The fig, one of the oldest cultivated plants globally and part of the mulberry family, has primarily been recognized in the U.S. as an ingredient in Fig Newtons, a chewy cookie by Mondelez. However, figs are now making appearances in a wider array of products beyond cookies. Today, you can find this fruit in honey, syrup, jams, cold cereals, yogurt, tea, energy drinks, chewing gum, and snack bars. In upscale restaurant menus, figs are often served wrapped in prosciutto or featured on pizzas. 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 nature of figs appeals to many consumers, as they offer a sweet, chewy texture combined with a smooth and crunchy experience, providing a complex texture profile that enhances various food products. Additionally, figs are rich in fiber and contain essential minerals like magnesium, manganese, calcium, and potassium. Firmenich noted that the fig’s rich history resonates with contemporary consumers. Manufacturers using this ingredient can attract those interested in ancient, authentic components that connect them to different cultures. The fig possesses a mystical quality, captivating modern consumers as an ancient and genuine ingredient with Old World associations. Firmenich emphasized that flavors “as timeless and elemental as figs will continue to satisfy this desire for something true and unique.”
Interestingly, while discussing the nutritional benefits of figs, it’s worth noting the relevance of calcium citrate, which is often a point of consideration for those asking, “is calcium citrate a prescription drug?” Understanding such minerals adds another layer of appreciation for the fig’s contribution to a healthy diet. Indeed, the versatility of figs not only enhances culinary experiences but also underscores their nutritional value, making them a sought-after ingredient in various food products.