They want something created just for them, making it truly a reason to get out of the house and celebrate." + Follow. The plant-based food market is valued at $5 billion, according to data from the Plant Based Foods Association and Good Food Institute. Wixons Henrickson sums it up: We see 2021 as an opportunity for a flavor renaissance. Consumers are stressed out, and nostalgic flavors and products provide comfort, explains Holly McHugh, marketing associate for Imbibe (Niles, IL). Apparently, Jack Links and Doritos' partnership was motivated by their joint interest in leveling up snack time. Immunity-centric Spices, hot spices and the rise of the anchovies, the trends that will be popping up on your plate this season. Byrnes of Gold Coast Ingredients points to the transformation of standard banana to Banana 2.0. Ravi Kapur. Historically, trends move slowly, especially when it comes to flavors, Flavors that symbolize or signal health will boom, including the traditional lemon, orange, and lime flavors. Expect fragrant flavors like hibiscus, elderflower, and orange blossom to be combined with other berry, botanical, and citrus elements to emphasize functional ingredient blends in naturally positioned teas, enhanced waters, flavored kombucha, and more.. Wixons Henrickson seconds growth of spicy flavors. While no one could have predicted the worldwide pandemic, toilet paper Key flavors include ube (purple yam), Szechuan buttons (edible flower buds), and trumpet mushrooms. Several brands are relaunching blasts from the past and revamping their current portfolio to provide familiarity for consumers. The right flavors will be key to the success of this year's new products. The rise in recognition for immigrant cooking and heritage recipes has been a long time coming, and to be able to cook their families' food and to be showcased properly for it, is something first generation American chefs and immigrant chefs can celebrate. Shutterstock. Speaking of healthy foods, Wright informs us that "fermented flavors like black lime and preserve lemonare becoming more popular as interest grows in healthy digestion and the microbiome." When you layer in the consumers desire for comforting flavors, you land on exciting flavors like birria, Oaxacan moles, pozole, and tres leches., Flavor inspiration can also come from unexpected places. Evan Gaudreau, chef and owner of Post House in Charleston, "The biggest trend next year is going to (continue to) be how to be creative with to-go food. Pasta chips. Its sauces have been particularly popular in Wisconsin, Michigan, Minnesota, as well as the Carolinas. She also makes mention of garam masala, a spice blend she calls "bold and exotic." In fact, ADM Outside Voice research finds 84% of consumers view mental health equally as important as physical wellness. ", Hops ingredients, which are seeing growing demand in both alcoholic and non-alcoholic drinks, lends unique flavors. spicy McNuggets, the fried chicken taco at Del Taco thats flavored with Cholula hot sauce, and the spicy version of the Popeyes fried chicken sandwich, last years fast food phenomenon. When artfully chosen, prepared and delivered, F&B creates memorable moments that spark conversations and lend a feel-good vibe to the event. WebIn 2021, ice cream makers in the U.S. churned out more than 1.3 billion gallons of ice cream. She's a chemist who has created more than 1,500 individual flavors for a number of major food and beverage companies, so she's an expert on analyzing current trends in flavor preferences and predicting future ones. We'll see even more reliance on local sourcing and investing in the local economy. There's a lot to love about in-person meetings the travel experience, personal connections and, of course, the food. In its Global Taste Charts for 2021, the company said that familiar flavors like cookie butter, cotton candy, and graham cracker will appear in more food products, along Late last year, we talked to dozens of chefs who predicted trends that ranged from family-style dining to tasting menus with non-alcoholic juice pairings. Here at Glanbia Nutritionals, we provide our customers with flavor and flavor masking solutions and are known for our expertise in flavoring the most challenging productsincluding functional, sports nutrition, and high protein foods and beverages. In 2021, consumers will continue to seek comfort in sweet baked goods and healthy, better-for-you indulgences. The pandemic exposed so many cracks in our industry and our society, and we cannot continue operating as we did before. For next year's predictions, we wanted to do better than enlisting the aide of a medium (be she from Long Island or not). Microsoft is phasing out this browser, so we are no longer supporting it and some parts of the page may not look right. Product developers can help consumers ease into more adventurous eats by combining familiar flavors or applications with unexpected ingredients. Sounds like it's going to be a good year for our tastebuds at least. Find out about trending flavors for craft beers, cocktails and mocktails. So re-organizing businesses in our industry with an eye toward talent with different skills will be a need." It's an excellent alternative to regular sugar with a low glycemic index, so it's great for diabetics and it doesn't taste too much like maple but still offers a full body of flavor. Lee says Korean barbecue, where both the sauces and kimchi are served, has become the gateway meal that introduces many Westerners to Korean food. That said, one can hope that one of the gifts of this tumultuous year will be a more equitable 2021 and beyond. In 2021, it will evolve as chefs are creating new and interesting ways to bring the restaurant experience to life at home for guests. Other dishes like coq au vin will also take note in the new year." That is what we have always done, that is what we are good at." " Daniel Boulud, "With everyone having been hunkered down, more and more folks turned inwards about cultivating their own food resources and began cooking more as well. Sanitation, spacing, and an overall concern for the guest's comfort levels will remain a high priority, not just in practice but also in showingI think it will also bleed into new restaurant build-outs and concepts. The need for comfort has taken on a whole new meaning within the current social and political climate, but flavors continue to provide a soothing constant, states a December press release from custom beverage development company Flavorman (Louisville, KY). With the advent of the vaccine, there is hope on the horizon that social activities and dining out will be able to resume safely. "A gravitation toward permissible indulgence," but the indulgences we'll be permitting sound like they'll be pretty tasty ones. According to Flottman, plant-based, dairy-free and pickle pizza are just a few variations that have recently taken the pizza world by storm. 1. Gearing up for a webinar to present this years Top Ten Flavor Trends on May 12, 2021, Innova Market Insights unveils the five most significant trends in F&B flavors. This truth has been being realized for years and reached its current zenith in 2020. Of course, no one could have predicted the way 2020 played outthough San Francisco chef Angela Pinkerton did anticipate we'd be eating more bread. Therefore, there is no better time to innovate around flavor., HP Ingredients announces independent conclusion of GRAS for its bergamot extract, SweetLeaf partners with American Diabetes Association to raise awareness about diabetes risk and prevention, Nutricosmetic botanical blend improves skin health and appearance in a recent study. Insight As a result, in 2021 we predict to see red velvet infused into some of our other favorite flavors, like red velvet hot cocoa flavor and red velvet cookies n crme flavor., Even the most familiar flavors are getting a makeover. At one point, we were moving more White Hormel Foods' Happy Little Plants pepperoni-style topping offers the burst of flavor people want and expect from real-meat pepperoni, but with a plant-based spin. Tyler Akin, chef-partner of Le Cavalier in Wilmington, Delaware, and chef-owner of Stock in Philadelphia, "We believe that the future of the restaurant business is an unseating of our pasts. Anything that reminds them of what it used to be like. Until 2021 reveals which of these What are we going to be eating this year, from a forecast by one of the countrys biggest food and beverage companies. Slide over, olive oil. Inspired by the Yiddish word nashn, meaning to nibble on, the noshing trend connects consumers with comforting, nourishing food and drinks while satisfying cravings from around the world. Restaurants are unstable and unsustainable. Lee says it wont take long for Korean flavors to become standard beyond Korean restaurants. More recently, red velvet started making an appearance in hot beverages. More and more of us in the restaurant industry are having to get more creative to be profitableespecially with diners being restricted from eating in restaurants due to local and state COVID regulations." Guava is one that has popped up a lot, often combined with familiar flavors like strawberry or other tropical flavors like passionfruit. Flavors that consumers already linked with immunity and overall health will continue to stay in the spotlight. Theres a different crop of oils coming for that place in the This includes known flavors like yuzu, shoyu, and matcha, but also lesser-known flavors like sansho, sakura, and katsuobushi. In 2021, we anticipate more people pursuing global ingredients like kumquat, cardamom, ginger, turmeric, garam masala, amba, and curry of all spice levels., Some ethnic foods, which consumers had freer access to before the pandemic, are now comfort foods in and of themselves, points out Henrickson. Upcycling includes creating snacks, drinks, sauces and more from unused food. Omar Tate, chef and founder of Honeysuckle Projects in Philadelphia, "I think the current state of the industry leaves the door wide open for more diverse voices and cultures from within the African Diaspora to thrive. Kevin Tien, "For 2021 the trends will go towards comfort and simplicity. Here, citrus ingredients shine. With the monotony of cooking three meals a day, every day, consumers branched out to try cuisines and dishes that provided some excitement and global flair., Marie Wright, president of Creation, Design, and Development, and chief global flavorist, at ADM (Chicago), says the same. Drilling down to plant-based trends in the beverage sector, Bjrn Hermann, product manager at Doehler GmbH (Darmstadt, Germany), notes the popularity of natural flavors such as hemp, hops, or tea (including classic green, white, and black tea). Comfort food, condiments, and a joyful, over-the-top return to indoor dining. Manufacturers can take the edge off of unfamiliar ingredients by combining them with those consumers are already at ease with. Symrise delved into the emerging food and beverage trends of 2021 across savory, sweet, and beverage categories and analyzed what flavors you can expect to For instance, says National Flavors Davis, you could combine an emerging flavor, like hibiscus, with a more familiar taste such as ginger to attract consumers who want flavor adventures but want a bit of familiarity to make the first purchase less risky., ADMs Wright agrees. ), dairy, and nutraceutical products. There will likely be a greater focus on stew and curry. It is the perfect consumer fit of naturalness, authenticity, and health appeal., Tea is always popular. Tea and hops, hemp and tea, botanicals and hopsthese flavors can also be combined very well and offer a high potential for new product launches.. 1. One place hes spotting trends is in grocery stores. The companys top two brands both saw growth, with Lays up 9.9 percent to $2.6 billion, and Ruffles up 5.9 percent to $1.1 billion. At the same time, limited access to restaurants inspired both an uptick in home cooking and a desire for retail foods that could offer a little taste adventure. This sweet caramel and chocolate mashup has taken off. These two trends are not mutually exclusive. Robert Irvine, chef and host of Food Network's Restaurant: Impossible, "2021 will see independent restaurant chefs and operators settle into a more long-term form of political advocacy that isn't just reactive to the pandemic. "When we do dine in, it will be memorable. Cupping sausage Meg Bickford, chef at Commander's Palace in New Orleans, "Meal kits, virtual dinner and theater, and to-go tasting menus are all ways to reach a larger audience than just what you can fit at your restaurant." Plant-Based Power. What a year its been for South Korea culturally, at least. Spike Mendelsohn, co-founder and chef, Eat the Change, "While sugar alcohols have ruled the alternative sugar market for a long time, new alternative sugars in granulated and liquid forms are beginning to make a major debut. Sweet and heat One taste trend expected to gain steam in 2021 is sweet and heat, according to the UKs largest dining membership organisation, Tastecard. The Food Forecasters Speak. Mushrooms are an amazing canvas to take on other flavors." Finally, flavors that consumers associate with good health will continue to trend during the pandemic. What Happens When a Chef Wants to Take a Gap Year. Sensients Lane says, Oud is one of the most expensive raw scent ingredients in the world and comprises the base notes in many scents. One that embraces the need for simpler, comforting and soul-nourishing cuisine and the other that functions as an escape and embraces frivolousnessallowing patrons to be both fancy and indulgent." Theres a lot of curiosity about flavor profiles, whether its Indian, or Korean, or Japanese food, Lee says. 21 (Delicious) Food and Dining Trends Coming Your Way in 2021, According to Food Experts. Preparations for this years Summer Olympics in Tokyo are expected to create more exposure to Japanese culture, including Japanese cuisine and flavors. She thinks we can expect to start seeing more fermented flavors available in condiments, yogurt, and alcoholic beverages, as well as seeing a wider variety of flavors for pickles and kimchi. Flavorchems Flavor & Trend Forecast 2021 predicts brands continue to bring the heat, as an emergence of fiery flavor launches will hit store shelves and menus in 2021. Such flavors include habanero, chamoy sauce, ghost pepper, guajillo, gochujang, Nashville Hot, chipotle, and Carolina Reaper pepper. Omar Tate and Cybille St.Aude-Tate, "I think there will be an emphasis on practices to support the health and vitality of the restaurant industry, including an examination of overall price and tipping structures. Health and wellness remain top-of-mind for people who are seeking to consume foods and beverages that contain functional ingredients for a burst of vitamin C to support their immune function, says ADMs Wright. Comaxs vice president of corporate communications, Catherine Armstrong, says, What started as stress baking, driven by the pandemic, has led to the rediscovery of baking and cooking. On the meat side, chicken saw its stock risesoared during this pandemic, in fact, says Comax Flavors. 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