Future Flavor Trends in Food: New opportunities in sensory innovation

리서치사	Business Insights
발행일	2008년 06월	상품코드	69343
페이지 정보	198 pages
가격	US $ 2,875 ￦ 3,426,700 PDF by E-mail (Single User License) US $ 10,782 ￦ 12,851,000 PDF by E-mail (Global License)

한글목차
영문목차
관련자료

영문목차

Abstract

Flavor is an integral part of food and what it offers consumers, and therefore the optimization of flavor in food is important for manufacturers to add value to their products. There are complex and interacting drivers currently impacting innovation in food flavors, many in the area of consumer psychology and behavior. This report helps to understand these drivers and their effects. Furthermore, emerging technologies, new business practices, and strategic R&D is affecting trends in sensory innovation. The report has a global focus, although it examines regional issues where relevant. The report also explores current and emerging food flavor trends and opportunities including; natural and functional, new antioxidant flavors, ethnic and international, and flavor ' experiences' .

Executive Summary

Drivers and the bigger picture
Top flavors by food sector
The role of food and flavor manufacturers
Key trends in food flavors
Conclusions

Chapter 1 Introduction

What is this report about and what is its scope?
Research methodology
Flavors in food defined
Report structure

Chapter 2 Drivers and the bigger picture

Summary
Introduction
Travel and immigration
Increasing travel means increased awareness of global flavors
Ethnic food continues to gain popularity
Nostalgia and slow food
The role of established brands
Memories on the plate
The slow life
Ethics and carbon awareness
Ethical issues are affecting food and drink purchasing
Environmental concerns are becoming an issue in food choice
Ethical and green flavors for the future
Cooking, entertaining and eating out
The business of cooking and entertaining
Eating out continues to increase
Consumers as connoisseurs and experts
Snacking and single item meals
More snacking is predicted in the US and Europe
Complex mixtures and ethnic influences
‘Natural’ provides opportunities
Multi-sensory experiences
A virtual world
Sensory touchpoints and signatures
Innovation in the kitchen
Health and wellbeing
Eating healthier
Flavors in ‘reduced’ foods
Flavor and functional food and ingredients
The effect of the older generation
Demographic shifts
Foods designed specifically for the elderly
The industry view

Chapter 3 Top flavors by food sector

Summary
Introduction
Bakery and cereals
Top and fast growth flavors
Chocolate trends
Grain and seed trends
Wafers
The industry view
Confectionery
Top and fast growth flavors
The rise of dark chocolate
Exotic and antioxidant fruits
Fruity mint in chewing gum
The industry view
Dairy
Top and fast growth flavors
Strawberry
Other berries/darker fruits
Exotic fruits
Cheese
The industry view
Snacks
Top and fast growth flavors
Chocolate and dark chocolate snack bars
Nut trends in snacks
Exotic fruits
Chip flavors
The industry view
Cross-sector assessment

Chapter 4 The role of food and flavor manufacturers

Summary
Introduction
Company type
Influential food manufacturers
Danone
Nestlé
Kraft
Flavor manufacturers
Global presence
Technologies to develop, extract and deliver flavor
- Biotechnology to produce flavors
- Flavor creation
- Flavor delivery in food
Novel flavors and ingredients
- Taste modulators
- Sensates and physical effects
Insight, added value and innovative services
- Market and consumer insight
- Sensory and psychophysical testing
- Culinary expertise and the restaurant experience
- Training

Chapter 5 Key trends in food flavors

Summary
Introduction
Health
Natural
High antioxidant flavors
Superfruits
Flavors in ‘reduced’ foods
Alternative types of sweetness
Indulgence and experimentation
Ethnic and international
Provenance and varietal
Fusion flavors, pairings and novel sensory
Homemade and traditional
Other emerging trends
Flavors for the elderly
Ethical flavors

Chapter 6 Conclusions

Summary
Introduction
Key opportunities
Natural and functional
- Bolder natural and reduced foods
- Vegetables for sweetness and functionality
New antioxidant flavors
- Dark chocolate
- Newer superfruits
Ethnic and international
- Dominance of the Mediterranean and Asia
- Ethnic combinations
Flavor ‘experiences’
- Herbs, spices and heat blends
- Stimulating flavors
Index
References

List of Figures

Figure 2.1: Consumer psychology and behavior drivers
Figure 2.2: Purchasing of ethical or socially responsible grocery items
Figure 2.3: The propensity of European and US shoppers who have taken active steps to eat healthier in the last 12 months, 2006
Figure 2.4: The influence of drivers on demand for new flavors
Figure 3.5: Launches of traditional bakery products with dark chocolate variants
Figure 3.6: ‘Healthy’, organic and ethical bakery product launches with dark chocolate
Figure 3.7: Examples of indication of cocoa content in chocolate covering on biscuits
Figure 3.8: Examples of chocolate cookies launched in December 2007
Figure 3.9: Interesting chocolate blends in bakery products
Figure 3.10: Examples of recently launched oat cereals
Figure 3.11: Examples of bakery product launches with new grain flavors
Figure 3.12: Examples of premium type wafer products
Figure 3.13: Dark chocolate versions of core products
Figure 3.14: Premium and indulgent dark chocolate examples
Figure 3.15: Innovative dark chocolate marketed as healthy
Figure 3.16: Mango candies promoted by functional ingredients
Figure 3.17: Non-chocolate candies with ‘new’ fruit flavors
Figure 3.18: Mint and fruit blends in chewing gum
Figure 3.19: Examples of recent blueberry, raspberry, blackcurrant and pomegranate dairy sector launches
Figure 3.20: An example product with a blend of mango and coconut flavors
Figure 3.21: Premium and upscale coffee ice cream products
Figure 3.22: Chocolate snack bars
Figure 3.23: Nut snack products
Figure 3.24: Exotic fruit snacks
Figure 3.25: Interesting flavor blends in chips
Figure 4.26: The influence of manufacturers on flavor innovation currently and in the next 5 years
Figure 4.27: Multinational food manufacturer modes of flavor innovation
Figure 4.28: Flavor innovation within flavor and ingredient manufacturers
Figure 5.29: Key food flavor trends
Figure 5.30: Importance of health trends over the next 5 years
Figure 5.31: Garlic flavored and ethnic products that claim to be natural
Figure 5.32: Natural products with roasted or spicy flavors
Figure 5.33: A novel sweetener claiming to be ‘high in antioxidants’
Figure 5.34: Ratings for growth in usage of antioxidant flavors over the next 5 years
Figure 5.35: New vegetable and/or hot/spicy product claiming to be ‘high in antioxidants’
Figure 5.36: New goji (berry) flavored products
Figure 5.37: New products with spice flavor with claiming to be ‘low’ or ‘no’ salt
Figure 5.38: Examples of recently launched ‘reduced’ foods promoting the flavor of core constituents or added herbs or lemon
Figure 5.39: ‘Naturally sweet’ products with chocolate flavor
Figure 5.40: ‘Naturally sweet’ products with vegetable flavors
Figure 5.41: Importance ratings for food indulgence trends over the next 5 years
Figure 5.42: Indian flavored new product launches
Figure 5.43: New products with Vietnamese and Malaysian flavors
Figure 5.44: Varietal potato chips
Figure 5.45: Lindt Madagascar Noir Chocolate
Figure 5.46: ‘Fusion’ sauces
Figure 5.47: Chili and chocolate pairings
Figure 5.48: Chewing gums promoted on sensations
Figure 5.49: New products promoted on sensations
Figure 5.50: Novel sensory products from Japan
Figure 5.51: Products providing interactive experiences
Figure 5.52: Ratings for growth in usage of retro flavors in food over the next 5 years
Figure 6.53: Key emerging opportunities in food flavors

List of Tables

Table 2.1: The number of visitors to regions and continents, (m), 2005-2006
Table 2.2: Ethnic food retail market, by cuisine, ($m), Europe and US, 1999-2009
Table 2.3: Consumer awareness of ethical issues and the influence on purchasing decisions
Table 2.4: Out-of-home food and drinks market value, ($m), Europe and US, 2005-2010
Table 2.5: Number of snack and light meal occasions, per person per year, Europe and US, 2005-2010
Table 2.6: Functional food and drink market value, ($m), Europe and US, 2001-2011
Table 2.7: Consumers aged 55 and over, by region, (m), 2002-2012
Table 3.8: Top 20 flavors in new bakery introductions, % of all products launched, 2004-2007
Table 3.9: Top 20 flavors in new confectionery product introductions, % of all products launched, 2004-2007
Table 3.10: Top 20 flavors in new dairy product introductions, % of all products launched, 2004-2007
Table 3.11: Top 20 flavors in new snack product introductions, % of all products launched, 2004-2007
Table 3.12: Top 5 flavors in terms of new product launches in 2007, in terms of all products launched per sector
Table 3.13: Top 5 fastest growing flavors in terms of new product launches as percentage of all products launched per category, per year, 2004-2007
Table 3.14: Top 5 emerging flavors in each sector
Table 4.15: Top 10 manufacturers that drive innovation through new food flavors
Table 4.16: Example flavor innovation activities of major suppliers
Table 5.17: Top 20 flavors in new product introductions claiming to be ‘natural’, % of products launched, 2004-2007
Table 5.18: Top 20 flavors in new product introductions claiming to be ‘high in antioxidants’, % of products launched, 2004-2007
Table 5.19: Top 20 flavors in new ‘fruit’ flavored product introductions, % of products launched, 2004-2007
Table 5.20: Top 20 flavors in new ‘low’ or ‘no salt’ product introductions, % of products launched, 2004-2007
Table 5.21: Top 20 flavors of new product introductions claiming to be ‘naturally sweet’, % of products launched, 2004-2007
Table 5.22: Classification by region referred to in new product launches, 2004-2007
Table 5.23: Classification by country referred to in new product launches, 2004-2007
Table 5.24: Top 20 flavors in new product launches claiming to be ‘homemade’ or ‘traditional’, % of products launched, 2004-2007
Table 5.25: Top 10 flavors in new product introductions targeted towards the elderly, % of products launched, 2004-2007