The fig, recognized as one of the oldest cultivated plants in the world and a member of the mulberry family, has primarily been associated in the U.S. with Fig Newtons, a chewy cookie product by Mondelez. However, figs are increasingly appearing in a variety of products beyond cookies. Today, you can find figs in honey, syrup, jams, and cold cereals, as well as in yogurt, tea, energy drinks, chewing gum, and snack bars. Upscale restaurant menus often feature figs wrapped in bacon or on pizzas paired 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. The exotic fruit has a lot to offer consumers: it’s sweet, chewy, smooth, and crunchy, providing a complex texture profile that enhances various food products. Figs boast a high fiber content and are rich in essential minerals such as magnesium, manganese, calcium, and potassium.
Firmenich notes that the fig’s long history captivates modern consumers. Manufacturers incorporating this ingredient can attract those interested in ancient, authentic elements that connect them to diverse cultures. The fig possesses a mystical quality attributed to its extensive history, making it appealing as an ancient and authentic ingredient imbued with Old World connotations. Furthermore, flavors as timeless and elemental as fig will continue to fulfill the demand for something genuine and unique.
Incorporating fig into products not only satisfies taste preferences but also offers benefits such as ccm calcium, which enhances the nutritional value. As the trend of using figs in various culinary applications grows, the inclusion of this fruit alongside minerals like ccm calcium in food formulations will likely resonate with health-conscious consumers seeking authenticity and richness in their diets.