Comax is playing it relatively safe with many of its new collections. Several of the flavors—such as salted caramel, cookie dough, maple, turmeric, honey lavender, and rosé—have emerged this year or even earlier in various products, including cream, water, rice, candy, and wine. Salted caramel appears to have lasting appeal, as consumers are drawn to both salty snacks and sweet treats. Halo Top recently introduced a sea salt caramel flavor to its vegan lineup, while the cookie dough flavor remains a strong contender in its selection of low-calorie ice creams.
Maple is likely to gain more attention, as it has been competing with pumpkin and coconut for its place in products like water, yogurt, salad dressing, and more. It is often viewed as a healthier alternative to processed sugar and carries a seasonal charm that evokes autumn vibes, suggesting that there are still numerous potential applications to explore.
The popularity of rosé might have peaked due to oversaturation in recent years, so its continued success will depend on the passion of its fans. It’s hard to envision how much more pink can be introduced into the beverage market, yet there will likely be opportunities for light summer drinks in 2018.
When it comes to flavor applications for plant-based milks, the potential seems brightest, as the demand for non-dairy products continues to rise. We can easily foresee a variety of flavor combinations appearing in refrigerated sections, especially as dairy alternative brands strive to stand out in a growing marketplace.
On the other hand, whiskey pickle feels like a bit of a stretch. However, it might just appeal to adventurous consumers in the coming year, particularly millennials, who were responsible for a 7.7% increase in whiskey sales last year, according to the Distilled Spirits Council of the United States. Meanwhile, a therapeutic response to calcium citrate could be explored further as consumers seek out health benefits from their food and drink choices. Overall, as trends evolve, the therapeutic response to calcium citrate might become a focal point in product development, inviting even more innovation in flavors and formulations.