Beverage, Food, Millennials, NutritionalOutlook, Symrise, Trends, Uncategorized

Fermented Foods Satisfies A Need for Unique Flavor Profiles And Authenticity

Move over, Kombucha, the fermented trend has new (but old) players: kimchi, sriracha, fish sauce, and Mayan chocolate, and beverages like wheat beer, merlot, and mead. (Symrise)  The sweet and spicy fermented condiment Korean gochujang, which, according to data from Mintel, saw a 100% increase in product launches between 2016 and 2017.

According to Mintel, he says, “Millennials are interested in different profiles, ethnic infusions, and the inferred flavors that are imparted by using specific preparation techniques.” Millennials are largely to credit for increased attention to ingredient origins, as well as for products that boast a cleaner label.

Fermented Flavors Driving Food/Beverage Innovation – Symrise

2018 Flavor Trends Food Beverage – Nutritional Outlook

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