Home Ingredient Expert insight: Key flavour trends set to lead industry strategies in 2024

Expert insight: Key flavour trends set to lead industry strategies in 2024

by Food Drinks Innovation

Daria Pashkova, Product and Marketing Specialist at Ohly, shares the top flavour trends set to impact the food manufacturing industry; from dried powders to global influences.

Flavour trends within the food industry are constantly shifting, influenced by ever-changing consumer demands, and seasonal food preferences, as well as innovations in manufacturing and ingredient advancements. A recent study* has revealed that 1 in 3 global consumers are intrigued by new, unique, and different flavours.

According to the Food Flavors Market Report 2024, the industry is set to grow from $13.63 billion in 2023 to $14.55 billion in 2024**. The alternative flavour market continues to grow due to the increasing demand for alternative proteins and functional foods, driving the need for innovative technologies to enhance the taste and texture of these products.

Daria Pashkova, Product and Marketing Specialist at Ohly shares their insights into how these technologies play a pivotal role in guaranteeing that alternative proteins and functional foods surpass consumer expectations and streamline manufacturing techniques.

The rise of dried powders in food innovation

Culinary powders are expanding the possibilities in food innovation across the food manufacturing industry. Thanks to their versatility, culinary powders enable manufacturers to diversify their product offerings, creating a range of innovative products to cater to evolving consumer flavour preferences. 

Dried ingredients are easier to handle during processing and more consistent when developing new formulations. This enables manufacturers to streamline production processes, reduce waste and lower operational expenses. 

With many manufacturers also seeking more sustainable solutions too, these dried ingredients extend shelf life, minimise transportation emissions and reduce packaging waste. They are also aligned with the growing demand for clean-label and health-conscious foods since these powders are derived from natural sources.

Technological advancements in dehydration techniques continue to enhance the quality and consistency of culinary powders. The ability to maximise the natural taste of fresh liquid ingredients, such as vinegar or honey, in a powdered ingredient with consistent moisture levels and particle size makes them an even more attractive solution for food manufacturers.

Meaty flavours for vegan alternatives

With the recent boom in vegan food options, the industry is seeking more ways to incorporate meaty flavours into their innovations. By imitating the taste and texture of meat with plant-based ingredients, manufacturers are investing in the growing market of consumers seeking sustainable, cruelty-free alternatives to traditional animal products. 

Yeast-based flavour ingredients will serve as a great tool to highlight umami, deliver meaty notes and modulate savoury flavour profiles. 

The integration of meaty flavours into vegan food options opens up new opportunities for product differentiation, driving further innovation within the industry. As consumer demand for plant-based options continues to surge, the need for meaty flavours in vegan food alternatives will grow and have a substantial impact on the industry.

Snacking and consumer  convenience 

With evolving consumer lifestyles characterised by on-the-go consumption patterns and increasing demand for portable, easy-to-eat options, manufacturers are developing innovative snack products that offer convenience without compromising on taste or nutrition. 

At Ohly, we’ve developed an extensive range of culinary powders that offer authentic and complex flavour profiles for use in snacks and dry seasonings. They deliver powerful, long-lasting flavour sensations and natural colour with consistent moisture levels and particle size, making them easier for manufacturers to handle and use in seasonings, dressings, marinades, glazes or dry mixes for sauces and soups.

The snacking trend is also combining with the plant-based trend to drive the creation of a grab-and-go plant-based protein or meat snacks. Taste is still key though with consumers demanding authentic meat-like experiences so manufacturers need to focus on delivering those robust umami flavours, enticing mouthfeel and savoury profiles.

Global influences on local flavours

Global flavour trends are increasingly shaping product development strategies, with manufacturers incorporating international tastes into local food offerings to meet consumer preferences. 

Seasonality also plays a pivotal role in the flavour profiles on offer, with manufacturers creating products that resonate with seasonal themes and trends. 

to maintain relevance throughout the year. 

Daria Pashkova, Product and Marketing Specialist at Ohly says:

“The industry’s continual adaptation stems from its commitment to meeting and surpassing consumer expectations, ensuring sustained relevance and market competitiveness.

“Crafting new flavours in response to trends is key to staying ahead, capturing consumer interest, and expanding market share. However, meeting demand requires enhancements across production processes, sustainability practices, and technological innovation. 

“By embracing these improvements, the industry can effectively cater to evolving consumer preferences while maintaining adaptability and competitiveness in the industry.”




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