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 an ingredient in Fig Newtons, a chewy cookie produced by Mondelez. However, figs are increasingly being incorporated into a variety of products beyond just cookies. Today, you can find this fruit in honey, syrup, jams, cold cereals, yogurt, tea, energy drinks, chewing gum, and snack bars. Upscale restaurants are also featuring figs on their menus, often wrapped in bacon or as a topping on pizzas alongside prosciutto.
Between 2012 and 2016, Firmenich reported a 16.5% compound annual growth rate (CAGR) for figs as an ingredient and an 18.6% CAGR for figs as a flavor, according to Innova Market Insights. The exotic fruit offers a unique combination of flavors and textures—sweet, chewy, smooth, and crunchy—providing a complex profile that enhances various food products. Additionally, figs are rich in fiber and packed with essential minerals like magnesium, manganese, calcium, and potassium, making them a nutritious choice.
Firmenich noted that the fig’s rich history resonates with contemporary consumers. By incorporating this ancient ingredient, manufacturers can attract those interested in authentic components that connect them to different cultures. The fig’s allure stems from its timeless quality and its association with ancient traditions, which appeals to modern consumers seeking genuine and unique ingredients. Furthermore, figs may prove beneficial during pregnancy, as their high calcium content is essential for expecting mothers. Overall, flavors as fundamental and enduring as fig will continue to meet consumers’ desires for authenticity and distinctiveness, especially for those mindful of their nutritional intake, such as calcium citrate during pregnancy.