We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Food Industry Hopes To Satisfy The Newly Adventurous, Flavor-Seeking Consumer

November 13, 2014: 12:00 AM EST
Flavorists, chefs and food industry trend spotters say today’s consumers are more adventurous, willing to experiment with new, even exotic flavors. The experts have pinpointed five key flavor trends likely to gain favor among shoppers and restaurant patrons in 2015. An obsession with the Taiwanese hot sauce sriracha, for example, typifies the trend of “heat and sweet”, especially among Millennials. Kimchi – spicy pickled cabbage from Korea – is the epitome of a “sour, bitter and tangy” flavor trend. Other trends include umami (the “fifth” flavor); “smoke and oak”, associated with meat but now found in soda, spirits and beer; and Middle Eastern and North African flavors.
Kelly Hensel, "Top 5 Flavor Trends", Institute of Food Technologists, November 13, 2014, © Institute of Food Technologists
Advice & Policy
New Formats
Flavors & Colors
Trend Research & Commentary
North America
United States of America
Comment & Opinion
Products & Brands
Developed by Yuri Ingultsov Software Lab.