Micro sensory foods that target visual, olfactory and mouthfeel are leading trends in Kerry’s Asia Pacific Taste Charts for 2021.
Kerry Asia Pacific, Middle East and Africa Market Research and Consumer Insights director Avinash Lal said this year’s chart reflects how trends have been shaped by COVID-19.
Lal said: “Health is now a key factor in consumer food choices, with a strong focus on ingredients and nutrition labels. More than ever, consumers in the region regard food as a functional remedy and are turning to traditional ingredients such as turmeric, ginger, lemongrass, yuzu lemon, and soybean paste for their health-giving, healing properties.”
Kerry develops the Taste Charts on mainstream, key, up and coming, and emerging flavours and ingredients from around the world. It looks at those that are shaping the industry across the sweet, beverages, savoury, and salty snack categories, to help manufacturers with NPD or revitalising existing products.
Emerging flavours incude:
- saffron (savoury) for colour enhancement;
- chai spice (dairy & hot beverages) for added fragrance; and
- chewy Korean Tteokbokki (salty snacks) that contribute to mouthfeel.
From a health perspective, flavours containing essential micronutrients are on the rise, including:
- lemon myrtle (dairy & hot beverages);
- Manuka honey (water & cold beverages); and
- flavours that strengthen gut health, like kumquat (sweet; dairy & hot beverages).
Kerry global strategic marketing director Taste Leigh Anne Vaughan said its a concise guide to help navigate the pandemic-influenced consumer world in 2021. “This landscape is one that is experiencing not only a renaissance of traditional comforting tastes and flavours, but also a heightened push for new taste innovations that nod to adventure as well as familiarity. This year will be a challenging one for food and beverage developers,” Vaughan said.