TRENDS 2018 FLAVOR - Delivering joy through flavorTM - National Flavors
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2018 FLAVOR
TRENDS
Delivering
Deliveringjoy
joythrough
throughflavor
flavor
TM TM
To our valued partners, You have in your hands the National Flavors 2018 trend book, which is a culmination of many months of research and preparation. Our trends are determined by tracking and analyzing new product releases and rising flavors using Canadean Intelligence, extensive research of up-and-coming food retail and restaurant trends, attending industry trade shows and trend-related presentations, evaluating national and global events and changes in popular culture, becoming familiar with consumer perceptions related to health, and carefully staying updated on regulatory issues. We hope that this book will help you not only stay in-tune with 2018 trends, but that it will spark new and creative ideas in your mind for how you can cater to your customer’s desires and needs. As a fully capable flavor house, we would be honored to partner with you on these projects to create customized flavors to help you win in the marketplace. We pride ourselves in our five day lead times and individualized customer service throughout our organization. Give us a call at (800) 525-2431 to get started today! Sincerely, Dan Hinkle President To view a digital version of the 2018 Flavor Trends brochure, visit: www.nationalflavors.com/trends.html
2018
FLAVOR
TRENDS
Breakfast, Brunch, Brinner...........................4
Not Just for __________ Anymore...........................6
Booze Infused...........................8
Aromatics and Botanicals.........................10
From Our Backyard to Yours.........................12
Flavor Explorers.........................14
Published by National Flavors LLC 2018
Labeling and regulatory documents available upon request
3
BREAKFAST
BRUNCH
BRINNER
With the rise in popular fast food restaurants offering
their breakfast menus all day, breakfast flavors are
no longer reserved for mornings. Consumers want
to see their favorites featured in other food items
so that they can enjoy breakfast in the afternoons
and evenings. Cereal milk is gaining popularity,
demonstrated by brands like Ben & Jerry’s and Steak n’
Shake releasing breakfast food flavored dairy products.
SUGGESTED APPLICATIONS: Dairy, Bakery, Confections
Flavor Product # Usage Rate
Coffee Espresso 828 0.5%-1.5%
Cinnamon Bun 10358 1.0-2.0%
Dutch Almond Pastry 11208 0.5-1.5%
French Toast 11045 0.5-1.5%
Salted Maple-Pecan 12248 0.5-1.5%
Waffle 11755 0.5-1.5%
MICRO TREND: CEREAL MILK
Flavor Product # Usage Rate
Cinnamon Cereal Milk 12961 0.5-1.5%
Fruity Cereal Milk 12962 0.5-1.5%
4
5
NOT JUST
FOR ___________
ANYMORE
Cross-over flavors continue to rise in popularity
as consumers seek out the flavors of their favorite
products in new applications. One of the most
popular flavors, Birthday Cake, saw a 57% increase
in new product releases from 2016 to 2017*.
SUGGESTED APPLICATIONS: Dairy, Bakery
Flavor Product # Usage Rate
Bananas Foster 12473 0.5-1.5%
Birthday Cake 9075 0.1-1.0%
Carrot Cake 11799 0.1-1.0%
Peach Cobbler 12792 1.0-2.0%
Cookies and Cream 12513 0.1-1.0%
Cookie Butter 12636 0.1-1.0%
Horchata 12341 0.5-1.5%
MICRO TREND: SODA POP SHOPPE
Flavor Product # Usage Rate
Cola 10906 0.5-1.5%
Cream Soda 12946 0.1-1.0%
Ginger Ale 12872 0.1-1.0%
Red Pop 344 0.5-1.5%
Rootbeer 10592 0.1-1.0%
*Based on data from Global Data Group Intelligence
67
BOOZE
INFUSED
Consumers are looking for ways to add boozy flavors
to more of their favorite foods. Get creative with a
bourbon infused cupcake, tipsy chocolate truffles,
or a non-alcoholic sangria flavored juice beverage.
SUGGESTED APPLICATIONS: Dairy, Bakery, Confections, Processed Fruits
Flavor Product # Usage Rate
Bourbon 12077 0.1-1.0%
Grapefruit-Hop 11057 1.0-2.0%
Irish Cream 12266 0.1-1.0%
Mai Tai 11663 0.1-1.0%
Margarita 11881 0.1-1.0%
Mojito 11639 0.1-1.0%
Pina Colada 10930 0.1-1.0%
Sangria 10277 0.5-1.5%
89
AROMATICS
AND
BOTANICALS
The Earth is blanketed with countless herbs
and plants that contain complex flavors and
provide plant-based nourishment to our bodies.
Due to their desire for clean label, natural, and
delicious flavors, consumers are quick to pick
products containing these flavors off the shelves.
SUGGESTED APPLICATIONS: Bakery, Confections, Processed Fruits
Flavor Product # Usage Rate
Chai Tea 12466 0.5-1.5%
Cucumber Serrano Pepper 11879 0.1-1.0%
Cinnamon 10581 0.1-1.0%
Ginger 4250 1.0-2.0%
Grapefruit Extract 10253 0.5-1.5%
Honey 11688 0.1-1.0%
1011
FROM OUR
BACKYARD
TO YOURS
With farm to table restaurants still popping up
all over the United States, it’s safe to say that
local foods will continue to trend in 2018. More
importantly, consumers want to track exactly
where their food comes from. Our new line of
named-source variegates are made from Michigan-
sourced fruits picked right here in our home state.
SUGGESTED APPLICATIONS: Dairy, Baking, Processed Fruits
Variegate/Fruit Prep Product # Usage Rate
Michigan Apple 12721 10%
Michigan Blueberry 12774 10%
Michigan Cherry 12963 10%
1213
FLAVOR
EXPLORERS
Region-specific flavors continue to trend as consumers
become more comfortable branching out from typical
American cuisine. South Korean flavors are trending and
will continue to rise in popularity with the 2018 Winter
Olympics. Latin flavors are also trending as consumers
seek out these countries as top tier vacation spots.
SUGGESTED APPLICATIONS: Dairy, Confections
MICRO TREND: KOREAN FLAVORS
Flavor Product # Usage Rate
Green Melon 11962 0.1-1.0%
Green Tea 11883 0.1-1.0%
Pear 4118 0.5-1.5%
MICRO TREND: LATIN FLAVORS
Flavor Product # Usage Rate
Guava 11249 0.1-1.0%
Mango 1795 0.5-1.5%
Papaya 8849 0.1-1.0%
14Delivering joy through flavor
TM
3680 Stadium Parkway Kalamazoo, MI 49009 www.nationalflavors.com 1-800-525-2431You can also read
