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.

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

Food Ingredients News

Revolutionary Amazon Go store is line and checkout free

23 Jan 2018 --- Amazon has revolutionized the way consumers buy groceries with its new grab and go brick and mortar store, Amazon Go, where there are no lines or checkouts and shoppers can simply take what they want and walk out of the store.

Food Ingredients News

McIlhenny Tabasco Sauce brand marks 150 years

23 Jan 2018 --- In 1868, Edmund McIlhenny harvested his first tabasco pepper crop from which he created a piquant sauce to enliven the flavors in foods for family and friends. The creation of this simple sauce would unwittingly change the way the world eats forever. Today, 150 years later, the same three ingredients that made his Tabasco Sauce – tabasco peppers, salt and vinegar – are aged and bottled by Edmund’s family on Avery Island, the process virtually unchanged. 

Food Ingredients News

Bell Flavors highlights botanical extracts as a key theme for 2018

22 Jan 2018 --- The rapid shift towards more natural and organic products is expected to drive the global level market growth of botanical extracts, according to Bell Flavors and Fragrances. The usage of botanical extracts in food and beverage products offers great taste as well as natural flavor, together with enhanced organoleptic characteristics and improved nutritional value – underlining its growing presence in the market.

Food Ingredients News

Brusco launches full flavored gluten-free ales

19 Jan 2018 --- British-owned bulk ingredients supplier, Brusco, has added its latest gluten-free ale named “As Good As Gold” to the extensive list of alcohols that it is able to supply to the UK food and drinks markets. The product also allows food processors to add a twist to their usual ranges while taking full advantage of the significant “Free-From” movement sweeping supermarket aisles.

Business News

Pea protein surge: Cargill invests in Puris, the largest North American producer

18 Jan 2018 --- With the rapid rise in consumer demand for plant-based protein, PURIS, the largest North American producer of pea protein, and Cargill have signed a joint venture agreement to accelerate a new wave of “great tasting, sustainable and label-friendly plant-based foods.” The joint venture is closed as of Tuesday (January 16, 2018). Cargill is a minority investor in PURIS’s pea protein business, with Cargill financially backing PURIS for growth into the future.

More Articles