Market Trends
A Flavor Chemist’s Perspective – Plant-Based Challenges and Opportunities
The taste, texture, mouthfeel, and aroma of animal-based counterparts challenge Flavor Chemists when formulating plant-based products
Snack Attack – Salty and Sweet Plant-Based Snacks Gain Momentum
From salty chips to fruits and nuts to indulgent treats, brands are developing better-for-you, plant-based snacks to meet the rising demand.
Dairy and Plant-Based Milk and Yogurt Alternatives Share Shelf Space
Plant-based product innovation abounds and consumers' demand for alternative dairy plant-based milk and yogurt continues to grow at a fever pitch.
No Passport or Plane Ticket Needed to Experience Multicultural Flavors
The pandemic may have limited travel, but it didn’t hinder consumers’ taste buds or quest for multicultural flavors.
Say Cheese To The Latest Dairy And Plant-Based Cheese Trends
Trilogy Flavors provides diverse dairy and plant-based cheese flavors like dill, black truffle, and chipotle in oil-soluble and water-dispersible forms, meeting consumer demand for bold, consistent, and innovative cheese taste profiles.
Flexitarians Are Flexing Their Muscles Choosing Plant-Based Food & Beverage
Flexitarian lifestyles, environmental sustainability, and animal welfare are driving plant-based food and beverage innovation
Vibrant Floral and Botanical Flavors Blossom into Food & Beverage
Floral and botanical flavors like rose, jasmine, and lavender are rising in food and beverages, driven by wellness trends and clean-label demand, adding unique, refreshing, and health-conscious sensory experiences across teas, chocolates, and baked goods.
Summer 2021 BBQ Flavor Trends
Consumers increasingly crave global BBQ flavors—from Korean gochujang, Caribbean jerk, and Cajun spices to regional U.S. styles like Kansas City, Texas, Memphis, and Carolina—with sweet‑heat, citrus, vinegar, and smoky profiles dominating summer menus.