TRENDSPOTTING
Flavors like tikka masala, poblano, and doenjang are becoming recognized names on grocery store shelves and restaurant menus. My 15+ years of experience covering the food industry have given me the skill set to not only report on trends but also predict them. Below are some of my flavor trend insights over the years.
For 2018, I predicted . . .
Alcohol infusion
Flavors inspired by alcohol are appearing everywhere from the frozen food aisle to the snack aisle. Ben & Jerry's New Belgium Salted Caramel Brown-ie Ale (pictured) and Jelly Belly's Draft Beer flavored jelly beans are just two examples of this soaring trend.
East Africa & Southern India
Consumers are demanding new, unique, and authentic flavors that take them to exotic destinations that they may or may not have visited. East Africa is a treasure trove of flavor. For example, Ethiopian berbere spice blend (pictured) contains an array of spices like paprika, allspice, coriander, cardamom, ginger, cinnamon, and red pepper.
Fermentation
The use of fermentation is coming front and center not only as a technique for food preparation but also as a unique flavor profile. Koji is one example of fermentation that I expect will grow in popularity in the coming years. It’s made by treating rice or soy beans with Aspergillus oryzae, a mold that adds a distinct flavor.
For 2015, I predicted . . .
Smoke & Oak
Wine and spirits are probably the first things to come to mind when thinking about barrel-aged goods, but in 2015, products like barrel-aged honey (pictured), beer, and even sriracha began appearing on store shelves.
Umami
Umami—the fifth basic taste—is evoked by glutamic acid. Among many natural ingredients containing this chemical, seaweed is really hitting home with consumers. In 2015, seaweed had just begun the transition from sushi staple to everyday snack. Now, you can find it in innovative products such as the vegan bacon pictured here, which is made out of 100% unprocessed seaweed.
Sour, Bitter & Tangy
In 2015, the vinegar flavor was just beginning to make waves in beverages with kombucha growing rapidly. And this was just the start of the proliferation of Japanese-style vinegar drinks. The trend has even caught PepsiCo's eye. The beverage giant bought Kevita in 2017.