Supermarket Perimeter - September 2022 - 68

R&D
TRENDING
FLAVORS
by Andy Nelson
COVID AND INFLATION ARE
STILL VERY MUCH WITH US. But
that doesn't mean consumers
are craving more comfort foods
and sticking with tried and true
flavors that recall a better time.
Even if the outside world
isn't cooperating, people are
ready to move on.
Maeve Webster, president
of consultancy Menu Matters,
believes consumers are ready
for more " extreme " flavors and
textures - flavors and textures
that provide them with muchneeded
significant experiences,
with COVID, inflation, a war
in Europe and other factors
continuing to roil our everyday
experience.
" Comfort food with its typically
neutral or mild flavors are fully
out as consumers desperately
cling to the hope that we're
going to emerge from the
last two years of chaos and
uncertainty, " Webster said. " They
want food experiences that are
fully engaging from a sensory
experience. "
Think frico applications, for
instance, which create extreme
crunch and umami flavors.
Nashville hot also continues to
be popular, Webster said, as do
other flavors that were trending
before the pandemic and are
now picking back up where they
left off, such as tajin, hot honey,
gochujang, chili crisp, furikake
and togarashi.
" All of these lend bold flavors
and, often, either visual or
textural interest, " she said.
" You've also got flavors that add
extreme visual experiences,
such as ube, turmeric, pitaya/
dragon fruit and matcha. Though
holidays tend to bring forward
nostalgic flavors and formats,
which are tightly tied to holiday
traditions, I think there will be
Demand is
strong for
Japanese
cheesecake and
other Asian
dessserts.
more experimentation and
playing with what that
nostalgia can mean and
how trending flavors can
renew or revive traditional
holiday fare to make it more
modern and relevant to
younger consumers. "
Plant-based innovations
Plant-based cheeses and " alt "
fish and seafood are among the
trends Amy Marks-McGee,
founder of Trendincite
LLC, is keeping a
close eye on.
" Innovation is
happening across markets in
the plant-based arena, "
Marks-McGee said.
" There has been
a lot of activity in
plant-based cheese
as technology improves.
However, the flavors
tend to mimic their
animal-based
counterparts such
as cheddar and
mozzarella. "
When it comes to plantbased
alt fish and alt seafood
products, Marks-McGee said,
fermentation is a hot topic for
innovation in the alt protein space.
Marks-McGee is also tracking
an uptick in condiments with
more sophisticated flavors,
unexpected applications such
as ice cream, and activity in
snack dips.
For example, French's has
released three Creamy Mustard
Spreads, Kraft Heinz introduced
The Heinz 57 Collection, and
Van Leeuwen and Grey Poupon
collaborated on a Grey Poupon
Dijon mustard ice cream flavor
with salted pretzels.
In Canada, French's launched a
limited edition ketchup-flavored
ice pop, dubbed 'Frenchsicles,
and Kraft Heinz created the Dip
& Crunch, which is " designed
68 - SEPTEMBER 2022
supermarketperimeter.com
to elevate the burger-eating
experience " and is available in
Regular and Spicy varieties.
Constructed as a two-in-one
package, the burger sauce is
accompanied by crisp crunchers.
Doritos has taken its classic,
most popular chip flavors and
developed two dips: Doritos
Dip Cool Ranch Jalapeño and
Spicy Nacho.
Overseas opportunities
Heading into the holidays
and looking ahead to 2023,
international flavors are tracking
in from the first places that
consumers are allowed to
travel to, said Suzy Badaracco,
president of consultancy Culinary
Tides, Inc.
Arepas are among
the regional twists
on well-known Latin
American foods that
will be trending in
the coming months.
JEDSADA, DEP2014, MARK_GUSEV - STOCK.ADOBE.COM
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Supermarket Perimeter - September 2022

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