Chicago, predicts food
service operators will try to draw consumers
into their establishments by adding ingredients to menus that elicit surprising sensory
reactions like sweet limes, habanada and
Sichuan buds.
Habanadas are also known as heatless
habaneros. They feature the same flavor attributes, but without the heat. The Sichuan
bud is a flower bud that when eaten delivers
a flavor upfront followed by tingling and a
numbing sensation.
"Sensorial is about adding to multi-sensorial attributes to products; it's not just color or
visual, but texture and unexpected surprises,"



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
https://www.nxtbook.com/sosland/rca/2020_12_01
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
https://www.nxtbook.com/sosland/rca/2019_12_01
https://www.nxtbook.com/sosland/rca/2019_09_01
https://www.nxtbook.com/sosland/rca/2019_06_01
https://www.nxtbook.com/sosland/rca/2019_03_01
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
https://www.nxtbook.com/sosland/rca/2017_03_01
https://www.nxtbook.com/sosland/rca/2016_12_01
https://www.nxtbook.com/sosland/rca/2016_09_01
https://www.nxtbook.com/sosland/rca/2016_06_01
https://www.nxtbook.com/sosland/rca/2016_03_01
https://www.nxtbook.com/sosland/rca/2015_12_01
https://www.nxtbook.com/sosland/rca/2015_09_01
https://www.nxtbook.com/sosland/rca/2015_06_01
https://www.nxtbook.com/sosland/rca/2015_03_01
https://www.nxtbook.com/sosland/rca/2014_12_01
https://www.nxtbook.com/sosland/rca/2014_09_01
https://www.nxtbook.com/sosland/rca/2014_06_01
https://www.nxtbook.com/sosland/rca/2014_03_01
https://www.nxtbook.com/sosland/rca/2013_12_01
https://www.nxtbook.com/sosland/rca/2013_09_01
https://www.nxtbook.com/sosland/rca/2013_06_01
https://www.nxtbook.com/sosland/rca/2013_03_01
https://www.nxtbook.com/sosland/rca/2012_12_01
https://www.nxtbook.com/sosland/rca/2012_09_01
https://www.nxtbook.com/sosland/rca/2012_06_01
https://www.nxtbook.com/sosland/rca/2012_03_01
https://www.nxtbook.com/sosland/rca/2011_12_01
https://www.nxtbook.com/sosland/rca/2011_09_01
https://www.nxtbook.com/sosland/rca/2011_06_01
https://www.nxtbookmedia.com