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Ahead of the new year, McCormick and Bell Flavors & Fragrances have separately revealed the top flavor trends for 2013, both of which include health and wellness trends, updated classics and formally “ethnic” ingredients that are becoming a part of everyday cuisine.
“Around the world, we’re seeing a fascinating collision of tradition and innovation. Authentic, real ingredients are still at the core—though now they’re being enjoyed in unique, updated ways that reflect a much more personalized approach to cooking and eating,” said Kevan Vetter, McCormick’s executive chef.
In its second year as a global report, McCormick’s Flavor Forecast showcases trends and flavors taking root in cultures spanning Asia, Australia, Europe, Africa, Latin America and North America. One leading trend featured in this year’s Flavor Forecast is “Global My Way,” which describes how people are discovering formerly “ethnic” ingredients beyond their traditional uses, incorporating those flavors into everyday eating.
“Don’t be surprised if in the next few years Japanese Katsu, a tangy cross between BBQ and steak sauce, and cajeta, a Mexican caramel, gain the broad appeal that once-regional tastes like Asian hot chili sauce have achieved,” Vetter added.
The following are the five leading global food trends with 10 flavor combinations featured in the McCormick Flavor Forecast 2013:
No Apologies Necessary—Diving headfirst into sumptuous flavors to enjoy the gratification of a momentary escape
Personally Handcrafted—A hands-on approach showcasing the very best of ourselves
Empowered Eating—Creating health and wellness harmony through a highly personalized, flexible approach
Hidden Potential—A waste-not mentality, uncovering the fullest flavors from every last part of the ingredient
Global My Way—Discovering the unlimited flavor possibilities of global ingredients, beyond traditional roles in “ethnic” cuisines
Separately, Bell Flavors & Fragrances has complied two different flavor and fragrance trend lists that will help developers understand consumer demands when launching products in the year to come.
Bell has chosen two top trends for each category and three top flavors that fall under each trend. Bell’s trends reflect the effect of the still recovering economy and consumers’ desire for nostalgic and familiar American flavors. The company is also seeing a continued demand for sweet beverage flavors and the increasing popularity of Mediterranean and Latin American cultures.
Nostalgia—Nostalgic dessert flavors are gaining interest as they provide relief and security from a hectic lifestyle. Hard economic times have consumers craving stability and as a result, food and beverage manufactures are introducing brands with nostalgic appeal, reminiscent of the “good old days.”
Mediterranean—The health and wellness trend continues to thrive with more and more consumers wanting to not only buy healthy products but create an equally healthy lifestyle. The Mediterranean culture has a rich history to be known for its healthy cuisine.
Desserts—In 2012 we saw an overwhelming amount of sweet beverages take over the market and in 2013; we’ll continue to see that trend with dessert inspired flavors. The beverage category is taking some cues from confectionery trends as we are seeing new flavors based off of some of our favorite desserts and treats.
Spice/Spicy—Spicy beverages are heating up and playing a strategic role in differentiating familiar products which in turn attract new consumers to the category. Consumers are also attracted to the health benefits of functional beverages which claim to have less salt, fat, sugar, etc. These beverages will increase the demand for more flavorful solutions, such as herbs, spices and other flavors.
Regional Mexican and Latin American—Mexican food consumption is increasing faster than any other segment of the restaurant industry. In addition, it is rapidly becoming more popular for home preparation. Consumers are demanding a variety of more complex and authentic flavor and ingredient options over traditional Mexican. Latin America is also luring foodies from all over the world as it is becoming a veritable hotbed of culinary attractions for travelers.
Regional American—Interest in the regional cuisines of the United States will most likely evolve much like interest in global cuisines, moving from broad regions to smaller areas, more refined ingredients, more specific pockets of influence and increasingly authentic ingredients. The food world is turning inwards and looking at America’s rich culinary heritage. Many American regional foods appeal to consumers’ desire for comfort, nostalgia and familiar food with new twists.
The fragrance trends were selected through a similar process however research was focused around the growing home, bath, hair, and skin care markets. Life is evolving at every moment and with it evolves consumer preferences and trends. Bell’s perfumers have identified and were inspired by several of the top trends and developed correlating fragrances.
1920s—This trend was inspired by the classic book and upcoming movie, The Great Gatsby. Bell has taken note and followed suit as many in fashion are using this trend to capture the era and showcase their own take on it.
Resort Retreat—This trend allows people to focus on what is important, such as family, friends, and a slow-paced life. Our fragrances reflect the feeling you get when you’re in that special corner of your home or when you’re relaxing on a weekend retreat with a book and a glass of wine.
Outdated to Updated—This trend studies long-standing traditions and tendencies as inspiration for the reinvention of traditional fragrances.
Past-Present-Future—This trend celebrates days gone by, of being in the moment, and looking to the future to create fragrances that are continually changing.Nostalgic dessert flavors are gaining interest as they provide relief and security from a hectic lifestyle. Hard economic times have consumers craving stability and as a result, food and beverage manufactures are introducing brands with nostalgic appeal, reminiscent of the “good old days.”
If you do not already own a copy of Flavor Creation, 2nd Edition by John Wright, buy it for the chapters on Flavor Creation and Creating Elegant Flavors alone. Find out what approaches do not work and why. More importantly, find out the few approaches to flavor creation that does work. General information and key character profile data are included for 26 major flavor types that fall into the fruit, sweet, and savory categories. Do you need more reasons? Other chapters include vanilla, flavor delivery, flavor matching, and so much more!