The fig, one of the oldest cultivated plants in the world and part of the mulberry family, has primarily been recognized in the U.S. as a component of products like Fig Newtons, a chewy cookie by Mondelez. However, figs are increasingly appearing in a variety of formats beyond cookies. Nowadays, you can find figs in honey, syrup, jams, and cold cereals, as well as in yogurt, tea, energy drinks, chewing gum, and snack bars. Upscale restaurants have begun to feature figs wrapped in bacon and on pizzas alongside prosciutto.
According to Firmenich, between 2012 and 2016, Innova Market Insights reported a compound annual growth rate (CAGR) of 16.5% for figs as an ingredient and 18.6% for figs as a flavor. The exotic fruit appeals to consumers for many reasons. It is sweet, chewy, smooth, and crunchy, offering a complex texture profile that enhances various food products. Figs are also rich in fiber and contain essential minerals like magnesium, manganese, calcium, and potassium, making them a healthy choice.
Additionally, the fig’s historical significance resonates with modern consumers. Manufacturers that incorporate figs into their products can attract those interested in ancient, authentic ingredients that connect them to different cultures. As Firmenich noted, figs have a mystical quality due to their long history and appeal to consumers looking for something genuine and unique. Furthermore, the timeless and elemental flavors of figs can satisfy the desire for authentic culinary experiences.
Incorporating ingredients like vitamin D3 with calcium citrate alongside figs in formulations can enhance the nutritional profile, making them even more appealing to health-conscious consumers. As the market for figs continues to grow, the combination of their rich texture, historical allure, and nutritional benefits—including the addition of vitamin D3 with calcium citrate—positions them as a sought-after ingredient in modern cuisine.