Millennial Fusion and Provenance Among the Texture Trends to Follow, Claims Ingredion
10 Mar 2015 --- Ingredion Incorporated, a leading global provider of ingredient solutions, has published the global texture and taste trends that it claims are shaping the future of product development through the company’s Idea Labs CULINOLOGY group. The trends identified stem from North and South America, Europe, Asia, and Australasia and capture the emerging food texture trends in each region.
Ingredion initiated the research project to identify the texture and taste trends from around the world in order to provide new ideas and fresh concepts to food and beverage manufacturers aiming to appeal to evolving demographics. Each of the company’s regional culinologists researched and shared traditional texture trends and how they have shaped the eating culture in each region.
Tradition as well as trends was taken into consideration to better map where the textures originated and how they play into the future of global food culture. With these insights in hand, the team then collected information on eating habits and trends – including the hottest new flavors and combinations.
An interesting mix of information was gathered and key taste and texture trends emerged including:
• North America: Millennial Fusion, Texture and Flavor Mash-Ups and Gluten Free
• South America: Comfort Food and Indigenous Ingredients
• Europe: Provenance, Millennial Fusion, Comfort Food and Artisanal
• Asia: Curries, Food Safety and Ethical Sourcing, Local Food Flavors
• Australia: Indigenous Ingredients, Provenance
“As a global team, we wanted to investigate the textures and flavors that people are drawn to, and prefer,” said Janet Carver, CULINOLOGY group manager with Ingredion Incorporated. “Mouth behavior studies also show that the way food feels and sounds when we eat it is just as important as how it taste – it’s a symphony of the mind and senses that creates our likes and dislikes and foods to which we are consistently drawn.”
The overlap and globalization of the foods consumers eat is becoming more evident each year as can be seen with new flavor forecasts and the launch of new food products from around the world. Diverse global textures are showing the same convergence and how and what consumers eat is becoming more and more global and “fused” each day. As more ingredients become available to a region, and that culture adopts that food/ingredient as their own, a new wave of global food culture will be underway.
