Food Business News - August 7, 2018 - 42
Watermelon, lemongrass and
black garlic are trending
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ink drinks are red hot. Expect to
see more beverages tinted a rosy
hue with flavors of watermelon,
berries or hibiscus, said Jenny Zegler, associate director of Mintel Food & Drink.
"When it comes to color, in terms
of pink, there are a lot of opportunities
across different beverages," Ms. Zegler
said, citing beet lattes and raspberry lemonade as examples.
She and other analysts from Mintel
discussed trends and insights during a
series of presentations at IFT18, the Institute of Food Technologists' annual meeting and food exposition, held July 15-18 in
Chicago. Color is increasingly seen as a
key influencer on food and flavor trends,
heightening the sensory appeal of a dish
or beverage. Vibrant formulations are
often shared on social media, too.
In beverages such as juices and
sports drinks, berries add a familiar
flavor and may be paired with other fruit
flavors. Watermelon, already trending in
the confectionery category, is appearing
in more summertime refreshers, Ms.
"Hibiscus is a more subtle flavor,
a bit more of a floral flavor, but it also
provides that vibrant pink color, and it's
a good accent in some cases," she said,
pointing to a peach hibiscus iced tea.
Functional ingredients such as algae, purple yam and matcha add a pop of
color and flavor to foods and beverages,
said Amanda Topper, associate director
of food service research at Mintel. The
purported health benefits associated
with the ingredients add to their appeal.
Food Business News
"More than half of diners are willing
to try something unfamiliar if it offers
some sort of functional benefit," Ms.
Topper said. "One in five diners say a
superfood claim would encourage them
to order a dish or beverage from a restaurant. And more than half of diners say
that they like when healthy beverages
provide a functional benefit."
On menus, such functional ingredients as black garlic, radishes and sumac
have grown 13%, 11% and 34%, respectively, between 2015 and 2017, she said.
Product developers are tapping into
a familiar favorite with a fresh twist,
adding herbs, spices and botanicals to
citrus fruits to deliver a sophisticated
flavor profile, said Ms. Zegler. Tangerine
with lemongrass in a sparkling water,
and cardamom and ginger are matched
with orange in a bagged green tea.
Orange zest and orange blossom offer
nuanced notes in beverages, such as a bottled tea and a hard apple cider, she said.
"This is something that we see more
Functional ingredients such as matcha add
flavor and color to food and beverages.
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products using and engaging consumers'
various senses," Ms. Zegler said. "So, it's
not just about color; it's about aroma."
Flavors inspired by cocktails and
desserts also are popular in beverages
as consumers seek indulgence with
Orange zest and orange blossom offer
nuanced notes in beverages.
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less consequence. Sangria is buzzing in
non-alcoholic juices and soft drinks, and
chocolate continues to capture consumer
interest, Ms. Zegler said.
At the same time, dessert flavors are skewing savory, appealing
to a growing desire to reduce sugar
consumption. Twenty-two per cent of
in-store bakery shoppers want options
with low or no sugar, and 15% of consumers are interested in bakery items
featuring savory flavors such as zucchini or spinach. Olive oil as a dessert
flavor grew 16% from 2015 to 2017, and
tart flavors such as lemon and passion
fruit are on the rise.
"These add to the overall sweetness
of a dessert but kind of temper that toosweet flavor," Ms. Topper said. FBN
August 7, 2018