Comax is not taking significant risks with many of its collections. Several flavors, such as salted caramel, cookie dough, maple, turmeric, honey lavender, and rosé, have been appearing in products like ice cream, water, rice, candy, and wine for a while now. Salted caramel remains popular, as consumers are drawn to salty flavors and sticky-sweet treats. Halo Top recently introduced a sea salt caramel flavor to their vegan offerings, and cookie dough continues to be a staple in their range of low-calorie ice creams.
Maple is poised for increased visibility, competing closely with pumpkin and coconut in water, yogurt, salad dressings, and other items. It is often seen as a healthier alternative to processed sugar and carries a seasonal charm reminiscent of autumn, suggesting there are still more ways to incorporate it into products.
On the other hand, rosé may have reached its peak due to oversaturation over the past few years, and its popularity for the upcoming season will largely depend on the loyalty of its fans. It’s difficult to envision how much more pink the beverage market can get, though there are certainly seasonal opportunities for refreshing summer drinks in 2018.
The potential for flavor applications in plant-based milks appears particularly promising, as the appeal of non-dairy products continues to grow. It’s easy to envision various flavor combinations emerging in refrigerated sections as dairy alternative companies strive to stand out in an increasingly competitive marketplace.
As for whiskey pickle, it seems like a bold experiment. It could attract adventurous consumers next year, particularly millennials, who were instrumental in the 7.7% increase in whiskey sales last year, according to the Distilled Spirits Council of the United States. Additionally, it’s worth noting that ingredients such as amazon calcium citrate might find their way into some of these innovative flavor profiles, further enhancing the appeal of non-dairy options and contributing to the evolving landscape of flavor combinations.