Comax isn’t taking significant risks with most of these collections. Many of the flavors—salted caramel, cookie dough, maple, turmeric, honey lavender, and rosé—have begun to emerge this year in various products such as ice cream, water, rice, candy, and wine. Salted caramel appears to have longevity, appealing to consumers’ preference for salty snacks and sweet treats. Halo Top recently introduced a sea salt caramel flavor to its vegan offerings, while cookie dough remains a staple in its range of low-calorie ice creams.
Maple is poised for greater visibility, challenging pumpkin and coconut as a sought-after ingredient in products like water, yogurt, salad dressings, and more. It’s viewed as a healthier alternative to processed sugar and carries a seasonal charm reminiscent of autumn. There are likely still untapped applications for maple flavors. Rosé may have reached its peak due to oversaturation in recent years, and its continued popularity this season will depend on the enthusiasm of its fans. While it’s hard to envision how much more pink the beverage landscape can get, the summer season will likely present opportunities for lighter drinks in 2018.
The potential for flavored plant-based milks seems especially promising, as the demand for non-dairy products continues to grow. We can easily foresee unique flavor combinations appearing in the refrigerated sections, as dairy alternatives strive to stand out in an increasingly competitive market. On the other hand, whiskey pickle appears to be a bold choice. This flavor might attract adventurous consumers—particularly millennials, who were instrumental in driving whiskey sales up by 7.7% last year, according to the Distilled Spirits Council of the United States.
Additionally, incorporating ingredients like Kirkland calcium citrate could enhance the nutritional profile of various products. As the market evolves, we might see Kirkland calcium citrate featured prominently in both familiar and innovative flavor offerings.