Flavor Trends

Ingredients, tactics, formulation and data related to flavor trends, including flavor pairing.

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2019 State of the Industry: Balancing indulgence and health in foodservice

Top snack and bakery dayparts offer strategic opportunities for R&D inspiration

May 21, 2019

The current state of snacks and bakery in foodservice reflects the "have your cake and eat it, too" polarity of today's consumers. We dine out to treat ourselves, yet we still have a nagging sense of responsibility to improved health and wellness.

Pringles challenges fans to guess new Mystery Flavor to win $10,000

For the first time in the U.S., Pringles debuts a limited-time Mystery Flavor at Walgreens stores across the nation

May 21, 2019

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This summer, Pringles is releasing a new Mystery Flavor, giving fans the ultimate opportunity to taste and guess the flavor for a chance to win a $10,000 prize.

Snack and bakery insights into Generation Alpha

Michael Holleman

April 8, 2019

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By now, is there anything we don't know about Generation Z? Born from 1996 through 2014, these 4- to 23-year-olds learn with their eyes and share appealing images via social media. They're environmentally aware and socially conscious. Most embrace cultural diversity.

Snack mixes and nuts find growth in healthy snacking

Consumers search for trending ingredients in snack mixes and nuts

Liz Parker

March 14, 2019

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Trends in snack mixes and nuts are constantly changing, but many also remain the same, as consumers are constantly searching for better-for-you snacks and the next "big thing."

Globally inspired snack and bakery flavor trends

Global, bold, spicy and botanical flavors trend forward across snack and bakery

Joyce Friedberg

March 11, 2019

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Taste remains a key driver in consumer food purchases. According to the 2018 IFIC "Food and Health Survey," taste was rated the No. 1 factor, with 81 percent of consumers stating taste impacts their decisions. Consumers still seek nostalgic, familiar flavors, but also flavors that appeal to their adventurous side.

SNAXPO19: Uncover the future of snacking

February 21, 2019

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SNAXPO19, produced by SNAC International, will take place March 31 to April 2 at the Gaylord Palms Resort and Convention Center, in Orlando.

Advances in cold chain technology for snack and bakery warehousing and transport

Cold chain technology continues to grow more sophisticated in the face of increased demand for traceability

Liz Parker

February 5, 2019

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It's important to be able to trace the movements of a product or ingredient that requires refrigerated or frozen transport or storage throughout its life cycle, and this is where cold chain technology comes into play.

New Year-Round, Live Feed Approach to Flavor Trend Hunting Spotlights 'The Need for Seed'

McCormick launches Transformation of Flavor Forecast for 2019

New year-round, live feed approach to flavor trend hunting spotlights 'The Need for Seed'

January 24, 2019

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McCormick & Company, Inc. has revealed it’s jumpstarting a year-round, always-on flavor news approach to its nearly 20-year-old annual report.

Online exclusive: Developing breads, buns and rolls to meet top U.S. foodservice trends

Douglas J. Peckenpaugh

January 14, 2019

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Insights into the top sandwich trends across the U.S. restaurant industry, including R&D inspirations for sandwich-specific breads, buns and rolls.

Snack and bakery companies focus on sweetener selection to reduce added sugar

Joyce Friedberg

January 3, 2019

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In an ongoing shift, consumers are increasingly more cognizant of the amount and type of sugar and other sweeteners in their products.

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IFT18 review: ingredient innovations and industry trends

IFT recently took place at McCormick Place, Chicago, from July 15-18. IFT is presented by the Institute of Food Technologists.

The top trends in the U.S. retail and foodservice markets for products like breads, buns and rolls include segmentation into traditional and clean label products, and understanding your target consumer will do much to dictate R&D requirements. This webinar will include discussions of:

These days, just going gluten-free often isn’t enough to capture shopper attention—and repeat business. Many snack and bakery brands have found that building “better for you” attributes into their gluten-free products helps them reach a wider audience.

Snack Food & Wholesale Bakery Magazine

2019 May

May's Snack Food & Wholesale Bakery publication features our cover report: Raquelitas Tortillas brings quality-driven inspiration to Colorado foodservice; plus much more!

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