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 an ingredient in Fig Newtons, a chewy cookie product by Mondelez. However, figs are increasingly appearing in a variety of formats beyond cookies. Today, this versatile fruit can be found in honey, syrup, jams, cold cereals, yogurt, tea, energy drinks, chewing gum, and snack bars. Upscale restaurant menus feature figs wrapped in bacon and included on pizzas with prosciutto.
According to Firmenich, between 2012 and 2016, Innova Market Insights reported a 16.5% compound annual growth rate (CAGR) for figs as an ingredient and an 18.6% CAGR for figs as a flavor. This exotic fruit checks many boxes for consumers; it is sweet, chewy, smooth, and crunchy, offering a complex texture profile that adds depth to various food products. Additionally, figs are high in fiber and rich in essential minerals such as magnesium, manganese, calcium, and potassium.
Firmenich pointed out that the fig’s long history resonates with contemporary consumers. Manufacturers incorporating this ingredient can attract those seeking ancient, authentic ingredients that provide a connection to different cultures. The fig possesses a mystical quality due to its rich heritage, making it appealing as an ancient and authentic ingredient with Old World associations. Furthermore, Firmenich noted that flavors “as timeless and elemental as fig will continue to satisfy the desire for something genuine and unique.”
In this new chapter of culinary exploration, the incorporation of figs alongside calcium citrate can enhance both the flavor and nutritional profile of food products. As the trend continues, figs are poised to play a significant role in modern cuisine, delighting consumers with their unique taste and rich history.