Supermarket Perimeter - August 2021 - 66

R&D
TRENDING
FLAVORS
by Andy Nelson
THE NORMAL COURSES OF
MANY TRENDS in the world of
consumer goods took a variety
of unexpected detours in the
past year-plus, and food was no
exception.
In fact, because of COVID,
2021 is a year " unlike any other "
when it comes to food trends,
said Maeve Webster, president of
consultancy Menu Matters.
" While it would be wrong to
say there aren't any trends this
year, the truth is there's a lot
more
focus on
getting back
in business and
staying in business rather than
focusing on true innovation
or pushing boundaries, "
Webster said.
The result is a continuation of
many trends that were picking
up steam before the pandemic -
things like Nashville hot, buffalo,
elote and gochujang.
At the same time, Menu
Matters is also tracking variations
on familiar items. Take honey:
spicy honey, hot honey, smoked
honey and fermented honey are
just a few of the new takes on
that particular old theme.
Operators are also
looking for ways
to create new
experiences that
don't push the
boundaries too
far because
everyone is
just looking to
get back to 100%
operations and
draw back as many
customers as possible without
alienating anyone.
" It makes perfect sense that
operators are looking to take the
familiar and create new iterations
on a theme, " Webster said. " We're
seeing a lot of play with flavor
systems or flavor profiles that
are traditional with a specific
dish - like cacio e pepe, or
negronis, or Thai iced tea - but
that are pulling that system apart
and recreating it as a breakfast
sandwich or snack or dessert. "
Such innovations highlight
the inventiveness of the food
industry professional while still
leveraging the popularity of the
system itself, she added.
Health to the fore
As consumers take a holistic
approach to their diet and
lifestyle, functional foods and
beverages are in demand, said
Amy Marks-McGee, founder of
consultancy Trendincite LLC.
Products that support the
immune system are a good
example of this trend. According
to IRI data, 37% of consumers say
" food is a better medicine than
medicine, " and 17% reported they
would buy more products that
support immunity as a result of
the pandemic.
" Prior to the pandemic,
the trend to holistic health
was gaining momentum, and
the pandemic just propelled
individuals' interest in self-care
and boosted the demand for
functional food and beverages, "
Marks-McGee said. " Sustainable
food and beverage piggyback
on this trend as consumers look
Taste trends worldwide
A NEW REPORT by taste and nutrition specialist Kerry looks at
trends gaining steam not only in the United States but also in Canada,
Mexico, Latin America, Europe, and the Asia Pacific, Middle
East and Africa regions. The Kerry Global Taste Trends
reports identifies these top global trends:
Nostalgia - Consumers are drawn toward comfort
food and beverages amid the pandemic. In the US
nostalgic and classic flavors such as apple, brownie,
caramel, cheddar, chocolate, churro, mac & cheese, mixed
berry, peanut butter, pizza, pumpkin pie, s'mores and
strawberry are heightened.
Seasonality - Seasons and holidays bring about an
expectation of limited-edition flavors associated with the time
of year. In the US, consumers look forward to flavors such as
apple, barbecue, cherry blossom, ginger, hibiscus, lavender,
mango, maple, orange, peppermint, pumpkin spice, salted
caramel, smoke, watermelon and yuzu each year. Especially
66 - AUGUST 2021
during the pandemic, seasonal favorites can help consumers break
free of day-to-day monotony.
Enticing Eats - As the social and digital marketplace grows,
visually impactful foods and beverages have given rise to new
flavors, textures and ingredients. In the US new favorites include
boba pearls, chia seeds, matcha, miniature baked goods, plant
protein, ruby chocolate, sprinkles, taro, toasted glutinous rice
powder, turmeric and whipped coffee.
Taste Exploration - Without the ability to travel far during
the pandemic, consumers are even more interested in
discovering international flavors and cuisines
at home. In the US, consumers are
drawn to Cajun, calamansi, cotija
cheese, curry, dragon fruit, harissa,
hatch valley pepper, Irish cream,
Korean BBQ, lychee, masala, miso,
soursop, yuzu and za'atar.
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