They are inherently a culture of new-age ideas, fused with centuries of rich flavor. Meanwhile, menthol-heavy pairingsthink peppermint-mocha cream and lemon-coconut eucalyptuswill contribute a cooling element to seltzers, premium coffee, juice drinks, and more., On the minty side, ADMs Wright says: Peppermint, spearmint, and mint extracts offer awakening and refreshing attributes for a boost of energy many consumers are looking for. She also makes mention of garam masala, a spice blend she calls "bold and exotic." Old favorites remain popular. While many will be glad to see 2020 in the rear-view mirror, we're not out of the woods yet when it comes to the series of unfortunate events that beset us in the past year. These flavors, she says, are especially appealing when paired with brighter fruit flavors such as pear and citrus as they can add some complexity as well as a different taste experience. Tried-and-true familiar recipes were revisited and enjoyed for the nostalgia factor., At the same time, he continues, consumers were forced to stay at home without even the most mundane travel. 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. The food encapsulation market was valued at USD 11.5 billion in 2022; it is projected to grow at a CAGR of 8.2% to reach USD 17.0 billion by 2027. Friends would tell him that they loved eating the grilled meat, but didnt know where to go from there. In 2020, we also saw high demand for banana cream flavor, banana bread flavor, and banana pudding flavor, she says. 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. As the pandemic crosses over into a new year, were likely to see those consumer preferences persist. Apparently, Jack Links and Doritos' partnership was motivated by their joint interest in leveling up snack time. 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. Cocoa is trending in the breakfast category, as seen in its flavor emergence in waffle, pancake cup, cereal, and coffee launches., Childhood favorites continue to skyrocket, a trend thats been happening for years. Bioactive ingredients that support muscle growth and enhance performance. Gavin Fine, owner of Fine Dining Restaurant Group (opening a new concept in spring 2021 at The Cloudveil) in Jackson Hole, Wyoming, "In response to guests looking for more privatized experiences, we're transforming our carryout options to include more whimsical and casual dishes that guests can enjoy at their leisure and in a place of their choosing." The plant-based food market is valued at $5 billion, according to data from the Plant Based Foods Association and Good Food Institute. 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). Weve seen brands transforming vanilla with cherry, cinnamon, or chili to spice up this favorite flavor., Flavormans press release also touches on this reimagining. 3. The concept raised $10,000 in its first eight hours and met its $40,000 goal in a month. Spicy and tingly flavors can provide the kick consumers are seeking, too. Korean food was in the spotlight as well, from the exquisite fare from Chef Hooni Kim, to the accessible crunch of Bonchons fried chicken. This includes known flavors like yuzu, shoyu, and matcha, but also lesser-known flavors like sansho, sakura, and katsuobushi. In past years, red velvet cake took the spotlight, and then the flavor moved into other bakery applications (cookies, muffins, etc. Energy bars, protein shakes, and sports drinks are just as likely to use these flavors as baked goods and frozen treats., Then theres the comfort of a good drink. Instead of seasoning with plain ol' salt and pepper or drizzling recipes with olive oil, we're seeing 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. Cassidee Dabney, executive chef of The Barn at Blackberry Farm in Tennessee, "In response to all that has happened this year, I believe next year will bring two polarizing approaches to dining. Instead, we sought insight from an industry professional: Marie Wright, the chief global flavorist with theArcher-Daniels-Midland Company(ADM). The new year offers a fresh start, with the promise of exciting and flavorful new products ahead. With travel restrictions, more consumers will turn to food to explore global and unconventional flavors and ingredients. I also think that there will be a rekindling under the fire of Indigenous cuisines in America. Meg Bickford, "Communities will go to the extra effort to support local businesses and put money back into their communities." 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. In 2020, we saw the rise of home cooks, of pastries from sourdough loaves to ube pandesal, of sushi bakes, and of the Dalgona coffee, to name a few.The new year means a fresh list of food trends. Insight Theres a different crop of oils coming for that place in the 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. As ADMs Wright says, Pleasant memories can be triggered by foods and beverages with flavors and aromas from the past, including pumpkin spicewhich has moved out of being just a seasonal flavorvanilla, chocolate, caramel, cinnamon, and birthday cake. Health and wellness became more important for many consumers as they sought to reduce their risk of getting sick, while higher stress levels led to a greater craving for comfort foods. I think as much as I can about what I can do to make to-go dining more attractive to diners, whether it's what we're using for flatware and silverware or what we can do to appeal to a family for weeknight dinner, or a special 'date night' in." 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. Published on April 13, 2023 | 5:38 PM. 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. We are taking a very similar approach with our new concept to be called Honeysuckle Projects in West Philadelphia. 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. 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 (first-generation American chefs, immigrant chefs) didn't 'show up' overnight and start cooking. In 2021, it will evolve as chefs are creating new and interesting ways to bring the restaurant experience to life at home for guests. 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. Daube is an old heartwarming slow-cooked dish Louisianians cook in our homes, but now you'll see that type of cooking in restaurants. Take hemp. Curry can offer so much to the diner. Well, okay, even Theresa Caputocouldn't have predicted everything that happened in 2020.). 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. These businesses are very different to manage and require different skill sets than serving you brunch at Commander's Palace. So re-organizing businesses in our industry with an eye toward talent with different skills will be a need." Kevin Tien, chef of Moon Rabbit in Washington, DC, "This year we, and many other restaurants across the globe, had to quickly pivot to expand into takeout and delivery, and I don't see that trend going away anytime soon. Toffee is one of the fastest-growing premium flavors on the market right now. Its lineup forces on four sauces, plus seaweed snacks, known as gim. Immunity-centric Spices, hot spices and the rise of the anchovies, the trends that will be popping up on your plate this season. Here are the top 7 trends anyone working in the food and lifestyle industries should be paying attention to in 2021. Consumers are stressed out, and nostalgic flavors and products provide comfort, explains Holly McHugh, marketing associate for Imbibe (Niles, IL). Maple and berry flavors are the rising stars of fall 2021 September 8, 2021 Written by NewsWhip The food and beverage industry thrives on flavors. Published Apr 17, 2023. In fact, ADM Outside Voice research finds 84% of consumers view mental health equally as important as physical wellness. Matcha, sweet red bean, and plum flavors provide additional possibilities. 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. Jorge Guzmn, "Preserving and canning all those herbs and veggies that you grew in your 'quarantine garden.' So we canned, preserved, pickled and fermented as much as we could. When it comes to exposing diners to the new traditionswhat it means to be Burmese-American, Filipino-American, Ethiopian-American, or Vietnamese-AmericanI look up to what chefs including Charles Phan, Tom Cunanan, and Andrea Nguyen have done for Filipino and Vietnamese chefs. If you can connect someone to a publication, a brand opportunity etc., that might be the very thing that helps a business or a person survive." The COVID-19 pandemic has made consumers more aware of product shelf life and food waste. Yet one more way in which 2020 influenced our future food tastes, that is somewhat contradictory to our affinity for comfort foods, is that suddenly we all became a lot more health-conscious out of necessity. There is also opportunity in fun childhood flavors like cotton candy and orange creamsicle. Flavors that symbolize or signal health will boom, including the traditional lemon, orange, and lime flavors. 2023 MJH Life Sciences and Nutritional Outlook. Another one of this years flavor trends is flavors typically perceived as being associated with immune system support. 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." Cupping sausage In 2021 I think we will seeor I really hope to seerestaurants stepping up for their communities in big ways. 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). Perhaps the most fun, if least accurate, of all the year-ending traditions, however, is where we channel our inner psychic and gaze into our imaginary crystal balls to predict what everyone's going to be doing in the coming year. These models are an evolution that are a vanguard of what's possible. There's a lot to love about in-person meetings the travel experience, personal connections and, of course, the food. Wixons Henrickson seconds growth of spicy flavors. Comax Flavors features some of these in its new Immunity Boost flavor range, which includes Apple Carrot Ginger, Blueberry Elderberry, and Manuka Honey. Youll be seeing them in restaurants, beyond those specializing in Korean cuisine, as well as grocery shelves. While we're aware that supplements and healthy eating won't protect us from, much less cure, COVID-19, still, we're appreciating our health more than ever and trying to take better care of ourselves. We see specific flavors rule entire seasons, and for good reason. I'm here for it!" April 9, 2021. Blog posts and how-to-videos quickly popped up to support consumers in their new hobby. 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