Future Food and Drinks Flavors

Fusion, natural, functional and fast growth ingredients

Publication Date	October 2006
Publisher	Business Insights
Product Type	Report
Pages	153
ISBN Number	not applicable
Product Code	RBI00119

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£995.00
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Summary

Taste is a key influence for consumers purchasing food and drinks, and the role of flavors and ingredients within new products is more important to today's increasingly discerning consumers than ever before.

Future Food and Drinks Flavors: Fusion, natural, functional and fast growth ingredients is a new management report published by Business Insights that analyzes the evolving flavors and ingredients trends in the food and drink market and offers insight into the future direction of winning new products.

The report assesses the key drivers and major issues currently influencing flavors and ingredients, and discusses best-practice examples of new products launched between 2004 and 2006. It also provides detailed insights at a global, regional and category level in order to identify the most accurate and specific trends.

Enhance the effectiveness of your new product development and brand realignment strategies to better meet your consumers' demands with this new report.

This new report will enable you to...

Predict future flavor growth patterns using this report's analysis of the top flavors in NPD and other leading ingredients used within 50,000 food and drink launches as detailed by Productscan, the world's largest consumer packaged goods database.
Identify the flavors and ingredients with the greatest future revenue potential from the results of our proprietary survey, detailing senior industry executives expectations by category.
Improve your targeting strategies with this report's cross-category NPD analysis identifying key flavors and ingredients and their growth patterns across Europe, North America, Latin America and Asia-Pacific.
Understand the key issues affecting the food and drinks flavors market including quality and quantity, provenance, novel-traditional combinations and personalized products with the in-depth analysis provided by this report.

Your key questions answered...

Which emerging flavors are likely to make the most impact on food and drinks NPD over the next five years?
What are the most influential ethnic flavors in each category?
Will fusion flavors grow in importance and prevalence over the next five years?
Which 'unusual' ethnic fusion flavors will appear on the market?
Which natural and fresh flavors and ingredients will increase in importance in each category?
What are the leading fruit flavors and ingredients in each category?
Which flavors and ingredients with functional benefits are the most influential within each category?

Content

Executive Summary
- Leading global trends in flavors and ingredients
- Ethnic foods and fusion flavors
- Fresh, natural and authentic flavors and ingredients
- A taste for health: fruits
- Flavors and ingredients with added health benefits
- Future flavor forecasts
- Conclusions
Chapter 1 Report introduction
- Introduction
- Research methodology
- Report structure
Chapter 2 Leading global trends in flavors and ingredients
- Summary
- Introduction
- Leading global trends in flavors and ingredients
- Quantity and quality
- Sweet and savory combinations
- Weird and wacky with traditional and familiar
- Authenticity, traceability and provenance
- Personalizing products
- The real deal
- New product case study: Kettle Kitchen and Kettle Crispy Bakes
- Wild, natural, whole and fresh
- Mix and match flavor combinations
Chapter 3 Ethnic foods and fusion flavors
- Summary
- Introduction
- Defining ethnic food
- Fusion foods
- Restaurants lead innovation in ethnic and fusion food
- The future NPD potential of ethnic cuisines
- Identifying the fastest growing ethnic flavors
- Asian flavors take largest share of overall ethnic product launches
- Category analysis
- Sales growth potential of foods with ethnic flavors
- Ready meals
- Bakery and cereals
- Regional analysis
- The Americas
- Asia-Pacific
- Europe
- Fusion flavors
Chapter 4 Fresh, natural and authentic flavors and ingredients
- Summary
- Introduction
- Health and beauty
- The 'all-natural' buzzword
- Focus on agave nectar
- Herbs and spices
- Top natural flavors
- Exotic vegetable flavors failing to attract attention
- Category analysis
- Soft drinks
- Confectionery
- Regional analysis
- The Americas
- Asia-Pacific
- Europe
Chapter 5 A taste for health: fruits
- Summary
- Introduction
- Inherent health message
- The fructose debate
- Re-packaging and re-positioning fruit to appeal to untapped target audiences
- Exotic fruits inspiring consumers to experiment with new products
- Pomegranate and mango will feature most in future NPD
- Mixed fruit combinations more popular than individual exotic fruit flavors
- Top fruit flavors
- Category analysis
- The potential of exotic fruit flavors: dairy, snacks and alcoholic drinks
- Dairy
- Snacks
- Regional analysis
- The Americas
- Asia-Pacific
- Europe
Chapter 6 Flavors and ingredients with added health benefits
- Summary
- Introduction
- Essential fatty acids: essential functional ingredients
- Soy's role as an ingredient within the functional food industry
- Aa is fastest growing flavor with functional benefits
- The new cranberry: pomegranate
- Green tea offers most potential for NPD in next five years
- Category analysis
- Dairy will continue to offer strongest sales growth potential
- Bakery and cereals
- Ready meals
- Regional analysis
- The Americas
- Asia-Pacific
- Europe
Chapter 7 Future flavor forecasts
- Summary
- Introduction
- First understand your target audience
- Leading trends in flavors and ingredients over next five years
- Future flavor forecasts
- Future flavor forecasts: ethnic
- Future flavor forecasts: whole and natural
- Future flavor forecasts: fruits
- Future flavor forecasts: functional
Chapter 8 Conclusions
- Summary
- Introduction
- Major trends influencing future flavor and ingredient NPD
- Category analysis
- Ethnic
- Natural and fresh flavors
- Fruits
- Flavors with functional benefits
- Regional analysis
- The Americas
- Asia-Pacific
- Europe
- Innovative manufacturers
- Index
List of Figures
- Figure 2.1: Kettle's new 'Kitchen' range targets foodies in delis and farm shops with high quality ingredients and a focus on provenance
- Figure 3.2: The importance of leading ethnic cuisines in NPD today and over the next five years
- Figure 3.3: Percentage growth of ethnic flavors in products launched, 2004-2006
- Figure 3.4: Percentage share of ethnic flavors in products launched, 2004-2006
- Figure 3.5: Percentage of ethnic flavors in products launched, by category, 2004-2006
- Figure 3.6: Sales growth potential of foods with ethnic flavors over the next five years
- Figure 3.7: Sainsbury's Baby Leaf and Leek Steamer
- Figure 3.8: Mixing ethnic flavors and ingredients in bakery and cereals
- Figure 3.9: Percentage of ethnic flavors in products launched in the Americas, 2004-2006
- Figure 3.10: Mountain States Rosen's Cedar Springs Restaurant Style Natural American Fully Cooked Premium Ready Meals
- Figure 3.11: Aladdin Bakers' Authentic Greek Hand Stretched and Pre-Oiled Flat Bread and President's Choice Blue Menu Ready to Serve Canned Soup
- Figure 3.12: Percentage of ethnic flavors in products launched in Asia-Pacific, 2004-2006
- Figure 3.13: Percentage of ethnic flavors in products launched in Europe, 2004-2006
- Figure 3.14: Mussu Crema de Pacharan
- Figure 3.15: Impact of fusion foods on ethnic foods NPD in the food and drinks industry in 2006 and over the next five years
- Figure 3.16: Buckley's Hand-Crafted Toffee and Basilano
- Figure 4.17: LIV Sports Drink
- Figure 4.18: Groovy Food's Agave Nectar – a natural ingredient with a lot of potential
- Figure 4.19: Future growth potential of exotic herb and botanicals in food and drink NPD over next five years
- Figure 4.20: Lean Cuisine Honey Soy Beef with Wholemeal Noodles
- Figure 4.21: Percentage growth of natural flavors in products launched, 2004-2006
- Figure 4.22: Splendid Specialties Original Tea Cookies with a Hibiscus and Lemon Oil variety
- Figure 4.23: Percentage share of natural flavors in products launched, 2004-2006
- Figure 4.24: Pepperidge Farm's Puff Pastry Vegetable Side Dishes
- Figure 4.25: Sales growth potential of foods with exotic herbs and botanical flavors over the next five years
- Figure 4.26: Percentage share of natural flavors in products launched, 2004-2006
- Figure 4.27: Ito En Maiasa Ippai no Kurozu to Yasai and Knorr Vie
- Figure 4.28: Wrigley's Airwaves Active Chewing Gum
- Figure 4.29: Percentage of natural flavors in products launched in the Americas, 2004-2006
- Figure 4.30: Villa Reale Pats and Mediterranean Munchies Hummus Chips with Olive Oil'
- Figure 4.31: Percentage of natural flavors in products launched in Asia-Pacific, 2004-2006
- Figure 4.32: Percentage of natural flavors in products launched in Europe, 2004-2006
- Figure 4.33: Combining traditional and exotic vegetable flavors
- Figure 5.34: General Mills' Fruity Cheerios
- Figure 5.35: Percentage growth of fruit flavors in products launched, 2004-2006
- Figure 5.36: Exotic fruit flavors that are forecast to experience highest growth in NPD usage over next five years
- Figure 5.37: Muirhead All Natural Vinaigrette and Zlata Praga Beer contain pomegranate flavors
- Figure 5.38: Percentage share of fruit flavors in products launched, 2004-2006
- Figure 5.39: Tempest Green U Green Tea Energy Drink and Asahi Mintia Lemon Lime Mint W Etiquette contain combined lemon and lime flavors
- Figure 5.40: Percentage of fruit flavors in products launched, by category, 2004-2006
- Figure 5.41: Sales growth potential of adding exotic fruit flavors to new products over the next five years
- Figure 5.42: Emmi Aloe Vera Sensitive Jogurt
- Figure 5.43: Tibet Authentic Goji Berries
- Figure 5.44: Percentage of fruit flavors in products launched in the Americas, 2004-2006
- Figure 5.45: McCain Zalicious Frozen Dessert Pizza and Mariani Grab-n-Go! Snack Fruits
- Figure 5.46: Percentage of fruit flavors in products launched in Asia-Pacific, 2004-2006
- Figure 5.47: High level of innovation with fruit flavors in Asia-Pacific
- Figure 5.48: Percentage of fruit flavors in products launched in Europe, 2004-2006
- Figure 5.49: Innovative flavor combinations in Europe
- Figure 6.50: Spectrum Naturals Organic Omega-3 Salad Dressing
- Figure 6.51: Heart healthy foods that contain soy as a functional ingredient
- Figure 6.52: Percentage growth of flavors with functional benefits in products launched, 2004-2006
- Figure 6.53: Happy Monkey Aa Berry Drink
- Figure 6.54: The pomegranate flavor is popular in many categories
- Figure 6.55: Percentage share of flavors with functional benefits in products launched, 2004-2006
- Figure 6.56: Potential growth of ingredients with functional benefits in terms of usage in food and drinks development over the next five years
- Figure 6.57: Percentage of flavors with functional benefits in products launched, by category, 2004- 2006
- Figure 6.58: Sales growth potential of food and drinks including flavors with intrinsic functional benefits over the next five years
- Figure 6.59: Brown Cow All Natural Low Fat Yogurt and Luna Irojirona Marshmallow Yogurt
- Figure 6.60: Lean Cuisine Frozen Entree range
- Figure 6.61: Percentage of flavors with functional benefits in products launched in Americas, 2004- 2006
- Figure 6.62: Haagen-Dazs Black Raspberry Chip ice cream and Goldwater's Mercantile Wild Spicy Raspberry Jam
- Figure 6.63: Percentage of with flavors with functional benefits in products launched in Asia-Pacific, 2004-2006
- Figure 6.64: Green Net Mulberry Green Tea
- Figure 6.65: Percentage of flavors with functional benefits in products launched in Europe, 2004- 2006
- Figure 6.66: Nestl Sveltesse
- Figure 7.67: Identifying the leading influencers driving innovation in flavors and ingredients over the next five years
- Figure 7.68: Leading trends in flavors and ingredients over next five years
- Figure 7.69: Innovative products containing future ethnic flavors and ingredients
- Figure 7.70: Innovative products containing future natural flavors and ingredients
- Figure 7.71: Innovative products containing future fruit flavors and ingredients
- Figure 7.72: Innovative products containing future flavors and ingredients with functional benefits
- Figure 8.73: Percentage of total products launched by distinct flavor category, 2004-2006
List of Tables
- Table 2.1: Introducing unique flavors alongside more typical ingredients
- Table 2.2: The use of the term 'authentic' in product names
- Table 2.3: Value of natural and fresh (including organic) food and drink markets by key product markets, Europe and US, $bn, 2004-2009
- Table 2.4: The use of the term 'wild' in product names
- Table 3.5: Percentage of ethnic restaurants in each city, June 2006
- Table 4.6: Top exotic herb and botanical flavors for future NPD
- Table 6.7: Natural functional ingredients and their associated health benefits
- Table 7.8: Top 10 innovative flavors forecast to influence NPD over the next five years
- Table 8.9: Top 15 manufacturers that drive innovation in food and drinks through the addition of new flavors