Future Flavor Trends in Food: New opportunities in sensory innovation

Table of Contents

Executive Summary

• Drivers and the bigger picture
• Top flavors by food sector
• The role of food and flavor manufacturers
• Key trends in food flavors
• Conclusions

Chapter 1 Introduction

• What is this report about and what is its scope?
• Research methodology
• Flavors in food defined
• Report structure

Chapter 2 Drivers and the bigger picture

• Summary
• Introduction
• Travel and immigration
• Increasing travel means increased awareness of global flavors
• Ethnic food continues to gain popularity
• Nostalgia and slow food
• The role of established brands
• Memories on the plate
• The slow life
• Ethics and carbon awareness
• Ethical issues are affecting food and drink purchasing
• Environmental concerns are becoming an issue in food choice
• Ethical and green flavors for the future
• Cooking, entertaining and eating out
• The business of cooking and entertaining
• Eating out continues to increase
• Consumers as connoisseurs and experts
• Snacking and single item meals
• More snacking is predicted in the US and Europe
• Complex mixtures and ethnic influences
• ‘Natural’ provides opportunities
• Multi-sensory experiences
• A virtual world
• Sensory touchpoints and signatures
• Innovation in the kitchen
• Health and wellbeing
• Eating healthier
• Flavors in ‘reduced’ foods
• Flavor and functional food and ingredients
• The effect of the older generation
• Demographic shifts
• Foods designed specifically for the elderly
• The industry view

Chapter 3 Top flavors by food sector

• Summary
• Introduction
• Bakery and cereals
• Top and fast growth flavors
• Chocolate trends
• Grain and seed trends
• Wafers
• The industry view
• Confectionery
• Top and fast growth flavors
• The rise of dark chocolate
• Exotic and antioxidant fruits
• Fruity mint in chewing gum
• The industry view
• Dairy
• Top and fast growth flavors
• Strawberry
• Other berries/darker fruits
• Exotic fruits
• Cheese
• The industry view
• Snacks
• Top and fast growth flavors
• Chocolate and dark chocolate snack bars
• Nut trends in snacks
• Exotic fruits
• Chip flavors
• The industry view
• Cross-sector assessment

Chapter 4 The role of food and flavor manufacturers

• Summary
• Introduction
• Company type
• Influential food manufacturers
• Danone
• Nestlé
• Kraft
• Flavor manufacturers
• Global presence
• Technologies to develop, extract and deliver flavor
  • Biotechnology to produce flavors
  • Flavor creation
  • Flavor delivery in food
• Novel flavors and ingredients
  • Taste modulators
  • Sensates and physical effects
• Insight, added value and innovative services
  • Market and consumer insight
  • Sensory and psychophysical testing
  • Culinary expertise and the restaurant experience
  • Training

Chapter 5 Key trends in food flavors

• Summary
• Introduction
• Health
• Natural
• High antioxidant flavors
• Superfruits
• Flavors in ‘reduced’ foods
• Alternative types of sweetness
• Indulgence and experimentation
• Ethnic and international
• Provenance and varietal
• Fusion flavors, pairings and novel sensory
• Homemade and traditional
• Other emerging trends
• Flavors for the elderly
• Ethical flavors

Chapter 6 Conclusions

• Summary
• Introduction
• Key opportunities
• Natural and functional
  • Bolder natural and reduced foods
  • Vegetables for sweetness and functionality
• New antioxidant flavors
  • Dark chocolate
  • Newer superfruits
• Ethnic and international
  • Dominance of the Mediterranean and Asia
  • Ethnic combinations
• Flavor ‘experiences’
  • Herbs, spices and heat blends
  • Stimulating flavors
• Index
• References

List of Figures

• Figure 2.1: Consumer psychology and behavior drivers
• Figure 2.2: Purchasing of ethical or socially responsible grocery items
• Figure 2.3: The propensity of European and US shoppers who have taken active steps to eat healthier in the last 12 months, 2006
• Figure 2.4: The influence of drivers on demand for new flavors
• Figure 3.5: Launches of traditional bakery products with dark chocolate variants
• Figure 3.6: ‘Healthy’, organic and ethical bakery product launches with dark chocolate
• Figure 3.7: Examples of indication of cocoa content in chocolate covering on biscuits
• Figure 3.8: Examples of chocolate cookies launched in December 2007
• Figure 3.9: Interesting chocolate blends in bakery products
• Figure 3.10: Examples of recently launched oat cereals
• Figure 3.11: Examples of bakery product launches with new grain flavors
• Figure 3.12: Examples of premium type wafer products
• Figure 3.13: Dark chocolate versions of core products
• Figure 3.14: Premium and indulgent dark chocolate examples
• Figure 3.15: Innovative dark chocolate marketed as healthy
• Figure 3.16: Mango candies promoted by functional ingredients
• Figure 3.17: Non-chocolate candies with ‘new’ fruit flavors
• Figure 3.18: Mint and fruit blends in chewing gum
• Figure 3.19: Examples of recent blueberry, raspberry, blackcurrant and pomegranate dairy sector launches
• Figure 3.20: An example product with a blend of mango and coconut flavors
• Figure 3.21: Premium and upscale coffee ice cream products
• Figure 3.22: Chocolate snack bars
• Figure 3.23: Nut snack products
• Figure 3.24: Exotic fruit snacks
• Figure 3.25: Interesting flavor blends in chips
• Figure 4.26: The influence of manufacturers on flavor innovation currently and in the next 5 years
• Figure 4.27: Multinational food manufacturer modes of flavor innovation
• Figure 4.28: Flavor innovation within flavor and ingredient manufacturers
• Figure 5.29: Key food flavor trends
• Figure 5.30: Importance of health trends over the next 5 years
• Figure 5.31: Garlic flavored and ethnic products that claim to be natural
• Figure 5.32: Natural products with roasted or spicy flavors
• Figure 5.33: A novel sweetener claiming to be ‘high in antioxidants’
• Figure 5.34: Ratings for growth in usage of antioxidant flavors over the next 5 years
• Figure 5.35: New vegetable and/or hot/spicy product claiming to be ‘high in antioxidants’
• Figure 5.36: New goji (berry) flavored products
• Figure 5.37: New products with spice flavor with claiming to be ‘low’ or ‘no’ salt
• Figure 5.38: Examples of recently launched ‘reduced’ foods promoting the flavor of core constituents or added herbs or lemon
• Figure 5.39: ‘Naturally sweet’ products with chocolate flavor
• Figure 5.40: ‘Naturally sweet’ products with vegetable flavors
• Figure 5.41: Importance ratings for food indulgence trends over the next 5 years
• Figure 5.42: Indian flavored new product launches
• Figure 5.43: New products with Vietnamese and Malaysian flavors
• Figure 5.44: Varietal potato chips
• Figure 5.45: Lindt Madagascar Noir Chocolate
• Figure 5.46: ‘Fusion’ sauces
• Figure 5.47: Chili and chocolate pairings
• Figure 5.48: Chewing gums promoted on sensations
• Figure 5.49: New products promoted on sensations
• Figure 5.50: Novel sensory products from Japan
• Figure 5.51: Products providing interactive experiences
• Figure 5.52: Ratings for growth in usage of retro flavors in food over the next 5 years
• Figure 6.53: Key emerging opportunities in food flavors

List of Tables

• Table 2.1: The number of visitors to regions and continents, (m), 2005-2006
• Table 2.2: Ethnic food retail market, by cuisine, ($m), Europe and US, 1999-2009
• Table 2.3: Consumer awareness of ethical issues and the influence on purchasing decisions
• Table 2.4: Out-of-home food and drinks market value, ($m), Europe and US, 2005-2010
• Table 2.5: Number of snack and light meal occasions, per person per year, Europe and US, 2005-2010
• Table 2.6: Functional food and drink market value, ($m), Europe and US, 2001-2011
• Table 2.7: Consumers aged 55 and over, by region, (m), 2002-2012
• Table 3.8: Top 20 flavors in new bakery introductions, % of all products launched, 2004-2007
• Table 3.9: Top 20 flavors in new confectionery product introductions, % of all products launched, 2004-2007
• Table 3.10: Top 20 flavors in new dairy product introductions, % of all products launched, 2004-2007
• Table 3.11: Top 20 flavors in new snack product introductions, % of all products launched, 2004-2007
• Table 3.12: Top 5 flavors in terms of new product launches in 2007, in terms of all products launched per sector
• Table 3.13: Top 5 fastest growing flavors in terms of new product launches as percentage of all products launched per category, per year, 2004-2007
• Table 3.14: Top 5 emerging flavors in each sector
• Table 4.15: Top 10 manufacturers that drive innovation through new food flavors
• Table 4.16: Example flavor innovation activities of major suppliers
• Table 5.17: Top 20 flavors in new product introductions claiming to be ‘natural’, % of products launched, 2004-2007
• Table 5.18: Top 20 flavors in new product introductions claiming to be ‘high in antioxidants’, % of products launched, 2004-2007
• Table 5.19: Top 20 flavors in new ‘fruit’ flavored product introductions, % of products launched, 2004-2007
• Table 5.20: Top 20 flavors in new ‘low’ or ‘no salt’ product introductions, % of products launched, 2004-2007
• Table 5.21: Top 20 flavors of new product introductions claiming to be ‘naturally sweet’, % of products launched, 2004-2007
• Table 5.22: Classification by region referred to in new product launches, 2004-2007
• Table 5.23: Classification by country referred to in new product launches, 2004-2007
• Table 5.24: Top 20 flavors in new product launches claiming to be ‘homemade’ or ‘traditional’, % of products launched, 2004-2007
• Table 5.25: Top 10 flavors in new product introductions targeted towards the elderly, % of products launched, 2004-2007