-Diners continue to be more educated, mindful and globally connected than ever before (read more).

-Leveraging a flavor strategy that has the ability to attract consumers of all ages is an important tactic today. Over the past decade, the foodservice industry has been almost entirely focused on one generation: Millennials. Of course, there was good reason to be so fixated on one demographic. It was, at the time, the largest—surpassing Baby Boomers—with a tremendous potential spending power and a unique emphasis on the power of food and its role in the generation’s identity. In 2019, Gen Z is poised to outnumber Millennials and will represent 32 percent of the total population…yYounger consumers—Millennials and Gen Z—have grown up in far more diverse environments than previous generations, and have shown both an aptitude for and interest in becoming familiar with foreign cultures. For each brand, it’s important to decide where the operation stands on staying authentic, the level of responsibility in educating its consumers, and whether it’s important to encourage experimentation by creating a “safe” environment….no one answer here is correct, but enabling older consumers to try new flavors can be part of a more engaging and exciting experience, and can deepen the relationship between patron and operation (read more).

-Consumers are expecting both original and natural tastes in the flavors space. “In addition, industrial products are increasingly inspired by gourmet food, resulting in the democratization of exquisite ingredients….consumers from mature markets are particularly fond of flavor trends. “In the US, the variety of flavors that a brand can offer is remarkable. Flavors are key to build up a complete and diversified product range. In mature markets, consumers are willing to go further regarding taste innovation.  (read more)

-Demand for ethnic cuisines will remain strong in 2020, but expect more regional twists on current ethnic favorites — and on one that’s an old industry standard (read more).

-Health claims only have a place with emerging flavors and cuisines if they can play the role of the best friend to the leading lady — flavor, cuisine…you can’t just slap a health claim on a product, it must come from a sincere place.  It can’t be a marriage of convenience (read more).

-The quest for indulgence is the number one driver for flavor innovation..more than ever, consumers expect the products they eat to be flavorsome…Some products take indulgence one step further and play on combining flavors, offering multisensory experiences to their customers. “Flavor pairing is particularly trendy. This consists of mixing several tastes in one culinary creation…“For example, a bakery product can combine brown and spicy notes. It is also possible to play on both flavor and texture to make a delicious, irresistible treat.” (read more).

-The hottest couples around aren’t on the red carpet, but on the plate, bowl and glass. With Technomic’s recent Flavor Consumer Trend Report showing that a solid 77% of consumers prefer foods that are moderately or very spicy and 62% reporting that they are likely to use it on certain, if not most foods, there is a bumper crop of ideas for pairing hot sauces with foods and beverages (read more).

-Fermentation continues to influence all aspects of menu development, as back-of-house techniques and creativity evolve to keep pace with adventurous palates. Take layered cocktail flavor to the next level with the introduction of fermented infusions, pickled vegetable garnishes and more (more details).

-According to Technomic’s 2019 Center of the Plate: Poultry Consumer Trend Report, 44% of consumers say they would be interested in trying chicken entrees made with new or unique flavors and sauces. And when it comes to what types of flavors they’re interested in, diners say they are likely to order dishes at restaurants at least occasionally if the dishes are savory (44%), tangy (42%), spicy (41%), ethnic, (39%) or smoky (39%). Diners want a variety of flavors with chicken, and working with these, restaurants can come up with enticing entrees and dippable sauces that enliven their menu. Chicken is a versatile fit here as well, as they can pair with dippable sauces that feature those favorite flavors…tangy ranch, smoky barbecue sauce, spicy sriracha mayo or a globally inspired chimichurri aioli (read more).

Glazes and marinades are another way to bring in additional flavor to chicken dishes. Technomic’s 2019 Center of the Plate: Poultry Consumer Trend Report reported that popular glazes or marinades consumers would like to have on their chicken include barbecue (56%), teriyaki (44%), lemon (37%), honey (36%) and bourbon (27%) (read more).

-Some call it hot. Others prefer to say spicy. They are referring to “kick,” that painful, yet pleasurable sensation of the mouth on fire. It’s a sensory experience today’s consumers enjoy that’s intensifying with no signs of abating…kick is what’s driving flavor innovation in meat and poultry, namely sausages, patties and breaded chicken. It’s keeping these products relevant to adventurous meat consumers who have more choices than ever before….consumers are on a big, broad journey of discovery, moving out of their comfort zones to explore new food experiences, with flavor – in particular flavors that provide kick – playing a major part. Brands are leaning towards more remarkable and unusual flavor hybrids, as well as stronger taste experiences (read more).

-For the second half of 2019…more kiwi fruit and pairings with flavors such as strawberry, lime and cucumber….other popular flavors that will continue to be trending this summer are coconut and pineapple, both paired together and separate flavor options. Three very popular summer flavors that we expect to see more of in the next few months are lemon, lime and mango. Lemon and lemonades are complemented by raspberry, strawberry, watermelon, mango, pineapple, fresh mint, blueberry and ginger flavors. Lime flavored applications are also often infused with strawberry, raspberry, mango, watermelon, fresh mint and coconut (read more).

-In the beverage segment, flavor remains a key differentiator and the increasing popularity of plant-based diets and ingredients is introducing bolder flavor notes to the category with earthy flavors and botanical-based beverages taking off including turmeric, saffron, rose and dragonfruit. On the floral side, rose Water and Orange Blossom Water “add the perfect pop of flavor to cold beverages, ice creams and marinades (read more).

-Although millennials and Gen Xers are somewhat more inclined to try new flavor combinations, Baby Boomers tend to eschew new flavors. Still, Baby Boomers continue to have the most buying power and therefore represent an audience that should be targeted with more traditional flavor options (read more).

-As the American consumer base becomes more diverse with increasing Hispanic and Asian populations, the demand for new flavors is continually increasing. One-third of Americans eat ethnic food at least once a week, according to Technomic, and the U.S. is the No. 2 market for global flavors…the proliferation of social media and continued expansion of the average consumers’ culinary horizons through travel — 44% of consumers surveyed said their flavor preferences were driven by travels — has brought the desire for global flavors into the mainstream (read more).

-Simple, creative and forward-thinking touches can take dessert from a standard offering to an impactful and memorable item. Modern strategies like incorporating savory, smoked, spicy and sour flavors into desserts, or using strong visual cues such as tableside theatrics or dramatic plate presentations help move the dessert menu forward while driving purchase intent (read more).

-Broadly speaking, tropical fruit, regional barbecue, botanical and fermented flavors are capturing consumer interest and Instagram feeds. Even the classics … aren’t just the classics anymore…because consumers instead of vanilla want Tahitian vanilla. And instead of chocolate, you’ll see Belgian chocolate, Dutch chocolate, hazelnut chocolate. Something a little different (read more).

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-Fruit flavors continue to reign across multiple snacking categories, and tropical varietals add a premium twist (read more).

-Cinnamon was one of the “Pacific Rim Flavors” predicted to dominate in 2019, according to Michelin Guide, and International Taste Solutions also gleaned that “hot and spicy” flavors like cinnamon would soon rise to the top of the food chain (read more).

-Ethnic/global flavors in meat, a trend in upscale restaurants, might end up in food service and retail..for specific flavors, we might be seeing Middle East and African and regional Asian flavors, as well as more traditionally accepted Italian and Mediterranean flavors…Peruvian, Indian and Korean are trending meat flavors at upscale restaurants…Korean has been dabbling at the edges of mainstream for several years now…it was started by Korean-inspired tacos.  The flavors of Korea are coming through in popular culture. Now I think the whole cuisine is ready for prime time. Ethiopian flavors are another global flavor we’re seeing in meats…Berbere seasoning is a great way to incorporate exciting flavors across a number of meat applications. However, finding authentic berbere seasoning can be challenging (read more).

-The sparkling water boom provides a platform for a broad range of custom flavors and combinations.. heightened social media activity related to seltzer, sparkling water and specific brands such as La Croix. Standout flavors may incorporate a cooking or preparation method (toasted coconut, caramelized cherry, grilled apricot), specify a varietal (Meyer lemon, blood orange, alphonso mango), combine fruits and vegetables (cucumber lemon, carrot peach, strawberry rhubarb), or enhance with a botanical or flower (lemongrass, hibiscus, elderflower, sage) (read more).

-With more options on the market today than ever before, the average consumer is more adventurous than past demographics and is always looking to try new things…as consumers seek out flavors they’re less familiar with, limited-edition and specialty products — such as unique natural soda, kombucha and juice offerings in flavors such as Cucumber, Sarsparilla, Strawberry Sage and Mandarin Cardamom — will prove to be successful (read more).

-Traditional flavors, including pumpkin spice, will continue to be an on-trend choice…gingerbread, caramel, pumpkin, rosemary and cinnamon are all classic autumn tonalities. There will always be a place for classic autumn profiles as they remind us of times gone by, like moments shared with family when we were younger, he adds (read more).

-Consumers expect savory and spicy flavors over sweeter profiles in meat snacks, though that does not exclude flavors such as fruit and honey from the application…more traditional meat snack flavors include Worcestershire, steak sauce, barbecue, sweet-heat combinations that may have fruit inclusions, and specific pepper varietals such as jalapeño and ghost pepper (read more).

-Traditional autumnal flavors will remain popular this fall, while other trends seen throughout 2019, including botanicals and citrus, will roll into the new season. As the new school term starts and Halloween, Thanksgiving and Diwali are on the horizon, a new wave of flavors comes to the fore, while the traditional tastes of fall get a modern makeover.  consumers are continuing to seek indulgent and premium ingredients. In the US market, today’s consumers are more advanced than ever and know more about food and beverages than at any other time in history…that means that they are demanding products that are inherently healthy or better for you with higher-quality ingredients. When they want to indulge, they want to go all-out with premium ingredients and over-the-top concepts (read more).

There’s a case for saying that pink was the catalyst for the flavour revival in alcohol. Over the past couple of years, the market has been flooded by dozens of pink spirit offers and we have seen the pink effect coming through in other categories, such as cider. The boundaries are increasingly blurring and new and unusual flavours are appearing across most sectors of the off-trade (read more).

-Everyone is seeking experiences of other global cuisines…this is evident by the growth of Italian dishes in China or the onward march of Indian-inspired cuisine in Europe. In every case, the consumer preference is for natural flavors and the definition of natural is evolving to meet that expectation…in the present market, global consumers are looking for authenticity in recipes and to be offered a “new experience” when tasting new and unfamiliar foods for the first time. Although we use the term ‘ethnic’ in the Western world, we must look at the perspective of the emerging markets (read more).

-Beverage-inspired flavors are spilling over into snacking categories, including sugar confections, frozen desserts, chocolate confections and snack bars. Top coffee flavors include espresso, mocha, macchiato and peppermint mocha, and top alcohol flavors are whiskey, bourbon, rum, mojito, piña colada and stout (read more).