Alcohol-free is quickly changing from a pocket segment to one to watch. Join us as we examine the alcohol-free market and tap into insights about creating an enjoyable alcohol-free product without compromising taste, novelty, or drinking experience.

What does every brewer or distiller interested in commercializing flavored alcoholic beverages for the U.S. market have in common? They need federal government approval of their beverage formulas. So, whether you’re an R&D team creating innovative flavors for a beer brand, or a start-up with a fresh take on hard seltzer, you’ll soon need to connect with the TTB. 

Have you considered how your food or beverage brand is engaging with older consumers? The 58- to 76-year-old generation makes up the second-largest population group in the U.S. with an estimated 71.6 million people. 

Born between 1946 and 1964, Baby Boomers grew up amid a wide range of pivotal cultural and political events including the Vietnam War, the Cold War era, the Civil Rights Movement, and the moon landing. Many Boomers inherited the idea of the postwar American dream from their parents and were raised to value hard work and family relationships. Boomers benefited from the postwar economic boom and have since become the wealthiest generation. Deloitte estimates Boomers control around 70% of all disposable income, around $53 trillion, in the U.S. And as many Baby Boomers enjoy retirement or prepare to exit the workforce, their spending habits with disposable income are bound to shift. 

Let’s explore a few characteristics of this generation and the ways food and beverage brands can engage and create connections.

Concerns about health and wellness aren’t new, but people are moving beyond cleanse diets and HIIT programs to develop more comprehensive perspectives about their well-being. Wellness does remain at the forefront of priorities worldwide. McKinsey recently reported that 80% of people across 6 countries cite wellness as important, with more than 4 in 10 ranking it as a top priority. Accenture’s 2022 survey of 11,000 consumers across 16 countries reveals 80% plan to increase spending on health and fitness in 2023. And for health-conscious people, wellness extends beyond diet and exercise into many facets of holistic health. 

Welcome to the 12 Days of Flavor. Take a few minutes to walk through (or sing along with) our seasonal flavor journey, filled with the tastes everyone on your team enjoys during the holidays. From gingerbread to peppermint, flavors can sweeten the holidays and create joyful memories. 

People reach for non-alcoholic adult beverages for many reasons, including healthfulness, personal preference, lifestyle restrictions, and more. What was once a small pocket segment is now expanding to the mainstream. In fact, 58% of people are drinking more non-alcoholic and low-ABV cocktails than a year ago (2022 Bacardi Cocktail Trends Report, Global). 

2022 has been a busy and complicated year. 

• Inflation continues to change the way people shop for food and beverage products
• Geopolitical and supply chain concerns are affecting the products stores can keep on shelves 
• The evolving dynamics of COVID-19 are creating new behaviors and needs

With so much going on, it’s probably not a coincidence that Merriam-Webster officially added the acronym ICYMI to the dictionary in September. ICYMI is a quick way to point someone in the direction of something interesting or enlightening available online—“in case you missed it.” The ICYMI hashtag has become a way for social media users to catch up on news or topics important to them, topics they may have initially overlooked in a busy online world.

You might have needed more time to keep up with our weekly blogs, so ICYMI, here are a few flavorful highlights from the FlavorSum team. You’ll discover trending topics from the food and beverage community, including new product development considerations, food preference drivers, and helpful tips on specific applications.

Originally posted on December 16, 2021 | Updated on November 17, 2022

According to the 2022 Bacardi Cocktail Trends Report, 58% of global consumers are drinking more non-alcoholic and low-ABV cocktails than a year ago. Alcohol-free is quickly changing from a pocket segment to one to watch. It’s still small, representing less than 6.7% of launches in adult beverages, according to IWSR. But new products with a no alcohol claim in North America more than doubled in the past year.

Formulators are investigating ways to create delicious products that mimic their alcohol-full counterparts. Join us as we examine the alcohol-free market and tap into insights about creating an enjoyable alcohol-free product without compromising taste, novelty, or drinking experience.

Despite a tumultuous few years (and more uncertainty on the horizon), the FlavorSum team is looking optimistically to 2023 and identifying new ways to create enjoyable flavor experiences. Dive into our 2023 predictions to discover how your brand can stand out in the food and beverage space in the new year!

How is your food or beverage brand engaging with Generation Z? If you haven’t considered Gen Z yet, now is the time to create lasting connections with the highly diverse generation. Though the current Gen Z population is young, (between 10-25 years old), their influence and buying power is growing rapidly. According to Mintel, Gen Z represents 24% of the population and is forecast to have a combined global income of $33tn by 2025.

In 2020, the US functional beverage market was valued at $48.4b and is forecast to grow at a 6.6% compounded annual growth rate (CAGR) through 2025 to reach $67b. With this fast-paced trajectory comes a significant opportunity for brand innovation. Let’s explore functional beverage trends and how thinking through your goals and formulating process can set you up for a successful launch!

Despite a tumultuous few years (and more uncertainty on the horizon), the FlavorSum team is looking optimistically to 2023 and identifying new ways to create enjoyable flavor experiences. Our predictions for the new year feature flavors that target health to experience-driven tastes (and everything in-between). We expect some carry-over from 2022, but we are enthusiastic about opportunities to connect with people through innovative flavors. Explore our 2023 flavor predictions to discover how your brand can stand out in the food and beverage space in the new year!

Instead of adjusting to a “new normal” like many of us hoped, 2022 was a year filled with a complex set of worries, both old and new. In addition to now-familiar concerns like COVID, health, and climate change, geopolitical conflicts and rising inflation have added to the heightened sense of unpredictability. 

Trend Hunter predicts 2023 will be a period of “incremental chaos” as people make up for time lost during the pandemic and competitors reveal new products. During continued uncertainty, brands have opportunities to offer food and beverage choices that help people find their footing, support mental health, and reach lifestyle and sustainability goals.

In our third installment of FlavorScience, we explore how to tackle the formulation and flavor challenges that can arise when developing refreshing functional beverages. Derek Holthaus, Director of Innovation & Solutions, leads our discussion with FlavorSum Flavor Development Manager, Pete Sauer and Applications Scientist, Blake Lyon. Join us as they explore the nuances and complexities of refreshing functional beverages. You'll learn about developing a solid base formulation, approaching flavor selection, achieving label claim goals, and much more!

Though we are adjusting to reduced restrictions, many habits and activities that emerged during the pandemic are sticking around. Travel limitations and the switch to at-home working and schooling shifted how people experience other cultures. Many began cooking more meals at home and experimenting with their favorite dishes from around the world. Social media was, and continues to be, flooded with cooking videos of people exploring Asian, African, and other cultural cuisines they normally wouldn’t try at home.

Data shows consumers have a definite interest in international flavors:

• Nearly 80% of Canadian adults believe internationally inspired foods are good ways to experience other cultures (Mintel).
• In the US, 28% of adults wish it were easier to try new flavors at home (Mintel).
• 55% of shoppers order global goods from grocery prepared foods sections at least once a month (Technomic).

Food and beverage manufacturers have an opportunity to position regional and international flavors as “virtual tourism for the tastebuds” (Mintel) and craft intentional moments for people to explore other places and cultures without leaving the house.

According to a FlavorSum proprietary study, 56% of US adults are looking for purposeful beverages. As consumer demand grows, developers are tasked with creating functional beverages that deliver desired health and wellness benefits and great taste. Our latest webcast explores how manufacturers can stand out in the functional beverage space.

Creating tasty and fun foods and beverages that keep kids (and parents) interested and coming back for more is a unique challenge. Not only do kids’ preferences differ and often change, but parents want to make sure the items in the cart have the right nutritional benefits. Let’s examine the preferences of each audience and ways food and beverage producers can craft products that appeal to kids and have the benefits and qualities that parents want.

The functional beverage market is bubbling up! According to Precedence Research, the $129.3 billion global functional beverages market could grow at an 8.94% CAGR from 2022 to 2030. And North America currently captures about 43% of that market.

To understand what’s driving the fast-paced growth in the functional beverage space, we start by examining the behaviors and needs underlying demand. After all, 63% of Americans and 74% of Canadians are actively buying, shopping, or interested in functional benefits. (FlavorSum Study)

Let’s look at the functional claims that are most appealing to people and the motivations behind purchasing functional products.

Snack foods are one of the more unique and diverse corners of the food and beverage world. From a protein-packed bar in the morning, a sweet something after lunch, or a shared bowl of popcorn during movie night, snacks offer endless flavors and formats. 

Developers who want to capture consumer attention can explore the snack category as a broad avenue for innovation. Let’s examine how snacking habits are evolving, how different generations view snacks, and the innovation opportunities to create snacks that align with consumer needs and satisfy the munchies.

FlavorSum, a North American flavor producer, has added Meridian Flavors, a U.S.-based flavor manufacturer specializing in natural, non-GMO, and organic flavors to the FlavorSum platform. The acquisition is part of FlavorSum’s strategy to expand resources that support the needs of small, mid-sized and emerging food & beverage companies. Meridian has an extensive portfolio of sweet and dairy flavors for bakery and snacks that enhances the existing FlavorSum portfolio and position as a solutions provider.

Functionality is an expansive trend in food and beverage—and has strong staying power. More people are demanding functional benefits from the items they purchase and consume. But just how big is the category, and will it reach a plateau? In the functional beverages category, we see no signs of slowing growth. In 2020, the US functional beverage market was valued at $48.4b and is forecast to grow at a 6.6% compounded annual growth rate (CAGR) through 2025 to reach $67b. With this fast-paced trajectory comes a significant opportunity for brand innovation. Let’s explore the benefits consumers desire from functional beverages and how thinking through your goals and formulating process can set you up for a successful launch!

Dairy products remain a staple of North American life. Though U.S. consumers have been drinking less fluid cow’s milk per person since the 1940s, the overall rate of dairy consumption (including butter, cheese, yogurt, and ice cream) has increased. According to the USDA, the average American consumed 655 pounds of dairy products in 2020. Plant-based dairy sales are also on the rise, with 32% of consumers using it at least once a week and 48% saying they buy both plant-based and dairy milks. 

Let’s take a closer look at the dairy product market, how consumer behavior is shifting across generations, and how formulators can stand out with flavorful dairy innovation that meets demand and inspires repeat purchases.

In our second installment of FlavorScience, we explore how to tackle the formulation and flavor challenges that can arise when creating a nutritional gummy. Join FlavorSum Director of Innovation and Solutions, Derek Holthaus as he interviews Tessa Porter of Sprinkk and John Wrubel of FlavorSum. In this episode, they cover everything from base formulation considerations to label claim goals to flavor selections, and so much more!

What if we asked you what’s the most important meal of the day? Did you say, ‘Breakfast?’ Your first food of the morning represents the foundation of the day and an opportunity to break the hours-long overnight fast. And even if breakfast doesn’t hold the number one spot for you, you’re likely still a fan of breakfast foods. Author Jonathan Goldstein notes, “Everyone runs around trying to find a place where they still serve breakfast, because eating breakfast, even if it's 5 o'clock in the afternoon, is a sign that the day has just begun, and good things can still happen.”

July 11, 2022 marked the start of the largest trade show in B2B food and beverage, with the event reconvening for the first time since 2019. The Institute of Food Technologists (IFT) gathered around 17,000 industry professionals and over 700 exhibiting companies to showcase the latest innovations and learning in food and beverage. And though the expo has taken place for decades, the recently rebranded IFT FIRST (Food Improved by Research, Science, and Technology) event has evolved to keep pace with the dynamic food and beverage market.

In late 2021, the FlavorSum team presented predictions about food and beverage trends for the new year (see market trends Part 1 and Part 2). From wellness benefits, good-for-you beverages, and plant-based dairy to classic flavor profiles and the intersection of functionality and flavor—we explored innovation opportunities across the food and beverage landscape.

As we reach the mid-point of the year, let’s check in with some of our predictions and examine how we’re stacking up against 2022 trends.

FlavorSum, a North American flavor producer, will showcase refreshing beverage and snack bar prototypes at booth #S0442 during IFT FIRST 2022 in Chicago (July 11-13).

FlavorSum launched in April 2020 as a solutions provider for growing food & beverage companies. The platform unifies National Flavors, GSB Flavor Creators, Bonnie & Don Flavours, and Whittle and Mutch. “We’re thrilled to be exhibiting at IFT for the first time as FlavorSum. It’s an excellent opportunity for our team to share the work we’ve been doing to enable our customers to innovate and grow," says FlavorSum CEO Brian Briggs.

Consumers Turning to Foods and Beverages for Added Nutritional Benefits

FlavorSum’s proprietary research revealed that 63% of Americans and 74% of Canadian consumers actively seek functionality from food and drink. To support brands’ innovation journeys for functionality, FlavorSum crafted seven prototypes that marry function and flavor. FlavorSum Director of Innovation and Solutions Derek Holthaus explains, “Whether brands want to remove unwanted ingredients or add components to increase wellness benefits, functional formulations often impact the taste experience. Flavor technology can help deliver delicious results and meet consumer expectations.”

Refreshing Beverages that Align with Need States

Beverage manufacturers have a unique opportunity to meet consumer demands throughout the day. FlavorSum’s morning concept features a bright and flavorful immunity boost with added vitamin C. The midday sample provides a refreshing taste break and a burst of alertness with green tea extract. The post-workout demo delivers sweet-tart relief and electrolytes for recovery. To end the day, FlavorSum offers a relaxing combination of flavors with added L-Theanine.

Functional Snack Bars for Purposeful Nutrition

Two-thirds of North American eating occasions are now small meals or snacks, and snack bars offer consumers a versatile option with their fun, easy, tasty format. The FlavorSum team developed three snack bars to address changing consumer behaviors and offer sought-after label claims, such as plant-based, organic, and protein-enhanced.

Stop by FlavorSum booth #S0442 to discover the intersection of function and flavor to inspire your innovation journey!

Partner with FlavorSum on Your Next Functional Launch!

Whether you want to add functional benefits or remove unwanted ingredients, the FlavorSum team offers a full-service solutions model geared towards speeding your time to market. From insights inspiration and flavor & applications expertise to regulatory and processing support, the FlavorSum team will take you from concept to commercialization.

About FlavorSum

FlavorSum helps growing North American food and beverage companies go to market quickly and cost-effectively. The company provides flavor solutions for delivering great-tasting products that inspire loyalty among today’s consumers. FlavorSum is a portfolio company owned by The Riverside Company, a global private equity firm.

The gummy format offers a fun and flavorful eating experience for consumers who want to tap into added nutritional benefits. Mintel reports that gummy formats are now the number one way adults aged 35 and younger consume supplements.

Sales of RTD alcoholic beverages continued to expand in the last year, despite pandemic-related closures of bars and restaurants. International Wine & Spirit Research (IWSR) predicts RTDs will double their market share by 2025, moving to 8 percent of the global alcoholic beverage market (up from 4 percent in 2020). The trend reflects the broadening availability and variety available to a growing audience who is responding to the convenience and taste of a RTD alcoholic drink.

• A recent survey from Bacardi revealed that more than 40 percent of consumers worldwide plan to drink an RTD adult beverage in 2022.
• The category generates stronger appeal in the U.S., where 80 percent of adults plan to explore their RTD alcoholic beverage options at retail or online.

What's fueling RTD alcoholic beverage growth in North America? And what's next for a category that pushes the boundaries of the alcoholic beverage landscape? The FlavorSum team recently explored the RTD market and consumer dynamics in North America. Here are notable insights about opportunities bubbling up for producers.

The organic section of the grocery store is no longer a small corner of the produce department. Organic options have shifted beyond fruit and vegetables and now feature products in almost every aisle. Sales of natural and organic products, including food, beverage, supplements, household, and personal care, are pacing +4-5% growth and may surpass $300 billion by 2023 and $400 billion by 2030. (Nutrition Business Journal).

Let’s explore trends in the North American organic food and beverage market to learn what’s driving recent innovations, which categories are growing, and which flavors are trending.

With their bite-sized and fun format, gummies are becoming more popular as delivery systems for nutritional boosts. So, how do formulators ensure their functional or fortified gummy is on the regular grocery list? Let's explore the basics of gummy formulation to learn more.

Sweets and Snacks Expo 2022 took Chicago's McCormick Place by storm for a memorable 25th anniversary show, hosting an estimated 16,000 attendees. The event took place from May 22-May 25 and featured over 700 exhibitors bringing fun, flavorful, and innovative products to the confectionery and snacks space. 

Sales momentum is sweet for North American confections brands with revenue nearing $35 billion in the latest 52-weeks at a clip of more than 10 percent. And industry analysts estimate that producers sold more than $110 billion in cookies, crackers, and salty snacks. The snack category's double-digit gain reflects consumers' desire for treats across the indulgent to better-for-you spectrum.

Keeping pace with people's evolving interests in the snack and confections categories requires a mix of insight and ingenuity. We saw a full measure of both throughout the 2022 Sweets and Snacks Expo!

Ever notice how the taste of lemonade combined with the smell of saltwater takes you back to a summer vacation at the beach? Flavors connect with the parts of our brain linked to smell and long-term memories, hardwiring us to form strong memories with foods and beverages. The partnership of smell and taste happens because your nose and mouth share an airway. As you taste the sweet-tart flavors of the lemonade, your nose detects subtle citrusy notes that contribute to the emotions you experience. Researchers suggest that associating foods with happy memories profoundly affects how good we think foods taste and how those foods or beverages make us feel. 

Consumers often respond to stress or uncertainty by seeking foods and beverages that remind them of happier times. According to Mintel, 71% of U.S. consumers say they enjoy things that remind them of their past. In our 2022 trendspotting blog, we predicted consumers would continue to pursue comfort by reaching for flavors they know and love. Now, let’s examine some of the ways food and beverage innovators can use flavor to help consumers find the familiarity and stability they crave.

Many of our seasonal associations are linked to specific foods or beverages. Developing a successful seasonal LTO (limited time offer) will build on these associations and cater to evolving consumer needs, like health goals and desire for functionality. While flavors play a big part in the product development calendar, keeping up with changing seasons and consumer flavor preferences can be challenging. The FlavorSum team explored seasonal flavor trends to support your next LTO.

Over the past two years, we’ve seen an uptick in consumers prioritizing health. According to Innova Market Insights, over half of consumers took active steps to improve their physical health in 2020.

With their bite-sized and fun format, gummies are becoming more popular as delivery systems for nutritional boosts.

Take a moment to think about your favorite season. Many of our seasonal associations are linked to specific foods or beverages, whether a key lime pie-flavored ice cream on a warm summer day or a chocolate gingerbread latte during the holidays. Developing a successful seasonal LTO (limited time offer) will build on these associations and cater to evolving consumer needs, like health goals and desire for functionality. While flavors play a big part in the product development calendar, keeping up with changing seasons and consumer flavor preferences can be challenging. The FlavorSum team explored seasonal flavor trends to support your next LTO.

Mintel reports North America’s snack bar market is on the rise and will continue growing through 2025.

Producers are stepping up snack bar innovation to tap into flavor trends and functional benefits that meet evolving consumer needs. Here’s how to leverage function and flavor to power up your next snack bar innovation.

Consumers continue to buy bars for the taste, functionality, and fun that brands deliver. Learn what's driving the resurgence in bars and discover the opportunities producers have to connect with consumers. Lisa Jackson, Director of Marketing, examines ways bar producers can meet consumer needs and expectations through functionality, texture, shape, and flavor.

Click the thumbnail below to access the webinar:

The bakery snack category is expanding to include new formats and added functionality. Maybe you’ve seen “brookie” recipes on TikTok or Pinterest or decided to try a “muffin bar” instead of your usual breakfast option. Even as we’re captivated by the next new thing (“mookie,” anyone?), bakery innovations that drive repeat purchases will be ones that align with consumer needs. 

Let’s explore how producers can create snacks that meet desires for functionality, convenience, and fun, building market share and loyalty in the process. Our team reviewed recent launches from Mintel’s Global New Products Database (GNPD) to illustrate opportunity areas.

While coping with the current and lasting impacts of the pandemic, more consumers are looking for products offering immunity benefits. This desire for functionality presents food and beverage companies with innovation opportunities to help consumers reach their health goals.

The trade show world is back in full swing! After a two-year hiatus due to the pandemic, Natural Products Expo West came back in full force last week, with an estimated 57,000 attendees. The jam-packed event took place over five days in Anaheim, CA and featured around 2,700 exhibitors showing the latest innovations in the health and wellness space. Exhibitors primarily showcased natural and organic products ranging from food and beverage to personal care and supplements. Expo West always presents a great opportunity to preview what’s new and upcoming, and this year met expectations with around 600 brands showcasing for the first time.

According to New Hope Network, the natural and organic industry grew 7.7% to $274 billion in 2021 and is forecast to surpass $300 billion in sales by 2024 and $400 billion by 2030. So, what are the latest trends driving this growth? Let’s take a look at what Expo West 2022 had to offer.

Consumers have always reached for snack bars as an on-the-go energizer and satisfier. As work and school shifted to home bases and activities diminished during COVID-19 in early 2020, the snack bar market changed rapidly. Now, with restrictions lifting, the snack bar market is showing clear signs of a rebound. Mintel predicts that the snack bar market in the United States will rise to pre-pandemic levels in 2022 and continue to grow through 2025. And while this growth reflects lessening impacts of the pandemic, the world of snacking is also evolving and creating room for bar innovation.

Most of us have inherent associations between immunity and flavor, even if we don’t realize it. We reach for a citrusy tea for the extra vitamin C to soothe a scratchy throat or choose a snack with antioxidant-rich ingredients like blueberries or açai to ward off the sniffles. Tapping into these flavorful relationships can add depth to products with immunity claims and give shoppers more ways to reach their health goals.

The functional food and beverage market is currently worth $281 billion and is forecasted to grow to a possible $580 billion by 2028. Within that growing market, more consumers are seeking out products with immunity-boosting ingredients. While the idea of immunity-boosting is certainly not new, it gained heightened recognition during the COVID-19 pandemic. Mintel reports that food and beverage product launches with immunity claims are up 20% over the past year and 50% over the past five years.

With consumers continuing to prioritize their health, we expect to see an increase in foods and beverages bolstered with immunity claims. Mintel has noted that immunity will be a highly-sought claim in 2022. And FlavorSum’s proprietary consumer research shows immunity is the most sought-after functional benefit among 19 areas we investigated. Developers can leverage immunity-boosting flavor associations to tap into this market and capture willing consumers.

Picture this. You have a great idea for a new food or beverage product. You’ve researched the market, talked with your target customers, and explored your competitors’ websites and products. You have all the pieces of your innovation journey mapped out: brand, strategy, concept or prototype, budget, and internal team. You are ready to start the commercialization process. So, what’s next? Partnering with a flavor company to make your ideas a reality.

Making the leap to establish a relationship with a flavor company for your food or beverage launch requires diligence. Why? Because flavor can make or break in-market success. Almost 90% of consumers surveyed by the International Food Information Council Foundation say taste is the #1 reason for buying a product. In this blog, we outline the seven key factors to consider when choosing a flavor company to make certain you are covering your bases. The right partner will provide so much more than flavor.

North America’s frozen dessert market is forecasted to grow 3-5% through 2025. Here's how producers can step up ice cream innovation to meet demand and align with changing consumer cravings.

Creating tasty and fun foods and beverages that keep kids (and parents) interested and coming back for more is a unique challenge. Not only do kids’ preferences differ and often change, but parents want to make sure the items in the cart have the right nutritional benefits. 

And while the parents and children’s food choices may diverge, there is definitely a sweet spot in the middle. Let’s examine the preferences of each audience and ways food and beverage producers can craft products that appeal to kids and have the benefits and qualities that parents want.

As food and beverage producers continue to feel the impacts of supply chain challenges and evolving consumer demands, teams also face unique regulatory compliance hurdles to overcome. To prepare for some of these significant changes, we mapped out the 'need-to-knows' with help from our FlavorSum regulatory compliance experts.

Originally posted on September 4, 2020 | Updated on January, 20, 2022

Every business sector has a unique acronym-filled language. You may hear terms like QSR, CWT, FTP, TOS, and SME. The flavor world contains a few acronyms like GRAS (pronounced 'grahs' meaning Generally Recognized as Safe) and FMP (Flavor Modulating Properties). Two of our favorites are Natural WONF (pronounced wan-eff) and FTNF, acronyms used to describe flavor labeling designations.

What is WONF? WONF stands for 'With Other Natural Flavors.’

What is FTNF? FTNF stands for ‘From the Named Fruit.’

While the healthier eating trend is here to stay, consumers are still looking for ways to add indulgence to their daily menu. Fortunately, continued innovation across the food and beverage landscape means healthy and indulgent don’t have to be mutually exclusive anymore. One category benefiting from creative formulation is the ice cream and frozen dessert space. For producers planning their ice cream innovation strategy, navigating the path to in-market success is easier with answers to the consumer and category drivers influencing product acceptance.

Last year brought major change and transformation to the food and beverage industry, and we're expecting no less from 2022. As producers continue to feel the impacts of supply chain challenges and evolving consumer demands, teams also face unique regulatory compliance hurdles to overcome.

Focus areas for manufacturers in 2022 include ensuring alignment with bioengineered labeling parameters, responding to the temporary COVID labeling provisions, and steps to take as sesame becomes an allergen. To prepare for some of these significant changes, we mapped out the 'need-to-knows' with help from our FlavorSum regulatory compliance experts.

2021 has been another year of tremendous change. Just as you’ve transformed to meet ever-evolving consumer demands, we’ve transformed to better serve your needs. Every December, we compile our annual report to share highlights from the year. This year is particularly remarkable as we united four flavor houses to become FlavorSum.

FlavorSum Access is a digital platform that provides you with on-line, on-demand product development support.

The FlavorSum team created FlavorSum Access to help keep your NPD projects moving - with flavor samples shipping in 24-hours and downloadable documentation on-demand. We temporarily closed the portal on December 6^th to implement changes that will provide you with additional product development support.

Here’s a sneak peek of the new features you’ll see when we reopen the portal on December 15^th.

And sign up today to get your FlavorSum Access account!

Whether it’s a new concept or a reimagination on a classic, 2022 is primed for flavor innovation.

As the year starts to wind down, the FlavorSum team is looking optimistically to 2022 for innovation and ideas! We are expecting carry-over from 2021 into the new year, but we are enthusiastic about new and expanded opportunities for flavor to stand out in the food and beverage space.

If 2021 is the year of the health-conscious consumer, food and beverage manufacturers and retailers are wondering how to address evolving consumer needs in 2022. Industry experts predict the health-conscious consumer is here to stay and with a broader focus.

Almost three-quarters of adults agree that the pandemic experience has dramatically changed their perspective on life (Mintel). We saw the effects of these shifts in 2020 and 2021 as consumers reevaluated their health and approach to wellness. More people began cooking at home and making healthier eating and exercise choices. They also searched for products to support their immune systems and help relieve stress.

Physical health will continue to be a top priority in 2022, but the focus is expanding to include mental wellness and environmental health. Consumers will be shopping for food and beverage products that support their well-being and help them meet new sustainability goals.

Clear skies, sunlit mountains, and the bright lights of Las Vegas created a welcoming backdrop for more than 11,000 visitors who gathered at Mandalay Bay for SupplySide West 2021.

Since launching in 1997, SupplySide West (SSW) has provided a focal point where the science and strategy of food & beverage development intersect. SSW consistently showcases cutting-edge scientific innovation, strategic educational programming, and networking opportunities to foster partnerships between participants.

The FlavorSum team attended the Expo and shared proprietary consumer insights at the Supplier Presentation Theater. Here are a few highlights from the event!

Opportunities for new functional foods and beverages abound. Currently, the market is worth $281.14 billion and is forecasted to grow 9.5% annually to reach a possible $580 billion by 2028. 

Earlier this year, FlavorSum conducted a study to assess consumer expectations about food and beverage functionality. This video explores opportunities for innovation and how food and beverage companies can satisfy the growing hunger for functional products.

According to industry research, a solution-focused company achieves results by identifying and amplifying successful processes. Consultants offer various models for developing a solution-focused culture, often relying on acronyms like SIMPLE, PLUS, or OSKAR to share essential principles within an organization. Although designed differently, each framework provides practical, powerful guidelines for teams.

We spoke with Katie Colyer, FlavorSum Customer Care Lead, to get her perspective about what solution-focused means at FlavorSum. Here are the insights Katie shared about how FlavorSum helps customers achieve their growth goals.

With seemingly unlimited formulation options and a “wild west” landscape where (almost) anything goes, brewers and distillers may find themselves facing unexpected challenges with no clear path forward. The FlavorSum team has collaborated with several experts to develop guidelines and perspectives that can help you overcome several RTD cocktail formulation challenges.

2021 has become the year of the health-conscious consumer. North American shoppers are actively looking for foods and beverages that offer functional benefits beyond basic nutrition. Food Navigator notes the shift in shopping values as consumers take a “more proactive approach to the nourishment of their bodies and minds.” Candy Industry specifically points to consumers reaching for functional foods like protein bars to cut down on sugary snack foods. 

Opportunities for new functional foods and beverages abound. Currently, the market is worth $281.14 billion and is forecasted to grow 9.5% annually to reach a possible $580 billion by 2028. 

Earlier this year, FlavorSum conducted a study to assess consumer expectations about food and beverage functionality. We’ve already explored the functional benefits North American consumers are interested in and the categories they turn to for support. Now, we will dive deeper into opportunities for innovation and explore how manufacturers can build market share by satisfying the growing hunger for functional products.

On September 22, The Brewers Journal launched their fall lecture series; a 3-day virtual event focused on current challenges and future opportunities in the brewing industry. The event builds on a commitment that began in 2014 to hold educational and networking forums for brewers throughout North American and Europe.

The Brewers Lectures Fall 2021 sessions attracted more than 400 participants, bringing total attendance across the Spring and Fall events to more than 800 people from 20 countries. The FlavorSum team sponsored and participated in the conference, where more than 30 speakers addressed various topics dealing with brewing culture, technology, marketing, and innovation. Here are a few highlights from the event.

Far from being “bland” or “boring,” vanilla has a nuanced flavor profile that offers a rich tasting experience, whether used on its own or in combination with other flavor notes. Vanilla’s creamy, warm, and oaky notes make it a popular choice across categories. Consumers enjoy its classic, inviting taste in everything from ice cream and bakery items to carbonated soft drinks and alcoholic beverages.

 Food and beverage manufacturers have many challenges to overcome in the vanilla industry. Those looking to differentiate themselves and build market share should look for a vanilla supplier to help them navigate the market’s challenges while delivering vanilla solutions to perfectly complement products and delight consumers.

September 9^th marked the start of the 38^th annual Craft Brewers Conference. More than 7,000 brewers, suppliers, distributors, and solutions providers, including FlavorSum, gathered to share ideas about connecting with customers through the quality and authenticity of craft brews.

The FlavorSum team also attended the BrewExpo America tradeshow, where nearly 600 exhibitors showcased tools, technology, and ingredients to support 10,000 North American craft brewers. Here are a few highlights from the 4-day event.

Consumers are actively looking for more than nutrition from foods and beverages. Several weeks ago, we published an article exploring findings from a FlavorSum study designed to assess consumer expectations about food functionality. Results showed about two-thirds of people in the U.S. and three-fourths of Canadians want food and beverage solutions to support their health goals.

And interest is high in functional foods that can meet various needs, from baseline health concerns like immunity or longevity to enhancing energy or supporting relaxation.

In Part 2 of our summary, we examine the categories, ingredients, and flavors associated with specific functional benefits. Our goal: to help product developers focus innovation in areas that resonate with consumers.

Thirst-quenching fun and convenience continue to drive beverage purchase decisions. But consumer interest in health & wellness, premiumization, variety, and sustainability are leading beverage brands to expand their assortment or explore new areas.

The FlavorSum team identified growth opportunities by exploring the market, consumer, and flavor trends in several beverage segments.

FlavorSum, a North American flavor producer, has acquired Whittle & Mutch, a U.S.-based formulator of flavors primarily for refreshing beverages. The acquisition is part of FlavorSum’s strategy to expand its solutions resources and capacity for meeting the needs of small, mid-sized and emerging food & beverage companies. Whittle & Mutch’s extensive portfolio of flavors for carbonated and still beverages enhances FlavorSum’s capabilities in an evolving and growing category.

What does the “wild west” have in common with RTD cocktails? Much like the vast frontier drew adventurers who wanted to explore new areas, the RTD cocktail market has attracted beverage pioneers, cowboys, and even a few outlaws. This diverse cast of brewers and distillers seeks to innovate in a fast-growing alcoholic beverage segment and create beverages that get repeat purchases.

The FlavorSum team has collaborated with several experts to develop guidelines and perspectives that can help you overcome several RTD cocktail formulation challenges.

What does every brewer or distiller interested in bottling flavored alcoholic beverages for the U.S. market have in common? They all need federal government approval of their beverage formulas. So whether you’re an R&D team creating innovative flavors for a beer brand, or a start-up with a fresh take on hard seltzer, you’ll soon connect with the TTB.

Watch on to learn more about navigating the process for TTB approved ingredients.

The love for vanilla makes it a popular flavor and critical ingredient in many applications, from decadent desserts to delicious baked goods. Consumers searching for natural ingredients turn to vanilla because it fits their conscious lifestyles.

The time-intensive process of producing enough vanilla extract to meet the demand for this flavor led to the innovation of alternatives that we consume and use daily. Each vanilla flavor and extract option has nuances and complexities worth exploring to bring out the very best in food and beverage applications.

Rapid evolution blurs the lines between established Flavored Malt Beverages (FMBs) and the expanding flavored ready-to-drink (RTD) alcoholic beverage segment, including RTD Cocktails. FMBs are primarily seltzers, while flavored RTD alcoholic beverages can include hard (fermented) teas, coffees, and kombucha. RTD cocktails feature flavors atop grain neutral spirits or replicate favorite drinks like wine spritzes or vodka martinis. Because all are ready-to-drink, consumers often view the subsets as one category.

The opportunity to capture some of the market growth from any of the formats is tempting.

• Global consumption of RTD cocktails grew more than 40% in 2020, and they are forecast to reach USD 1.63 billion within the next 6 years.
• In the U.S., hard seltzer gained +130% in 2020 as the leading RTD sub-segment, driving volume above total spirits. Worldwide sales of hard seltzer passed the USD 4 billion mark, and some estimates predict the market will surpass USD 14 billion by 2027.

The total RTD category is becoming crowded, shifting from 10 brands in 2018 to more than 65 last year, excluding on-premise or direct-to-consumer labels. Online liquor retailer Drizly reported almost 170 RTD brands in 2020, up from 85 in 2018.

Standing out from the pack and finding a path to success with RTD Cocktails or FMBs involves formulation and flavor decisions and an understanding of the regulatory landscape.

The idea of purposeful eating emerged more than 2500 years ago. Yep, that’s right – in the 5^th century BC, the father of medicine, Hippocrates, linked food with health when he wrote: “In food excellent medicine can be found…” The use of food to enhance well-being retreated when modern drug therapies emerged in the 19^th century. It wasn't until the early 20^th century that the role of diet in disease prevention re-entered conversations. Regulatory agencies worldwide developed food consumption guidelines to help people understand how diet can reduce the risk of some diseases. And since the early 1990s, particularly in the United States, the manufacture of functional foods & beverages increased when government legislation loosened some requirements for substantiating health claims. The global functional food and beverage market generates more than USD 280 billion, and with a forecasted CAGR of 9.5%, it may reach USD 530 billion by 2028.

In 1994, researchers noted that consumers recognized the power of diet for self-care, and the trend remains one of the leading phenomena in the food & beverage industry. To learn more about the benefits consumers want from functional foods & beverages, the FlavorSum team recently conducted proprietary research in North America and highlights key findings below. Our study also examined the categories and ingredients associated with specific functional benefits; we’ll share those findings in Part 2 of our summary.

Ice cream and other frozen desserts have an indulgent design. The sweet, cold, rich, creamy, and flavorful elements of ice cream deliver a feel-good eating experience that’s almost irresistible.

• Ice cream’s sweetness provides energy and reduces the presence of stress-inducing hormones.
• The initial cold shock of a frozen dessert that transforms into a rich taste is exciting (even if a 'brain-freeze' comes with it). Producers build on that thrill by using variegates of fudge, bright fruits, or other sweet inclusions to create a dynamic contrast with the ice cream.
• The creamy mouthfeel of ice cream helps the flavors linger, sustaining the enjoyment of every lick or spoonful.
• And the lightness of ice cream (from the air infused into the product during the production process) can compel people to indulge in one more bite because they don’t feel full.

New Zealanders hold the global record as ice-cream lovers, enjoying about 60 pints per person every year. But North Americans are ‘all-in’ with ice cream. More than 90% of residents consume 50 pints per person, generating more than $12 billion annually!

Producers are stepping up ice cream innovation to meet demand and align with changing consumer tastes. In our summary of the latest trends, you’ll find formulation insights to fuel your NPD.

Although seltzers have been available in various forms for almost a decade, it wasn't until brands like White Claw hit the liquor and beer aisles in 2016 that the segment settled on 'hard' seltzer. Consumers were reeled in with sleek canned packaging featuring pops of color to emphasize flavor variety. As hard seltzer continues to provide the solution for a growing health halo trend in the beverage industry, flavor is still king when it comes to consumer appeal.

From coconut milk yogurt to almond milk creamer and oat milk frozen desserts, consumers are showing an appetite for exploring plant-based dairy offerings. The demand for sweet frozen plant-based treats is leading producers to launch diverse options featuring soy, coconut, almond, oats, cashews, and pea protein. 

We explored some consumer expectations around plant-based dairy products and some possible formulation opportunities with flavor and texture in a previous post. In this article, we focus more on plant-based frozen desserts and how different bases and flavors can help satisfy customer expectations and build market share across the dairy aisles.

Vanilla’s association with ‘basic’ or ‘plain’ is undeserved. Most of us have memories that include the uniquely sweet, rich taste of vanilla - going for an extra scoop of vanilla ice cream on a summer day or heading to the pantry to get vanilla extract so Grandma could bake her famous cheesecake. And the history of vanilla is as complex as its flavor. Originally discovered off the coast of Africa in 1793, vanilla cultivation started on the Madagascar, Comoros, Seychelles, and Reunion Islands, known today as the Bourbon Islands.

Fast forward to the 21^st century, and the global vanilla market surpassed USD 2.7 billion in 2020. Demand for vanilla is forecast to continue growing with a CAGR of 5.64% from 2021-2026. Vanilla is a leading flavor featured across categories. For example, producers make approximately 425 million gallons of vanilla ice cream annually in the U.S., representing 28% of the total ice cream produced each year!

The love for vanilla makes it a popular flavor and critical ingredient in many applications, from decadent desserts to delicious baked goods. Consumers searching for natural ingredients turn to vanilla because it fits their conscious lifestyles.

The time-intensive process of producing enough vanilla extract to meet the demand for this flavor led to the innovation of alternatives that we consume and use daily. Each vanilla flavor and extract option has nuances and complexities worth exploring to bring out the very best in food and beverage applications.

What do you have on your shopping list this week? It probably includes at least one item with a functional ingredient. Protein bars to keep your energy up, probiotic gummies to support your gut biome, or turmeric mango green tea to boost your immune system. All are examples of how functional ingredients add value to otherwise ordinary products.

Functional foods and beverages offer consumers countless ways to pursue health or lifestyle goals through food choices. And manufacturers can add functional options to their assortment as a tactic for building market share and brand loyalty.

More consumers are stepping up to purchase plant-based dairy products. The Good Food Institute reports through SPINS data that U.S. sales of plant-based milk, creamer, frozen desserts, cheese, butter, dips, and condiments increased 23.4%, topping $4.5 billion in 2020. The plant-based dairy market in Canada grew +16% according to data from the last available year, with Nielsen recording more than $322 million in sales.

Despite the rapid growth trajectory, low category shares of plant-based dairy products present producers with significant upside potential.

• Plant-based frozen desserts, for example, represent about 5% of total U.S. ice cream and frozen dessert sales.
• Non-dairy yogurts, butter, and cheeses hold a similar share.
• Plant-based creamers are outpacing other categories, capturing about 7% of total creamer sales.

What’s holding plant-based dairy back from gaining more space in refrigerators and building market share?

When getting coffee, the barista at your local café may ask, “Do you want room for cream and sugar?” The creamer could be a solid ‘yes,’ but if you’re following the trends and looking for alternative sweeteners, you may decide to bypass the sugar.

Consumer behavior around sweeteners has undergone significant changes over the last few decades. North Americans are seeking out reduced sugar or zero-sugar products and showing a preference for natural sweeteners over artificial ones.

The 2020 Food & Health Survey from the International Food Information Council (IFIC) found 74% of consumers were trying to limit or avoid sugars. Mintel also notes the shift in consumer behavior, saying, “the demand for low-sugar products has increased dramatically as consumers heed the advice of health professionals and take action to prioritize their long-term health by reducing sugar intake.” Mintel estimates the reduced sugar market could add $36 billion over the next three years.

Challenges arise when using non-nutritive sweeteners in reduced sugar products. These alternatives can bring along undesirable characteristics or off-tasting notes. You may discover the need for creative and innovative solutions for your reduced sugar products to mirror sucrose and deliver the quality customers expect.

Now that we explored some of the acronyms of flavor labeling, it’s time to take a look at how to find a flavor that meets your needs. From flavor profiles to budgets, this video takes a look at five factors that may affect your decision about the type of flavor you use.

Strolling through the local supermarket, you may notice something different about the dairy section, specifically in beverages. More consumers are taking notes from a character named Jack and trading in the cow for beans (or nuts). Almonds, soybeans, cashews, and even oats are finding their way into shopping carts and refrigerators as milk alternatives. According to Mintel, 52% of adults in the U.S. buy more plant-based milk because they believe it is a healthier alternative with more appealing nutritional qualities. These qualities can range from being allergen-free to delivering vitamins and minerals for a plant-based lifestyle. While dairy isn't at risk of moving on to greener pastures anytime soon, the demand for plant-based alternatives in beverages is expanding the dairy aisle.

Every industry has a unique language filled with acronyms. One of our favorites is Natural WONF, an acronym used to describe one of the flavor labeling designations. This video explores Natural WONFs as well as the other descriptors you may find on flavor labels from your supplier.

Activity in North America’s flavored beer market can be a bit difficult to track. According to Mintel, more than 100 new flavored beers landed on retail shelves in 2020, representing 40% of launches in the flavored alcohol space. However, with many breweries selling innovative flavors directly to customers (and bypassing retail shelves), the actual number of new flavored beers is undoubtedly much, much higher. Craft beer consumers have demonstrated their thirst for flavored beers by eagerly sampling novel and complex flavor profiles like Avocado Honey Ale or Coconut Curry Hefeweizen. Many have even come to expect new and innovative flavored beers from their favorite breweries.

A few weeks ago, we shared part one of our interview with Stephen Rich, Brewmaster, Certified Cicerone, Prud’homme Beer Sommelier, and BJCP Certified Beer Judge. After discussing the pros and cons of adding flavor to beer, we asked Stephen for his thoughts about the direction craft beers are taking with flavor. We also explored how brewers can create delicious beers that build customer interest and brand presence.

National Flavors, LLC, Bonnie & Don Flavours, ULC, and GSB Flavor Creators -- companies with solid reputations for quality flavors, extracts, essential oils, and industry-leading customer service -- are joining forces under a new name, FlavorSum.

The three companies became members of the Riverside Flavor Platform in 2020. As FlavorSum, the unification expands the Company's ability to provide the flavor solutions, expertise, responsiveness, and infrastructure that growing food and beverage companies need to accelerate success.

The U.S. Brewers Association reported that while overall beer sales were down in 2019, craft brewer sales grew by 4%, reaching 13.6% of the U.S. beer market by volume. In Canada, the number of brewing facilities increased by 12.9% in 2019, with 94% of breweries classified as small, local operations. Canadian craft beer sales increased ten-fold over the past decade. Flavored beer continues to have a strong presence.

According to Mintel, more than 100 new flavored beers landed on North American retail and grocery shelves in 2020, representing more than 40% of total new product activity. However, with many breweries selling innovative new flavors directly to customers (and never hitting retail shelves), the actual number of new flavored beers is likely to be much, much higher.

Many breweries have added value to their products, delighted customers, and increased market share with flavored beer offerings. However, there are a myriad of technical considerations when adding flavor to beer. Is it better to use raw ingredients or a liquid flavor? What sanitary and safety concerns should be addressed? When is the best time to add flavor to achieve the desired result?

To understand the nuanced pros and cons of adding liquid flavor to beer, we spoke with Stephen Rich, Brewmaster, Certified Cicerone, Prud’homme Beer Sommelier, and BJCP Certified Beer Judge.

In part two of our interview, we’ll ask Stephen about flavored beer trends and how brewers can create delicious beers that build customer loyalty and their brand.

The year is 2020, and Kansas City Chiefs quarterback, Patrick Mahomes, has led his team back from a ten-point deficit in the third from the San Francisco 49ers in Superbowl LIV. The game cuts to commercial. We see a gentleman walk into what appears to be a local liquor store—a gentleman with piercing blue eyes, an easy-going smile, and a face full of tattoos. Yes, you read that right, a face covered in tattoos. It's hip hop artist Post Malone, and although not everyone may know him, his uniqueness attracts attention.

The ad personifies Malone's internal senses, right down to his taste buds, as he considers purchasing various seltzer flavors from that famous beer company in St. Louis. The commercial is a little bizarre but engages the audience. Maybe that's the point. The idea of a light, easy-to-drink, alcoholic beverage viewed as a healthy alternative with flavor variety is as attention-grabbing as Malone. Hard seltzers have captivated consumer interest and are one of the latest trends in alcoholic beverages.

2020 was a banner year for organic food and beverage launches in North America. Sales data from the Organic Trade Association show 8% growth in organic sales in Canada and 14% in the U.S. New product launches are also on the rise. According to Mintel, organic launches have reached a 9% compound annual growth rate over the past decade. In 2020, organic launches accounted for 24.8% of total launches in North America. 

But getting new organic products to market is often a complex, challenging process.

What's your first memory of ice cream? For me, it was walking up to the local soft serve, Frosty Freeze, across from my old high school in Metro-Detroit. On top of their broad flavor assortment, Frosty Freeze offered an impressive selection of unique dips for customers to indulge in, like cherry, butterscotch, peanut butter, blue raspberry, and even cotton candy! Consumers are continually seeking out flavors that permit them to relax and indulge. Flavors provide a sense of comfort or even spark a new taste adventure.

Trend-watchers and industry experts predict that interest in enjoyable and indulgent food will rise this year. Consumer insight research from Mintel suggests that you can deliver indulgence in several ways, from full-on decadence to permissible or healthy indulgence. When you're creating frozen desserts, use flavor, variegates, and inclusions to elevate the taste experience.

The year 2020 saw sales of baked goods on the rise across several segments as consumers adjusted to an eat-at-home lifestyle. As 2021 unfolds, foodservice operators and manufacturers face some new expectations from consumers whose shifts in behaviors and attitudes seem to have staying power. Fortunately, a range of flavors, known and new, can take the heat and deliver delicious taste experiences.

National Flavors, LLC (NF) welcomes Bonnie & Don Flavours (B&D), a Canadian-based creator of flavors, extracts, and essential oils, to the Riverside Flavor Platform. B&D's solid reputation for quality and service in the Canadian market gives the newly formed match-up complementary capabilities to expand flavor solutions to customers throughout North America.

Unwrapping a tasty piece of candy is an undeniable holiday pleasure. Whether it’s a decadently rich piece of chocolate or the fresh notes of peppermint, most people have cravings for delicious sweets. 

Festivities may look different, but candy offers a way to deliver bite-sized fun and affordable indulgence for any celebration.

Our Food Scientist Jerry is at it again in this knockout video! Give your delicious demos a great flavor that’s just right. National Flavors tests each flavor in your application to give you a usage rate that delivers tasty results. Sign up for Flavorush today and get the drop on your next tasty product!

We all remember that first-holiday treat. We look forward to the delicious taste of a freshly baked cookie dipped in hot chocolate or the sweet aroma of pie enticing us to the kitchen table. Winter flavors evoke the same sense of wonder as a glimpse of the first few snowflakes. The holidays might look different this year, but consumers can always count on nostalgic flavors to bring them back home.

With a recent investment from The Riverside Company and a new partnership with GSB & Associates, National Flavors is on a path to strengthen research, development, and application capabilities. Our newest members will help National Flavors expand solutions and support customers’ product development efforts.

Here’s more about our growing team.

What is it about the tangy taste of fresh apple cider that makes us happier? Do you notice that even thinking about a warm, gooey cinnamon roll can make your mouth water?

Fact: Most people like to try new flavors

• 67% of us agree that “we love to discover new flavors.” We rank taste as the #1 driver of choice for foods and beverages, according to a study from Innova.
• More than 70% of people will visit a food & drink establishment that offers new flavors, says Technomic’s research, with two-thirds agreeing they’ll pay more for innovative tastes.

When the calendar flips to September, we leave summer behind for a new season. We start craving fall flavors even if the hot temps stick around. Despite changes to our routines this year, the flavors we associate with fall and winter seem strongly connected to cheerful times like: