Future Food and Drinks Flavors: Fusion, Natural, Functional and Fast Growth Ingredients

Published by: Business Insights

Published: Oct. 1, 2006 - 159 Pages

Table of Contents

Executive Summary

Leading global trends in flavors and ingredients

Ethnic foods and fusion flavors

Fresh, natural and authentic flavors and ingredients

A taste for health: fruits

Flavors and ingredients with added health benefits

Future flavor forecasts

Conclusions

Chapter 1 Report introduction

Introduction

Research methodology

Report structure

Chapter 2 Leading global trends in flavors and ingredients

Summary

Introduction

Leading global trends in flavors and ingredients

Quantity and quality

Sweet and savory combinations

Weird and wacky with traditional and familiar

Authenticity, traceability and provenance

Personalizing products

The real deal

New product case study: Kettle Kitchen and Kettle Crispy Bakes

Wild, natural, whole and fresh

Mix and match flavor combinations

Chapter 3 Ethnic foods and fusion flavors

Summary

Introduction

Defining ethnic food

Fusion foods

Restaurants lead innovation in ethnic and fusion food

The future NPD potential of ethnic cuisines

Identifying the fastest growing ethnic flavors

Asian flavors take largest share of overall ethnic product launches

Category analysis

Sales growth potential of foods with ethnic flavors

Ready meals

Bakery and cereals

Regional analysis

The Americas

Asia-Pacific

Europe

Fusion flavors

Chapter 4 Fresh, natural and authentic flavors and ingredients

Summary

Introduction

Health and beauty

The ‘all-natural’ buzzword

Focus on agave nectar

Herbs and spices

Top natural flavors

Exotic vegetable flavors failing to attract attention

Category analysis

Soft drinks

Confectionery

Regional analysis

The Americas

Asia-Pacific

Europe

Chapter 5 A taste for health: fruits

Summary

Introduction

Inherent health message

The fructose debate

Re-packaging and re-positioning fruit to appeal to untapped target audiences

Exotic fruits inspiring consumers to experiment with new products

Pomegranate and mango will feature most in future NPD

Mixed fruit combinations more popular than individual exotic fruit flavors

Top fruit flavors

Category analysis

The potential of exotic fruit flavors: dairy, snacks and alcoholic drinks

Dairy

Snacks

Regional analysis

The Americas

Asia-Pacific

Europe

Chapter 6 Flavors and ingredients with added health benefits

Summary

Introduction

Essential fatty acids: essential functional ingredients

Soy’s role as an ingredient within the functional food industry

Açaí is fastest growing flavor with functional benefits

The new cranberry: pomegranate

Green tea offers most potential for NPD in next five years

Category analysis

Dairy will continue to offer strongest sales growth potential

Bakery and cereals

Ready meals

Regional analysis

The Americas

Asia-Pacific

Europe

Chapter 7 Future flavor forecasts

Summary

Introduction

First understand your target audience

Leading trends in flavors and ingredients over next five years

Future flavor forecasts

Future flavor forecasts: ethnic

Future flavor forecasts: whole and natural

Future flavor forecasts: fruits

Future flavor forecasts: functional

Chapter 8 Conclusions

Summary

Introduction

Major trends influencing future flavor and ingredient NPD

Category analysis

Ethnic

Natural and fresh flavors

Fruits

Flavors with functional benefits

Regional analysis

The Americas

Asia-Pacific

Europe

Innovative manufacturers

Index

List of Figures

Figure 2.1: Kettle’s new ‘Kitchen’ range targets foodies in delis and farm shops with high quality ingredients and a focus on provenance

Figure 3.2: The importance of leading ethnic cuisines in NPD today and over the next five years40 Figure 3.3: Percentage growth of ethnic flavors in products launched, 2004-2006

Figure 3.4: Percentage share of ethnic flavors in products launched, 2004-2006

Figure 3.5: Percentage of ethnic flavors in products launched, by category, 2004-2006

Figure 3.6: Sales growth potential of foods with ethnic flavors over the next five years

Figure 3.7: Sainsbury’s Baby Leaf and Leek Steamer

Figure 3.8: Mixing ethnic flavors and ingredients in bakery and cereals

Figure 3.9: Percentage of ethnic flavors in products launched in the Americas, 2004-2006

Figure 3.10: Mountain States Rosen’s Cedar Springs Restaurant Style Natural American Fully Cooked Premium Ready Meals

Figure 3.11: Aladdin Bakers’ Authentic Greek Hand Stretched and Pre-Oiled Flat Bread and President’s Choice Blue Menu Ready to Serve Canned Soup

Figure 3.12: Percentage of ethnic flavors in products launched in Asia-Pacific, 2004-2006

vii Figure 3.13: Percentage of ethnic flavors in products launched in Europe, 2004-2006

Figure 3.14: Mussu Crema de Pacharan

Figure 3.15: Impact of fusion foods on ethnic foods NPD in the food and drinks industry in

and over the next five years

Figure 3.16: Buckley’s Hand-Crafted Toffee and Basilano

Figure 4.17: LIV Sports Drink

Figure 4.18: Groovy Food’s Agave Nectar - a natural ingredient with a lot of potential

Figure 4.19: Future growth potential of exotic herb and botanicals in food and drink NPD over next five years

Figure 4.20: Lean Cuisine Honey Soy Beef with Wholemeal Noodles

Figure 4.21: Percentage growth of natural flavors in products launched, 2004-2006

Figure 4.22: Splendid Specialties Original Tea Cookies with a Hibiscus and Lemon Oil variety

Figure 4.23: Percentage share of natural flavors in products launched, 2004-2006

Figure 4.24: Pepperidge Farm’s Puff Pastry Vegetable Side Dishes

Figure 4.25: Sales growth potential of foods with exotic herbs and botanical flavors over the next five years

Figure 4.26: Percentage share of natural flavors in products launched, 2004-2006

Figure 4.27: Ito En Maiasa Ippai no Kurozu to Yasai and Knorr Vie

Figure 4.28: Wrigley's Airwaves Active Chewing Gum

Figure 4.29: Percentage of natural flavors in products launched in the Americas, 2004-2006

Figure 4.30: Villa Reale Patés and Mediterranean Munchies Hummus Chips with Olive Oil’

Figure 4.31: Percentage of natural flavors in products launched in Asia-Pacific, 2004-2006

Figure 4.32: Percentage of natural flavors in products launched in Europe, 2004-2006

Figure 4.33: Combining traditional and exotic vegetable flavors

Figure 5.34: General Mills’ Fruity Cheerios

Figure 5.35: Percentage growth of fruit flavors in products launched, 2004-2006

Figure 5.36: Exotic fruit flavors that are forecast to experience highest growth in NPD usage over next five years

Figure 5.37: Muirhead All Natural Vinaigrette and Zlata Praga Beer contain pomegranate flavors

Figure 5.38: Percentage share of fruit flavors in products launched, 2004-2006

Figure 5.39: Tempest Green U Green Tea Energy Drink and Asahi Mintia Lemon Lime Mint W Etiquette contain combined lemon and lime flavors

Figure 5.40: Percentage of fruit flavors in products launched, by category, 2004-2006

Figure 5.41: Sales growth potential of adding exotic fruit flavors to new products over the next five years

Figure 5.42: Emmi Aloe Vera Sensitive Jogurt

Figure 5.43: Tibet Authentic Goji Berries

Figure 5.44: Percentage of fruit flavors in products launched in the Americas, 2004-2006

Figure 5.45: McCain Zalicious Frozen Dessert Pizza and Mariani Grab-n-Go! Snack Fruits

Figure 5.46: Percentage of fruit flavors in products launched in Asia-Pacific, 2004-2006

Figure 5.47: High level of innovation with fruit flavors in Asia-Pacific

Figure 5.48: Percentage of fruit flavors in products launched in Europe, 2004-2006

Figure 5.49: Innovative flavor combinations in Europe

Figure 6.50: Spectrum Naturals Organic Omega-3 Salad Dressing

Figure 6.51: Heart healthy foods that contain soy as a functional ingredient

Figure 6.52: Percentage growth of flavors with functional benefits in products launched, 2004-2006 117 Figure 6.53: Happy Monkey Açaí Berry Drink

Figure 6.54: The pomegranate flavor is popular in many categories

Figure 6.55: Percentage share of flavors with functional benefits in products launched, 2004-2006 120 Figure 6.56: Potential growth of ingredients with functional benefits in terms of usage in food and drinks development over the next five years

viii Figure 6.57: Percentage of flavors with functional benefits in products launched, by category, 2004- 2006

Figure 6.58: Sales growth potential of food and drinks including flavors with intrinsic functional benefits over the next five years

Figure 6.59: Brown Cow All Natural Low Fat Yogurt and Luna Irojirona Marshmallow Yogurt

Figure 6.60: Lean Cuisine Frozen Entree range

Figure 6.61: Percentage of flavors with functional benefits in products launched in Americas, 2004- 2006

Figure 6.62: Haagen-Dazs Black Raspberry Chip ice cream and Goldwater’s Mercantile Wild Spicy Raspberry Jam

Figure 6.63: Percentage of with flavors with functional benefits in products launched in Asia- Pacific, 2004-2006

Figure 6.64: Green Net Mulberry Green Tea

Figure 6.65: Percentage of flavors with functional benefits in products launched in Europe, 2004- 2006

Figure 6.66: Nestlé Sveltesse

Figure 7.67: Identifying the leading influencers driving innovation in flavors and ingredients over the next five years

Figure 7.68: Leading trends in flavors and ingredients over next five years

Figure 7.69: Innovative products containing future ethnic flavors and ingredients

Figure 7.70: Innovative products containing future natural flavors and ingredients

Figure 7.71: Innovative products containing future fruit flavors and ingredients

Figure 7.72: Innovative products containing future flavors and ingredients with functional benefits 145 Figure 8.73: Percentage of total products launched by distinct flavor category, 2004-2006

List of Tables

Table 2.1: Introducing unique flavors alongside more typical ingredients

Table 2.2: The use of the term ‘authentic’ in product names

Table 2.3: Value of natural and fresh (including organic) food and drink markets by key product markets, Europe and US, $bn, 2004-2009

Table 2.4: The use of the term ‘wild’ in product names

Table 3.5: Percentage of ethnic restaurants in each city, June 2006

Table 4.6: Top exotic herb and botanical flavors for future NPD

Table 6.7: Natural functional ingredients and their associated health benefits

Table 7.8: Top 10 innovative flavors forecast to influence NPD over the next five years

Table 8.9: Top 15 manufacturers that drive innovation in food and drinks through the addition of new flavors 156

Abstract

• Which emerging flavors are likely to make the most impact on food and drinks NPD over the next five years?
• What are the most influential ethnic flavors in each category?
• Will fusion flavors grow in importance and prevalence over the next five years?
• Which 'unusual' ethnic fusion flavors will appear on the market?
• Which natural and fresh flavors and ingredients will increase in importance in each category?
• What are the leading fruit flavors and ingredients in each category?
• Which flavors and ingredients with functional benefits are the most influential within each category?

• Predict future flavor growth patterns using this report’s analysis of the top flavors in NPD and other leading ingredients used within 50,000 food and drink launches as detailed by Productscan, the world’s largest consumer packaged goods database.
• Identify the flavors and ingredients with the greatest future revenue potential from the results of our proprietary survey, detailing senior industry executives expectations by category.
• Improve your targeting strategies with this report’s cross-category NPD analysis identifying key flavors and ingredients and their growth patterns across Europe, North America, Latin America and Asia-Pacific.
• Understand the key issues affecting the food and drinks flavors market including quality and quantity, provenance, novel-traditional combinations and personalized products with the in-depth analysis provided by this report.

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