- +91-044 2267 1018
- admin@ranemarg.com
There are many complex and interlinked drivers in food flavours. They are often linked to specific consumer and context dependent behaviour within segments.
The impact of travel & immigration has led to general increase in range and complexity of available foods in most developed regions. The number of people travelling has increased and it means increased awareness and knowledge about diverse cultures and the eagerness to experiment.
Flavour & Ingredients companies are facing new set of challenges as increasing consumer demand for healthy and indulgent products creates both new growth opportunities and commercial pressures.
Trust & Transparency have become more important due to customer awareness, health claims, ethical and environmental credentials.
In addition, growing consumer experimentation and acceptance of novel and exotic ingredients/ flavours is fuelling demand for new creations & research.
Development of proprietary ingredients and improved delivery systems that offer health claims and taste sensations are key areas of expansion in future
Flavour is an integral part of food; there are major changes in food flavour innovation driven by change in consumer behaviour
Ethical & Green flavours for the future- So far the trend for ethical food has not greatly affected food flavours but it is likely to be in near future. Organic, Fair trade and Carbon Footprint are upcoming trends.
Ethnic food continues to gain popularity. There is a growth in the value of ethnic food retail market in US & Europe. Asian cuisine is expected to show the highest rate of growth in Europe; particularly Indian, Chinese and Mexican foods are very high and offer opportunities for manufacturers. Convenience, Food service, On-The-Go, Snacking clubbed with Ethnic would be need of hour in future.
Flavours in `reduced` foods (Reduced sugar/ fat/ salt) – Changes in recipe formulation affect flavours. Many flavours used will be bolder and more distinctive to make up for flavour enhancing properties of sugar, salts and fats.
Usage of Wholegrain/ lower calorie/ added functionality will be new challenges to flavour companies to match up the taste with original palates
New Challenges for Flavour Manufacturing companies- Masking (Soy/ Acid/ Bitter), Capability to enhance Fat, Salt, Sugar, Mouth Feel in a given formulation by keeping price down.