As the food industry evolves in the wake of coronavirus, changing consumer trends will transform the future of food and drink, the company said. Flavorchem analyzed the newest product releases, market intelligence reports, data sources, and social media buzz to predict the latest food, beverage, and flavor trends.
The company said highlights include the breakfast category, which will experience innovative revamps on familiar favorites with more consumers working and learning from home.
Plant Protein Power is another trend, as the ever-evolving and growing market for plant-based protein has a forecasted compound annual growth rate of 9% from 2019-2023 with a series of new product lineups on the way.
Flavorchem said taste exploration is another trend: products that offer a heightened sensory experience via adventurous taste combinations and flavor exploration will draw consumers experiencing cuisine fatigue while stuck at home.
Upcycled ingredients will be one of the most popular claims in 2021, amidst heightened consumer demand for ethical, transparent and sustainable products, the company added.
The full report details how industry trends and consumer insights will influence flavors in food and beverage products in 2021.
“Our in-house Marketing Analysts work closely with our flavorists to help food and beverage brands create flavors and new product concepts that represent the latest in trends and innovation. Our team has conducted extensive market research to ensure our clients have the latest industry intel,” Laura Dembitzer, director of marketing and communications, said.
New Center for Taste Innovation
Flavorchem also recently opened its SRS Center for Taste Innovation at its Downers Grove, Illinois, campus.
The new 25,000 sq. ft. facility is named after the late Salvatore R. Sprovieri, who founded the company in 1971 with his brother Phil, who maintains an active leadership role.
The focus of the architectural design was to create and deliver a boutique customer experience that encourages innovation, collaboration, and experimentation with trending foods, beverages, flavors, and ingredients.
“Our goal was to create a space that would be a destination for clients. Customer experience was the focus of this project,” said Ross Sprovieri.
“We want our customers to be part of the product development process.”
To support the commercialization of new products and technologies, the building includes an R&D kitchen, four specialized application centers, a dedicated pilot plant with HTST, UHT, and aseptic processing and filling capabilities, a sensory room for blind and controlled testing, and premium guest suites.