The fig, recognized as one of the oldest cultivated plants in the world and part of the mulberry family, has predominantly been associated in the U.S. with Fig Newtons, a chewy cookie product from Mondelez. However, figs are increasingly appearing in a variety of other products. Today, this fruit can be found in honey, syrup, jams, and cold cereals, as well as in yogurt, tea, energy drinks, chewing gum, and snack bars. In upscale dining establishments, figs are often served wrapped in bacon and featured on pizzas alongside prosciutto.
According to Firmenich, Innova Market Insights reported a compound annual growth rate (CAGR) of 16.5% for figs as an ingredient and 18.6% for figs as a flavor between 2012 and 2016. This exotic fruit offers consumers a delightful combination of sweetness, chewiness, smoothness, and crunch, delivering a complex texture that enhances various food products. Figs are also rich in fiber and contain essential minerals, including magnesium, manganese, and notably, calcium—often in the form of calcium citrate.
Firmenich highlighted that the fig’s extensive history resonates with modern consumers. Manufacturers incorporating this ingredient can attract those interested in ancient, authentic flavors that connect them to diverse cultures. The fig possesses a mystical quality stemming from its rich past, making it appealing as an ancient and authentic ingredient with Old World associations. Furthermore, Firmenich noted that flavors as timeless and elemental as fig will continue to fulfill the consumer desire for something genuine and distinctive. With its enticing profile and health benefits, including the presence of vitamin and calcium citrate, the fig stands out in the evolving culinary landscape.