Salty snack including peanuts, potato chips and Evan Gaudreau, chef and owner of Post House in Charleston, "The biggest trend next year is going to (continue to) be how to be creative with to-go food. Sensient Flavors, for instance, is suggesting Oud, typically a scent in perfumes, as an upcoming flavor to watch. Additional options include berry-flavored and ginger-flavored functional foods and beverages for products that highlight their antioxidant content. Restaurants that can provide safe, intimate spaces for small groups will be sought out at a premium." Cupping sausage Consumers have the opportunity to introduce and share these tastes with their children, creating new memories and connections., A newer child-inspired flavor is unicorn. Says Imbibes McHugh, Unicorn is a fantasy flavor, so it doesnt have a standard of identity, but its often a sweet and/or tart flavor. In 2021, consumers will continue to rely on food, drinks, and health products to meet multiple needs, whether its a need for emotional comfort, a need for health support, or even the need to experience the world while stuck at home. Theres been a lot of influence from Latin America the last few years. " JoJo Ruiz, executive chef at Serea Coastal Cuisine and Lionfish in San Diego, "With all the cooking at home going on during the COVID-19 pandemic, dining out is starting to feel super special occasion againtasting menus with wine pairings are a fun step in the opposite direction." And in the latter part of 2021, I hope we're bringing joy back into dining experiences." Examples might include a flavor upgrade from caramel to brown butter caramel or chocolate to chocolate cayenne. 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We (first-generation American chefs, immigrant chefs) didn't 'show up' overnight and start cooking. She's a chemist who has created more than 1,500 individual flavors for a number of major food and beverage companies, so she's an expert on analyzing current trends in flavor preferences and predicting future ones. In past years, red velvet cake took the spotlight, and then the flavor moved into other bakery applications (cookies, muffins, etc. Thats nice for us, because it gives us the opportunity to look at long-term projects, Lee says. Indias spice blend garam masala and North African condiment and spices such as dukkah, zaatar, sumac, and baharat should gain more fame as home cooks try more exotic spices. 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Hes noticed that many are dabbling in spicier foods, like McDonalds These businesses are very different to manage and require different skill sets than serving you brunch at Commander's Palace. Possibilities range from strawberry sangria sorbet to pina colada cake. Chef collaboration and conversations to promote greater understanding of culture and cooking. Gearing up for a webinar to present this years Top Ten Flavor Trends on May 12, 2021, Innova Market Insights unveils the five most significant trends in F&B flavors. Heat will continue to rise in 2021 with the heightened interest in spicy food and pepper types. Khoran Horn, chef and founder of Stripp'd and forthcoming Guard House Cafe in Philadelphia, "Ghost kitchens, delivery, and home meal sectors will continue to increase with a desire to have restaurant experiences at homeand hopefully travel and dining will bounce back rapidly when COVID is contained with people ready to enjoy socializing with friends and family." The nutraceutical industry has experienced an ongoing trend with sour, rainbow, peach, and fish-shaped gummy candy flavors. Of course, no one could have predicted the way 2020 played outthough San Francisco chef Angela Pinkerton did anticipate we'd be eating more bread. Hes toying with the idea of diversifying into sweeter flavors, such as red bean or honey butter. Maybe it will take the form of experimental cross-cultural combinations we haven't seen before, but that work because you don't have to run them through a restaurant." Oud contains many of the same woody and balsamic notes of many other flavors in the same family. While elegant plating and the beautification of food is not going anywherenor should itwe find that the fuss of food is being undressed, becoming approachable and egalitarian again." Tyler Akin, chef-partner of Le Cavalier in Wilmington, Delaware, and chef-owner of Stock in Philadelphia, "We believe that the future of the restaurant business is an unseating of our pasts. Wright speaks of the popularity of spices such as allspice, cardamom, and smoked cinnamon, which she calls "warming, peppery flavors," saying they can deliver a hint of heat as well as flavor. I hereby consent to the processing of my personal data for direct marketing purposes, including by selected third parties, in accordance with the, Athletic & Sports Performance Nutrition Solutions, Careers, People, Purpose, Vision & Values, TechVantage - Watson Functionally Optimized Nutrient Technologies. However, as we've seen throughout history possibly the greatest innovations and evolution will happen after tragic and traumatic events." Pricing of food and beverage will need to be vetted with more scrutiny because the old thinking of how many seats can we fit in here to increase the bottom line may not be so cut and dry anymore." Mary Attea, executive chef Musket Room in New York City, "[We'll see] a return to comfort foods including in an elevated way. Pasta chips. + Follow. Wright thinks we're becoming more adventurous eaters as a way to find a sort of escape, perhaps the only vacation we'll be able to take for a while. Cybille St.Aude-Tate, chef of Earthseed Provisions and Honeysuckle Projects in Philadelphia, "As diners feel more and more comfortable going out, the same old menus just won't cut it anymore. Robert Irvine, chef and host of Food Network's Restaurant: Impossible, "2021 will see independent restaurant chefs and operators settle into a more long-term form of political advocacy that isn't just reactive to the pandemic. There's a lot to love about in-person meetings the travel experience, personal connections and, of course, the food. I could see this as a launch point for more classes, as well as more community-based and home gardens rising up." Daniel Humm, chef of Eleven Madison Park in New York City, "Well, none of us could have predicted 2020, so I am reluctant to predict anything for 2021. Spirit flavors are also gaining traction, especially with consumers drinking way too much in 2020 but still wanting those flavors in non-alcoholic productsnamely, mocktails, ice cream, and confection, says Imbibes McHugh. Published on April 13, 2023 | 5:38 PM. While we mourn the days when we could travel carefree, consumers thankfully can still get a small taste of that adventure in their foods and beverages. Regardless of the application or formula, flavors for bakery Comax notes, According to Twitter, chicken was the number-one Most Tweeted about Food in the U.S. on Twitters Top-10 list, which compared tweets from March 1 to September 1 of 2019 with the same period from [2020]. This love of chicken inspired Comax to introduce in its new Chicken Soars flavor collection comprising Chicken Vegetable Soup, Fried Chicken, and Grilled Chicken. Another great one is coconut sugar, which you can also find as coconut brown sugar now." Kevin Tien, "For 2021 the trends will go towards comfort and simplicity. Instead, we sought insight from an industry professional: Marie Wright, the chief global flavorist with theArcher-Daniels-Midland Company(ADM). More recently, red velvet started making an appearance in hot beverages. Michael Schulson, chef and founder of Schulson Collective, "I think people will run to comfort food. Overall, in the New Year, I expect people will start seeing cultures more holistically through food (e.g., Vietnamese food beyond banh mi and pho). At our restaurants, paella became one of the most popular items on our to-go menu. Martin Heierling, chief culinary officer at sbe and C3, "My trend prediction for next year is more of a hope. Heres our round-up of the flavour trends we can expect to tickle out taste buds in 2021. Sanitation, spacing, and an overall concern for the guest's comfort levels will remain a high priority, not just in practice but also in showingI think it will also bleed into new restaurant build-outs and concepts. These flavors, she says, are especially appealing when paired with brighter fruit flavors such as pear and citrus as they can add some complexity as well as a different taste experience. Lee says Korean barbecue, where both the sauces and kimchi are served, has become the gateway meal that introduces many Westerners to Korean food. Now, 2021 is shaping up to be a year when Korean flavors go even more mainstream. Theres a lot of curiosity about flavor profiles, whether its Indian, or Korean, or Japanese food, Lee says. They see a new interest in mushrooms, a rethinking of chicken and coffee, a resurgence of 1980s cocktails and, believe it or not, a return to civility. I think we'll see a more focused conversation around ingredients like sweet potatoes and various greens or biscuits as they relate to Black folks and more specifically how they come from our agricultural and more agrarian roots. A favorite of mine is maple sugar. Cherry blossom (known as sakura), with its slightly sweet, floral notes, and yuzu, which contains notes of grapefruit and mandarin orange, may be particularly appealing to beverage and dessert manufacturers. Humble Nosh. The ice cream industry has a $13.1 billion impact on the U.S. economy, supports 28,800 That 2021 will bring with her a place for everyone at the table. The COVID-19 pandemic has shifted consumer appetites for more familiar and what we call comforting flavors, she says. Tried-and-true familiar recipes were revisited and enjoyed for the nostalgia factor., At the same time, he continues, consumers were forced to stay at home without even the most mundane travel. More and more of us in the restaurant industry are having to get more creative to be profitableespecially with diners being restricted from eating in restaurants due to local and state COVID regulations." For instance, says Gold Coast Ingredients Byrnes, As more vegan, meat-substitute products enter the marketplace, flavor innovation will follow. According to Shurhay, Birthday cake has gained immense popularity in the nostalgic sector due to its ability to evoke positive emotions, with the flavor showing up everywhere, from cookies to beverages to popcorn., She continues, According to Mintel, 71% of consumers enjoy things that remind them of their childhood, as nostalgic flavors like birthday cake, Smores, and peanut butter have gained immense popularity in a range of applications. She thinks we can expect to start seeing more fermented flavors available in condiments, yogurt, and alcoholic beverages, as well as seeing a wider variety of flavors for pickles and kimchi. The recent buzz around alcoholic drinks will make 2021 a great year for alcohol-inspired flavors. The plant-based food trend is poised to continue, according to the October-released top 10 anticipated foods trends for 2021, by retailer Whole Foods Market, a 500-plus store chain headquartered in Austin, TX. Truman Jones, executive chef at Tides Inn in Irvington, Virginia, "I think we are going to continue to see the creation of new delivery-only brands. Were experiencing a renaissance of these nostalgic flavorspeanut butter, orange creamsicle, grape cotton candyin concepts like hard coffee, energy drinks, and craft soda., The growing interest in home baking has also inspired flavor creators. 2023 MJH Life Sciences and Nutritional Outlook. The Food Forecasters Speak. Looking ahead to 2021, interest in fermented and acidified foods will continue to rise as a result. One that embraces the need for simpler, comforting and soul-nourishing cuisine and the other that functions as an escape and embraces frivolousnessallowing patrons to be both fancy and indulgent." Youll be seeing them in restaurants, beyond those specializing in Korean cuisine, as well as grocery shelves. I think as much as I can about what I can do to make to-go dining more attractive to diners, whether it's what we're using for flatware and silverware or what we can do to appeal to a family for weeknight dinner, or a special 'date night' in." She says that as we head into 2021, however, we're starting to branch out a bit. Yet, we believe consumers are willing to experiment with new flavors, especially as international travel and restaurant dining is limited by the pandemic.. As we close out a year that's brought upheaval and devastation to an industry we love so much, we revisited the conversation to try to imagine, with a little more humility, what next year might bring. We thrive on the rush of a busy service and we pride ourselves on the fact that when all else fails, we can put our head down and do the work. Flavors like burnt lemon, charred lemon zest, lemongrass and Meyer lemon are growing in popularity. Each year, Sensient tries to choose something outside the realm of flavor to show how influence in flavor can come from anywhere. Starting in Fall 2021, maple has been a flavor were seeing again and again. We saw a huge climb in this technique during COVID lockdowns, and it allowed us chefs to still be able to support our farms. With travel restrictions, more consumers will turn to food to explore global and unconventional flavors and ingredients. For example, Mexican cuisine is the most popular ethnic cuisine in America, and there is so much to be explored yet. Flavorchems Shurhay says the sweet and tart yuzu, an internationally trending superfruit flavor from Asiais gaining momentum throughout food and beverage., Davis of National Flavors says, Highlight intriguing flavors like blood orange or dragon fruit to connect with flavor collectors who seek out novel tastes., Plant-based foods are seeing their own flavor developments. There is a thirst for knowledge again that we saw 10 years ago where cooking classes were really popular. Wixons Henrickson seconds growth of spicy flavors. For our flagship Eat the Change snack product, we created a mushroom jerkywood-smoking portobellos and criminis with hickory wood so that they absorb all those traditional smoky flavors you'd get in a meat jerky, and then infusing habaneros and mustard seeds. Nostalgic seasonal flavors will also be widespread on LTO [limited-time offer] menus, such as lemonade in the summer, pumpkin and maple in the fall, and sugar plum and gingerbread in the winter, says Imbibes McHugh. Mariah Posadni, pastry chef of Common House Richmond in Virginia, "Small-group private dining will be hot. Globally inspired flavors have been an upward trend the last few years, but I expect this trend to accelerate because of the pandemic, says Imbibes McHugh. Highlight flavor provenance like Michigan blueberries or Georgia peaches to create an authenticity that increases your brand credibility with consumers, she advises. As a result, its popularity as a flavor is also on the uptick. The traditional hemp leaf infusion is created from the dried leaves of the hemp plant, Hermann says. The COVID-19 pandemic has made consumers more aware of product shelf life and food waste. (How well did we do last year? Omar Tate and Cybille St.Aude-Tate, "I think there will be an emphasis on practices to support the health and vitality of the restaurant industry, including an examination of overall price and tipping structures. It's an excellent alternative to regular sugar with a low glycemic index, so it's great for diabetics and it doesn't taste too much like maple but still offers a full body of flavor. Eric Leveillee, executive chef of The DeBruce in Livingston Manor, New York, "As planet-based and flexitarian diets become more popular and people seek out foods that are equally good for the environment and themselves, there is no doubt that consumers will turn to products made from the best, sustainable ingredients, like mushrooms. Take hemp. While Korean tacos and other dishes are a staple in L.A., Lee says the Midwest actually has been the strongest region for KPOP Foods. That Doesnt Mean We Shouldnt Try. What has emerged from the trauma and turmoil of our collective stresses have been restaurants pivoting into models that are more hybrid, take out, and curated grocery. With these delivery-only brands, we will continue to see comfort food like burgers and fried chicken because the demand is high and those foods travel well, but will also bring innovativeexperimental food that's less familiar. 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