Burnt caramel, blood orange and elderflower tipped to be stand-alone flavors in 2018

12 Dec 2017 --- Consumers are looking to push their palettes further by trying flavors with unique flavor profiles and creation methods – that’s according to Synergy Flavors, a leading supplier of flavors, extracts and essences for the global food and beverage industry which is examining the hot new flavor trends for 2018.

Flavors that have traditionally been used as dessert toppings and in liqueurs look set to make it center stage next year, according to Synergy.

Burnt caramel
More and more consumers, especially the Millennial demographic, are interested in different profiles ethnic infusions and the inferred flavors that are imparted by using specific preparation techniques like caramelization, burning or browning. A burnt caramel flavor pairs the sweet, milky notes of the caramel with the deep and slightly smoky characteristics of burning the caramel. This flavor creation process allows consumers to distinguish the burnt and caramel flavors while enjoying one finished product that combines the best of both.

Blood orange
Blood orange appeals to consumers by tapping into their growing demand for naturally grown and better-for-you ingredients. Besides the provocative and enticing name, consumers also enjoy how juicy and flavorful blood orange is as compared to the more common Valencia orange flavor.

Elderflower
Floral flavor use in food and beverage applications has seen massive growth over the past year and one of these increasingly popular floral flavors is elderflower. Unlike some other floral flavors that can be overwhelming, elderflower’s sweet, subtle profile allows consumers to enjoy it as a stand-alone flavor.

Synergy expects to see increased demand for elderflower flavoring, especially in baked goods and other sweets.

“In the past, we’ve seen these flavors used as toppings for desserts or as part of a combination of ingredients in liqueurs, but we believe 2018 will be the year that these flavors will be seen widely on restaurant menus, on grocery store shelves and at cocktail bars as stand-alone flavors,” says Greg Kaminski, executive research chef at Synergy Flavors.

“2018 will be an exciting year for exploring new and different flavors in a vast array of food and beverage applications, driven by consumer demand and continued effort on the part of industry food scientists, artisans and manufacturers to strive for new and creative options.”

Synergy Flavors tips for 2018 flavor trends closely follows Firmenich which named fig as “Flavor of the Year” for 2018 based on the growing appeal for this healthy and fruity flavor worldwide. Read more here.

Look out for a FoodIngredientsFirst special report next week looking into more flavor trends for 2018.

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