Look for Global Melting Pot of Flavor Trends This Year

By Sandy Todd Webster
Feb 18, 2015

The global village has come to the table to share its food traditions, but mostly its flavors. This year, look for flavor profiles that are more interesting—if not arresting—than ever.

“Today’s consumers are a diverse and growing multicultural mix of individuals,” said a press release from Comax Flavors. “Younger demographics and consumers’ changing eating habits are pushing the envelope for innovative flavor combinations, versatile ingredients and unique textures.”

For 2015, the company unveiled its unique flavor profiles, dividing them into four distinct groups, each featuring five flavors.

Melting Pot

According to the U.S. 2012 Census, both the Hispanic and Asian populations are expected to double by 2060. Flavors in this group reflect these influences with such savory-sweet selections as brigadeiros (Brazilian chocolate bonbon); butterscotch curry; cherry yuzu; sriracha maple; and za’tar.

In a Nutshell

As more people get the message that a daily handful of nuts provides super nutritional bang for the buck—including omega-3 fatty acids, protein, vitamins and minerals—consumption has risen. “To address the health and wellness trend, we developed a collection of powerhouse nut flavors to emphasize their diverse tastes and textures,” noted Catherine Armstrong, vice president of corporate communications for Comax Flavors. Flavors in this group include almond rose shortbread; bourbon caramel pistachio; pecan chipotle; pumpkin praline fudge; and vanilla walnut fig.

Coffee House

The world loves its coffee, and statistics show consumption is up, especially of espres-so-based beverages. Flavors that tap into this trend include unique combinations like affogato; cabernet espresso; cinnamon brew; CoffTea; and Vietnamese iced coffee.

Breakfast Anytime

These days, the lines distinguishing our traditional meals of breakfast, lunch and dinner are blurred at best. A significant trend is that breakfast is no longer just a morning meal; it’s being eaten throughout the day and night. Breakfast comes in multiple forms—from hot and cold foods and beverages to sweet and savory flavors. Now anything goes, anytime, according to the Comax release. Flavors in this category include chicken and waffles; honey banana oatmeal; savory butter; s’mores pancakes; and?strawberry coconut milk.

Sandy Todd Webster

Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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