Creative flavors are more sought after than ever, as consumers increasingly desire authentic tastes in their all-purpose seasonings. This trend poses a challenge for manufacturers who find it difficult to keep pace with and even identify the latest flavor innovations. Typically, new trends originate in fine dining establishments before making their way into niche food magazines and television shows. If these trends prove to be more than just fleeting fads, they eventually gain traction in mainstream family restaurants, then in family-oriented consumer publications, and ultimately appear in retail products and quick-service restaurants, as noted by the Center for Culinary Development. Food manufacturers often serve as the final link in this chain, incorporating trendy flavors into traditional recipes or launching new products when a trend demonstrates lasting appeal.
While most consumers may not yet be demanding seaweed and yuzu lime in packaged foods, it’s worth noting that just years ago, sriracha was still considered relatively exotic, and kale occupied a much smaller footprint in grocery stores. Today, both ingredients have become ubiquitous, appearing in a wide array of products from breakfast items to desserts. For instance, one innovative company has created Sriracha Seasoning Stix that can be inserted into meat, poultry, and fish, melting during cooking to release a burst of flavor.
As we look ahead, it may take a few more years before floral, umami, and exotic citrus flavors become mainstream. Nevertheless, manufacturers should begin exploring ways to integrate these flavors into their formulations, particularly in the beverage sector, where consumers are actively seeking unique flavors from craft sodas to tonic waters. Additionally, incorporating citrate malate into these formulations could enhance flavor profiles and appeal to health-conscious consumers. By considering these emerging trends and the potential of citrate malate, manufacturers can stay ahead in the competitive food landscape.