Flavor trends for 2018 and beyond – Sensient Flavors
08 Dec 2017 | Sensient Flavors
The FYE in Frankfurt.
I'm here with Barbara Lesser from Sensing Flavors.
Barbara, what are, what are some of the trends that we should be looking out for in 2018 and and beyond?
Yeah, actually we are seeing a lot of complexity coming into the products, and this is true across beverages as as sweet categories.
So we are seeing that consumers now look for more layered products.
So basically what we look for is maybe a more reassuring base profile with a top note that is a little bit unusual.
So we are seeing that botanicals are having a big trend here, herbs.
Spices are very interesting products.
Florals as.
In many cases they also offer opportunities for decoration like in the case of herbs we are seeing that in cocktails they work very because they can provide visual elements that can communicate very clearly.
We see that spices are very effective and they offer support to create sweet and savory combinations that are very attractive to consumers.
And in the case of beverages, those unusual profiles that we see as news and we think we will have good opportunities for 2018 also offer a nice alternative to widen the target.
And change a little bit the profile to a more adult profile, and non-alcoholic beverages offering a non-alcoholic alternative to the alcoholic beverages.
What might be some examples of herbs and spices that you might want to incorporate into such an on-trend beverage.
For example, we can see, for example, pink pepper.
It's an example that we have seen all the peppers, all the herbs in general.
We work of course very much with Ginger, so we have a long history of working with Ginger and we offer very diversified profiles in Ginger.
But what we try to do is also to explore new things that we can propose and we know most of the products are about telling a story.
So every time that we can get Something that is able to provide a story, we try to do it.
So for example, we find out that cucumelon is something very interesting that comes from the past but looks like something that comes from the future.
So it's a tiny fruit that I let you discover and it has a really interesting profile.
What is it?
What is is a tiny fruit that looks like.
Cucumber in between a cucumber and a lime as a space.
It's really tiny and unusual and it also offers opportunities for decoration and it's something that has a nice history.
It's back from the Aztec time.
What are some of the concepts that you have here.
So here we have some propositions of non-alcoholic beverages.
Those are layered, so the first one offers a base raspberry profile.
It's a juice-based beverage.
But then we have a top note of pink pepper that adds complexity to the profile.
It's very nice and can be a non-alcoholic cocktail proposition.
And then we have, for example, thyme and mandarin, that is another combination that we are proposing.
And those work also will reduce sugar, but we know it's now a priority for most of the consumers.
One of the other things you're highlighting is really is tea as a flavor.
What's happening from that?
Yeah, that's correct.
So we see that tea is not perceived as a finished product anymore, only, but it's now also an ingredient that can play a role.
When talking about health and adding health to a product in different categories, so into not only beverages, of course, but also confectionery products, dairy products, as as bakery products, and different profiles can be interesting here.
Thank you.
