Fernet, Guasaca and Green Coconut Among Sensient Flavor Tips for 2014

17 Dec 2013 --- Using both structured, formal research, as well as primary, grassroots market excursions to track, identify and predict consumer mega- and micro-trends, Sensient Flavors’ industry experts have identified 12 up-and-coming flavor trends for 2014.

Encompassing flavors inspired from mega-trends including Health & Wellness, Sensory and Personalization, Sensient’s trend predictions for 2014 include:

• Balsamic Fig – A harmonious blend of full-flavored figs and aged dark balsamic vinegar. Neither too sweet nor too tart, it is a mellow combination that elevates the sensory experience when added to a variety of other flavors and works well in myriad formats. (Key micro-tend: Taste Plus*)

• Burnt Calamansi – A hybrid of a kumquat and mandarin orange, Burnt Calamansi is the next generation of citrus flavors.  A unique citrus profile similar to a sour orange or a slightly sweeter lime with caramelized notes, with a fragrance to match. (Key micro-tend: Sophistication)

• Fernet – An aromatic spirit or bitter containing myrrh, chamomile, cardamom, aloe and saffron. A difestif popular in Italy, Fernet is flavored with lengthy, and often secret, lists of spices, roots and herbs.  (Key micro-tend: Regional)

• Ginger Plum – A juicy, sweet and tart plum with a touch of spice from ginger that delivers multiple sensory experiences. (Key micro-tend: Taste Plus)

• Gochujang – Described as “the new Sriracha sauce,” Gochujang is a savory and pungent fermented Korean condiment made from red chili, rice, fermented soybeans and salt. (Key micro-tend: Bragging Rights)

• Green Coconut – Green (young) coconut gained its initial recognition in the U.S. from the rise of popularity of coconut water, which stemmed from the claim of its superiority over traditional sports drinks. (Key micro-tend: Lifestyle Management)

• Guasacaca – A Venezuelan avocado sauce, many have likened it to guacamole, but with a refreshing difference in flavor profile due to the addition of bright, fresh parsley notes. (Key micro-tend: Regional)

• Juniper Berries – Consumers long for the decadence of an expertly mixed cocktail in its proper type of glass.  Gin, primarily flavored with Juniper berries, invokes a feeling of that elegant past era. (Key micro-tend: Nostalgic)

• Rhubarb – With antioxidants, vitamins and minerals, rhubarb helps boost the immune system and fight off disease.  (Key micro-tend: Lifestyle Management)

• Ras el Hanout – Its name in Arabic means “top of the shop,” or the best spices the merchant had to offer.  Typically including cardamom, clove, cinnamon, chili peppers, coriander, cumin, peppercorn, paprika, fenugreek and turmeric, Ros el Hanout brings the flavors and culture of Morocco to consumers’ doorsteps.  (Key micro-tend: Regional)

• Tayberry – A cross between a blackberry and a red raspberry, tayberries are rich in vitamins and antioxidants and are a welcome addition for the health-conscious consumer. (Key micro-tend: Lifestyle Management)

• Willamette Hop – Used primarily as a flavoring and stability agent, hops impart a bitter, tangy flavor in beer, and increasingly, in confections and other unexpected food products. (Key micro-tend: Bragging Rights)

“Our customers increasingly look to us for on-trend consumer behavior and flavor insight to discover opportunities to offer new taste experiences,” said Teresa Olah, Beverage Marketing Manager, Sensient Flavors.  “Our research process includes five research platforms, the most telling of which are the grass-roots initiatives that include market excursions which provide true insight into consumers’ ever-changing taste buds and trends of the future.”