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Market Trends: Food Flavor and Ingredients Outlook 2004

Flavors and ingredients are among the most dynamic factors in the food industry, continually evolving as changing cultural and demographic factors shape the foods we eat. Packaged Facts' new report, Market Trends: Food Flavors & Ingredients Outlook 2004, uses key industry research along with interviews with leading industry experts and culinary professionals to highlight top trends in today's ingredient market as well as tomorrow's winning flavors. The 75-page report analyzes how demographic changes are affecting product development, reviews what's hot and what's not, and highlights how flavor trends are moving through the food industry.

Introducing Market Trends
Market Trends is the latest product line from Packaged Facts. These timely, compact reports offer insight and analysis into new product trends, demographic shifts, and consumer behaviors that affect the food, beverage and consumer goods industries.

Report Methodology
The information in Market Trends: Food Flavors & Ingredients Outlook 2004 is based on both primary and secondary research. Primary research involved interviews with marketing, public relations and industry analysts within the food and ingredient markets and consultants to the industry. Secondary research entailed data-gathering from relevant trade, business, and government sources, including company literature. The analysis of consumer demographics derives from Simmons Market Research Bureau survey data for spring 2003.

What You’ll Get in this Report
Market Trends: Food Flavors & Ingredients Outlook 2004 offers unique perspective on the what food and ingredient trends will be making headlines in 2004. No other market research report provides the analysis and trends coverage that Food Flavors & Ingredients offers. Plus, you’ll benefit from extensive data, presented in easy-to-read and practical charts, tables and graphs.

Scroll down to see a more detailed outline of the contents of this report.

How You Will Benefit from this Report
If your company wants to get a head’s up on the trends that will be driving foodservice and retail trends in 2004, you will find this report invaluable, as it provides a comprehensive package of information and insight not offered in any other single source. You will gain a thorough understanding of the factors that influence the development of this market.

This report will help:

  • Marketing Managers identify market opportunities and develop targeted promotion plans for new products and ingredients.
  • Research and development professionals stay on top of competitor initiatives and explore demand for new food introductions.
  • Advertising agencies working with clients in the food and ingredient industries to help understand the product buyer to develop messages and images that compel consumers to purchase these products.
  • Business development executives understand the dynamics of the market and identify possible partnerships.
  • Information and research center librarians provide market researchers, brand and product managers and other colleagues with the vital information they need to do their jobs more effectively.


Chapter 1: A Growing, Changing Industry

  • Flavors - Not Just About Taste
  • Seven Key Flavor Trends
  • Flavor Has Become Key Ingredient in Food Industry
  • Spice Usage Skyrocketing
  • Today’s Flavors = Science + Art
  • Umami - “New” Ancient Taste

Chapter 2: Changing Consumer Demographics and Tastes

  • Primary Cultural Issues Affecting Flavor Trends
  • Focus on Simplicity and Convenience
  • Demand for Good Taste
  • Concentration on Health and Wellness Issues
  • Interest in “Adventure” and “Full Flavors”
  • Table 2-1: Types of Food Americans Intend to Eat More Of in 2004
  • Demographic Factors - Melting Pot Becoming “Mixing Bowl”
  • Hispanic Growth to Influence Flavor
  • Asian Impact to Be Felt As Well
  • Ethnic Diners Enjoy international flavors and spicy foods
  • Table 2-2: Propensity for “Adventure” in Eating, Expressed by Ethnic/Racial Group
  • Generational Differences - Tweens Are Into Bold and “X-treme Flavors
  • 25 to 34 Year Olds Most Interested in Foreign and Spicy Foods
  • Baby Boomers Present Opportunities
  • Maturing or “Tweeniors” Offer Challenges
  • Table 2-3: Propensity for “Adventure” in Eating, Expressed by Age Group
  • Table 2-4: Which Ethnic Foods Are You Familiar With?
  • Women and Men Have Different Taste Profiles
  • Table 2-5: Propensity for “Adventure” in Eating, Expressed by Gender

Chapter 3: Distribution Channels

  • Restaurants - The Starting Point for Ingredient and Flavor Trends
  • Chain Menus Inspire Trends
  • Restaurant Trend Curve Suggests Up-and-Coming Concepts and Ingredients
  • Food Manufacturers - Adapting to Fast-Changing Trends
  • Table 3-1: Menu category sales among the “Top 100” chains
  • Product Introductions Still Rising - Ethnic Is “Hottest”
  • Manufacturers Getting Help from Consumers, Research Chefs,
  • Table 3-2: Food Company R&D Development Efforts

Chapter 4: Ethnic Flavors

  • Hispanic Flavors Lead the Way
  • Recreating the Flavors of Favorite Hispanic Dishes
  • Latin American Flavors Heating Up
  • Latin American Trends 2004: Grilled Meats and Sauces, “Fast Food”
  • Grilled Meats/Sauces
  • Small Plates/ “Fast Food”
  • Spanish Flavors Gaining Attention
  • Caribbean Flavors Catching Fire
  • Goya Kicks In
  • “Jerk” Isn’t A Slur Here
  • Asian Cuisine - A Broad Umbrella of Tastes and Flavors
  • Asian Trends 2004: Flavorful, Healthy and “Small Plates”
  • Adding More Flavor
  • Small Plates
  • Healthy
  • Indian - Up and Coming Asian Flavor
  • Chai is Hot
  • African and Moroccan on the Horizon
  • Is Rooibos the Next Chai?
  • Moroccan Makes Its Presence Known
  • Table 4-1: Food Manufacturers Commitment to Ethnic Foodservice Products
  • Table 4-2: Food Manufacturers Plan Increased Ethnic Products
  • Table 4-3: Ethnic Cuisines Highlighted by Consumer Media

Chapter 5: Bolder, More Intense Flavors

  • Chile Peppers - Discovering Specific Flavors
  • Chipotle - Most Familiar Flavorful Pepper
  • Peppers to Watch
  • Hot, Hot
  • Subtle
  • Sweet
  • Wasabi - Versatility Increasing Variety
  • Turmeric - Adding a Warm Flavor Along with Color
  • Mustard - New Uses Jazzing Up Familiar Flavor
  • Spice Mixtures - Such As Berbere and Garam Masala - Add Pungency
  • Table 5-1: New Product Introductions: Bold Spices and Flavors
  • Table 5-2: Food Shows Building Peppers’ Exposure
  • Table 5-3: New Product Introductions: Peppers

Chapter 6: Sweet Heat and Sweet/Savory

  • A Combination Adventure
  • Blending Produces Sweet Results
  • Peppers and Fruit - 2004’s Top Daring Duo
  • Coriander - Versatile, Ethnic Flavor
  • Cinnamon - Trading In Baking for Broiling
  • Cardamom - Not Yet As Well Known
  • Table 6-1: New Product Introductions: Cardamom, Coriander, Cinnamon

Chapter 7: Fruits: Fresh Flavors, Fresh Markets

  • Tropical Fruits Showing Up Everywhere
  • Mango Leads The Way
  • Passion Fruit, Tamarind, and Papaya Coming on Strong
  • Tamarind
  • Passion Fruit
  • Papaya
  • Exotic Fruits Explode in Beverage Market
  • Emerging Asian Flavors - Yuzu
  • Kaffir Lime - A New Twist on An Old favorite
  • Berry Berry Beneficial
  • Guarana
  • Acai
  • Table 7-1: New Product Introductions: Exotic Fruits

Chapter 8: Familiar Flavors

  • Vanilla - No Longer Plain Jane
  • Sea Salt - Adding Cachet to a Familiar Standby
  • Barbecue - A Familiar Flavor That’s Stepping Out
  • Ethnic Versions of Comfort Foods - Variations on the Familiar
  • Table 8-1: New Product Introductions: Vanilla and Sea Salt

Chapter 9: Authentic Flavors

  • Fresh Herb Flavors Gaining Steam
  • The Power of Pure - Organic Will Continue To Grow
  • Authentic Ingredient-Origin Growing in Importance
  • Table 9-1: Organic Shoppers Are Purchasing….

Chapter 10: The Powerful Wellness Trend

  • The Low-Carb Craze - No Signs of Slowing
  • Soy - New Flavors and Directions
  • Edamame Will Be Hot
  • Good-For-You Grains - Buckwheat and Spelt
  • Searching for the Magic Bullet - Yacon?
  • Table 10-1: What Low-Carb Products Are Americans Buying?
  • Table 10-2: What Soy Products Are Americans Eating?
  • Table 10-3: A Sampling of New, Innovative Soyfoods

Chapter 11: Trends and Opportunities

  • Bolder Basics - Jazzing Up Condiments and Sauces
  • Beverages - Quenching The Thirst for New Flavors
  • Desserts - Sweet Opportunities
  • Table 11-1: TrendWatch “Emerging and “Becoming Popular” Ethnic Sweets
  • Say Cheese - A Bright Outlook For An Old Favorite
  • One Foot in the Familiar
  • Small Plates - Big News
  • Convenience Rules - Hand-Held and Ready-to-Eat Heating Up
  • Food Bars - Blurring The Lines
  • Food Preparation Techniques Expand Flavor Options
  • Table 11-2: Predictions From Food Industry Professionals

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