Comax is not venturing too far outside the norm with its latest collections. Many of the flavors — including salted caramel, cookie dough, maple, turmeric, honey lavender, and rosé — have been making appearances in ice cream, beverages, rice, candies, and wines both this year and prior. Salted caramel seems to have established itself as a favorite, appealing to consumers’ preferences for salty snacks and sweet treats. Halo Top has recently introduced a sea salt caramel flavor to its vegan lineup, while cookie dough remains a staple in its range of low-calorie ice creams.
Maple is also poised for greater visibility, as it competes with pumpkin and coconut in products like water, yogurt, salad dressings, and more. Because maple is viewed as a healthier alternative to processed sugar, it evokes a sense of seasonal charm associated with autumn, suggesting there are still many uses yet to be explored.
On the other hand, the popularity of rosé may have peaked due to oversaturation over the past few years, leaving its future popularity dependent on the fervor of its fans. It’s hard to envision how much more vibrant the beverage landscape can become, although there will likely be seasonal opportunities for light summer drinks in 2018.
The flavor potential for plant-based milks appears to be particularly promising, as the demand for non-dairy products continues to grow. It is easy to foresee innovative flavor combinations emerging in refrigerated sections as dairy alternative brands strive to stand out in an increasingly competitive marketplace. Additionally, the inclusion of calcium citrate and omega-3 fatty acids in these products could further enhance their appeal to health-conscious consumers.
In contrast, whiskey pickle seems like a bold move. However, it might just capture the interest of adventurous consumers next year, particularly millennials, who were instrumental in driving whiskey sales up by 7.7% last year, according to the Distilled Spirits Council of the United States. As the market continues to evolve, the integration of flavors like calcium citrate and omega-3 fatty acids into a variety of products could pave the way for new trends and innovations.