The Flavour Trends 2021 will be influenced by “botanicals,” unique flavours and extreme sour to bitter taste experiences, among other things. Brown flavours from the past, such as cookies, speculaas or caramel, will continue to influence natural flavours in the food and beverage industry and will be exceptionally essential in the winter. It is still thrilling!
People from the “adventure society” seek fresh stimuli and intense stimulation in all aspects of their lives, whether in professional self-realisation, free time or the world of tastes. In this scenario, you can connect with the best food flavour manufacturers for new flavours.
Only 8% of consumers globally currently consider themselves product loyal, with the majority saying they “always prefer to try new things” when buying.
Flavour Trends 2021
Variety is necessary. 40% of 18 to 34-year-olds state they visit more restaurants today than they did two years ago, and 80% of the respondents said they “regularly actively look for new tastes.”
New natural flavours are on the way, ranging from exotic to sour and bitter.
Younger generations are pleased when they can strike a balance between adventure and total escape from the outside world, such as through meditation, yoga or digital detox. Furthermore, the pandemic abruptly reduced people’s freedom across the globe. Holidays and “expeditions” to other countries were and are only accessible to a limited extent now; therefore, associations with other nations are sought in different ways during the “staycation” — the holiday at home.
For example, in food and beverages, 63% of global customers find diverse cuisines and drinks from throughout the world appealing. Furthermore, 74% of worldwide customers said they enjoy products with new, unique flavours.
Yuzu, calamansi, bergamot, fig, orange blossom, tamarind, cardamom, blood orange, guava or mango, chilli and lime can all be used to generate the “exotic feel.” For your “vacation at home,” RTD premium cocktails, mocktails and other mixed drinks are ideal!
It is sour, bitter and salty!
51% of German customers say they are constantly on the lookout for new flavours. Consumers in the United States favour sweet flavours, whereas consumers in Thailand prefer “sour power,” such as beverages made from kombucha, vinegar or citrus fruits.
Japanese brands, for example, have introduced drinks made from “salty grapefruit” and “salted peach”! This is because salt helps to neutralise bitter taste and is a common ingredient in electrolyte drinks when combined with extra vitamins or minerals.
Sour notes complement sweet notes perfectly, which is why the popularity of citrus fruits of all kinds is on the rise. It is now possible to be both original and tangy: Pink grapefruit, pomelo, kumquat, kaffir lime, lime, yuzu, mandarin and kaffir lime leaves join classics like orange, grapefruit and lemon.
As tangy, reduced-calorie or purely plant-based variants — a core element of the non-alcoholic beverage trends — today’s products should amaze with new flavour variations and support an active and conscious way of life as a core aspect of the non-alcoholic beverage trends in 2021.
Earthy flavours are in trend.
This also implies that earthy-flavoured herbs, spices, mushrooms and roots are increasingly making their way into beverage bottles. Consider turmeric, maca, ashwagandha, cinnamon, hemp, ginseng, green tea leaves or cardamom: many recipes with earthy flavours include ingredients that were popular in ancient China but are now being used by flavours manufacturers in India.
It is going to be a spicy winter.
People, especially in these still-uncertain times of the pandemic, prefer to adhere to what they know – to products, tastes and flavours with which they have been familiar for years or decades – and with which they are at ease. “Classics,” such as vanilla, cinnamon and clove, will be in high demand, especially in winter 2021.
Fruity versions from blackberries to blueberries with a hint of orange, in addition to the conventional mulled wine, can deliver new taste experiences – for example, with punch and mulled wine combinations.
In a Nutshell
The consumer’s wish list includes well-being and extraordinary taste experiences, as well as a wide selection of products on the shelves. Natural flavours that are exciting, new and unique provide the “kick” and persuade consumers who are always looking for something new. Exotic tastes that inspire travel to faraway lands have grown in favour, particularly during the pandemic. Botanicals such as herbs, flowers, spices and roots will become more common as beverage ingredients. Brown flavours and classic flavours that trigger childhood memories and evoke nostalgic sensations are also back in style. Drinks with a salty, bitter or spicy flavour will suddenly be more common on store shelves.
