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Market Research Report
Emerging Flavors in Food: Exotic, botanical and spicy influences, and future opportunities
| Published by |
Business Insights |
| Published |
March, 2010 |
Product code |
115749 |
| Content info |
128 pages |
| Price |
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Emerging Flavors in Food: Exotic, botanical and spicy influences, and future opportunities published by Business Insights in March, 2010. This report consists of 128 pages and the price starts from US $ 2875.
Abstract
Flavor is an integral part of how humans interact with and experience the
world around them. Flavor is linked to our survival instinct and taste stimuli
allowed the earliest humans to identify and select the most beneficial
nutrients and avoid the poisonous ones. New research suggests that our
experience of taste is programmed into our genes, and is influenced by factors
as diverse as gender, ethnicity, upbringing, weight, and perception of color.
The flavor sector spans multiple industries globally; from food and beverage
manufacturers to chemistry, biotechnology, genetic engineering, and
horticulture. Current and emerging trends in taste and flavor are resulting in
new challenges and new opportunities for the industry. This report will
identify, evaluate, and demonstrate these trends, and outline some of the key
ensuing market opportunities.
Table of Contents
Executive summary
- Introduction
- Macro drivers and developments
- Top flavor trends by sector
- Industry analysis
- Conclusions
Chapter 1 - Introduction
- Summary
- Introduction
- Research methodology
- Definition of flavor
- Report structure
Chapter 2 - Macro drivers and developments
- Demographic changes
- The influence of an aging populations is growing
- Age plays a vital role in taste preferences
- Consumer trends
- Migration and tourism introduce Latino and Asian flavors
- Immigration patterns are shifting
- Southern Asia is the most popular new tourist destination
- Consumer trends
- Economic pressures continue
- Trading down does not always mean lower quality
- Consumer trends
- Media and technology are broadening the scope of flavor influence
- Increased access to information
- Media influences
- Technology developments
- Consumer trends
- Health and ethical concerns converge
- Removing, replacing, and refining flavor
- Flavor replacement and enhancement
- Flavor modification
- Flavor and function
- Cross-demographic appeal
- Superfruits
- Sourcing and sustainability
- Sales of natural foods have nearly doubled since 2005
- Ethical sourcing is a growing influence on food sales
- Ethical and health claims are converging
- Summary and conclusion
- Market maturity is driving the need for flavor innovation
- Accurate consumer profiling is vital for effective product positioning
Chapter 3 - Flavor trends by sector
- Bakery and cereals
- Top and fast growth flavors
- New Product Development (NPD) roundup
- Breakfast cereals remain traditional
- Product claims in bakery and cereal products
- Confectionery
- Top and growth flavors
- NPD roundup
- Exotic fruits and pepper combine with chocolate
- Botanical flavors represent innovation in sugar confectionery
- Mint flavors expand
- Product claims in confectionery
- Dairy
- Top and growth flavors
- NPD roundup
- Fruit flavors reign in milk-derived products
- Plain and simple is preferred in cheese products
- Chocolate flavors are the most popular in new dessert products
- Product claims in dairy products
- Snacks
- Top and growth flavors
- NPD roundup
- Potato chips flavors vary in popularity by region
- Snacks offer healthy alternatives
- Wide flavor array for nuts and seeds snack products
- Product claims in snack products
Chapter 4 - Industry analysis
- Summary
- Introduction
- Industry overview
- Key industry trends
- Transparency and regulation
- Europe is in the process of introducing standardized labeling laws
- The US is facing calls for more rigorous labeling regulation
- Economic impact
- Volatile cocoa prices
- Disintegrating bee colonies
- Dairy flavor extension
- Downsizing is leading to collaboration
- A focus on emerging markets
- Health and wellness
- Developing healthy applications has encouraged industry collaboration
- Taste replacement technologies are driving innovations in health food
- Natural flavors, sourcing, and sustainability
- Clean label requirements drive innovation in ‘natural' flavorings
- The ubiquity of “natural” flavors has devalued the claim
- Regulatory clarification is needed
- Sustainable business practices are increasing
Chapter 5 - Conclusions
- Key trends in food flavors
- Economic and demographic pressures
- Travel and media influence
- Health and sustainability
- Opportunities and challenges
Index
List of Figures
- Figure 2.1: Factors driving the demand for new food flavors
- Figure 2.2: Principal factors influencing taste perception
- Figure 2.3: Recessionary impact on market structure
- Figure 2.4: Trading down in a recession
- Figure 2.5: Growth in discounter share of European grocery market value,
2003-2008
- Figure 2.6: Percentage of obese adults by country (%), 2004-2009
- Figure 2.7: Percentage of obese adults by region (%), 2008-2012
- Figure 2.8: Example of the use of nanomaterials in food
- Figure 2.9: Source and sustainability factors influencing product choice
- Figure 2.10: Key flavor trends emerging from macro drivers
- Figure 3.11: Top five flavors in products launched by sector, 2009
- Figure 3.12: Top five product claims on products launched by sector, 2009
- Figure 3.13: Top 10 flavors in breakfast cereals launched (%), 2009
- Figure 3.14: Top 10 flavors in sugar confectionery products launched (%),
2009
- Figure 3.15: Top 10 flavors in milk derived-products launched (%), 2009
- Figure 3.16: Top 10 flavors in cheese products launched (%), 2009
- Figure 4.17: Potential benefits and concerns of stevia usage, 2009
List of Tables
- Table 2.1: Consumers aged 55 and over by region
- Table 2.2: Inflows of foreign population by nationality (thousands),
2000-2007
- Table 2.3: Functional food and drinks sales ($m), 2007-2012
- Table 2.4: Natural food and drinks market by category ($m), 2000-2010
- Table 2.5: Global sales of fair trade products (€), 2007-2009
- Table 3.6: Top 20 flavors in bakery and cereal products launched (%), 2009
- Table 3.7: Top five flavors in bakery and cereal products launched (%),
2005-2009
- Table 3.8: Flavor groups in bakery and cereal products launched (%),
2008-2009
- Table 3.9: Fruit flavors in bakery and cereals products launched (%),
2008-2009
- Table 3.10: Top 20 claims in bakery and cereals (%), 2008-2009
- Table 3.11: Top 20 flavors in confectionery products launched (%),
2006-2009
- Table 3.12: Flavor categories in confectionery products launched (%),
2008-2009
- Table 3.13: Dessert and candy flavors in confectionery product launches
(%), 2008-2009
- Table 3.14: Top 20 fastest growing flavors in confectionery products
launched (% change), 2008-2009
- Table 3.15: Top 20 fastest growing flavors in confectionery products
launched (change in rank position) 2008-2009
- Table 3.16: Top 20 claims on confectionery products launched (%), 2009
- Table 3.17: Top 20 flavors in dairy products launched (%), 2009
- Table 3.18: Flavor categories in dairy products launched (%), 2008-2009
- Table 3.19: Top 20 fastest growing flavors in dairy products launched
(change in rank position), 2008-2009
- Table 3.20: Top 20 claims on dairy products launched (%), 2009
- Table 3.21: Top 20 fastest growing claims in dairy products launched
(change in rank position), 2008-2009
- Table 3.22: Top 20 flavors in snack products launched (%), 2009
- Table 3.23: Flavor categories in snack products launched (%), 2008-2009
- Table 3.24: Spicy/ethnic flavors in snack products launched (%), 2008-2009
- Table 3.25: Top 20 fastest growing flavors in snack products launched (%
growth change), 2008- 2009
- Table 3.26: Top 20 claims on snack products launched (%), 2009
- Table 4.27: Top 10 flavor and fragrance companies, 2008
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