发布时间：2008.6

摘要

Future Flavor Trends in Food

New opportunities in sensory innovation 

Our company's Ingredients Series

Our company's is developing a unique new series of reports that identifies key trends in ingredients, future innovation and growth opportunities. We are using our strengths in analysis of the food and drinks markets to provide new insight on developments in ingredients.
Ingredients companies are facing a new set of challenges as ongoing consumer demand for healthy and indulgent products creates both new growth opportunities and commercial pressures. Trust and transparency have become more important particularly in accounting for health claims of new ingredients, their ethical and environmental credentials and their provenance. In health, legislation affecting claims and product safety are changing, meaning functional ingredients will be subject to increased scrutiny.
In addition, growing consumer experimentation and acceptance of novel and exotic ingredients is fuelling demand for indulgent products. Those natural ingredients offering new flavors as well as realizable and tangible health benefits are likely to achieve the highest growth. The appetite for natural ingredients that can deliver health benefits to the substantial number of consumers seeking wellness remains high and will remain strong as the population ages.
Despite the push towards natural ingredients, there remain opportunities for manufacturers taking a more scientific-based route. Development of proprietary ingredients and improved delivery systems that offer better bioavailability or taste sensations are key areas of expansion for the future.

Key questions answered by this report...

• What are the most common and fastest growing flavors in bakery, confectionery, dairy and snacks?
• Which food and flavor manufacturers are driving innovation in this area?
• What are the key drivers of food flavor trends and how and why are they important?
• Which food industry trends within health do industry executives think are important and how do these trends impact food flavor?
• What are the key emerging trends and opportunities in food flavors?
• What are the new and novel food flavors?

Future Flavor Trends in Food

New opportunities in sensory innovation
Flavor is an integral part of food and what it offers consumers, and therefore the optimization of flavor in food is important for manufacturers in adding value to their products. Currently there are major changes in food flavor innovation driven by shifts in consumer behavior. This report helps to understand these drivers and their effects. In addition, emerging technologies, new business practices, and novel R&D is driving developments in sensory innovation.

Future Flavor Trends in Food is a new management report published by Business Insights that provides a comprehensive review of current, new and emerging flavors in the food sector. This report presents and evaluates the role of flavor and food manufacturers in flavor innovation and key flavor trends, and analyzes fast growth flavors in key categories in terms of product launches.

Discover the areas of opportunity in food flavors and understand how these opportunities fit into larger food industry trends with this new report...

This new report will enable you to...

• Quantify and target future growth areas in food flavors with this report’s analysis of sales of functional food and drinks, ethnic food and drinks and out of home food and drinks between 1999 and 2011 in Europe and the US.
• Improve targeting and the effectiveness of your NPD strategies with this report’s analysis of top and fast growth flavors in the bakery, confectionery, dairy and snacks sectors, using Productscan data of over 54,000 products launched globally between 2004 and 2007.
• Implement best-practice strategies of leading innovators in the food flavors market using this report’s analysis of food companies including Danone, Nestlé, Kraft and flavor companies including Givaudan, International Flavors & Fragrances and Symrise.
• Gain insight into industry opinions on the food flavors market over the next 5 years through an exclusive survey of industry executives carried out by Business Insights.

Key issues examined by this report...

• Ethical and green flavors for the future. So far the trend for ethical food has not greatly affected food flavor itself, but is likely to in the near future. Food miles, Fairtrade, and child labor could affect the acceptance of flavors derived and manufactured from natural ingredients in developing countries. There may be more scrutiny around the use and source of exotic flavors in the industrialized economies.
• Ethnic food continues to gain popularity. There is predicted continued growth in the value of the ethnic food retail market in both the US and Europe. Asian cuisine is expected to show the highest rate of growth in Europe, but the growth rates for Chinese, Indian, and Mexican foods are also high and offer opportunities for manufacturers.
• Flavors in ‘reduced’ foods. Changes in recipe formulation affect flavor and manufacturers need to be aware of specific flavors and ingredients which synergize with ‘reduced’ recipes. Many flavors used will be bolder and more distinctive to make up for the flavor enhancing properties of sugars, salts and fats.

Some key findings from this report...

• The overall top flavor in 2007 in terms of product launches was chocolate. It was the number one flavor in product launches in the bakery, confectionery and snacks sectors, and second in the dairy sector. This demonstrates chocolate’s global appeal in terms of applicability across sectors and for consumers in many different regions.
• 81.4% of respondents rated ‘flavors from natural ingredients’ as the most important trend within health over the next 5 years.
• There is a growing expectation for flavors to be bold, distinctive and stimulating. Many consumers are more willing to experiment, and there are growing opportunities for flavors such as herbs, spices, sensates, textures, fusions, and interactivity which can deliver these.
• Some consumers in the US and most countries in Europe (except for Germany) say they are buying more ethical or socially responsible grocery items. In Spain, Italy and the UK over 30% of consumers surveyed, said they were purchasing more ethical or socially responsible grocery items.

Additional Information

The management reports provide an in-depth and complete overview of each sector. By examining the topical issues and key market drivers, thes reports will equip you with the analysis and forecasting necessary to make the right decisions at the right time.

目录及图表

Future Flavor Trends in Food

Executive Summary

Drivers and the bigger picture

Top flavors by food sector

The role of food and flavor manufacturers

Key trends in food flavors

Conclusions

Chapter 1 Introduction

What is this report about and what is its scope?

Research methodology

Flavors in food defined

Report structure

Chapter 2 Drivers and the bigger picture

Summary

Introduction

Travel and immigration

Increasing travel means increased awareness of global flavors

Ethnic food continues to gain popularity

Nostalgia and slow food

The role of established brands

Memories on the plate

The slow life

Ethics and carbon awareness

Ethical issues are affecting food and drink purchasing

Environmental concerns are becoming an issue in food choice

Ethical and green flavors for the future

Cooking, entertaining and eating out

The business of cooking and entertaining

Eating out continues to increase

Consumers as connoisseurs and experts

Snacking and single item meals

More snacking is predicted in the US and Europe

Complex mixtures and ethnic influences

‘Natural’ provides opportunities

Multi-sensory experiences

A virtual world

Sensory touchpoints and signatures

Innovation in the kitchen

Health and wellbeing

Eating healthier

Flavors in ‘reduced’ foods

Flavor and functional food and ingredients

The effect of the older generation

Demographic shifts

Foods designed specifically for the elderly

The industry view

Chapter 3 Top flavors by food sector

Summary

Introduction

Bakery and cereals

Top and fast growth flavors

Chocolate trends

Grain and seed trends

Wafers

The industry view

Confectionery

Top and fast growth flavors

The rise of dark chocolate

Exotic and antioxidant fruits

Fruity mint in chewing gum

The industry view

Dairy

Top and fast growth flavors

Strawberry

Other berries/darker fruits

Exotic fruits

Cheese

The industry view

Snacks

Top and fast growth flavors

Chocolate and dark chocolate snack bars

Nut trends in snacks

Exotic fruits

Chip flavors

The industry view

Cross-sector assessment

Chapter 4 The role of food and flavor manufacturers

Summary

Introduction

Company type

Influential food manufacturers

Danone

Nestlé

Kraft

Flavor manufacturers

Global presence

Technologies to develop, extract and deliver flavor

Biotechnology to produce flavors

Flavor creation

Flavor delivery in food

Novel flavors and ingredients

Taste modulators

Sensates and physical effects

Insight, added value and innovative services

Market and consumer insight

Sensory and psychophysical testing

Culinary expertise and the restaurant experience

Training

Chapter 5 Key trends in food flavors

Summary

Introduction

Health

Natural

High antioxidant flavors

Superfruits

Flavors in ‘reduced’ foods

Alternative types of sweetness

Indulgence and experimentation

Ethnic and international

Provenance and varietal

Fusion flavors, pairings and novel sensory

Homemade and traditional

Other emerging trends

Flavors for the elderly

Ethical flavors

Chapter 6 Conclusions

Summary

Introduction

Key opportunities

Natural and functional

Bolder natural and reduced foods

Vegetables for sweetness and functionality

New antioxidant flavors

Dark chocolate

Newer superfruits

Ethnic and international

Dominance of the Mediterranean and Asia

Ethnic combinations

Flavor ‘experiences’

Herbs, spices and heat blends

Stimulating flavors

Index

References

List of Figures

Figure 2.1: Consumer psychology and behavior drivers

Figure 2.2: Purchasing of ethical or socially responsible grocery items

Figure 2.3: The propensity of European and US shoppers who have taken active steps to eat healthier in the last 12 months, 2006

Figure 2.4: The influence of drivers on demand for new flavors

Figure 3.5: Launches of traditional bakery products with dark chocolate variants

Figure 3.6: ‘Healthy’, organic and ethical bakery product launches with dark chocolate

Figure 3.7: Examples of indication of cocoa content in chocolate covering on biscuits

Figure 3.8: Examples of chocolate cookies launched in December 2007

Figure 3.9: Interesting chocolate blends in bakery products

Figure 3.10: Examples of recently launched oat cereals

Figure 3.11: Examples of bakery product launches with new grain flavors

Figure 3.12: Examples of premium type wafer products

Figure 3.13: Dark chocolate versions of core products

Figure 3.14: Premium and indulgent dark chocolate examples

Figure 3.15: Innovative dark chocolate marketed as healthy

Figure 3.16: Mango candies promoted by functional ingredients

Figure 3.17: Non-chocolate candies with ‘new’ fruit flavors

Figure 3.18: Mint and fruit blends in chewing gum

Figure 3.19: Examples of recent blueberry, raspberry, blackcurrant and pomegranate dairy sector launches 82

Figure 3.20: An example product with a blend of mango and coconut flavors

Figure 3.21: Premium and upscale coffee ice cream products

Figure 3.22: Chocolate snack bars

Figure 3.23: Nut snack products

Figure 3.24: Exotic fruit snacks

Figure 3.25: Interesting flavor blends in chips

Figure 4.26: The influence of manufacturers on flavor innovation currently and in the next 5 years

Figure 4.27: Multinational food manufacturer modes of flavor innovation

Figure 4.28: Flavor innovation within flavor and ingredient manufacturers

Figure 5.29: Key food flavor trends

Figure 5.30: Importance of health trends over the next 5 years

Figure 5.31: Garlic flavored and ethnic products that claim to be natural

Figure 5.32: Natural products with roasted or spicy flavors

Figure 5.33: A novel sweetener claiming to be ‘high in antioxidants’

Figure 5.34: Ratings for growth in usage of antioxidant flavors over the next 5 years

Figure 5.35: New vegetable and/or hot/spicy product claiming to be ‘high in antioxidants’

Figure 5.36: New goji (berry) flavored products

Figure 5.37: New products with spice flavor with claiming to be ‘low’ or ‘no’ salt

Figure 5.38: Examples of recently launched ‘reduced’ foods promoting the flavor of core constituents or added herbs or lemon

Figure 5.39: ‘Naturally sweet’ products with chocolate flavor

Figure 5.40: ‘Naturally sweet’ products with vegetable flavors

Figure 5.41: Importance ratings for food indulgence trends over the next 5 years

Figure 5.42: Indian flavored new product launches

Figure 5.43: New products with Vietnamese and Malaysian flavors

Figure 5.44: Varietal potato chips

Figure 5.45: Lindt Madagascar Noir Chocolate

Figure 5.46: ‘Fusion’ sauces

Figure 5.47: Chili and chocolate pairings

Figure 5.48: Chewing gums promoted on sensations

Figure 5.49: New products promoted on sensations

Figure 5.50: Novel sensory products from Japan

Figure 5.51: Products providing interactive experiences

Figure 5.52: Ratings for growth in usage of retro flavors in food over the next 5 years

Figure 6.53: Key emerging opportunities in food flavors

List of Tables

Table 2.1: The number of visitors to regions and continents, (m), 2005-2006

Table 2.2: Ethnic food retail market, by cuisine, ($m), Europe and US, 1999-2009

Table 2.3: Consumer awareness of ethical issues and the influence on purchasing decisions

Table 2.4: Out-of-home food and drinks market value, ($m), Europe and US, 2005-2010

Table 2.5: Number of snack and light meal occasions, per person per year, Europe and US, 2005- 2010

Table 2.6: Functional food and drink market value, ($m), Europe and US, 2001-2011

Table 2.7: Consumers aged 55 and over, by region, (m), 2002-2012

Table 3.8: Top 20 flavors in new bakery introductions, % of all products launched, 2004-2007

Table 3.9: Top 20 flavors in new confectionery product introductions, % of all products launched, 2004-2007

Table 3.10: Top 20 flavors in new dairy product introductions, % of all products launched, 2004- 2007

Table 3.11: Top 20 flavors in new snack product introductions, % of all products launched, 2004- 2007

Table 3.12: Top 5 flavors in terms of new product launches in 2007, in terms of all products launched per sector

Table 3.13: Top 5 fastest growing flavors in terms of new product launches as percentage of all products launched per category, per year, 2004-2007

Table 3.14: Top 5 emerging flavors in each sector

Table 4.15: Top 10 manufacturers that drive innovation through new food flavors

Table 4.16: Example flavor innovation activities of major suppliers

Table 5.17: Top 20 flavors in new product introductions claiming to be ‘natural’, % of products launched, 2004-2007

Table 5.18: Top 20 flavors in new product introductions claiming to be ‘high in antioxidants’, % of products launched, 2004-2007

Table 5.19: Top 20 flavors in new ‘fruit’ flavored product introductions, % of products launched, 2004-2007

Table 5.20: Top 20 flavors in new ‘low’ or ‘no salt’ product introductions, % of products launched, 2004-2007

Table 5.21: Top 20 flavors of new product introductions claiming to be ‘naturally sweet’, % of products launched, 2004-2007

Table 5.22: Classification by region referred to in new product launches, 2004-2007

Table 5.23: Classification by country referred to in new product launches, 2004-2007

Table 5.24: Top 20 flavors in new product launches claiming to be ‘homemade’ or ‘traditional’, % of products launched, 2004-2007

Table 5.25: Top 10 flavors in new product introductions targeted towards the elderly, % of products launched, 2004-2007