Aromatic tendencies, a challenge for companies

Aroma suppliers apply all their experience and R & D in a market very influenced by food trends, but with good opportunities to continue growing

“Consumer preference for Botanical, ethnic aromas or those more comforting and welfare related (food aromatherapy), new aromatic profiles for vegetable protein based products or natural flavoring ingredients capable of functioning as sugar substitutes “are some of the trends that indicate Ainia Technology Center Within the aromas sector.

The consumer demands natural ingredients and increases the pressure on the type of flavourings and additives that contain the food it consumes, looking for a reduction in the number of ingredients. This preference is reflected in the data of the Mintel. According to the consultant, “the use of traditional flavourings has been reduced for new releases of 50% in 2011-2012 to 48% in 2016-2017. By cons, The use of natural aromas has grown slightly, going from 9% in 2011-2012 to 11% in 2016-2017. ”

As for consumer preferences, natural aromas of botanical origin are preferred. This is assured by Mintel in your report Flavouring Ingredient and Flavour TrendS. A clear example we see the percentage of beverage launches (the sector most prone to the use of aromatizers) which include Natural aromas of grassS and has gone from a 13% recorded between June 2011 and May 2012 to 17% registered June 2016 to May 2017. “Botanical ingredients include herbs and spices, flowers, walnuts, seeds, and other plant-based ingredients. However, it is the aromas extracted from flowers and aromatic herbs that are the most marked trend in the new releases, “says Ainia.

Source and complete article: Techpress