Flavors and colors are important attributes in foods and beverages. The appearance and color help establish consumers’ expectations of the product and the flavor helps deliver the sensory experience. Consumers are still seeking new flavor experiences while at times also looking for comfort and nostalgia.
In some cases, flavor trends can start in foodservice/restaurants. Those that are adopted trickle down to retail and broad market dissemination. However, the snack aisle may be a great place to introduce new emerging flavors. John Kaufmann, snacking senior business development director of Kerry explains, “Over the years, what our continuing Kerry research into new and emerging flavors for foodservice and restaurant new menu items has found is that new risky flavors are often commercialized first in the snack section as that is a less expensive way to move forward. Snack developers are always looking for new tastes and are able to commercialize new products quickly. Success for a new flavor in the snack aisle provides evidence that the flavor will have an increased chance of success in a new meal.”