Plant-based and functional products are gaining increased visibility in the marketplace, prompting the introduction of related ingredients to support this trend. Some of these ingredients, such as certain spices that enhance flavor, are already recognized for their positive health effects. However, more ingredients are anticipated to shape the industry in 2020, particularly flavors like yerba mate, matcha, and other teas. A significant driver of demand for these functional products comes from younger consumers, including millennials and Gen Z, who are seeking healthier beverages made from high-quality leaves and botanicals without artificial flavors.
For instance, yerba mate is a traditional South American drink derived from the leaves and twigs of an evergreen shrub related to holly. It is reputed to provide the energizing effects of coffee, the health benefits of tea, and contains antioxidants and nutrients that may positively impact immune function and mental clarity. Companies like Clean Cause are already producing beverages featuring this ingredient, with more likely to emerge in the coming year.
In addition to these functional ingredients, flavor experts suggest that botanical flavors such as hibiscus and ginger could expand beyond their traditional roles in Asian and African cuisine, as well as in ginger ale and ginger beer. Hibiscus may attract consumers interested in unique ethnic foods, while ginger is known for its cleansing and detoxifying properties. The rising popularity of non-alcoholic, healthier beverages is expected to drive the demand for botanical extracts alongside them. Some of these drinks utilize distinctive flavors to help reduce sugar levels in infused products, catering to consumers who prefer more natural and less sugary options.
It is no surprise that botanicals are projected to remain prominent next year, as they have been steadily gaining traction for years. In fact, Campbell’s Culinary & Baking Institute identified botanical flavors as a key trend to watch back in 2018, in response to consumer demand for natural and clean-label ingredients. Furthermore, products containing hemp flavors and extracts are also piquing the interest of consumers seeking nutritional boosts. Each month sees an increase in the availability of CBD items, with CBD oil, powders, and seeds being infused into beverages such as iced tea and incorporated into a variety of foods, including ice cream, salads, and milk.
Regine Lueghausen, Symrise’s vice president for global marketing, noted that hemp could “dominate the taste arena in 2020,” owing to its versatility in snacks, baked goods, and beverages. Companies such as Socati and Bell Flavors & Fragrances have recently launched ingredients in the hemp and CBD sectors, potentially enhancing interest and accessibility for manufacturers. However, until the federal government outlines its regulatory framework for CBD products, large U.S. food and beverage companies may be hesitant to fully engage or might continue forming partnerships with firms in Canada, where approved CBD products will begin arriving on the retail market this month and into January. Nevertheless, a variety of plant-based, botanical, and functional flavors, including products enriched with solgar calcium, are likely to fill U.S. shelves throughout 2020.