Breakfast is extending throughout the day: 'Now anything goes, anytime'
Vanilla walnut fig, Vietnamese iced coffee & savory butter: Comax unveils hot flavor trends for 2015
MELTING POT: Look out for flavors that cater to the large and growing multicultural population (the Hispanic and Asian populations are expected to double by 2060) and a younger demographic. Flavors that might gain momentum include:
- Brigadeiros (Brazilian chocolate bon bon)
- Butterscotch curry
- Cherry yuzu
- Sriracha maple
- Za'tar
IN A NUTSHELL: Expect more flavors that reflect the growing popularity of nuts, which contain healthy fats, protein, vitamins, and minerals. Flavors that might inspire food and beverage formulators include:
- Almond rose shortbread
- Bourbon caramel pistachio
- Pecan chipotle
- Pumpkin praline fudge
- Vanilla walnut fig
COFFEEHOUSE: Look out for more flavors that reflect Americans’ growing enthusiasm for gourmet coffeehouse coffee and ready-to-drink (RTD) packaged coffee (IRI says sales of shelf-stable cappuccinos and iced coffees rose 10.6% in the year to July 13, 2014, while Mintel says RTD coffee will be worth $2.6bn by 2020). Trends that might pick up some traction include:
- Affogato
- Cabernet espresso
- Cinnamon brew
- Cofftea
- Vietnamese iced coffee
BREAKFAST ANYTIME: Breakfast is no longer just a morning meal; it’s being eaten throughout the day and night, and comes in multiple forms, from hot and cold foods and beverages to sweet and savory flavors, says Comax. “Now anything goes, anytime.” Trends that might gain momentum include:
- Chicken and waffles
- Honey banana oatmeal
- Savory butter
- S'mores pancakes
- Strawberry coconut milk
