Flavour trends for 2010
Market research firm Mintel has announced their predictions for the leading flavour trends of 2010, with more experimental consumers to drive the introduction of new flavours.
“As the economy recovers, we expect people to continue the trend of eating at home,” Lynn Dornblaser, Mintel’s leading new products expert, advised. “The home cook is becoming more advanced with his or her cooking skills by trying new spices and flavours, as well as preparing everyday items in new ways.”
Cardamom – Known to be intensely aromatic with a strong, unique taste, cardamom will find a home in more than just ethnic fare. Cosmic Chocolate recently launched a chocolate bar flavored with cardamom and oranges, the research firm noted.
Sweet Potato – Candied, fried, baked or boiled…sweet potatoes are one of the most diversely prepared vegetables. Aside from being a delicious snack or side dish, they also will become known as the new functional food, as they are rich in dietary fiber, beta carotene and vitamins C and B6.
Hibiscus – Commonly seen in teas, the USDA has said that consuming hibiscus tea can lower blood pressure. In the future, expect to see it become a common ingredient in the beverage market. Premium Essence Water from Hint now offers Hibiscus-Vanilla flavored water.
Cupuaçu – The taste of the Amazon…cupuaçu is the next big superfruit. It contains more than 10 vitamins and antioxidants, as well as essential fatty acids and amino acids. Musselmans launched a lime and cupuaçu flavored apple sauce showcasing this unique flavour.
Rose water – Rose water is no longer just a fragrance, according to Mintel. It will be found as a common flavour in ethnic foods or, like Ghalia Organic Desserts in Los Angeles discovered, you can add it to your brownie recipe for a subtle rose water taste.
Latin – Latin spices will be heating up palates next year, and consumers won’t have to dine out to get these exciting flavours. Mintel cites an example of US retailer Whole Foods Market, who now offers a Mayan Ceviche. The popular Latin flavour of cilantro may also steadily find its way into the mainstream.
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