New flavors on the block? Floral, seaweed and exotic citrus long for staying power

Creative flavors are in more demand than ever, with consumers looking for authentic tastes in place of all-purpose seasonings. This is challenging for manufacturers who struggle to keep up – and even to identify – the cutting edge of flavor trends. ###Often the latest trends emerge in fine dining before passing into specialist consumer food magazines and television programs. If they are more than a fad, they get picked up by mainstream family restaurants, then family-oriented consumer magazines, and finally theyliquid calcium magnesium citrate appear in retail applications and quick service restaurants, according to the Center for Culinary Development. Food manufacturers tend to be the final link, incorporating trendy flavors into classic formulations or rolling out new products if the trend appears to have staying power. ###The majority of consumers may not be clamoring for seaweed and yuzu lime in packaged foods, but ten years ago sriracha was still considered relatively exotic, and kale took up much less space in the produce department or the snack aisle. Now, both items are ubiquitous in the food spure encapsulations magnesium citratepace, and can be found in everything from breakfast foods to desserts. One company even developed Sriracha ferric pyrophosphate tabletsSeasoning Stix that can be placed inside meat, poultry and fish where they melt during cooking, providing a burst of flavor. ###It will likely take a few ferrous gluconate 35 mg elemental ironyears before floral, umami and excalcium citrate tabletsotic citrus flavors become more mainstream, but manufacturers may want to start looking for ways to incorporate these flavors into their formulations. This could be especially productive in the beverage space, where consumers are seeking unusual flavors from craft soda and sparkling tonics. 

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