Sensient predicts 2013 flavor trends

Building on consumer desire for comfort, connections, sensory and health and wellness, Sensient Flav…

Building on consumer desire for comfort, connections, sensory and health and wellness, Sensient Flavors unveiled its 2013 flavor trend predictions that provide manufacturers with the opportunity to offer consumers new taste experiences with adventurous flavors that have authentic regional appeal.

The 2013 trends were developed using the company’s “Trends to Taste" , a predictive process filtering trends from broad, consumer macro level to finished concepts. The 2013 flavor trend predictions are inspired from various large trends like, comfort, connections, sensory and health and wellness and include :

• Alderwood Smoke—Alder, part of the Birch family, is indigenous to the Pacific Northwest and provides a balance of sweet and smoky flavor.

• Blue Honeysuckle Berry—Originating from Russia, its flavor is a cross between a blueberry and blackberry.

• Cloudberry—Indigenous to Scandinavia, Siberia, Russia, Canada and the United States, when over-ripe, the fresh tart taste calms and becomes sweet with a creamy texture.

• Dandelion Honey—Derived from the nectar of dandelions, the honey is flavorful with mild sweetness and faint astringency.

• French Toast— French toast is a flavor known globally that can be sweet or savory.

• Ghost Pepper—Originating from India, it is one of the hottest peppers in the world.

• Pawpaw—From the Pawpaw tree, it produces the largest edible fruit indigenous to the United States that is a cross between a mango and a banana.

• Peanut Butter and Jelly—Offers a variety of flavor combinations and is a favorite of both kids and adults.

• Speculoos—A cookie originating from the Netherlands and Belgium that has sweet, butter and spice flavor hints, including, cinnamon, nutmeg, cardamom and clove.

• Za'atar—A Middle Eastern spice blend of sumac, thyme, oregano, marjoram, toasted sesame seeds and salt.