KEY INTERVIEW: Sensient Reveals How Sustainability and Blurring of Traditional Rules Will Influence 2016 Flavor Trends

12 Jan 2016 --- Sensient Flavors, a leading flavors and fragrances house, has released its top eight trends in global flavors for 2016. Derived from a number of different sources, Sensient has taken a good look at lifestyle trends as well as flavors, in order to create a list that reflects today’s trends and captures what is important to consumers around the world, for example, the focus on sustainability and reducing food waste is highlighted this year.

On the trends list, which includes flavors such as Chamoy, Charred Coconut, Honeyed Evergreen, Overripe Melon, Pandan, Sassafras Root, Preserved Cherry Blossom and Urfa Chili, there is an overwhelming trend towards sustainability. Whether that involves reducing food waste with flavor profiles such as overripe melon, or going back to nature by foraging for ingredients such as sassafras root and barks, roots and leaves, which inspired the honeyed evergreen flavor trend, there is a distinct trend towards getting back in touch with the Earth.

There is also a distinct leaning towards savory flavors in this year’s trends list. Williams agrees: “This is not an overly sugared flavor list. Consumers are starting to appreciate different flavor profiles and in restaurants, which cater as much to children as adults, chefs are recognising that consumers are open and interested in trying more adventurous flavors. With a growing interest in health, the softer, sweet flavors traditionally marketed to children are being replaced by sour or bitter tastes and an overall more diverse flavor palate.”

One such savory flavor is Chamoy. In creating nostalgic references, Chamoy is described as a mash-up of flavors that combines the smoky heat of ancho chilis with apricot preserves, lime juice, salt and sugar. Consumers’ renewed interest in revisiting classics, updated with an artisanal emphasis, takes this flavor to a new level. Most consumers are familiar with a commercial version of Chamoy sauce popular in Mexican cuisine that is sour and flat. Sensient has taken this flavor back to its roots and given it the attention, complexity and homemade touch that made it a staple ‘South-of-the-border’ condiment.

Also hitting on the trend for nostalgia and the resurgence of craft and artisanal beers, sassafras root has taken on a new popularity. This plant’s flavor falls somewhere between a medicinal tonic and root beer. “With consumers’ increased interest in bitters, roots and craft sodas, this flavor is sure to get them talking,” says Williams

Charred Coconut also bridges the sweet/savory flavor profile. According to Sensient, the coconut has become as ubiquitous as the apple; consumers love its tropical, creamy sweetness. Sensient has combined that with another flavor that is becoming a pillar of American cuisine: smoke. In fact, in this flavor the coconut is placed much closer to the flame - roasted.

Williams explained how a local foraging trip can bring a whole new genre of flavors that are right on the doorstep and bring consumers back to creating food from local, sustainable flavors. Honeyed Evergreen embodies that whole area.

“Evergreen is an exciting ingredient,” says Williams. “It is a bit more savory and has a complex, green flavor with a clean scent. We mixed it with honey, also a natural, local flavor, to make a hybrid flavor (blending something exotic with something familiar) that is accessible to a wider demographic. This flavor highlights this year’s mash-up mentality where sweet/savory and fruit/vegetables mixes are becoming very popular.”

In this respect, "tree" is the new "seed." In this flavor trend, the crisp, unpretentious pine is softened by honey instead of sap as consumers start incorporating nature back into their daily lives. Bark, roots, leaves will all come back on the scene in a big way.

As a flavor, Overripe Melon illustrates the trend towards reducing food waste perfectly. As focus on food waste comes front and center, it is beginning to impact the flavor world. This flavor appreciates the melon, which is so often served under-ripe and tossed when it is truly ripe and most flavorful. The green notes mix with fermentation and therefore lend a slight alcohol scent and flavor. 

“In a recent survey, 76% of 5,000 US consumers over 25 said that they would somehow address food waste at home this year. As such, we expect to see an interest in the full spectrum of ripeness, which can be delicious and provide great flavors,” agrees Williams. “Humans and other fruit eating mammals are hardwired to pick up on the scent of alcohol which indicates ripeness. Evolutionary theories say this indicated a great source of calories.”

In keeping with the trend to make the most of all ingredients and reduce food waste, old habits such as preserving, pickling and canning produce is making a comeback. As such, preserved cherry blossom fits well bridging the trend for new and exciting experiences and making produce last. The notoriously short cherry blossom season is a global sensation, making the floral, fruity cherry blossom the perfect candidate for this treatment.

As an increasingly connected world increases consumers’ access to exotic ingredients, people are keen to find something new that jibes with the current American palate. Pandan, this green, nutty and almost bready South East Asia staple is a fun new ingredient that can be incorporated into any dish.

Continuing the exotic theme, Urfa chili has been popular with chefs for a number of years and now consumers are ready to experiment with this unique flavor.

“The Urfa Chili is not overly hot,” says Williams. “It is the other, more subtle flavors that brings it to this list. It has a luxe flavor and adds something different, rather like a truffle oil but less overpowering.”

The rich, raisiny, chocolate taste of this chili has notes of tobacco and wine. This is a standout in a chili category that is saturated. 

Finally Williams, told FoodIngredientsFirst about the shift towards savory juices and is highlighting the current ‘mash-ups’ that are blurring categories, not just in the food market, but elsewhere in modern culture.

“There has been a notable rise in gender fluidity in recent years - think the male top-knot’s rise to fame. At a higher level, the increased ability for consumers to pick and choose what works for them in all categories has filtered down into the food industry,” explains Williams. “A lot of our flavors are blending ingredients from two ends of the spectrum, masculine and feminine or sweet and savory for instance. We’re seeing sweet soups and savory jellies [jams] and in the juice category that is facing increased scrutiny for its high and sometimes unhealthy sugar content, introducing vegetable juices has come at a good time. We’re also seeing chilled soups replacing juices as the on-the-go market continues to rise.”

What Sensient’s research and 2016 trends tell us is that in a changing global market, where traditional categories are losing their relevance, there are no rules and consumers are free to go out and seek their own ingredients to tell their own food story, calling on past experience and new adventures to inspire them, while, of course, looking after the environment.

By Kelly Worgan