What's Next In Flavor Trends?

In the flavor industry, assertions about trends can sometimes seem heavy on the intangibles and light on data. To fill the gap between theory and fact, FONA International developed the Flavor Radar®, a flavor-mapping methodology that trends flavors from a novel idea to an everyday pantry staple.

FONA’s Flavor Radar® is the perfect mix of current data points from industry-renowned databases and in-depth analysis on how a flavor trend is affecting the food industry. By combining a comprehensive set of indicators—including restaurant menus, new product introductions, and print media data—with FONA’s expert analysis, FONA can assure that answering the quintessential question of “what’s next” will no longer be a matter of speculation.

We invite you to browse the results when we applied our Flavor Radar® methodology to the area of iconic flavors—the untouchable favorites.

Icons Plus

In the world of flavors, there are several icons—the untouchable favorites.

These include flavors such as chocolate, vanilla, orange, cherry, lime, and strawberry. Broadening the classics, however, is an ensemble of varietals or preparations that offer consumers a familiar but fascinating experience.

Examples of these Icons Plus include a range of flavors from the familiar French vanilla to novel ingredients, such as Saigon cinnamon.

The proliferation of these flavors is fueled by the increased flavor complexity and variety demanded by the premiumization of the food and beverage market, the increased competition among food and beverage companies to distinguish their products in the market, and the increased influence of culinary arts on mainstream consumer attitudes.

Novel

Saigon Cinnamon
Saigon cinnamon, also known as Vietnamese cinnamon, is closely related to cassia, and is known for its darker and more powerful taste. During the decades of strained relations between the United States and Vietnam, Saigon cinnamon was limited by trade restrictions. Since improved relations have made it more readily available to U.S. chefs and consumers, it has taken on new life as a premium ingredient.

Tahitian Vanilla
Vanilla, the only edible form of orchids, originated in Mexico, but has since been grown in countries across a tropical band. Tahitian vanilla originates from the Mexican planifolia stock, but has since mutated to a distinct species. It is sweeter and fruitier than Mexican and Bourbon vanillas.

Muscat Grape
Muscat is an ancient family of grapes with several varieties, of which the Muscat Blanc is the most widely used. The Muscat variety of grape is largely used for wine and raisins, although in some regions, Muscats are also consumed as table grapes. Though ranging in taste among varieties, Muscat grapes are known for their intense, aromatic, and sweet taste.

Up-and-Coming

Blood Orange
The name “blood orange” was inspired by the intensely red color of its flesh. They are also known as Sicilian oranges, named for the plant’s point of origin. There are three varieties of blood orange: Tarocco, known for its sweetness and milder red coloring; Sanguigno, which was discovered in Spain and has a “full-blooded” color; and Moro, a more recent and popular variety, now grown in the United States.

White Peach
White peaches have a creamy-colored skin often accented with streaks of pink. They are sweeter than yellow peaches with less acid to overwhelm the natural sweetness. While white peaches have been available to consumers for decades, their recent popularity as a fresh fruit and in beverage products has increased the production of white peaches.

Pink Peppercorn
We see pink peppercorns contrasted against the black, green, and white varieties in a pepper mill blend; however, pink peppercorn is not a peppercorn at all. It is actually a berry from a small tree native to Brazil. Pink peppercorns do have a peppery taste, but provide less heat than real peppercorns, instead possessing a slightly fruity taste. Broadening from their use as a spice, pink peppercorn is featured in upscale salad dressings and prepared sauces.

Mainstream

Concord Grape
Named for the American Northeast region where it originated, Concord grape is widely recognized for its use in grape jelly and grape juice. Concord grapes were overshadowed for some time by milder and less-staining grape varieties. However, the anti-oxidant content of Concord grapes has revitalized their use.

Wild Strawberry
The wild strawberry, also known as the woodland strawberry, is known for its smaller size and more robust flavor. Wild strawberries are hard to find fresh, as the garden strawberry is more popular. There are some wild strawberries still cultivated for their gourmet appeal.

Pink Grapefruit
Grapefruit is a hybrid of pomelo and the sweet orange. Pink grapefruit refers to the degree of pigmentation in the flesh, which often corresponds to the levels of tartness and sweetness.

Everyday

French Vanilla
French vanilla is not a type of vanilla, but refers to a preparation of ice cream custard base using vanilla pods. French vanilla flavors combine the custardy and creamy notes with a vanilla profile in modeling its inspiration.

Key Lime
Made famous in key lime pie, key limes are also known as Mexican or West Indian limes. They are smaller, greener, and tarter than traditional limes.

Dark Chocolate
Dark chocolate is distinguished by the concentration of chocolate liquor and the percent of cocoa solids. It has a more intense, sometimes bitter taste. Though long appreciated by many, dark chocolate recently surged in popularity, due to the associated health benefits and anti-oxidant claims. Chocolate, like wine and coffee, has its connoisseurs, creating even greater attention for dark chocolate varieties.

This information was first published in our 2007 Flavor Trends book distributed at the 2007 National IFT Food Expo in Chicago. For a copy of the complete book, which explores Asian, premium, and health & wellness inspired trends—in addition to icons—please send your request to info@fona.com.