The fig, one of the oldest cultivated plants in the world and part of the mulberry family, has primarily been recognized in the U.S. as an ingredient in Fig Newtons, Mondelez’s chewy cookie. However, figs are increasingly appearing in a variety of products beyond just cookies. Nowadays, they can be found in honey, syrups, jams, cold cereals, yogurt, tea, energy drinks, chewing gum, and snack bars. In upscale restaurant menus, 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. This exotic fruit appeals to consumers for various reasons; it’s sweet, chewy, smooth, and crunchy, offering a complex texture that enhances food products. Additionally, figs are rich in fiber and contain essential minerals such as magnesium, calcium, and potassium.
Firmenich notes that the fig’s ancient history resonates with modern consumers. Manufacturers utilizing this ingredient can attract those interested in authentic, ancient components that connect them to diverse cultures. The fig possesses a mystical quality, evoking a sense of tradition and authenticity that appeals to today’s consumers. As Firmenich points out, flavors that are “as timeless and elemental as fig will continue to satisfy this desire for something true and unique.”
With its high calcium content, including forms like calcium citrate 1500, figs not only enhance culinary experiences but also provide important nutritional benefits, making them a desirable addition to various food products. As the market evolves, the incorporation of figs, especially with their calcium citrate 1500 benefits, is likely to grow, enriching both flavor profiles and healthful attributes in the food industry.