From salted satsuma to Falernum: Sensient Flavors unveils its 2015 flavor trends forecast
Trendwatchers at Sensient Flavors have identified eight up-and-coming flavor trends for 2015 using the company's proprietary ‘Trends to Taste’ program, a predictive process that filters trends from the broad, consumer, macro level down to finished concepts that best demonstrate each flavor profile.
Hybrid flavors, or unconventional flavor pairings, that Sensient reckons may catch on include:
- Smoked Chantilly – Smoked, roasted, toasted and burnt flavors paired with vanilla- or brandy-infused Chantilly cream.
- Maple Mirch (Mirchi) – An East-meets-West hybrid that pairs the sweetness of maple with something more spicy (Mirch is Hindi for chili pepper).
Meanwhile, regionally-inspired flavors that could be hot in 2015 include:
- African Blue Basil – A sterile hybrid of two breeds that delivers an "unexpected flavor with anise undertones".
- Falernum – Falernum is a sweet syrup with hints of almond, ginger, cloves, lime, vanilla and allspice that is often paired with rum in Caribbean and tropical drinks, but is now popping up in non-alcoholic beverages like coconut water. This is "expected to hit the food market in coming years," predicts Sensient.
Another interesting trend is desert plants:
- Desert Wildflowers – Floral flavors are on the rise for 2015, says Sensient: "The mild flavor of the desert wildflower can be enjoyed by all."
- Cascara Tea – Commonly consumed in Bolivia (where it’s called Sultana), cascara tea is made from the dried berries of the coffee plant and is often mixed with cinnamon.
And finally, we should look out for more savory updates on traditionally sweet applications says Sensient:
- ‘Everything Bagel ’Spice Blend – Poppy seed, kosher salt, sweet onion sugar, sesame seed, garlic, onion and fennel.
- Salted Satsuma – The perfect balance of sweet and savory?
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