Brave flavour house predicts trends for 2023

I.T.S has unveiled its six predictions for the top flavours that will shape food and drink in 2023, citing boldness, braveness and a strong grasp of the fundamentals.

With the advice to “avoid being boring at all costs”, I.T.S founder, Mike Bagshaw said businesses need to not just “find ways to stand out from the crowd” but also “excite people”.

According to I.T.S, blending in could be a big mistake in 2023.

I.T.S, who recommends that customers are brave with their flavour choices and experiment with new combinations to grab valuable shelf space, has highlighted six ‘braver’ flavour trends that the company claims will help inspire food and drink development in 2023.

Mike Bagshaw outlines the six trends and why they will be a focus in 2023:

Flavours for life

“In the current cost of living crisis, is important to have the basics nailed, ensuring that the flavours on offer are the best they can be. Consumer may be tightening their belts but are prepared to pay for products they believe deliver on flavour. For bakery manufacturers, make sure that chocolate, vanilla and chocolate chip are top notch, while for ice cream manufacturers, it’s strawberry, vanilla and milk chocolate. For those manufacturers pushing the flavour boundaries in 2023, blood orange, blond chocolate, jalapeno and Biscoff will be big news”.

Classy cocktails

“The boom in cocktail consumption in the away from home sector and the osmosis of cocktail flavours into new categories will see growth in exciting new cocktail flavours such as Old Fashioned, Espresso Martini, Egg Nogg and Negroni. Look out for these flavours not just in beverages, but baked goods, desserts and ice cream. Passionfruit Martini flavoured Muffin anyone?”

Totally tropical

“Tropical favourites will move on to the next level in 2023. We’ve got different flavours already in the market with dragon fruit and mandarin, but we predict that exciting Caribbean flavours, many with perceived health benefits such as calamansi, mangosteen and Soursop will appeal. There are some interesting possible flavour pairings in this area, combining sweet with savoury, such as passionfruit and thyme”.

Innovate and indulgence

“Indulgence may be frugal, but consumers are still looking to escape and turn to sweet treats with the classics such as caramel and chocolate, but with a new twist. Umami flavours such as Miso but combined with caramel for example will satisfy the current trend for savoury/sweet combinations. For all out indulgence, brave food manufacturers are looking at interesting hybrid flavours like white chocolate and blood orange”.

Twisting traditional

“Retro and nostalgia have been big news for some time but this year we will see this trend for turning the traditional on its head move up a notch. Take a flavour people already know and love, whilst twisting it up with something new and exciting, even mixing up the categories – a cherry brandy flavoured Bakewell Tart for example”.

A braver flavour

For those manufacturers who really want to stand out from the crowd, taking the plunge and diving into the bravest flavours – something consumer won’t have thought of or seen before – will be an overarching trend in the coming year.

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