Top ten trends: 2017 NPD highlights

Dec 2017

2017 was a year full of innovative product launches. Category blurring boundaries lead to hybrid innovation like snacks with alcoholic flavors, sauces with malt and beer with vegetables. Plain sophistication inspired craft products and creative flavor blends. Ethnic flavor traveled around the globe. Free from and other health claims gauged more shelf space pushed by conscious consumers. In conclusion, it was a rich year for flavor adventurers. Innova Market Insights looks at 10 on-trend new product highlights.

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  • Thornbridge Wye Cucumber Pale Ale (UK): A lightly hopped, delicate pale ale brewed with cucumber to create a unique and exciting flavor. Comes in a 330ml glass bottle. Innovation. Passion. Knowledge. Hops: Willamette. Green Dot Certified. Contains 4.7% alcohol by volume.


In full bloom: Floral flavors

Nov 2018

Although flowers such as rose, lavender and hibiscus have long been used in food products as decoration or as dried ingredients in herbal teas, food & beverages launches tracked with floral flavors are growing with a CAGR of 21 percent globally over the past five years, as reported by Innova Market Insights. Flower extracts, syrups and actual petals can be found in all kinds of products these days, ranging from tonic drinks to bakery, ice cream and convenience foods.


Seasonal designs: Spooky Halloween

Oct 2018

Seasonal designs are often released on products across a range of categories. For Halloween products are given a spooky revamp, aiming to turn everyday treats into items worthy of giving consumers the goosebumps. Designs tend to feature orange and black tones, ghostly or zombie-like figures and even glow-in-the-dark effects.


Zesty flavor combinations: Dairy trends

Oct 2018

Today‚Äôs consumers are seeking dairy products that offer the best of all worlds. New dairy launches increasingly carry health and clean label claims, without compromising in convenience or taste. Beyond traditional sweet flavor profiles, savory and spicy flavors are making their way into dairy, including exciting pairings like champagne rhubarb and mango habanero.