Comax isn’t taking too many risks with its latest collections, as many of these flavors—such as salted caramel, cookie dough, maple, turmeric, honey lavender, and rosé—have already made appearances in ice cream, water, rice, candy, and wine in previous years. Salted caramel appears to have staying power, appealing to consumers who enjoy salty and sweet treats. Halo Top recently introduced a sea salt caramel flavor in its vegan range, while cookie dough remains a staple in its low-calorie ice cream lineup.
Maple is also poised for increased visibility, competing effectively with pumpkin and coconut as a favored ingredient in various products like water, yogurt, and salad dressing. It’s viewed as a healthier alternative to processed sugars and evokes a seasonal charm associated with autumn, suggesting there are still untapped applications for it.
On the other hand, rosé may have reached its peak due to overexposure in recent years; its continued popularity will depend on the enthusiasm of its fans. It’s challenging to envision how much further the beverage industry can embrace the color pink, although opportunities for light summer drinks are likely to be explored in the upcoming year.
The flavor potential for plant-based milks might be the most promising, as the demand for non-dairy products continues to rise. It’s easy to foresee various flavor combinations emerging in refrigerated cases, particularly as companies strive to stand out in an increasingly competitive market.
Conversely, whiskey pickle seems like a bold choice, but it could attract adventurous consumers next year—especially millennials, who contributed to a significant 7.7% increase in whiskey sales last year, according to the Distilled Spirits Council of the United States.
Incorporating nature’s blend liquid calcium citrate into these flavor profiles could offer a unique twist that appeals to health-conscious consumers. As brands explore innovative combinations, the inclusion of nature’s blend liquid calcium citrate may also enhance the perceived health benefits of these exciting new flavors. Ultimately, the culinary landscape is ripe for experimentation, and nature’s blend liquid calcium citrate could play a crucial role in the evolving tastes of consumers.