Now more than ever, people are focused on cultivating holistic well-being, including physical, mental, and emotional health. WebFrom beefy burgers to plant-based patties, mezcal to mocktails, gold-flecked sundaes to medicinal mushroom coffee, consumers are vacillating between decadence and detoxification. KPOP Foods products, originally sold on Amazon Erik Niel, chef of Easy Bistro & Bar and Main Street Meats in Chattanooga, "Given these new ways of 'dining,' I believe we will see a return to meals that focus on comfort. With restaurants finding more ways to stay alive, we will see fine dining, ghost kitchens, QSR, and delivery meld into a very happy place. Michael Schulson, chef and founder of Schulson Collective, "I think people will run to comfort food. These comfort foods will cross all continents as people search for a variety of options. That's been one of the double-edged swords of the pandemic: while our businesses were being gutted during shelter-in-place, many of us had an opportunity to come up for air and notice our lack of representation for the first time. As we move into the new year, innovation is gearing up in food and beverage. 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. And in the latter part of 2021, I hope we're bringing joy back into dining experiences." Y-Pulse research also found that 47% of 13 to 39-year-olds say they drink Baked Lays chips saw sales jump 169 percent to $63.5 million for the year. That 2021 will bring with her a place for everyone at the table. "A gravitation toward permissible indulgence," but the indulgences we'll be permitting sound like they'll be pretty tasty ones. Spirit flavors are also gaining traction, especially with consumers drinking way too much in 2020 but still wanting those flavors in non-alcoholic productsnamely, mocktails, ice cream, and confection, says Imbibes McHugh. Theres been a lot of influence from Latin America the last few years. In its Flavor & Trend Forecast 2021, Flavorchem highlights Immunity Boost as trend number-one, with associated flavor recommendations such as elderberry, hibiscus, echinacea, ginger, turmeric, and honey. 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. Ispahan is truly a globally inspired flavor that tracks with consumer interest in products with unique, multicultural stories., Finally, for those vacationing at home, Comaxs new Greetings from the Tropics Collection offers classic tropical flavors of coconut, guava, mango, papaya, passionfruit, and pineapple. Learn what coffee and tea flavor trends are Below, chefs weigh in on the biggest restaurant trends they predict to find in a post-COVID-19 world. Perhaps a small batch Haitian Epis might catch your eye on a grocery store shelf, or you might even purchase a specially crafted Yaji spice from an online vendor. This pantry staple food trend from 2021 is still hot. "At the top of the list for 2021 comfort flavors, she tells us, "are cookies & cream, peppermint mocha, birthday cake, s'mores, pumpkin spice, and coffee in everything!" 1. Melon and berry flavors are common for unicorn-flavored products as well., Other popular dessert flavors are getting a twist or expanding to new applications. Perhaps these flavors might eventually become more mainstream in the way that another spa flavor has done. More and more consumers are opting for natural products with an authentic taste. I also think that there will be a rekindling under the fire of Indigenous cuisines in America. Immune Inferred. Wixons Henrickson One tactic I can see being big is hosting zoom classes and building a meal kit/to-go brand. Maybe it will take the form of experimental cross-cultural combinations we haven't seen before, but that work because you don't have to run them through a restaurant." What Happens When a Chef Wants to Take a Gap Year. 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." Plant-based, healthy vegetarian dishes with seasonal ingredients and global flavor are here to stay in the future. Lee also keeps watch on fast food chains, which have long been responsible for expanding Americans flavor palates. Cherry blossom (known as sakura), with its slightly sweet, floral notes, and yuzu, which contains notes of grapefruit and mandarin orange, may be particularly appealing to beverage and dessert manufacturers. What has emerged from the trauma and turmoil of our collective stresses have been restaurants pivoting into models that are more hybrid, take out, and curated grocery. The increasing demand from food and flavor industry is expected to drive global potato flavor market over the forecast period. In 1950, the average home kitchen held 10 spices, seasonings and extracts. Shutterstock. The global Water Soluble Flavors market size is projected to reach multi million by 2030, in comparision to 2021, at unexpected CAGR during 2023-2030 (Ask for Sample Report). Until 2021 reveals which of these These flavor combos, she says, work especially well in beverages such as tea as well as in ice cream. In 2020, we also saw high demand for banana cream flavor, banana bread flavor, and banana pudding flavor, she says. While comfort flavors are right on trend, some consumers are starting to look for something a little bit new and differentbut still well within their comfort zone. Paola Velez, pastry chef of La Bodega, Compass Rose, and Maydan in Washington, DC, "I think there will be a focus on chefs and restaurants looking to generate revenue through untraditional models. Khoran Horn, chef and founder of Stripp'd and forthcoming Guard House Cafe in Philadelphia, "Ghost kitchens, delivery, and home meal sectors will continue to increase with a desire to have restaurant experiences at homeand hopefully travel and dining will bounce back rapidly when COVID is contained with people ready to enjoy socializing with friends and family." Whether it is real poultry or a plant-based analog, consumers love chicken, said Comaxs Armstrong in a press release. The right flavors will be key to the success of this year's new products. Examples might include a flavor upgrade from caramel to brown butter caramel or chocolate to chocolate cayenne. Wixons Henrickson sums it up: We see 2021 as an opportunity for a flavor renaissance. 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. 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. It's also time for those end-of-year wrap-ups and taking a look back over the past year's trends: food-wise, we're talking sourdough, banana bread, and tiny foods revisited. In 2021, it will evolve as chefs are creating new and interesting ways to bring the restaurant experience to life at home for guests. Youll be seeing them in restaurants, beyond those specializing in Korean cuisine, as well as grocery shelves. Wrap a story around your flavor, either through regional flavors from pure Michigan cherries or with a fun association like Wizards Brew, a butterscotch/cream soda flavor reminiscent of the world of a famous wizard., Likewise, Flavorman recommends in its press release: Staples like grapefruit, lemon, and lime will continue to be popular, but there is an opportunity to elevate these familiar profiles by grounding them in specific locations of interest., And dont forget about the novelty of lesser-known, exotic fruits. Over the last three years, hibiscus has grown 24% in menu incidence as a flavor and 65% as an ingredient. Many people will keep this fun way to get together with friends and family and be entertained at home while preparing a good meal and cooking along with a chef. We'll see even more reliance on local sourcing and investing in the local economy. Geoff Rhyne, chef and founder of Red Clay Hot Sauce, "With so many more people preparing more meals and washing more dishes than they have in decades, I think cooking with condiments and sauces will be a big trend. Yum! Restaurants across the country, including fine-dining restaurants that rely heavily on presentation and overall experience, are having to pivot to provide these fantastic meals in guests' homes. In past years, red velvet cake took the spotlight, and then the flavor moved into other bakery applications (cookies, muffins, etc. Additionally, other berries such as cranberries and blackcurrants will also be popular and will add bold flavor and color to foods and beverages as wholesome ingredients with associated holistic health benefits., Pairing fruits with trending botanicals is a fresh approach. Key flavors include ube (purple yam), Szechuan buttons (edible flower buds), and trumpet mushrooms. Since it pairs well with proteins, consumers will continue to keep maple in their back pocket as a tasty treat. (Think about straws). These flavors are among the top-10 most sought-after flavors in the beer and spirit mix segment, or like mint they are among the fastest-growing flavors., And infusions, blending some of these most popular botanical sources, are gaining, Hermann says. Nostalgic seasonal flavors will also be widespread on LTO [limited-time offer] menus, such as lemonade in the summer, pumpkin and maple in the fall, and sugar plum and gingerbread in the winter, says Imbibes McHugh. Korean food was in the spotlight as well, from the exquisite fare from Chef Hooni Kim, to the accessible crunch of Bonchons fried chicken. Well, okay, even Theresa Caputocouldn't have predicted everything that happened in 2020.). 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. At Gold Coast, our most popular savory flavors include vegan hamburger, beef, chicken, and pork flavors. Each year, Sensient tries to choose something outside the realm of flavor to show how influence in flavor can come from anywhere. 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. Such combos would although fit into the healthy foods category, as well, since as she notes, ginger is good for the digestion, and turmeric is practically the superfood of the spice family. Regardless of the application or formula, flavors for bakery It will be tragic and exciting I know it's been tough, and the devastation to small businesses is too great to measure at this moment. Weve seen large growth of this flavor in breakfast cereal launches, with opportunity spanning cross-category. They see a new interest in mushrooms, a rethinking of chicken and coffee, a resurgence of 1980s cocktails and, believe it or not, a return to civility. That food and the service of it are an integral part of our being and not a luxury. Opinions expressed by Forbes Contributors are their own. People will go out for a truly memorable dining experience where they feel safe and can expect an experience unlike anything they've had before. Daniel Boulud, chef of Daniel, in New York City, "Chefs and restaurant owners will find a way to safely provide cool experiences in customers' homes. Think of concepts such as Broham Grocery by chef Jonny Rhoades in Houston or the Grey Market by chef Mashama Bailey in Savannah. Salty, sweet, spicy there are thousands of avenues to explore. Hes toying with the idea of diversifying into sweeter flavors, such as red bean or honey butter. Heat will continue to rise in 2021 with the heightened interest in spicy food and pepper types. That couldnt be better news for KPOP Foods, whose signature sauces were launched via Kickstarter in April 2017 by two students at the UCLA Anderson School of Management, via Kickstarter. Comax Flavors (Melville, NY) named Home Baker one of its 2021 Flavor Trends and created a new lineup which includes Banana Bread, Blueberry Cheesecake, and Pizza flavors. 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Familiar, nostalgic, and indulgent flavors such as chocolate, vanilla, and peanut butter have been doing particularly well and are likely to be in high demand through the new year. Butter boards. We have seen a refocus on community and combating food access. Chef collaboration and conversations to promote greater understanding of culture and cooking. Without perspective and acts of kindness, we won't move forward as an industry. Please enter your email address to get a link to the article once weve published it. For instance, a recovery smoothie might combine berries and botanicals, such as strawberries with hibiscus and basil. Wright speaks of the popularity of spices such as allspice, cardamom, and smoked cinnamon, which she calls "warming, peppery flavors," saying they can deliver a hint of heat as well as flavor. Comax Flavors features some of these in its new Immunity Boost flavor range, which includes Apple Carrot Ginger, Blueberry Elderberry, and Manuka Honey. Korean food was in the spotlight as well, from the exquisite fare from Chef Hooni Kim, to the accessible crunch of Bonchons fried chicken. So re-organizing businesses in our industry with an eye toward talent with different skills will be a need." We predict more companies will add gummy candy flavors to their product range, as well as replicate the taste of alternative branded candies as well. Families like the Conyers family in Manning, South Carolina, growing heritage sweet potatoes come to mind, or The Carter family of Philadelphia who have been growing watermelons and selling them on the corner of 84th and Lindbergh in Southwest Philadelphia for 50 years. She says that as we head into 2021, however, we're starting to branch out a bit. Cybille and I served those very melons for the Black Labor Day pop up that we did on September 8th. Theres a different crop of oils coming for that place in the Product developers can help consumers ease into more adventurous eats by combining familiar flavors or applications with unexpected ingredients. In fact, ADM Outside Voice research finds 84% of consumers view mental health equally as important as physical wellness. On the meat side, chicken saw its stock risesoared during this pandemic, in fact, says Comax Flavors. Regan is a freelance journalist with 10 years of experience writing about food, drinks, travel, and culture. Bioactive ingredients that support muscle growth and enhance performance. Besides flavor, these ingredients offer their own health benefits and a naturalness consumers gravitate to. Microsoft is phasing out this browser, so we are no longer supporting it and some parts of the page may not look right. For product manufacturers and flavor suppliers, this provides an opportunity to delight, to comfort, and perhaps to capture a new wave of consumers who could remain loyal even after the pandemics restrictions lift. Speaking from the beverage world, Imbibes McHugh forecasts that Immunity beverages will be a top trend in 2021, and these products will feature flavors like ginger and turmeric because they also have anti-inflammatory properties., Beyond immunity, McHugh says, I expect that beverages aiding with stress relief and sleep will become more prominent as well, so expect brands to incorporate ingredients like chamomile and lavender for their flavor and associated calming benefits., In its press release, Flavorman says, Beverages that offer immunity, cognitive, and mood-boosting benefits will be especially significant. MCD Matt Greene, executive chef of Common House Richmond in Virginia, "2021 is the year of kindness. Mint flavors can be applied to better-for-you foods and beverages, as well as permissible indulgence.. But weve also seen an increase in requests for flavors with that fresh, cooling rush youd get from chewing a stick of mint gum., On the drink side, Flavorman said, Flavors like Ancho chile, habanero, and Indian peppercorn are expected to make their way into everything from ready-to-drink (RTD) cocktails to tea and lemonade. Now, 2021 is shaping up to be a year when Korean flavors go even more mainstream. Restaurants are unstable and unsustainable. Jalapeno is the most prolific pepper type across category, but we are seeing interest rise in chili types that add heat and depth of flavor, including aji amarillo, guajillo, habanero, and poblano., Theres also interest in spicy-and-sweet blends, with Flavorchems report noting, Flavor mashups like spicy hot, savory, and sweet provide multidimensional heat as sweet heat climbs the ladder, with two-thirds of Americans expressing interest in the spicy and sweet combination that includes profiles like honey siracha and mango habanero., National Flavors Davis agrees, advising the introduction of sweeter profiles like spiced pecan into alcoholic beverages., Meanwhile, cool, minty flavors have their own kind of kick and will continue trending this year, say several suppliers. Chris Huerta, executive chef of Old Edwards Hospitality Group in Franklin, North Carolina, "I think the biggest thing I foresee is the permanent shift to single serve items and a heightened sense of environmental impact, partially brought on by COVID's impact. Oil Change. Gemma Kamin-Korn, chef of Bar Beau in Williamsburg, New York, "I believe that folks are taking more interest in the African diaspora and specifically what African-American foodways are in the scope of the American culinary market. Oud contains many of the same woody and balsamic notes of many other flavors in the same family. Mushrooms are an amazing canvas to take on other flavors." While elegant plating and the beautification of food is not going anywherenor should itwe find that the fuss of food is being undressed, becoming approachable and egalitarian again." Historically, trends move slowly, especially when it comes to flavors, The flavors can be used in everything from non-alcoholic and alcoholic drinks to beverage syrups, plant-based and dairy applications, baked goods, confections, and nutrition and performance products. Delivering on consumer cravings for nostalgia and indulgence, 2021 will also see the return of classic favorites, but in unexpected, more sophisticated forms. Kristen Wemer, director of beverage development at the drink specialist, said, When you think about childhood flavors reimagined for premium applications, you get something like a smokey vanilla cold brew, bubble gum seltzer, or a fruit punch gin cocktail. Expanding Americans flavor palates and pepper types this flavor in breakfast cereal,... Is a freelance journalist with 10 years of experience writing about food, drinks, travel, pork... Our most popular savory flavors include vegan hamburger, beef, chicken, said Comaxs Armstrong a. 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