• Search
  • My Account
  • Auris
  • Recipes
  • Careers
  • Blog
  • FAQs
  • Partnership
  • Contact Us
  • Sign In
    Sign In

    Lost your password?

    Lost your password? Sign Up
  • contact us sign in

Lost your password?

Lost your password? Sign Up
  • Shop Online
    • Manufacturers
    • Home Use
  • About
    • Overview
    • Expertise
    • Milestones
    • Global Footprint
    • Team
  • Capabilities
    • Creation
    • Application
    • Manufacturing
    • Quality Control
    • Global Standards
  • Flavours
    • Food Applications
    • High-Performance Formats
    • Wellness Solutions
  • Seasonings
  • Shop Online
    • Manufacturers
    • Home Use
  • Highlights
    • News
    • Events
  • Investors
    • Annual Report

  • Partnership
  • FAQs
  • Blog
  • Careers
  • Auris
  • Recipes
  • My account
  • Shop Online
    • Manufacturers
    • Home Use
  • About
    • Overview
    • Expertise
    • Milestones
    • Global Footprint
    • Team
  • Capabilities
    • Creation
    • Application
    • Manufacturing
    • Quality Control
    • Global Standards
  • Flavours
    • Food Applications
    • High-Performance Formats
    • Wellness Solutions
  • Seasonings
  • Shop Online
    • Manufacturers
    • Home Use
  • Highlights
    • News
    • Events
  • Investors
    • Annual Report
  • Topics
    • Flavour Trends and Innovations
    • Flavours and Food Safety
    • Flavours and Food Technology
    • Science of Taste and Aroma
  • Authors
    • Azza Naik
    • Dr. Uday Annapure
    • Harshali Patil
    • Peter Appleton
    • Prasad Gaikwad
    • Prashant Lungade
    • R. D. Shenoy
    • Ummeayman Rangwala
Natrural flavours

Emerging Flavour Trends – Natural & Newness

By Azza Naik

March 27, 2019

Aggressive marketing schemes, globalisation and opening of markets have prompted the consumers to crave global flavours from the comfort of their couch. Consumers want to try to experiment with diverse flavours and cuisines that boast of being ‘natural’ and ‘safe’ without investing too much time and energy. Thus, the demand for certain natural flavours has risen leading to launch of novel flavoured products.

A large percentage of consumer’s express interest in unfamiliar flavours that are offered in familiar styles and are open to trying new flavours that are accompanied with an elaborate description on the label. One such unique candidate is the ‘achaar’ flavour. Traditionally achaar is the Indian version of a spicy pickle made using vegetables, fruits, oil, salt and spices. Partially fermented and tangy to taste, this dish has led to the achaar flavour. Any product featuring this flavour and the fable behind it garners new consumers open to experimentation.

The introduction of exotic flavours having traditional roots has been done slowly, steadily and with a detailed plan. New flavours have always been introduced initially as dips or sauces so that consumers can have a taste and yet not get smothered by the foreign experience. Sriracha sauce or hummus dip that started as side dishes now have taken centre stage as chief flavours in many processed products. The popularity of these flavours has indeed ignited further interest in ethnic cuisines. World over, demand for Indian, middle eastern, African and Asian flavours and dishes has surged. The market shelves are lined with snacks having an exotic tandoor or tagine flavour, zaatar spices or ramen notes.

Today the customer seeks an integration of optimum flavour, colour and functionality from flavoured food. Saffron and turmeric are two such natural flavour and colour bearing trendsetting spice ingredients. Saffron flavoured desserts, beverages and processed products feature as premium products with well-established health claims from the constituent bio-actives. Similarly, turmeric features in top 10 botanicals and is popular for its anti-inflammatory and antioxidant properties.  The flavour and yellow colour of this spice has been used in lattes, snacks, confectionaries, etc.

Further, flowers and herbs have been exploited for their distinct natural essences. Products such as health drinks have initiated flavour trends by including flavours such as moringa and lavender while cereal and granola bars have included herbs such as ashwagandha, mulethi and tulsi as inclusions or as natural flavours. Popularity and health benefits of these natural flavours have led to major trends in all food sectors today. Through the utilization of natural flavours, processing industries can make appreciable economic gains.

The popularity of umami flavour has been witnessed for decades now and recently its cousin kokumi has been in the limelight. Kokumi is said to enhance the flavours – sweet, salty & umami notes and hence it is mostly used in meat based dishes. Another process-related flavour is the smoke flavour. Traditionally identified as an American flavour associated with meat barbeques, this flavour has now taken over fish, vegetables and all processed categories. Comfort snacking on products having smoke flavour has thus been on a climb. Street carts and food truck flavours have also been further popularised and integrated with processed food. Pani puri flavour, chat masala or taco flavoured chips have become a must-have craze this season.

Finally, efforts in the desert, bakery and confectionery industry has resulted in reduction of sweetness without any compromise in taste. This has led to an increase in olive oil and vinegar flavoured desserts that cut the sweet taste, reduce the calories and offer an alternate take on conventional sweets. A global survey conducted by the PR agency ‘Ingredient Communications’ revealed that as many as 73% of consumers were happy to pay a higher retail price for a food product made with ingredients they know and trust. Thus, clean label has been recognised as a major trend that opens opportunities for manufacturers that comply.

However, using natural flavours is not an easy task and is often accompanied by its own roadblocks. A sustainable supply of raw materials, batch-to-batch variation in raw material or extracts, cost, etc. often needs to be looked into. Often there are variations in regulatory requirements based on application and countries, thus posing a concern sometimes. However, overall flavours are safe to use as they consist of approved ingredients, which have undergone risk analysis.

Tags: beverage industry, flavour & taste, flavour industry, health & nutrition, snacks industry
Array

Share this article

Keva has an extensive flavour shop for various food and beverage applications, besides a team of expert flavourists and food technologists for creating custom flavours and matches. To partner with us, contact Keva today.

You may also like

Flavours in Vegan Foods
Flavours in Vegan Foods

17 Sep 2021

Sensory Evaluation of Food Products
Sensory Evaluation of Food Products

20 Aug 2021

Effect of Carbohydrates on Flavor Perception
Effect of Carbohydrates on Flavor Perception

25 Oct 2020

<Go back
  • Topics
  • Authors
  • Flavour Trends and Innovations
  • Flavours and Food Safety
  • Flavours and Food Technology
  • Science of Taste and Aroma
  • Azza Naik
  • Dr. Uday Annapure
  • Harshali Patil
  • Peter Appleton
  • Prasad Gaikwad
  • Prashant Lungade
  • R. D. Shenoy
  • Ummeayman Rangwala
  • Pinned
  • Recent
  • Flavours in Vegan Foods
    Flavours in Vegan Foods

    17 Sep 2021

  • Sensory Evaluation of Food Products
    Sensory Evaluation of Food Products

    20 Aug 2021

  • Off-taste masking flavours
    Off-taste Masking through Flavourings

    28 Feb 2020

  • Confectionery Flavours Manufactures
    Confectionery as a category and Indian Market

    14 Feb 2020

  • Sodium Reduction with Flavours
    Sodium Reduction with Flavours

    20 Jan 2020

  • Flavours in Vegan Foods
    Flavours in Vegan Foods

    17 Sep 2021

  • Sensory Evaluation of Food Products
    Sensory Evaluation of Food Products

    20 Aug 2021

  • Effect of Carbohydrates on Flavor Perception
    Effect of Carbohydrates on Flavor Perception

    25 Oct 2020

  • Sensory Attributes of Fats
    Sensory Attributes of Fats

    26 Sep 2020

  • Flavour and Protein Interaction
    Flavour and Protein interaction

    26 Aug 2020

Tags

  • bakery
  • beverage industry
  • bitter masking
  • confectionery
  • dairy alternatives
  • flavour & package interactions
  • flavour & taste
  • flavour encapsulation
  • flavour granulation
  • flavour industry
  • flavour interactions
  • flavour release
  • flavour stability
  • flavouring legislation
  • food matrix
  • food regulations
  • food safety
  • functional food
  • halal flavour
  • health & nutrition
  • kosher flavour
  • oral care
  • power food
  • savoury
  • snacks industry
  • Sweet Goods
  • taste & aroma
  • taste perception
  • tea industry

Blog Archive

  • 2021

    • September (1)

      • Flavours in Vegan Foods
    • August (1)

      • Sensory Evaluation of Food Products
  • 2020

    • October (1)

      • Effect of Carbohydrates on Flavor Perception
    • September (1)

      • Sensory Attributes of Fats
    • August (1)

      • Flavour and Protein interaction
    • March (2)

      • How some Flavours can easily connect with your mood
      • Flavour concepts that continue to stay relevant even today
    • February (2)

      • Off-taste Masking through Flavourings
      • Confectionery as a category and Indian Market
    • January (3)

      • Sugar Reduction with Flavours
      • Sodium Reduction with Flavours
      • Clean Label and the role of Flavours
  • 2019

    • November (2)

      • Caramelization Reaction in Browning
      • Process Flavours
    • October (1)

      • Flavours for Oral Care
    • July (1)

      • Flavoured Water – an Emerging Concept
    • May (1)

      • Flavour Influences Selection of Healthier Option
    • March (2)

      • Emerging Flavour Trends – Natural & Newness
      • Flavourings in Baked Goods
    • February (2)

      • FEMA GRAS Compliant Substances for Flavours
      • Applications of Flavours and Food Regulations
    • January (1)

      • The rise of Dairy Alternatives
  • 2018

    • December (2)

      • Different Types of Tea Flavours
      • Snacking Indulgence with Health Benefits
    • September (1)

      • Flavouring Legislation and Food Safety
    • July (1)

      • Technology to increase shelf life of flavours
    • May (1)

      • Flavours & Masking Agents in Sports Nutrition
    • April (2)

      • Flavours for reduced fat products
      • Lipid oxidation in food
    • March (2)

      • Flavour retention during extrusion process
      • Flavour Scalping
    • February (2)

      • Powder Flavours
      • Flavor release and perception in mouth
    • January (2)

      • Flavour and sensory perception
      • Flavours in functional food
  • 2017

    • December (2)

      • ‘Halal’ and ‘Kosher’ in flavour industry
      • Control release of flavour
    • November (2)

      • Factors affecting flavour stability
      • Flavour retention in the food matrix
    • October (2)

      • Flavours in health and nutrition
      • Difference between taste and flavour

Disclaimer

The statements, views, thoughts and opinions expressed on blog or social media are those of the author and do not necessarily reflect the official policy or position of Keva Flavours or its parent organisation. The company does not take any responsibility for the views of the author.

Contact Us

+91 22 2164 3300

+91 88790 06600

connect.flavours@keva.co.in

Feeling Sociable?


Stay updated. Subscribe to our e-newsletter

Disclaimer Privacy Policy Terms of Use Online Store Policy All rights reserved Maintained by Goyal Infotech © Keva Flavours Pvt. Ltd.