Confectionery and coffee: ofi predicts “amplified experiences” & “back to the source” to trend in 2022

22 Dec 2021 --- Ingredient supplier olam food ingredients (ofi) has revealed five top trends in the confectionery and coffee spaces it expects to dominate next year. The company believes that planetary health will be a key focus, while amplified taste experiences will beckon. Premiumization will also play a key role in shaping F&B in 2022.

Speaking to FoodIngredientsFirst, Dr. Christopher Stewart, global head of corporate responsibility and sustainability at ofi, says environmental sustainability is increasingly high on the agenda across industry.

“It’s something we’re looking to respond to as ofi, offering naturally good food and beverage ingredients that not only delight consumers but also create real change for people and the planet.”

Environmental labeling
The company’s first predicted trend, “Putting planet on pack,” highlights how consumers growing more concerned about the planet will favor brands that can effectively communicate the environmental benefits of their products.

As a result, ofi expects to see brands providing greater transparency in carbon and environmental labeling. This year, the company launched its first cocoa ingredient to disclose its carbon and water footprint on the pack: deZaan Quito Oro Cocoa Mass Drops.

And following on from the launch of its Cashew Trail sustainability strategy in June, ofi has just recently just launched its first formal goals and targets for hazelnuts.

That will be closely followed by targets for almonds and spices in 2022, and the company will also be updating on the progress made on its Cocoa Compass and Coffee Lens targets, it states.ofi expects to see brands providing greater transparency in carbon and environmental labeling.

Adventure and excitement through taste
For its number two trend for 2022, ofi has pinned “Amplified taste experiences.” While many consumers have spent much of 2021 stuck at home in lockdowns, as we head into 2022, exotic and global flavors are expected to dominate.

The company believes spices will be a big hit next year when it comes to flavor.

At the new ofi innovation center in Chicago, the company works closely with customers, experimenting with flavor blends from spiced brownies, seasoned with chai, to snack bars combining cocoa and spice flavors.

In line with this, ofi recently unveiled the first collection in its spice blends range – Blends of the Americas – inspired by some of the continent’s popular cuisines, including Mexico, the Caribbean and the US Southwest.

Premium cocoa prevails
Meanwhile, ofi flags that premium products and flavors have seen significant growth, particularly in the Asian market, and expects this trend to continue as consumers become wealthier and seek indulgence and quality.

As well as focusing on rich, high-quality taste derived from cocoa powders and butters, manufacturers will also continue to play with textures such as cocoa nibs to enhance product value and make them stand out from the crowd.

The company’s Twenty Degrees cocoa powder range responds by sourcing premium quality cacao beans from ten unique regions, each hand-picked for their distinctive flavor and sensory profile.

Authenticity and traceability
The past year has seen consumers prioritizing more fresh and local ingredients while spending more time at home.

With this newfound consciousness of where their food comes from and its environmental impact, ofi sees consumers becoming increasingly focused on authenticity and traceability, wanting to understand exactly where a product has been sourced from.

In line with this, the company has pinned “Back to the source” as its fourth prediction for 2022.

Single-origin cocoa ingredients will help appeal to these customer values. The ofi global supply chain for directly sourced cocoa is pegged as 100% traceable, meaning the supplier can now track approximately 12% of the world’s cocoa beans back to an individual farm or community.

In coffee, the company anticipates consumers will become increasingly aware of the importance of buying sustainable and certified products, and they will continue to demand change, if not more so. Consumers will want to know that their cup of coffee has been sustainably produced, with this trend showing no sign of slowing down.

By working with ofi, coffee customers access AtSource, the sustainability insights platform powered by Olam.The company has revealed five trends in the confectionery and coffee spaces for the forthcoming year.

Packed with verified data, it connects them directly to the source of supply at each stage of the coffee’s journey, guaranteeing traceability. It gives them the information they need to track the social, economic and environmental impact of a product from the farmer group to the factory gate.

“Consumers want to know as much detail about the coffee they buy as possible, the farm from which the coffee originates to the variety and roast profile, to processing methods,” explains Stewart.

“They want to be reassured that their cup of coffee has been sourced sustainably and responsibly.”

Beyond functionality
Immunity and health are high up on the agenda, meaning functional ingredients that provide additional health benefits such as protein, fiber, prebiotics and probiotics will see growing interest, says ofi.

The company has revealed its number five prediction as “Ingredients that go further.”

Far from just being “free from,” we’ll see confectionery and snack products evolving to provide consumers with more health benefits too.

The company also points to a desire for ingredients that provide additional health benefits in the coffee industry, which it expects to increase in 2022.

There is a growing awareness of cascara as a sustainable superfood due to its unique flavor and perceived health benefits. Cascara has several times the antioxidants of blueberries, acai, pomegranate and other known superfruits. It can be drunk as a tea or used in pulp form as an additive to concentrate for different applications.

Within its innovation pipeline, ofi is working to develop a cascara superfood range made using the pulp of the coffee cherry. This product array will help farmers retain more value from their crop and customers to meet the growing wellness trend, ofi states.

By Elizabeth Green

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