Flavour trends for the year ahead

We would like to offer an insight into emerging flavour trends for the year ahead.

The main flavour trends on the radar that will emerge during 2019/20 are:

Very berry

Berry flavours are on trend as they’re highly nutritional and healthy, work well in
endless applications and are attractive to the eye, which makes them
Instagramable and shareable on any digital platform. This includes classics such
as strawberries, raspberries and blueberries, but also more exotic varies like açai
berries and goji berries.

Tropical temptation

Consumers dream of being on vacation all year round and what flavours could be
better to bring us on holidays than tropical flavours? They are ideal, especially in
the summer season, when we will see passion fruit, mango, guava, jackfruit and
papaya in drinks, bakery, snacks and sports nutrition applications.

Green is go

The healthy trend is here to stay and its colour is definitely green. Green veggies,
green fruits and anything naturally green fits in here, even herbs and spices. Their
natural appeal will make the product a success, whether it is a shake, a cereal bar
or a yogurt. Cucumber, kiwi, spinach, avocado are all set to benefit, but also
green tea, or basil are welcome.

Room for mushroom

Following with the natural and healthy market move, earthy flavours are on the
rise too. Mushroom flavours make us recall the pleasure of sniffing the earthy air
that rises up after it rains. Shiitake, truffle or porcini flavours will be increasingly
seen in delicatessen breads and buns, savoury biscuits or crisps.

Citrus is back

Lemon, and especially lime, are on trend. And so are tangerine, orange and
mandarin. We are seeing citrus in many different applications, which will increase
even more during 2019-20. Yogurt, milk shakes, bars, sports nutrition gels and
powders, and even crisps will include citrus flavours.
Travel the world

Consumers want to travel the world through food. The amount of restaurants
offering world cuisines is increasing everywhere and supermarkets are listing more
and more options on world food. During the next two years, Italian spices and
flavours will continue to grow, alongside Indian flavours and curries and Chinese
meals and spices.

Mediterranean flavours

Mediterranean flavours from Italy or Spain like rosemary, basil or garlic have been
in the market for a long time now. The next two years, though, will see a different
range of Mediterranean flavourings being launched. This time, it will be flavourings
from the Eastern Mediterranean. We will see pistachio, olive oil, watermelon, date
or mint will be used in bread, biscuits, drinks, cereals and dairy.

Warming spices

The aim to renew product ranges and to surprise the audience brings brands to
launch seasonal products, which are very welcome by consumers. The Winter
season is ideal for warming spices like pumpkin spice, orange spice, gingerbread
or apple spice. We will see them in hot drinks, cereal bars, biscuits, dairy and
sports nutrition amongst others.

Sensory explosion

Consumers are looking for new, exciting experiences, even when they eat.
Following with this trend, we will see more products aiming for a temperature or
texture shock. Hot spices combined with sour flavours, popping candy or extreme
combinations will be seen within this category.