T. Hasegawa has shared the latest emerging food and beverage flavor trends, predicting upcoming changes in what consumers are looking for in packaged foods, beverages and food service.
Related: T. Hasegawa Introduces Boostract Natural Flavor Modifier
KEY FINDINGS
- Snacking is still all about comfort foods: snack selection is driven by both physical and emotional needs, so classic flavors are a must.
- Alternative ingredients are driving snack flavor innovation: Alternative ingredients like roots and rice are rapidly becoming a strong focus of product innovation.
- The pandemic has elevated sales of most, but not all, snack categories with the biggest winners being traditional, well-established categories that deliver both versatility and comfort.
- Millennials seek experiences from snacks and cite flavors as a source of excitement. Younger consumers expressed strong interest in international snacks, especially Asian cuisines such as Japanese and Thai.
Update: T. Hasegawa reported the 10 top ingredients used in 2021. Ranging from physical ingredients themselves or ingredients that provided a certain effect, the company noticed consumers have taken a heightened interest in:
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Caffeine
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Adaptogens
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Added Vitamins
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Hydration
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Immunity
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Calming
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Focus Enhancing
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Microbiome Support
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Upcycled Ingredients
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Chickpeas
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