Comax Flavors releases 2020 Flavor Trends spotlighting nostalgic snacking and multicultural flavors

20 Nov 2019 --- Recognizing that consumers are actively leaning toward inventive taste experiences, Comax Flavors has introduced its 2020 Flavor Trends, divided into four unique flavor collections. Spotlighted in the company’s report are sweet and savory seasonings for plant-based snacks, fruity varieties for low- and no-alcohol beverages, a “nostalgic” range of cookie dough flavors and a multicultural flavor collection inspired by Asian cuisine.

“As consumers continue to seek healthier, better-for-you products, plant-based foods and beverages are inundating the market with no signs of waning. Sober-curious consumers are exploring low and no alcohol beverage options. The younger demographics continue to explore multicultural flavors with a current cultural affinity for Asian flavors while the popularity of raw cookie dough has remained prevalent as consumers enjoy nostalgic treats,” says Comax Flavors.

Each Comax Flavor collection is comprised of a variety of food and beverage applications, such as plant-based applications, snacks, non-alcoholic and alcoholic beverages, beverage syrups, dairy, ice cream, confections, baked goods and nutrition and performance products.

Flavors within Comax Flavors’ plant-based collection include Maple Bacon Ranch, Honey Sriracha and Lemon Truffle.“Plant-Powered Snacks”
Plant based growth has expanded into mainstream this year and is expected to flourish in the years ahead. In October, Innova Market Insights ranked “The Plant-Based Revolution” as second place in its Top Ten Trends list for 2020.

“To address consumers’ insatiable quest for better-for-you plant-based foods, Comax created the Plant-Powered Snacks collection formulated for a variety of snacks,” states Catherine Armstrong, Vice President of Corporate Communications for Comax Flavors.

Flavors within Comax Flavors’ plant-based collection include Maple Bacon Ranch, Honey Sriracha and Lemon Truffle. This range is marketed as vegan, kosher and can be used in all plant-based applications.

“No Proof Needed”
Alcohol reduction has become a key platform in the “balancing act” trend that the food and beverage industry has been addressing for several years. Lightness in alcohol content, sweetness, flavor and texture, as well as portion size, are gaining momentum in alcohol-based beverages, as consumers continue to look for ways to eat and drink more healthily and “light,” yet still enjoy what they love.

“Individuals are cutting back on drinking for a variety of reasons and many are looking for low or no alcohol beverages with fewer calories, less sugar and better-for-you profiles. To meet the growing demand, Comax Flavors created the No Proof Needed range,” says Armstrong.

Comax Flavors’ “spirited collection” comprises flavor varieties, such as Matcha Pineapple Punch-less, No-Geroni and Mango-No-Tini. These can be used in numerous applications, such as low proof alcohol, non-alcoholic beverages and beverage syrups, as well as dairy applications and confections.

“Asian Influences”
The younger generation continues to crave adventurous and authentic global flavors and share their discoveries on Instagram as well as other social media sites, notes Comax Flavors. Attracted to unique flavors, colors, and textures, there has been a boom in Asian food and beverages.

“Comax recognizes the younger generations’ desire to experiment, explore global flavors, and broadcast their experiences on social media. In response, Comax has created the Asian Influences collection inspired by trending food and beverages,” says Armstrong. 

Comax Flavors was inspired by Asian snacks and beverages in the creation of this category, which comprises flavors such as Milk Tea, Japanese Pancake and Ube Vanila. This multicultural flavor collection can be used in several applications such as non-alcoholic and alcoholic beverages, beverage syrups, dairy, ice cream, baked goods and nutrition and performance products.

“So Doughlicious”Comax Flavors offers Birthday Cake Cookie Dough, Cold Brew Coffee Cookie Dough and S’mores Cookie Dough flavor varieties.
Eating raw cookie dough is an indulgent, nostalgic act. Thanks to pasteurization and heat treatment, 2017 was the breakout year for safe, edible raw cookie dough, highlights Comax Flavors.

“Whether raw or baked, consumers of all ages have a soft spot for cookies and Comax created the So Doughlicious assortment as a nod to childhood,” says Armstrong. 

Comax Flavors’ “comforting and nostalgic” collection comprises varieties such as Birthday Cake Cookie Dough, Cold Brew Coffee Cookie Dough and S’mores Cookie Dough. Flavors within this range can be used in a variety of applications, such as dairy, ice cream, baked goods, nutrition and performance products, confections, non-alcoholic and alcoholic beverages and beverage syrups.

According to Innova Market Insights, there has been an average annual growth of 25 percent in the use of cookie dough in new non-bakery products (CAGR, Global, 2014-2018). Some notable examples include Nestlé’s chocolate Munchies brand, which introduced a cookie dough flavor last summer.

In October, US-based healthy snacking innovator BeReal Doughs launched snack-sized containers of its cookie dough, which can also be baked. Meanwhile, UK-based Pecan Deluxe Candy (Europe) recently tripled its cookie dough production capacity in Europe as part of a multi-million-dollar investment program. 

Cookie dough is also popular in the performance nutrition sector, with sports nutrition companies Blue Dinosaur, Science in Sport and Quest all releasing protein bars with cookie dough flavoring.

By Benjamin Ferrer