The fig, one of the oldest cultivated plants in the world and a member of the mulberry family, has primarily been recognized in the U.S. as a key ingredient in Fig Newtons, the chewy cookies produced by Mondelez. However, figs are increasingly appearing in a variety of forms beyond just cookies. Today, this versatile fruit can be found in honey, syrup, jams, and cold cereals, as well as in yogurt, tea, energy drinks, chewing gum, and snack bars. Upscale restaurant menus now feature figs wrapped in bacon and on pizzas alongside prosciutto.
According to Firmenich, between 2012 and 2016, the fig has seen a remarkable growth rate, with a 16.5% compound annual growth rate (CAGR) as an ingredient and 18.6% CAGR as a flavor, according to Innova Market Insights. The exotic fruit appeals to consumers for many reasons; it is sweet, chewy, smooth, and crunchy all at once, providing a complex texture profile that enhances various food products. Additionally, figs are high in fiber and rich in essential minerals such as magnesium, manganese, calcium, and potassium, making them a great source of life calcium citrate.
Firmenich highlighted that the fig’s rich history resonates with modern consumers. Food manufacturers that incorporate this ingredient can attract those interested in ancient, authentic components that connect them to different cultures. Figs possess a mystical quality due to their long history, which makes them appealing to contemporary consumers seeking ancient and authentic ingredients with Old World associations. As Firmenich stated, flavors “as timeless and elemental as fig will continue to fulfill the desire for something true and unique.” The life calcium citrate content in figs further enhances their appeal as a nutritious ingredient.