Spicing up 2015 with new flavours

RICHER but more natural flavours will define the food and beverage landscape this year, according to market research. Manufacturers will also emphasise the use of natural ingredients and healthier alternatives to sugar, salt, and fats without compromising full flavour and nourishment.

Food and drinks with less sugar and salt will drive the snacks sector. More companies will continue to explore naturally occurring sugar to replace artificial sweeteners. Sugar substitutes such as stevia will help companies offer healthier sweets and beverages without the bitter aftertaste experienced with sugar alternatives. Consumers can expect more snacks with lower sodium content.

To address concerns about obesity, greater emphasis will be given on unsaturated and natural fats and oils as shown in the rising interest in omega 3 fatty acid. Butter will replace margarine, which is high in trans fats, according to Innova Market Insights.

Spicy remains a buzzword. Southeast Asia and the Middle East spicy cuisines will follow the Indian and Mexican food trend in influencing food choices, according to according to Kelly Hensel, a senior digital editor for Food Technology magazine, published by the Institute of Food Technologists (IFT).

Companies will also use spicier ingredients in meat, dairy, and even snacks, according to a Canadean report. In this last category, demand will be driven by the preference of Millennials for strong flavours. More sweet and hot flavour profiles will be found in beverages sector.

Bold, tangy, and bitter flavours will grow in popularity. The rising preference for sour and fermented flavours is partly driven by the growing use of kimchi, a common Korean ethnic dish made by salting and preserving fermented cabbage in a bed of pepper, garlic, ginger, and scallions.

Manufacturers' innovation with ingredients to match demand for nontraditional products will spur the rise of fusion flavours said the report. One application will include the mix of sweet and hot flavour profiles in beverages such as Mexican hot chocolate and jalapeno margaritas. Amaretto cider and chocolate-flavoured wine will also gain more following.

The umami flavour will also be another key trend in 2015 because it uses less sodium.  Smoke, which adds depth to any flavour, will cease to be limited to meat and will also be used in soda, spirits, and craft beer. Upcoming nonalcoholic beverages will also adopt more oak and other woods in combination with cranberry, sorrel, and honey. The popularity of regional foods, including Middle Eastern and North African foods, will continue to rise. More chefs are already adopting many traditional spices such as sumac, za'atar, coriander, and cardamom. 

Complementing the trend for new and different flavours would be the growing emphasis on clear labelling. The shift from 'clean' to 'clear' labeling will reflect a move to clearer and simpler claims and packaging for maximum transparency, according to Lu Ann Williams, director of Innovation at Innova Market Insights. In her speech at the Hi Europe in Amsterdam, Ms Williams said, "Meeting the needs of the Millennial consumer has also become a key focus, as has targeting the demands of the gourmet consumer at home, re-engineering the snacks market for today's lifestyles, and combating obesity with a focus on positive nutrition."

Transparency in labelling is gaining more support from consumers, retailers, the industry, and regulators. Even though clean label claims are tracked on nearly a quarter of all food and beverage launches, the lack of a definition for "natural" as claimed by many manufacturers presents the need for greater clarity and specific details.