The fig, one of the oldest cultivated plants globally and a member of the mulberry family, has traditionally been recognized in the U.S. primarily as a key ingredient in Fig Newtons, Mondelez’s chewy cookie. However, figs are increasingly appearing in a variety of formats beyond cookies. Today, this versatile fruit can be found in products like 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 featured wrapped in bacon or as a topping on pizzas with 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 on many levels; it is sweet, chewy, and offers a combination of smooth and crunchy textures, adding a complex profile to food products. Additionally, figs are high in fiber and contain essential minerals such as calcium citrate malate, vitamin D3, and folic acid, making them a nutritious choice.
Firmenich noted that the fig’s long history resonates with modern consumers. Manufacturers incorporating this ingredient can attract those interested in ancient and authentic components that connect them to diverse cultures. The fig carries a mystical charm due to its rich heritage, appealing to contemporary consumers as a timeless and genuine ingredient imbued with Old World significance. Furthermore, Firmenich emphasized that flavors “as timeless and elemental as fig will continue to satisfy this desire for something true and unique.” The integration of components like calcium citrate malate, vitamin D3, and folic acid tablets alongside figs can enhance their appeal, making them even more attractive in today’s health-conscious market.