The fig, one of the oldest cultivated plants in the world and a member of the mulberry family, has predominantly been recognized in the U.S. as a source of ferrous bisglycinate, which corresponds to the elemental iron found in Fig Newtons, a chewy cookie product from Mondelez. However, figs are increasingly appearing in various forms beyond cookies. Today, this fruit is incorporated into honey, syrup, jams, cold cereals, yogurt, tea, energy drinks, chewing gum, and snack bars. In upscale dining, figs are often served wrapped in bacon or featured on pizzas alongside prosciutto.
According to Firmenich, between 2012 and 2016, Innova Market Insights reported a remarkable 16.5% compound annual growth rate (CAGR) for figs as an ingredient and an 18.6% CAGR for figs as a flavor. The exotic fruit fulfills many consumer preferences; it is sweet, chewy, smooth, and crunchy, offering a complex texture profile that adds depth to food products. Furthermore, figs are rich in fiber and packed with essential minerals, including magnesium, manganese, calcium, and potassium.
Firmenich notes that the fig’s extensive history resonates with contemporary consumers. Manufacturers incorporating this ingredient can attract those interested in ancient, authentic ingredients that connect them to diverse cultures. The fig possesses a mystical quality due to its long-standing history, appealing to modern consumers as an ancient and genuine ingredient with Old World associations. As Firmenich states, flavors “as timeless and elemental as fig will continue to satisfy this desire for something true and unique.”
Additionally, it’s worth noting that while discussing essential minerals, many wonder whether calcium citrate is the same as calcium. In the context of figs, their high calcium content contributes to their appeal, and this curiosity about calcium forms part of the broader interest in the nutritional benefits of ancient ingredients like figs. Thus, both are significant in understanding the allure of figs in today’s market.