Hot and Spicy Flavor Trends Won't Slow Down, According to Bell Flavors

635906291727832798flavors3.jpg

10 Feb 2016 --- Every year, Bell EMEA's marketing and flavour specialists offer an insight into current and emerging flavour trends for the upcoming period, based on their market research, customer feedback and product monitoring throughout the different food and beverage segments to provide our customers with inspiration for winning product concepts.

The spice of life – how “hot & spicy” gets a new facelift
Bell has been tracking the growing interest for hot and spicy flavours for the last two years and this trend is not yet slowing down. This time it is all about adding extra heat, a fresh tangy accent, an ethnic hint or simply a smoky note to products like snacks, sauces, marinades or ready meals.
 
Complex chili blends like habanero, chipotle, cayenne pepper or tabasco deliver an extra portion heat and sophistication while Arabian spice blends like harissa, baharat or ras el hanout appearing on menus and food blogs impress with their authentic, exotic and pure taste complexity. Tangy varieties from Argentinian or Mexican cuisines are also favoured by a rising number of consumers looking for the well-travelled taste, e.g. within hot chimichurri varieties.
 
Adding smoke to hot flavour varieties and spices is another huge trend coming up on the radar. Whether as smoky sriracha, chorizo or smoked pepper – Bell provides declaration friendly natural smoke flavours that create full-bodied taste profiles and winning product concepts.
 
Nostalgia, food-pairing and all things sweet…
When it comes to desserts and bakery items, classic and nostalgic flavour varieties are still on top of the list and the customer’s love affair with treats that capture their childhood memories is still not over. There will be a strong demand for traditional favorites that are mixed up with modern twists. Old favorites like chocolate, caramel or cheesecake flavours will be reimagined by playing around with many other trendy ingredients such as tropical fruits or seasonal flavours like pumpkin pie spice.
 
On the other hand, consumers will become even more adventurous in 2016, leaving much space for new, exciting food-pairings and hybrid product developments. Sweet and spicy dessert creations combine toffee and chili or hot and cold flavours like ginger or hot cinnamon and mint. Tangy dessert, ice-cream and confectionary varieties with passionfruit, lemon meringue or lime will also push the boundaries of creativity next year, especially if their second attribute is being vegan or vegetarian.
 
“Sensory Flavour Pairing” and how to formulate vegan soft drinks
With a trend seeing in food products for recent years, beverages are also heavily affected by the veggie hype. The development of a vegan soft drink, however, is not as simple as it might seem. So far, to simply label orange lemonade with a vegan flag will not be thrilling for this highly demanding consumer group at all, because being a vegan is not just an eating habit but a general lifestyle attitude.
 
Based on this challenging aspects, Bell has developed the tool of "Sensory Flavour Pairing" to create vegan soft drinks not simply being vegan but also tasting vegan. Cucumber for example, the trendiest vegetable among cocktail ingredients will be taking its way into lemonades to be fused with juicy and zesty lemon. Also hop, a flavour as manifold as the craft beers it defines is forecasted to become one of the top vegan beverage drifts in 2016. More into niche but undoubtedly with the vegan link as well: Baikal, the traditional Russian soft drink composed of numerous extracts with a flavour rather herbal and spicy and an enchanting smell of Nordic woods, best to be combined with stone fruit flavours such as plum, mirabelle plum or black cherry.

To contact our editorial team please email us at editorial@cnsmedia.com

Bell Flavors & Fragrances

Collapse

In your search for a supplier for your company´s flavour and fragrance needs, we would like you to consider Bell´s strengths. As a private enterprise with an effective corporate structure, we are in the position to render excellent service and to supply our extensive product portfolio at very competitive prices. Bell´s affiliated companies in the United States, Canada, Mexico, Brazil and China give us greater flexibility in the world market place and enable us to bring new trends quickly to customers' attention. Our goal is to help you to put successful products into the market place.

Please challenge us, as we would like to convince you that Bell is the right partner for your flavour and fragrance requirements.

The culinary delight of savoury flavours has become a constant companion in our everyday life. A change toward more convenience, home meal replacement and new snacking trends indicates strong segment growth in the upcoming years.

Our mission is to provide you with the best possible sensory performance to make food products an excellent taste experience. To accomplish this, our savoury team of flavourists, chefs and application experts will support you in the product development process.

Related Articles

Business News

Healthier snacking: PepsiCo Mexico achieves 24 percent sugar and salt reduction

17 Aug 2018 --- PepsiCo Mexico has cut down on sugar and salt across its snacks portfolio by 24 percent as part of a long-term reformulation strategy designed to reduce added sugars and sodium across products.

Business News

Monsanto glyphosate traces show up in US breakfast cereals and snack bars

17 Aug 2018 --- Laboratory tests commissioned by US activists Environmental Working Group (EWG), have revealed that glyphosate – the active herbicide in Monsanto’s Roundup weedkiller used in commercialized agriculture all over the world – has been found in a raft of oat-based breakfast cereals and snack bars.

Food Ingredients News

Cream cheese in minutes: Arla Foods Ingredients solution cuts process time

15 Aug 2018 --- Arla Foods Ingredients is set to launch one of the world’s fastest cream cheese manufacturing processes at Food Ingredients South America (São Paulo, Brazil, August 21-23, 2018). The protein solution can cut cream cheese-making process from 20 hours to just 30 minutes, according to the company.

Food Ingredients News

Upcycling sunflower seeds: Ingredient innovator, Planetarians targets the plant protein landscape

15 Aug 2018 --- Shifting consumer preferences for healthier choices are driving the demand for plant-based proteins, which are growing at a rapid rate. The plant-based food market is growing at double-digit rates and expected to reach US$5.2 billion worldwide by 2020, according to Nestlé and rising prices for plant-based proteins are forcing food manufacturers to identify opportunities and sustainable ingredients to address this consumer demand. That focus has created a robust marketplace for functional, and value-added components, including that of sunflower seeds, according to Planetarians, an ingredient company who claim to be “revolutionizing the plant-protein landscape through upcycling defatted seeds.”

Food Ingredients News

Tyson Foods divests pizza crust business to private equity firm

14 Aug 2018 --- Tyson Foods has reached an agreement to sell its pizza crust business, TNT Crust business (TNT), to an affiliate of private equity firm Peak Rock Capital (Peak Rock). Terms of the deal have not been disclosed. However, the two companies hope to complete the deal by September. The transaction is the seventh recent food and beverage investment for Peak Rock.

More Articles