—
Using both structured, formal research, as well as primary, grassroots market excursions to track, identify and predict consumer mega- and micro-trends, Sensient Flavors’ industry experts have identified 12 up-and-coming flavor trends for 2014.
Encompassing flavors inspired from mega-trends including Health & Wellness, Sensory and Personalization, Sensient’s trend predictions for 2014 include:
Balsamic Fig – A harmonious blend of full-flavored figs and aged dark balsamic vinegar.
Burnt Calamansi – A hybrid of a kumquat and mandarin orange, Burnt Calamansi is the next generation of citrus flavors.
Fernet – An aromatic spirit or bitter containing myrrh, chamomile, cardamom, aloe and saffron.
Ginger Plum – A juicy, sweet and tart plum with a touch of spice from ginger that delivers multiple sensory experiences.
Gochujang – Described as “the new Siracha sauce,” Gochujang is a savory and pungent fermented Korean condiment made from red chili, rice, fermented soybeans and salt.
Green Coconut – Green (young) coconut gained its initial recognition in the U.S. from the rise of popularity of coconut water, which stemmed from the claim of its superiority over traditional sports drinks.
Guasaca – A Venezuelan avocado sauce, many have likened it to guacamole, but with a refreshing difference in flavor profile due to the addition of bright, fresh parsley notes.
Juniper Berries – Consumers long for the decadence of an expertly mixed cocktail in its proper type of glass. Gin, primarily flavored with Juniper berries, invokes a feeling of that elegant past era.
Rhubarb – With antioxidants, vitamins and minerals, rhubarb helps boost the immune system and fight off disease.
Ros el Hanout – Its name in Arabic means “top of the shop,” or the best spices the merchant had to offer. Typically including cardamom, clove, cinnamon, chili peppers, coriander, cumin, peppercorn, paprika, fenugreek and turmeric.
Tayberry – A cross between a blackberry and a red raspberry, tayberries are rich in vitamins and antioxidants and are a welcome addition for the health-conscious consumer.
Willamette Hop – Used primarily as a flavoring and stability agent, hops impart a bitter, tangy flavor in beer, and increasingly, in confections and other unexpected food products.
posted by Sarah McCallum
12/20/13
