The consumers are looking at ingredients lists and increasingly asking themselves the same question: what have you done for me lately?
People are looking to “functional” ingredients. A new wave of ingredients promising a range of different, specific health and wellness benefits – from better sleep and relaxation to mental acuity and beauty.
There is greater acceptance for floral and herbal profiles in new flavours applications, like elderflower, rosemary, basil, rose and violet. This aligns well into the functional space where a lot of these herbs have therapeutic qualities that interest an increasing health conscious consumer base.
Now the preference for natural, simple and flexible diets is leading consumers to seek more fruits, vegetables, grains and other plant-based ingredients within the products that they purchase. This trend is evident in the sweet bakery category with vegetables such as carrots, pumpkin, beetroot and sweet potato already being widely used -providing both flavour and added texture.
Over the next two years, the bread category is expected to see more flavour innovation powered by plants. It is expect consumers to broaden their collective palette as they become more familiar with ethnic flavors and ingredients. Spicy flavors from Latin America and Asia – such as Chinese Five Spice, Kaffir Lime Leaf, Habanero, Cayenne and Cardamom – will become popular additions for food and drinks.
We are constantly searching for and developing market-leading technologies and ingredients, and this combination promises tailored flavour solutions. Flavours are typically mixtures of volatile and delicate molecules. Our portfolio of products protects these flavours from exposure to evaporation, oxidation, base reactions, extreme pH, heat and light throughout the manufacturing and distribution process. The final product is delivered to consumers bursting with flavour.