A taste of another’s thoughts

Every cook needs a well-stocked spice cabinet, regardless of culinary expertise. In the 1950s, you would be hard-pressed to find the average home’s kitchen with more than 10 spices, seasonings and extracts. Today that number can total more than 40.

Consumer trends are all pointing towards more interest in freshness, flavours from all over the world, and healthier alternatives. So where do foods and flavours go from here?

To find out, I referred to Sensient Flavors annual ‘Trends to Taste’ forecast. A team of flavourists examined current consumer perception of past, present and future times to determine consumer behaviour.

Sensient Flavours’ trends include:

Engaging the past

The future is in the past. Spice blends for use in various foods from roasted meats to bakery items, fruity paste and sweet cheese to heighten the senses.

Imagining the future

Visions of utopia. In a land of milk and honey, where honey means the sweetness of dates combine brown dates with a slight bitter edge tempered with creaminess.

Read here for more.

The increase in cooking at home makes it more important for food and flavour companies to identify the consumer perspectives that influence their decisions. Understanding the ever-changing trends helps developers create more attractive products whether that is by providing shortcuts to experiment with flavour or to meet the need for convenience with pre-mixed blends.

Such added functionality in food ingredients is the way brands are trying to differentiate themselves in an increasing sea of options.

Sensient is responding to these demands with its own portfolio of spices that provide flavour and function.

Ranbir Kooner, marketing manager EMEA said: “Thanks to our forecast system, we have identified the consumer perspectives that influence their current decision-making and will guide food and beverage landscapes in the years ahead.”

Indeed, it seems there’s nothing flavour can’t do these days.

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