Market Trends
Flavoring Challenges in Keto-Friendly Foods
Discover the key flavoring challenges in keto-friendly foods—and how expert formulation can turn them into opportunities.
Get Lost in the Sauce – Dive Into Rubs, Sauces, and Condiment Flavors
Frito‑Lay is reimagining condiments by incorporating sauce-inspired flavors into snacks—like All Dressed (BBQ, salt‑vinegar, sour‑cream‑onion), Thai‑style red curry, Valentina‑lime chips, Tangy Ketchup, Hot Mustard, Golden Sriracha, and Awesome Sauce crackers.
Emerging Flavor Trends in Functional Foods and Beverages
Emerging flavor trends in functional foods and beverages fuse global, botanically inspired ingredients—like yuzu, turmeric, hibiscus, and adaptogens—with wellness-driven masking systems. Brands utilize AI, exotic citrus, and floral notes to balance bitter bases, creating health-forward yet craveable taste experiences.
The Power Of Functional Foods And Beverages – Protein, Fiber, And Prebiotics In Demand
Functional foods and beverages are increasingly favored for delivering protein, fiber, and prebiotics—supporting digestive wellness, satiety, and personalized nutrition. With rising launches and market demand, these ingredients are reshaping the food‑as‑medicine landscape.
AI in Flavor Development: A New Era of Innovation
AI in flavor development accelerates innovation by predicting trends, optimizing formulations, simulating sensory experiences, and supporting sustainable ingredient sourcing—while complementing human flavorists to enhance creativity, speed, precision, and product success
Sustainable Flavor Development: Challenges and Opportunities
Sustainable flavor development focuses on replacing artificial, resource‑heavy components with natural and upcycled alternatives—utilizing fermentation, precision biotechnology, botanical extracts, and circular sourcing. Challenges include flavor stability, scalability, labeling transparency, and balancing technical and regulatory demands.
How Upcycled Ingredients Are Inspiring New Flavor Creations
Upcycled ingredients turn food byproducts—like fruit peels, spent grains, and coffee cherry husks—into flavorful, sustainable, and nutrient-rich components. These innovations spark bold new taste profiles while advancing clean-label, circular economy practices in modern food and beverage development.
Flavors for the Older Population: Meeting Evolving Taste Needs
Older adults often prefer bold, umami-rich flavors, natural sweetness, smooth textures, and nostalgic favorites. These enhance enjoyment despite reduced taste sensitivity by compensating with depth, familiarity, and ease of consumption.
