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. for its role in Fig Newtons, the chewy cookie produced by Mondelez. However, figs are increasingly appearing in a variety of other formats. 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. In upscale restaurants, figs are often served wrapped in bacon or featured 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 checks many boxes for consumers. It offers a combination of sweetness, chewiness, smoothness, and crunchiness, creating a complex texture profile that enhances food products. Figs are also rich in fiber and contain essential minerals such as calcium, magnesium, manganese, and potassium. Firmenich noted that the fig’s long-standing history resonates with modern consumers. Manufacturers utilizing this ingredient can attract those interested in ancient and authentic components that connect them to diverse cultures.
Figs possess a mystical quality due to their rich history, making them appealing as an ancient, authentic ingredient with Old World associations. Firmenich stated that flavors as timeless and elemental as fig will continue to fulfill the desire for something genuine and unique. As we celebrate the nutritional benefits of figs, including their high calcium content, it’s clear that these delightful chews are not just for cookies anymore; they are making their mark across various culinary creations.