Roger Lane, marketing manager of savory flavors for Sensient Flavors, said, “There’s an increasing interest in what we’re calling ‘sensory overload’ in the food landscape today. Hot and spicy flavors connect with consumers in a way that a standard flavor cannot. It’s the nose clearing, the tongue tingling and even the burning on their fingers that gets them excited about eating something spicy.”
Filipino flavors could be the next big trend, with pancit noodles and adobo, a marinade of vinegar, soy sauce and garlic, typically used on meats and vegetables, says Roger Lane, marketing manager of Sensient Savory Flavors North America (www.sensientflavorsandfragrances.com), Hoffman Estates, Ill. "We also see fragrant warm spices found across North African and Middle Eastern regions becoming very popular, according to our global customers.
Historically, watermelon has been utilized as a part of sweeter profiles, but that is changing, explains Sue Quach, beverage applications manager for Milwaukee-based Sensient Technologies.
“Much like grape, watermelon-flavored products have traditionally incorporated a sweet, candy-like profile, not at all focused on the subtler, genuine flavor of the fruit,” she says.