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Forward Thinking: Savor the Flavor

Contact Author Amy Marks-McGee
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The savory flavor category crosses multiple applications, including traditional meat and poultry products, vegetables, vegetarian products, sauces, seasonings, soups, dressing and snack foods. These category boundaries are blurring; savory flavors can now be seen in unexpected segments, such as alcoholic and non-alcoholic beverages, confections and even dairy products. (Trendincite’s “Forward Thinking: Milking It” article, which appeared in the August 2014 issue of Perfumer & Flavorist magazine, addressed savory dairy trends.)

Ratapol Teratanavat, Ph.D., director of consumer insights and market research at Takasago International Corporation (USA), stated, “We are seeing cross-category flavor inspiration where savory flavors are seen in sweet snacks, yogurt and beverages. Likewise, sweet flavors are also being incorporated in traditional savory products. This trend brings fresh and interesting flavor concepts to consumers, particularly among those who enjoy the layering of taste experiences.”

According to market research firm Markets and Markets, the savory ingredients market is projected to grow at a healthy compound annual growth rate (CAGR) of 5.7% between 2014 and 2019 and reach $13,295 million by 2019. Protein-packed snacks made from plants, meat and insects are driving savory innovation. Bone broth soup and drinkable veggies are additional areas of activity, while Asian and Hispanic flavors are fueling

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