Flavor forecast sees guava, miso as new trends

Feb. 14, 2007

FlavourVision, a new program by Givaudan Flavours has predicted the top flavors and flavor trends for 2007.

According to Givaudan, FlavourVision provides product concept and flavor direction by integrating knowledge derived from sources, including Givaudan proprietary programs such as TrendTrek, Chefs Council and TasteTrek, consumer insight, market analysis, and collaboration with the Givaudan Fragrance division.

Results found that flavor direction in 2007 will lean toward ethinic, exotic and experiential flavors those that tingle, cool, pucker or create heat. Other trends include flavors with an intense look, aroma and taste. Specific flavor trends in this category ranged widely and included:

Guava
Mangosteen
Pink peppercorn
Smoked paprika
Acai berry
Blue ginger/galangal
Amazonian herbs
Rooibos/red tea
Rhubarb

The category of Pleasure Principals was another trend released in the FlavourVision study. This centers around indulgence spanning from simple to luxurious feeds the emotional experience and defines personal pleasure. These flavors are usually sophisticated, adult tastes and feature sweet, creamy, frothy and textural flavors that include rich, sticky sweet browns such as:

Caramel
Coffee
Custard
Tapioca
Pandan
Toffee
Vintage ppirits (Wine, Champagne)
Buttercream
Bitter chocolate
Artisanal honey

The Body & Soul category of flavors in the forecast is based on physical and emotional health and wellness. Givaudan says consumers are looking for a total sense of wellness for the mind, body, appearance and vitality through their environment, lifestyle, and the products they consume. Flavors in this category are defined by active hydration flavors from foods with high water content such as: antioxidant berries and fruits; light, fragrant herbs; energizing foods and flavors; warm, calming spices and florals; and natural healthy flavors from nutrition-dense foods. Flavors include: