Beloit, Wis. According to Kerry’s 2022 Global Taste Chart, consumers will seek flavors that deliver innovation, over-the-top indulgence and targeted health benefits in the coming year.
The flavor and nutrition company scans restaurant menu penetration, research reports and product launch activity through its own proprietary internal insights engine to predict the top new flavors for the coming year, which is factored into social media influencer content . It was found that the trends accelerated by the COVID-19 pandemic are further evolving and becoming more sophisticated, with consumers looking for new flavors paired with familiar formats and flavours.
The trend can lead to interesting combinations, such as mixed beer with kombucha and sage, or a chocolate milkshake with lavender and chili. Carey predicted that barbecue flavor in savory snacks would continue to grow as consumers seek nostalgic but experiential tastes.
“This year we will see an increased appetite for new experiences and thrilling new flavours,” said Soumya Nair, director of global consumer research and insights at Kerry. “We will see consumers looking for an element of surprise along with the traditional formats. Brands can appeal to this desire for innovation by combining up-and-coming flavors with old classics. ,
According to Carey, the craving for more innovative flavors like Nashville Hot, “Everything Bagel” Seasoning and Chili Crisp is being led by consumers to take the surprise and fun out of their food and beverages. Movement restrictions over the past two years have also led consumers to “travel the world” through their taste buds, furikake (a Japanese condiment made from dried fish, sesame and seaweed) and sambal (an Indonesian chili sauce). Food is trending. ,
According to Kerry’s Taste Chart, Filipino, Brazilian, Moroccan, Peruvian, Argentine, Ethiopian and South African foods were among the fastest-growing global cuisines last year.
Ms. Nair said, “In the current travel-deprived market, people want to travel through their tastes – ready to make a bold comeback in emerging food and beverages with authentic original Asian and Indian flavours.”
health and stability
Taste is at the fore when it comes to an increased focus on gut health, immune support and emotional well-being. Turmeric saw a 129% increase in use on restaurant menus in 2021 compared to four years ago. Other flavors that indicate better characteristics for you, such as collagen and green coffee extract, are showing up in a wider range of applications.
“The COVID-19 pandemic has impacted consumers on a deep emotional level, changing preferences and perceptions about health and wellness,” Ms Nair said. “Emerging flavors and ingredients paint a picture of the active consumer, looking for functionally forward foods and beverages that help them achieve their overall health and wellness goals.”
Sustainability is another important driver as more consumers seek food and beverage products that have a positive impact on the planet as well as their individual health and well-being. According to Kerry’s research, nearly half (49%) of global consumers now consider sustainability when buying food and beverage products.
“Consumers are looking for consumer-friendly ingredients, clean label claims, and locally and ethically sourced products,” Ms. Nair said. “In the chart, we see this demand through ingredients such as ethically botanicals and spices from our country of origin (such as clove, cardamom, tamarind, black pepper, lavender, etc.). We summarize this psychological behavioral shift as ‘originating with conscience’. All of this contributes to the taste trends we see today and will see tomorrow, pointing to purposeful and authentic taste experiences. ,