Skip to main content

2021 flavour trends

Welcome to the Novotaste Flavour Trends Guide to 2021! As a company that interacts and serves every segment of the food industry, Novotaste is constantly exposed to the latest, most relevant flavour developments, and to the ever-evolving food trends that accompany them. We are happy to share what we know and hope that our knowledge might better guide your product development.

Although it may be exciting to make sweeping declarations or dubbing a ‘flavour of the year’, the reality is that flavour trends cannot be boxed into clear-cut, annual timeframes. Some trends are enduring in their popularity -take pumpkin spice, for example. Others, like truffle are more fleeting, almost elusive. Trends can seem boring or obvious: should we point out that the popularity of orange flavours continues to rise? Trends also overlap, as you will later see: Nostalgic flavours can be decadent and comforting. Fusion flavours are often tied to International flavours. Essential oils and extracts, meanwhile, fit into almost every category. Ultimately, new flavour trends are sometimes surprising or difficult to predict, especially if you don’t have the time to digest a never-ending flow of new information. Fortunately, Novotaste releases a bimonthly newsletter that keeps you up to date on what is going on in the world of flavours. Our 2020 newsletters have foreshadowed all the trends that are heating up as we prepare to welcome 2021. Subscribe here today!

8 Trends you need to know

General overview of trends

• With endless information at their fingertips, it’s no surprise that consumers are constantly evolving.
• There’s a lot of curiosity about flavor profiles.
• A trend toward classic indulgent flavors in combination with healthy and holistic well-being concepts.
• Consumers are hungrier than ever for global flavors.
• More detailed flavor descriptors and an emphasis on the flavor’s origin reflect major trend.
• The wall between the kitchen and the bar seems to slowly merge as bartenders search for new, magnetic flavours and combinations to take classic cocktails to the next level in terms of taste, texture and complexity. Culinary cocktails have now become prevalent in restaurants and bars, leading to newer and more innovative ways of collaborations.
• Consumers are most concerned about how trendy foods taste, what they cost and how good they are for their health.
• Consumers are taking a proactive approach to nourishing their bodies and minds, and flavor will continue to support the growth of better-for-you offerings.
• ‘Hybrids’ as another major popular theme, represented by flavors familiar in one category crossing over into others.
• Special-edition and seasonal flavors can help invigorate brands and serve as a good way to test new tastes on the public.
• Consumers are drawn to flavors which have a “health halo.
• Key global regions of discovery include South America, West Africa, Eastern Mediterranean and Southeast Asia. When incorporating emerging flavours from these hotspots, it’s important to overlay macro trends, like veg-centricity, functional wellness and global comfort.
• While there are many traditional candies and candy flavors, people can want some different. Without going too far outside of their comfort zone, the new flavors need to balance the familiar with the new.
• Consumers are seeking more natural ingredients for their well-being.
• The next big flavours include those which combine traditional sweets along with savoury to play with our palates.
• While the flavor preferences might have changed, consumers have wanted the indulgence.
• 47 percent of consumers will be seeking a twist on traditional festive offerings.
• Botanical and fruit flavor pairings have taken the spotlight in recent months.
• Consumers could be open to the idea of ‘borrowed nostalgia’ – taking a nostalgic flavour from a different region as a comfort food.
• “Customers are still looking for new flavors to bring new experiences and differentiate in the market. There is an increased interest in premium indulgent flavours and cross category inspired concepts.

Fusion/Pairing

• Classic and international fruits always will have a place in beverage formulation. Lesser known fruit flavors often are paired with more familiar ones to encourage trial. Combination flavors continue to gain traction across all beverage categories.
• Sweet and seasonal satisfaction highlights flavor combinations that change with the seasons.
• Unique sensory experiences are increasingly popular amongst consumers, which is giving way to more spice and earthy ingredients like seaweed and traditional West African flavours…..“Exciting hybrid concepts that mix taste profiles exemplify this trend further, combining subtle natural flavours with extravagant sweet, savoury and spicy flavours.
• The coming year is full of uncertainty, so well-established tastes along with all-time favorites will continue to grow as consumers seek comfort in tried and tested flavors. For beverages specifically, the notion of functional ingredients will also be at an all-time high “Hybrid taste profiles will be created through this pairing of functionality with traditional flavors,”
• Clean singular flavours in desserts are going to find favour with the audience. People are tired of multiple flavours in a single dish, which most of the time might not taste right if not researched properly. Hence the inclination towards food that has a clear-cut flavour profile.
• The next big flavours include those which combine traditional sweets along with savoury to play with our palates.
• New flavors meet consumers’ needs for excitement and novelty during the pandemic’s disruptive lockdowns. Consumers willing to push their boundaries further will be able to try intriguing new flavors that offer sensory and visual disruptions such as sweet and savory mixtures with vegetables, potato chips or other savory snacks.

Indulgence, twists on classics, feel-good nostalgia/comfort and party

• Consumers associate taste with different holidays and celebrations. This year, well-known and established tastes will provide consumers with a feeling of security as they escape into their comfort zone. Latest market and consumer research shows that consumers tend to buy well-known products – the same applies to the choice of flavor.
• A trend toward classic indulgent winter flavors in combination with healthy and holistic well-being concepts. Their “Taste- A Path to Well-being” creations offer unique flavors for good-tasting moments.
• Delivering on consumer cravings for nostalgia and indulgence, 2021 will also see the return of classic favorites but in unexpected, more sophisticated forms. “When you think about childhood flavors re-imagined for premium applications.
• While the flavor preferences might have changed, consumers have wanted the indulgence. Although vanilla might be the most popular flavor, consumers want more mix-ins. From Caramel Cone to White Chocolate Raspberry Truffle, that classic flavor is getting an upgrade.
• The pandemic has created a need for flavors that bring comfort during chaotic and uncertain times.
• “Not only are we continuing to see people looking for wider variety in regard to flavors and textures, but we also know they are gravitating toward familiar brands they trust.
• Consumers could be open to the idea of ‘borrowed nostalgia’ – taking a nostalgic flavour from a different region as a comfort food.
• With more than 1 in 3 Americans looking to add pumpkin treats to their pantries, it isn’t surprising that the seasonal flavor was everywhere.
• Get that economy-sized package of toothbrushes from Costco ready, because we’re heading full force into 2021, ivory chompers ready and willing. Creative twists on classics, brand new flavors, and imaginatively innovative candy fillings are imminent.
• 47 percent of consumers will be seeking a twist on traditional festive offerings.
• “In the indulgent flavor space, childhood-inspired flavors are trending, as these profiles are associated with happiness, positive taste memories and childhood bliss.
• Certain flavors can provide comfort, not just because they might taste good, but because they can bring back childhood or other fond memories. The idea of “comfort food” exists in every type of cuisine, often characterized by simplicity and indulgence. Flavor manufacturers work hard to accurately replicate nostalgic flavors, and consumers are all too happy to put them into their grocery cart, particularly now.“Consumers want to connect to simpler, happier times through comfort foods and indulgent, nostalgic flavors,”Reinventing classics and nostalgic favorites are ways to bring newness to products, but still keep them accessible and familiar. Through everything that’s going on in the world right now, consumers find comfort and even an emotional connection with nostalgic flavors across product categories.”

Essential oils, extracts, botanicals, added value (functionality)

• Consumers are drawn to flavors which have a “health halo. Balancing flavor with functionality is key here – consumers want foods that deliver a full sensory experience, from taste to color to texture, as well as clean label positioning,
• Consumers are taking a proactive approach to nourishing their bodies and minds, and flavor will continue to support the growth of better-for-you offerings.
• Consumers become more health conscious, flavor trends will reflect a market shift toward beverages that maximize on quality and functionality, all while packing a flavor punch.”
• Flavor trends are evolving alongside consumer behavior patterns. As people continue to focus on holistic health and wellness, they are gravitating toward flavors that signal health and seek familiar, nostalgic flavors for a sense of comfort.
• Flavors That Function: As the world grapples with a global pandemic, consumers have found ways to take their health into their own hands— and stomachs. Beverages that offer immunity, cognitive, and mood-boosting benefits will be especially significant.
• Cardamom momentum
• “The authentic taste of the botanical can be combined with various flavors to create a hybrid, in line with the flavor trends of 2020”.
• Essential oils are growing in prominence and products with essential oil claims are likely to increase in 2020. Fortune Business Insights reports the global essential oil market is expected to rise at a compound annual growth rate of 9.65% between 2019 and 2025…
• The United States is one of the top three importers of tea in the world, and demand continues to grow with new tea flavor and beverage trends.
• “Botanical flavors will continue to flourish in 2020 because they add sophistication and nuance. Floral, herb, and spice flavors will primarily be used in combination with familiar true-to-fruit flavors.”
• One of this year’s trends is “Tea Inside.” Consumers are shifting to a more mindful approach to products containing health and wellness, Symrise said. They also are looking for great taste.

Globally-inspired, International, Ethnic

• As the desire for hyper-local tastes has increased, some consumers crave global dishes in their traditional form, while others prefer more approachable fusions. Through ingredient combinations, signature dishes or cooking methods, chefs can celebrate and bring to life these ethnic cuisines.
• An influx of global flavors has driven brunch in exciting new directions in recent years. Miso, the Japanese seasoning made from fermented soybeans, has been on a parallel track, adding its umami-rich tones to a variety of menu applications.
• Key global regions of discovery include South America, West Africa, Eastern Mediterranean and Southeast Asia. When incorporating emerging ingredients from these hotspots, it’s important to overlay macro trends, like veg-centricity, functional wellness and global comfort.
• Cross-cultural flavors with surprising combinations and twists can give consumers a low-risk way to be adventurous. Chef Ted Osorio says that “global mash-ups” such as French and Scandinavian, Mexican and Southeast Asia, and regional cuisines like Native American are imminently popular.Menu mash-ups continue to trend and provide you with a canvas in which to showcase your creativity.
• Consumers want to enjoy the flavors of exotic locations through regional spices, herbs, and produce. Now, while travel is severely restricted, this desire to experience other cultures through food is particularly important…these flavors include “peppers with a provenance connection like Hatch, Calabrese, and Anaheim peppers, to the specific spice blends or pastes of a region,
• “It’s fun to offer consumers a baked item they are familiar with but give them the opportunity to experience it in a new and unexpected flavor or color. There’s no better way to do that than by giving it a global twist!”
• New tastes and ingredients, used in unique combinations, with a greater focus on the flavor source. Instead of sweeping terms like “Mexican,” there might be references to regions, such as Veracruz, Oaxaca, or Yucatan. Similarly, “Southern” food may be identified as having roots in Appalachian, Lowcountry, or Creole cuisine
• The meaning of sensory flavors and experiences has evolved. But is it rather a question of newly acquired taste preferences? Pre-pandemic, consumers were used to everything being available everywhere and at any time. Exotic fruit and spices from around the world evoked a sense of adventure, as consumers sought new eating experiences and taste combinations. In search of new trends, the modern consumer could pluck a taste experience from anywhere they imagined, and it could be eaten from the comfort of their home, wherever that may be. adventure, as consumers sought new eating experiences and taste combinations. In search of new trends, the modern consumer could pluck a taste experience from anywhere they imagined, and it could be eaten from the comfort of their home, wherever that may be.
• Consumers stuck at home are exploring international ingredients through the beverage menu. Travel restrictions are keeping consumers close to home, but restaurant menus can temporarily transport diners to exotic destinations.
• Ethnic cuisine flavors have peaked on flavor forecasts for four years now. Asian and Middle Eastern flavors continue to appeal to millennials, Hispanics and Asian consumers. A third of consumers eat ethnic cuisine at least once each week, and nearly a third are willing to pay more if it’s authentic. Types of regional cuisine that consumers are interested in have remained fairly stable,
• As the desire for hyper-local tastes has increased, some consumers crave global dishes in their traditional form, while others prefer more approachable fusions. Through ingredient combinations, signature dishes or cooking methods, chefs can celebrate and bring to life these ethnic cuisines.
• Focusing on foods and flavors that reflect tastes and styles from around the world, this trend is fueled by the millennial generation, which likes to travel.
• Key global regions of discovery include South America, West Africa, Eastern Mediterranean and Southeast Asia. When incorporating emerging ingredients from these hotspots, it’s important to overlay macro trends, like veg-centricity, functional wellness and global comfort.
• Savory snacking has spiked during the COVID-19 pandemic given the ubiquitous lockdown measures. In trending themes, industry’s flavor houses note a prominent demand for exciting international tastes that provide consumers with a way to “travel the world from home… and we are also seeing more niche regional cuisines grow in popularity,”
• As the desire for hyper-local tastes has increased, some consumers crave global dishes in their traditional form, while others prefer more approachable fusions. Through ingredient combinations, signature dishes or cooking methods, chefs can celebrate and bring to life these ethnic cuisines.
• There’s a lot of curiosity about flavor profiles, whether its Indian, or Korean, or Japanese food,”

Multisensory, spicy, umami and smoke

• Technomic also predicted food service operators will try to draw consumers in by menuing ingredients that elicit surprising sensory reactions like sweet limes, habanada and Sichuan buds. “This trend is a continuation of other sensory trends we see going on. “We’ve seen it with color and applications like the Unicorn Frappuccino. Bringing a surprising sensory reaction to taste is the next step we see”.
• This year’s forecast is shaping up to be focused on flavors that drive experience in a socially distant landscape. Flavors That Tingle: Burning, cooling, or otherwise tingling their way across our tongues, drinks with flavors that stimulate unique sensory experiences are set to become more prominent in the coming year.
• As Mintel points out, ‘narrowing in on specific flavor profiles like jalapeño … will cast a wide net.’” “I believe that the increase of jalapeño-flavored foods speaks to consumers wanting more of the actual pepper and pepper flavor,”
• “Smoked and roasted flavors are on the rise and align well with adult tastes, especially in savory snacks,” noted Lu Ann Williams, director of Insights & Innovation at Innova Market Insights. With the rise of plant-based meat alternatives, smoke can help formulators achieve authentic flavors. Smoke flavors “are especially becoming popular in meat analogs and foodservice where operators are looking to add a rich, freshly cooked meat flavor. Perhaps an evolution of the smoke trend is the appearance of burnt and charred notes being called out on menus and on packaging. Suzy Badaracco, president of Culinary Tides, sees these flavor notes appearing a lot in what she calls “nuanced indulgence” products, and includes “toasted, roasted, smoked, and charred flavors” such as burnt caramel and browned butter. While it has been five years since smoke was featured in the magazine as an upcoming flavor trend, it has staying power and is expected to continue for the foreseeable future. “I expect charred/blackened/fire-roasted flavor will continue to remain popular, especially if the flavor component is combined with visual cues and crispy texture that further stimulate consumers’ senses,”
• Global hot sauces, seasonings and pepper varietals are catching on beyond the United States into regions associated with milder fare, such as the United Kingdom and Australia. Spicy snacks will evolve to call out specific peppers, such as ghost, habanero, poblano, hatch or chipotle
• When it comes to the history of Flavor Forecast, there’s never been a shortage of bold and spicy profiles. Consumers crave it — heat and spice offer a sensory experience and enjoyment like no other. Heat is now everywhere, from grocery store shelves to upscale dining establishments, and eating spicy for fun, delight and dares are now social pastimes.
• Expect menus and products to raise the bar with creative pairings of heat in applications like cocktails, baked goods, marinades and more. Trends like Chilies Obsession, Heat Plus Tang and Sweet on Pepper will grow in application for multi-dimensional heat.
• “Spicy” as a category is one of the more popular flavor trends.
• Sweet and heat are a yin and yang in the flavor world. While being complete opposites in taste, they are actually quite complementary. Combinations such as chipotle raspberry, mango jalapeño and lemongrass wasabi are trending across all food categories and help keep meat and poultry relevant to today’s consumers. The more exotic, the more enticing the sweet-heat combination. At the same time, the protein carrier is a familiar food. This invites consumers to embark on a flavor adventure. After all, we all need a little excitement these days during COVID-19 social limitations.“These trends reflect Americans’ desires to combine the tried and true with the new and different,”
• Chefs continuously build on the interplay of the five tastes of sweet, sour, salty, bitter and umami, as each holds individual merit. Thanks to the deep exploration of the global pantry over the last decade, umami-rich ingredients have come into sharper focus. Using those ingredients to balance sweetness and add complexity leads to exciting menu development. That sweet-umami combination is well positioned as a modern flavor builder, where chefs can incorporate it in an array of savory and sweet menu features.

Clean label options - Mocktails, allergen-free, vegan

• Curiosity, even more so than environmental or health concerns, ranked as the No. 1 reason why many consumers try plant-based meat alternatives,
• People love their cocktails and if the drink makes its way into their dessert, it’s a match made in heaven. Desserts inspired by cocktails will find acceptance in 2020.
• So, we see a range of alcohol-based ice cream in a lot of places. The straight plain flavours or cocktail inspired ice creams will be a definite and evolved flavour this year.
• Given the history of alcohol-flavoured food, and the popularity of key drinks in the UK market, it’s hardly surprising that both independent and big brand snack manufacturers are keying into the demand. The pairing is still novel and therefore intriguing. When done well, it’s hard to deny the appeal of the flavour combinations. But we need to look beyond the product itself to the message that it carries. The majority of gin, prosecco, cocktail or beer-flavoured snacks seem to fall into two camps: trying to imbue the everyday with luxury (like a packet of crisps flavoured with prosecco and dusted in edible gold stars) or taking something that was a childish treat and making it, as Smith & Sinclair says, more grown-up.

Flavour marketing, smoke and mirrors, emotional

Mystery, locally/geographically-inspired, limited edition, seasonal, A.I. derived, social-media/takeout-inspired, cross-over, premium collections, experimental, celebrity & storytelling flavours

• As the days get shorter and colder weather becomes the norm, many brands are starting to release limited edition, seasonal flavours to their core ranges.
• Frito-Lay is always finding new ways to bring bold flavors to snack time. From its Smiles with Lay’s fan favorites coming back to taking a flavor trip across the country, snack time is never boring with Frito-Lay snacks. With football season underway, snacks are flying off store shelves. Even if tailgating has turned into homegating, everyone has to have their snacks while cheering their favorite team to victory.
• Mystery flavors have always been a popular choice to release as limited-time products for brands to create a little buzz. From Oreo cookies to Pringles to Mountain Dew sodas, product developers are introducing mystery flavors, along with competitions to guess what they are, in an attempt to increase engagement with their fans and generate a little media attention.
• There is an increased focus on ingredient provenance and brand storytelling platforms in order to emphasize the taste and quality of companies’ products, as well as their uniqueness and sustainability efforts. Provenance platforms can communicate a whole range of messages to the consumer, including taste, processing methods, cultural and traditional backgrounds, as well as the more obvious geographical origin.
• Experimental flavoured beverages have become increasingly popular in recent years. Younger drinkers aged 25-30 are driving this increase by being curious to try new flavours and being less caught-up in more traditional drink varieties.
• Celebrity endoresements, creations & branding.
• Dessert with meat is becoming a new trend among chefs. Chefs are now increasingly experimenting with the red stuff by adding hints into sugary delicacies. Bacon is one of the favourites in fleshing up a dessert.
• Flavours inspired by Religeous events & country regions.
• McDonald’s Australia has launched 38 new Frozen Coke flavours. Diners can order the ultimate refreshing twist on slushies just in time for summer.
• Ben & Jerry’s has already released a full collection of Netflix Original Flavors.
• Seasonal flavors are crucial for consumers. “They bring a sensation of comfort along with tastes consumers know and trust. Seasonal flavors create the urge to try and buy new products,”….
• Pringles always thinks outside the box when it comes to releasing new limited-edition flavours in Japan.
• Alcohol flavours such as pink lemonade, Long Island Tea, Tequila and Mojito give an adult twist to bakes.ND: An interesting trend coming out of the flavoured gin space is fantasy flavours. Offering a sense of escapism and fun, these have been seen in the bakery category in the form of unicorns and flamingos but it’s a trend we are predicting further growth for in 2021.
• A new business in Inuvik is bringing wild flavours of the Arctic to the Northwest Territories in new – and sugary – ways. Northern Wild Foods is the passion project of couple Richard Skelhorn and Laure Frajman in Inuvik. Accountants by day, the two scour the Arctic countryside on weekends to find inspiration for soaps and sweets.
• The future of flavours lies in the hands of machine learning, rising consumer demands for healthy options, and trends driven by globalisation, according to a leading industry expert.
• Bud Light Seltzer is ringing in its first holiday season with a festive pack of unique flavors. It’s launching an “Ugly Sweater” variety pack nationwide on November 2 with three new flavors “inspired by the most popular holiday moments.”
• Bianlifeng, the Beijing-based digital-friendly convenience store chain, developed the unique freshly-brewed coffee flavors to attract adventurous young consumers. They are also attempting to form a beverage “challenge” on social media among trend followers through such innovations.
• If you thought a brilliant chef concocted this in a restaurant kitchen, you’d be wrong.This hit flavor was created by a ‘food innovation intelligence platform’, which basically uses Artificial Intelligence to build a virtual ‘food brain.’
• I don’t know exactly when this bizarre flavored-chip trend started but it seems that it’s not going anywhere anytime soon. The latest to join the likes of pickle and turduken-flavored chips are the new Reuben sandwich Pringles.

Fruits and vegetables

• Brands will be looking to create core flavor profiles, as well as taking a twist on these by adding botanicals and floral notes,” she adds. Appealing flavor ideas include healthy fruits, such as blueberry, cranberry, açaí or cucumber; botanicals, such as rosemary, elderflower, ginger, basil, peppercorn and mint; core profiles, such as lemon, lime, orange, raspberry, cherry, grapefruit and strawberry; and exotic fruits, such as mango, passionfruit, coconut water, pomegranate, watermelon and yuzu’
• Packing the earthiness of root vegetables into something sweet might seem counterintuitive, but as pastry chefs go hunting for local produce in sparse cold-weather months, the subterranean standbys are taking root on dessert menus around the city.
• Growth in fruit and vegetable flavours will continue, especially in powder form. These can be added to bakery products such as sponge cakes, pastries and biscuits, and refined sugar can be reduced and replaced with natural fruit sugar.
• With citrus being an all-time favorite flavor for consumers, Nagarajan believes there are many creative ways to pair it with functional flavors, such as pairing blood orange with guayusa or Valencia orange with tulsi.
• While many people are drawn to seasonal flavors, there are certain tastes that transcend seasons. Watermelon is one of those flavors. Although watermelon fills summer tables, the fruit is available all year round. It doesn’t disappear once all that pumpkin spice fills store shelves.
• Blueberry appears to be booming as an on-trend ingredient across Asia, with the number of new product launches soaring in everything from sauces to pizza.
• Flavor-combining chewy candies are gathering steam as sugar confectionery products among millennials, with key affinity for tropical fruits. Expanding portfolio of fruit-flavored candy offerings in various shapes and packaging formats are propelling the expansion of the infused fruits jellies market. Confectionery manufacturers are keen on expanding their product portfolio and constantly adding new flavors to attract consumers. They are trying new flavors based on tropical fruits.
• Fruit has been incorporated in European beers for hundreds of years. But less so in the United States where it has become a common brewing ingredient only in the decades since the craft beer revolution of the 1980s. In recent years, however, its popularity has exploded — more so than in any other nation.
• Fruit has always been a natural cornerstone of beverage development, but has become an even bigger player today, showing up in all kinds of exciting ways— fresh, juiced, powdered, pickled.
• Innovative trends in chocolate confectionery are developed like the addition of orange or citrus as well as vegetables various fruits in chocolate.

Two versions of Novotaste’s 2021 Flavour Trends | A comprehensive review, are available for your review:

1. A regular, condensed version, intended for general R&D, sales & marketing departments of the F&B industry:

Novotaste - 2021 FLAVOUR TRENDS - A comprehensive overview

If you want the full pdf version, including all clickable references, download here.

2. The Exclusive NPD edition was specifically created for product developers, R&D, sales & marketing departments from the F&B industries as well as for culinary professionals. The information we present in this document consists of a distillation of relevant flavour trend information from 1973 publications. If you are interested, click here. Our goal is to both inform & inspire you to create trendy & great tasting food & beverage products. Contact Novotaste, if you want to make your products taste trendy.

From the vaults:

2020 Flavour trends

2019 Flavor trends

2018 Flavor Trends: A Comprehensive Overview

Recent trendy Novotaste flavour concepts

How to make your products taste & smell like authentic gin

Phở | Vietnam’s most popular flavour

Have a weekend breakfast experience with a bacon, egg & hashbrown flavour | 100% natural, kosher & vegan

Natural, vegan & kosher BACON flavours for everything & everyone

Garam masala adds a blast of rich, savoury flavour to any dish…beverage, confection…?

Recent flavour trends

Flavour trends
December 21, 2021

Fruity Pebbles Fans Need To Know About This Pancake Syrup | Mashed

P Maxwell Photography/Shutterstock There is a new way to "yabba dabba doo" breakfast, and it doesn't involve a cereal bowl. As reported by Brand Eating, Mrs. Butterworth's has unveiled a Fruity Pebbles-inspired…
Flavour trendsVegan
December 20, 2021

Chance the Rapper and Ben & Jerry’s Launch Collaborative Flavor | Noisetrend

Chance the Rapper and Ben & Jerry’s have joined forces to launch a new collaborative flavor, Mint Chocolate Chance — Offered as traditional ice cream as well as a non-dairy dessert. Featuring a…
Beverage trendsFlavour trends
December 15, 2021

10 Beverage Builders: Flourishes and Finishes | Flavor & The Menu

Beverages make memorable impressions with modern, creative touches By Rob Corliss Beverage garnishes may be deemed finishing touches, but they should never be considered an afterthought. Indeed, their potential to…
Flavour trends
December 15, 2021

Honing in on immunity and well-being: “Magical Botanical” crowned as Firmenich’s Flavor of the Year | Food Ingredients First

Firmenich has revealed its 2022 Flavor of the Year, Magical Botanical, formed by the flavor player as it responds to a transformed society’s need for enhanced well-being and creativity. “We tapped…
Beverage trendsFlavour trends
December 10, 2021

Each barrel has listened to a specific playlist curated by Metallica band members | Vancouver Is Awesome

Metallica/Danny Clinch Each barrel has listened to a specific playlist curated by Metallica band members What do this whiskey and 40-year-old metalheads have in common? They’ve both been pummelled by…
Ethnic, International & fusionFlavour trends
December 9, 2021

Exploring the many flavors of Japanese cuisine | Food Business News

Source: Dreyer’s Grand Ice Cream, Inc., Aldi, Inc., Kewpie USA, President’s Choice, Kellogg Co. While consumers seeking comfort food during the lockdown days of the pandemic propelled ramen to a…
Beverage trendsFlavour trends
December 9, 2021

Oreo Thins Teamed Up With Barefoot For Cookie-Inspired Wine | 10News

Photo by: Oreo The brands have created a one-of-a-kind red blend inspired by Oreo Thins, the lighter version of the classic Oreo cookie. The red blend includes flavors of chocolate,…
Flavour trends
December 5, 2021

Cardi B’s New Boozy Whipped Cream (That Sold Out Three Times) | Buzzfeed

Jora Frantzis / Starco Brands Between hosting this year's AMAs and being, ya know, a literal mom, somehow Cardi found time to partner with Starco Brands for the release of Whipshots — a…
Beverage trendsFlavour trends
December 5, 2021

Truly’s New Topper Combines 2 Seltzer Flavors Into 1 | POPSUGAR Food

Image Source: Truly As POPSUGAR editors, we independently select and write about stuff we love and think you'll like too. If you buy a product we have recommended, we may…
Flavour trends
December 5, 2021

Candy canes re-imagined: Twist on holiday treat may not delight all tastebuds | Oak Bay News

Seattle novelty company Archie McPhee sells mac and cheese candy canes, among other simulated flavours. (Archie McPhee) Candy canes go with Christmas like ketchup and mac and cheese. The traditional…
Ethnic, International & fusionFlavour trends
December 5, 2021

Could Wafu cuisine be the next big food trend? | Food Service Director

Ginger soy pork ragu with sesame ricotta cavatelli; photo courtesy of Kikkoman Culinary techniques and flavors from Japan and Italy combine to drive this emerging cuisine. But don’t call it…
Ethnic, International & fusionFlavour trends
December 3, 2021

Flavor on the Edge: Cardamom | Flavor & The Menu

Jennifer Jasinski demonstrates cardamom’s savory side in her Cardamom-Scented Pork Belly with Curried Garbanzo Bean Purée at Denver’s Rioja restaurant. Photo credit: Rioja Bringing this powerhouse spice forward Cardamom, the…
Flavour trends
December 3, 2021

Heinz and Terry’s join forces to release Chocolate Orange Mayonnaise | SundayWorld.com

Heinz Seriously Good Terry's Chocolate Orange Mayo With only 75 jars available, orange you glad that your chances of eating it are actually rather low? Heinz and Terry’s Chocolate Orange…
Ethnic, International & fusionFlavour trendsRestaurant
December 2, 2021

Craft high-margin meals with authentic global flavors | Restaurant Business Online

Photograph: Sigma Foodservice Consumers are seeking authentic global flavors on quick-service and fast-casual restaurant menus, and they are willing to pay a premium for these culinary experiences. “Global flavors are…
Beverage trendsFlavour trends
December 2, 2021

C-store Retailers Put New Twists on a Wintertime Classic | Convenience Store News

Convenience store operators are celebrating the arrival of winter with seasonal beverages that add something extra to traditional hot chocolate drinks. Rutter's is partnering with Slushed to offer Frozen Hot…
Beverage trendsFlavour trends
December 2, 2021

Michael Bublé Has His Own Limited Edition Bubly Flavor | PEOPLE.com

CREDIT: BUBLY After years as its spokesperson, Michael Bublé now has a bubly flavor of his own: merry berry bublé Michael Bublé has a lot of reasons to celebrate this holiday…
DairyFlavour trends
December 1, 2021

‘Hey-Ey-Sundae!’ launched by Perry’s Ice Cream in partnership with the Buffalo Bills | WKBW

Photo by: Perry's Ice Cream BUFFALO, N.Y. (WKBW) — Perry's Ice Cream launched a new ice cream flavor Tuesday in partnership with the Buffalo Bills. “Hey-Ey-Sundae!,” blends nougat ice cream…
Ethnic, International & fusionFlavour trends
December 1, 2021

Wingstop Hits the Spicy and Sweet Spot with New Orange Szechuan Flavor | PRnewswire

Wingstop's limited time flavor, Orange Szechuan Wingstop (Nasdaq: WING), the leading digitally-savvy, tech-focused restaurant brand with more than 1,600 locations worldwide, today introduced its newest limited-time flavor, Orange Szechuan, available at…
Flavour trendsMeat, fish and seafood
November 30, 2021

With Spicy Food, Restaurants Search for Next Big Thing | QSR magazine

PORTILLO’S It’s not just fandom that keeps spicy menu items around. Spicy can be a hard category to define. While some customers like a hint, others look for a level…
Flavour trendsFood trendsMultisensory
November 30, 2021

Multi-sensory experiences: “Texture is pushing the boundaries of indulgence | Food Ingredients First

Agrana Fruit is highlighting how texture in F&B is retaining its strength as a focus for innovation. The company underscores how this organoleptic property is “pushing back the boundaries of…
Flavour trendsMeat, fish and seafood
November 29, 2021

Tired of ‘food-porn advertising’, Wingstop SG gets mysterious with hidden flavours | Marketing-interactive.com

Wingstop Singapore launched its “Order Hidden Flavours” campaign in an unconventional bid to reach out to the younger crowd in the market. The campaign, valued at SG$40,000, aims to promote…
Flavour trendsNOVOflavoursNovotaste
November 29, 2021

2022 Flavour Trends | A Complete Guide | Exclusive NPD Edition

The exclusive NPD edition of Novotaste's 2022 flavour trends, can be obtained by filling out the form below. Enter information in the required fields & we will e-mail you the…
Flavour trendsFood trends
November 29, 2021

How to build flavor with edible flowers and herbs | Salon.com

Flowers in the hydroponic garden at ICE. (Photo courtesy of the Institute of Culinary Education) One of the great things about being the director of sustainability at the Institute of…
Ethnic, International & fusionFlavour trendsFood trends
November 29, 2021

Prepared foods trends: Ready meals tailored to Asian-inspired dishes, vegan varieties and restaurant quality | Food Ingredients First

In the prepared foods sector, there has been a significant push for organic, gluten-free and vegan meals to highlight their “chef-inspired roots” as brands strive to emulate restaurant quality. FoodIngredientsFirst speaks…
BakeryEthnic, International & fusionFlavour trends
November 28, 2021

Hansel Premium spreads Holiday cheer with Osaka-Style Pink Vanilla limited edition biscuits | Manila Standard

Hansel Premium by Rebisco is spreading early holiday cheer with its new limited edition biscuits that will transport you to a deluxe world where premium taste rules. The latest in…
BakeryFlavour trends
November 28, 2021

Crumbl’s Festive Thanksgiving Flavor Is Only Available For One Week | Mashed

Instagram The holidays are always an interesting time for food. They bring a wild mix of old and new foods. There are holiday classics like stuffing and sweet potatoes for…
Beverage trendsFlavour trends
November 28, 2021

Gingerbread Snap’d: Mountain Dew’s new seasonal flavor | The Chimes

Photo courtesy of Mountain Dew. Mountain Dew Gingerbread Snap’d was released to stores in the U.S. at the beginning of November to replace Mountain Dew Merry Mash-Up, which was the previous holiday…
DairyEthnic, International & fusionFlavour trends
November 28, 2021

Häagen-Dazs Japan’s new caramelized sweet potato tart ice cream hits convenience stores shelves | Japan Today

Photo: SoraNews24 Häagen-Dazs Japan is no stranger to releasing unusual flavors of ice cream that never seem to miss the mark. Since fall is the time of all things sweet potato…
Flavour trendsSnack
November 28, 2021

MSCHF Illegal Chips Release | HYPEBEAST

Illegal Chips MSCHF‘s inclination for releasing provocative items in small batches has now taken the brand to the world of snacks with the Illegal Chips release. These limited chips take on three flavors…
Beverage trendsEthnic, International & fusionFlavour trends
November 27, 2021

Vimto’s Winter Warmer returns for 2021-2022 | Convenience Store

Vimto is bringing back the seasonal limited-edition squash flavour ‘Winter Warmer’ for the winter months. Available across the off-trade in a 725ml bottle format (rrp: £1.25), Winter Warmer is on-shelf…
Ethnic, International & fusionFlavour trends
November 27, 2021

Mince pie war hots up as supermarkets bid to woo younger taste buds | The Gaurdian

Sainsbury’s Taste the Difference range mince pies, tweaked apparently for a ‘glossier mincemeat’ Photograph: Sarah Lee/The Guardian Mince pie war hots up as supermarkets bid to woo younger taste buds…
DairyFlavour trends
November 27, 2021

Texas-based Blue Bell ice cream releases three holiday-inspired flavors | San Antonio Current

Instagram / bluebellicecream Brenham-based Blue Bell ice cream has released three holiday flavors. Texans with a penchant for the nutmeg-heavy notes of holiday eggnog are in luck, as Brenham-based Blue…
Beverage trendsFlavour trends
November 26, 2021

Introducing Johnnie Walker Masters of Flavour | Yahoo

Johnnie Walker Masters of Flavour - the final release in series of extremely limited edition Scotch celebrating the art of whisky making Johnnie Walker launches a new extremely rare Scotch…
DairyFlavour trends
November 26, 2021

Where To Buy Little Moon’s Christmas 2021 Flavours | Bustle

Mochi lovers are in luck because the TikTok favourite brand Little Moons is back with new flavours in time for Christmas. Little Moons has announced a limited-edition Christmas bundle complete will three…
DairyFlavour trends
November 26, 2021

BYU Creamery Unveils New Ice Creams For Kalani Sitake & Mark Pope | KSLsports.com

BYU basketball coach Mark Pope, left, and BYU football coach Kalani Sitake celebrate at a press conference announcing that BYU has accepted an invitation to the Big 12 Conference at…
DairyEthnic, International & fusionFlavour trends
November 26, 2021

Crazy, cool, curry ice cream | Trinidad and Tobago Newsday

Ice Cream Chef Delana Gray-Lewis' creation and viral hit curry ice cream. - Delana Gray-Lewis There are a few flavours that have, over the years, become synonymous with ice cream.…
Flavour trendsFood trends
November 26, 2021

Pillsbury Canada and Frank’s RedHot® Team Up On Limited Edition Hot Sauce Flavoured Pizza Pops | Yahoo

Photo Credit: General Mills Canada (CNW Group/General Mills Canada) For a limited time only, Canada's number one selling pizza snack, Pizza Pops™ has joined forces with the country's number one selling…
Beverage trendsFlavour trends
November 26, 2021

Three Beverage Trends to Watch for in 2022 | Convenience Store News

Big and bold flavors, guilt-free indulgence, and a return to simplicity will dominate drinks in the year ahead. Once opting for a gentle spritz of nuanced flavors, beverage makers now…
Flavour trendsMeat, fish and seafood
November 26, 2021

Complementary Thanksgiving flavors trend in quirky product mash-ups amid rising prices | Food Ingredients First

Perdue’s Thanksnuggets pair white and dark turkey meat with special holiday flavors.  This Thanksgiving sees US consumers embrace category-bending NPD at all price points, from festive fast food offerings all…
ChocolateFlavour trends
November 26, 2021

Dove’s New Holiday Chocolate Features This Crunchy Ingredient | Mashed

Dove Chocolate There is certainly no lack of inventiveness in the world of chocolate. It should come as no surprise given the myriad of combinations that you can pair it…