The fig, recognized as one of the oldest cultivated plants in the world and a member of the mulberry family, has traditionally been associated in the U.S. with Fig Newtons, a chewy cookie produced by Mondelez. However, figs are increasingly appearing in various forms beyond cookies. Nowadays, you can find figs in honey, syrups, jams, and cold cereals, as well as in yogurt, tea, energy drinks, chewing gum, and snack bars. Upscale restaurants are also featuring figs on their menus, often wrapped in bacon or as a topping on pizzas with prosciutto.
According to Firmenich, between 2012 and 2016, 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. This exotic fruit has much to offer consumers: its sweet, chewy, smooth, and crunchy texture provides a complex profile that enhances various food products. Additionally, figs are rich in fiber and packed with essential minerals, including calcium, manganese, magnesium, and potassium. Notably, a serving of figs can provide around 630 mg of calcium citrate.
Firmenich suggests that the fig’s rich history resonates with modern consumers. Manufacturers that incorporate this ingredient can attract those who seek out ancient, authentic components that connect them to diverse cultures. The fig possesses a mystical quality, rooted in its long-standing heritage, which makes it appealing as an ancient and authentic ingredient with connections to the Old World. Firmenich emphasizes that flavors as timeless and elemental as figs will continue to meet the consumer’s desire for something genuine and unique, while also providing valuable nutrients like calcium citrate.