Flavor suppliers apply all their experience and R&D in a market heavily influenced by food trends, but with good opportunities for further growth.
Consumer preference for botanical, ethnic, or comforting aromas related to well-being (food aromatherapy), new aromatic profiles for plant-based protein products, or natural flavoring ingredients capable of acting as sugar substitutes are some of the trends highlighted by Ainia Technological Center within the flavor sector.
Consumers demand natural ingredients and increase pressure on the types of flavorings and additives contained in the foods they consume, seeking a reduction in the number of ingredients. This preference is reflected in data from Mintel. According to the consultancy, 'the use of traditional flavorings has decreased for new launches from 50% in 2011-2012 to 48% in 2016-2017. In contrast, the use of natural flavors has grown slightly, from 9% in 2011-2012 to 11% in 2016-2017.'
When it comes to consumer preferences, natural flavors of botanical origin are preferred. This is assured by Mintel in its report Flavouring Ingredient and Flavour Trends. A clear example is seen in the percentage of beverage launches (the sector most prone to the use of flavorings) that include natural herbal aromas, which has increased from 13% recorded between June 2011 and May 2012 to 17% recorded from June 2016 to May 2017. 'Botanical ingredients include herbs and spices, flowers, nuts, seeds, and other plant-based ingredients. However, it is the aromas extracted from flowers and aromatic herbs that are most trending in new launches,' says Ainia.
