Consumers flung open the flood gates for more flavor during the pandemic when they embraced global cuisine as a way to travel the world while stuck at home during lockdowns, and six years later their curiosity for new dishes, ingredients and palate pleasing profiles has not diminished.
If anything, their demand for new flavors ranging from earthy and herbaceous to sweet and savory and everything in between continues to intensify – creating new opportunities and challenges for suppliers and manufacturers trying to meet their needs.
In this month’s special edition, FoodNavigator’s US team explores how fast-moving flavor trends are evolving and shaping CPG innovations. We look at what ingredients are leading the charge, what other factors – such as seasons, functional benefits or the category – influence a flavor’s success. We also examine how shifting supply chains, including constraints and new technologies like fermentation, are altering manufacturers’ sourcing strategies.
But not every new flavor or LTO hits the mark. For each one that succeeds, many will fail. Through this lens, we also explore what factors distinguish between a flavor fad and a long-term favorite?
Finally, we examine how flavor giant McCormick’s pending merger with Unilever’s food business could reshape both the competitive landscape and key categories in the grocery store.
Check out the details of these stories and more by clicking through on the headlines below, or if you are a FoodNavigator subscriber, by checking you inbox for the special edition on the flavors of the future.
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Flavors of the future: global inspiration meets local innovation
Coffee and tea move beyond function to embrace flavor-forward growth opportunities – Nostalgic flavors, regional preparations and specialty formats are giving consumers new reasons to drink coffee and tea, and brands new ways to build occasions and products
What makes a flavor take off and what doesn’t? – While virality may boost a flavor’s recognition, the ones that win long term bridge the gap between familiarity and novelty
Flavor via fermentation reaches new efficiency with AI – AI simulations could help Crush Dynamics reduce energy use by an expected 30% while optimizing fermented grape purees and powders used to reduce sugar and sodium in food formulations
McCormick bets on flavor for growth as food budgets tighten – Spices, condiments and cooking aids are helping consumers make ingredients go further, while younger shoppers’ appetite for global and premium flavors creates longer-term growth opportunities
Why apple pie could be fall’s next breakout flavor trend – Apple’s rise in protein bars and social-first beverage content points to shifting trends in fall flavors beyond pumpkin spice
Functional chocolate puts formulation innovation into overdrive – Demand for protein-forward, reduced-sugar and plant-based indulgence is forcing formulators like Luker Chocolate to balance nutrition claims with the taste and texture consumer expect
