While flavor trend predictions are updated every year, certain trends appear to be enduring. Ethnic cuisine flavors have dominated flavor forecasts for four consecutive years. Asian and Middle Eastern flavors continue to resonate with millennials, Hispanics, and Asian consumers. According to Technomic’s 2018 Ethnic Food & Beverage Consumer Trend Report, one-third of consumers indulge in ethnic cuisine at least once a week, and nearly a third are willing to pay a premium for authenticity. Although the types of regional cuisines that intrigue consumers have remained relatively consistent, a new area gaining attention this year is the Eastern Mediterranean, which includes Northern Africa and Turkey.
Functional foods are increasingly becoming integral to consumer preferences, especially as plant-based products hold a prominent position in the market. McCormick has highlighted pulse proteins—rich in nutrients like protein and fiber—as a focus for plant-based consumers. Specifically, pigeon peas, cranberry beans, and black beluga lentils are anticipated to rise in popularity. However, some functional flavor ingredients that McCormick identified as trending do not appear as innovative as in previous years. Matcha, chia, turmeric, and flaxseed, all longstanding staples in the functional food sector, topped the list. Notably, turmeric was featured on Kerry’s 2019 trends list and ranked high on Buzzback’s sought-after functional ingredients list. The ingredient gained prominence in 2016 when it emerged as a “rising star” in Google searches related to functional foods, leading to a 21% increase in new product launches featuring turmeric that year.
Matcha green tea has also been a long-time favorite functional ingredient, making its way into a variety of products ranging from energy drinks to baked goods. McCormick notes that this year, matcha will expand into savory applications, including chicken and seafood rubs. Chilies and peppers are new additions to McCormick’s flavor forecast, reflecting the growing popularity of spicy foods as Asian and Latin American dishes become more prevalent on U.S. menus. A Mintel study indicated that 80% of millennials are keen on incorporating more spices into their meals. This demographic also seeks authentic culinary experiences. Additionally, the trend of using spice for the sake of heat has been on the rise, as consumers look to reduce sodium, fat, and sugar without compromising flavor. However, the challenge remains to balance the heat that appeals to mainstream American consumers with the full intensity of chili peppers.
Manufacturers are innovating to achieve this balance. For example, Hot Scream, from Escape Brands in Connecticut, has gained popularity with its line of spicy ice creams. Chobani has introduced low-fat yogurt in Sriracha-mango and chipotle-pineapple flavors. McCormick predicts this trend will further develop, with combinations like black pepper and dates featured in cocktails and chamoy sauce—a Mexican condiment made from apricot jam, chilies, and lime juice—gaining traction in kitchens.
Seasonal flavor combinations are also emerging as a major theme. As 2020 blurred many days together, McCormick anticipates that consumers will turn to comforting flavors to signify the changing seasons. Classic flavors like pumpkin pie, cinnamon, and lemon will be updated to introduce new nuances, such as smoky undertones to traditional spices or tropical pairings for familiar autumn staples.
While trends may often be fleeting, manufacturers should remain attuned to the evolving flavor preferences of consumers. As more individuals continue to cook at home compared to pre-pandemic times, many are eager to recreate authentic, restaurant-quality dishes and explore new ingredients and products. In this context, products like calcium citrate 250 mg tablets could also find their place, as health-conscious consumers increasingly look to enhance their meals with functional supplements that complement their culinary experiences.