STiR coffee and tea magazine

STiR coffee and tea 45 "Peppermint, lemongrass, fennel, and rosehip are sought for their functional properties," says Simond. "Blue orchid is one of the newer ingredients being added to tea as it helps with sleep- ing issues," she says. Although demand for organic flavoring is experiencing a slight decline, says Roberts, consumers continue to seek "all natural" flavors, reinforcing the fact that they are paying attention to what they are putting into their body. This includes attention to how the product has been sweet- ened. Plant based low-calorie sweeteners like stevia and agave remain popular. Brown rice syrup, coconut palm sugar, lucuma fruit, and yacon root are naturally low-glycemic. But beware the human palate is very discerning when it comes to sweets. "Working with alternative sweeteners can be a real chal- lenge, as they have a strong aftertaste including metallic and bit- ter notes," says Simond. "Each sweetener has its own complexi- ties, with flavorists having to adjust the flavor profile to mask the notes of the sweetener." Innovation in coffee mirrors these trends. "Looking at coffee worldwide is very interesting, Asia is focused on inner health, offering slimming flavors of coffee and even beauty coffee with collagen, while functional coffee has become very popular in Australia with beetroot being marketed as the perfect recovery beverage for athletes," says Simond. These trends will travel to other parts of the globe, as millennial and Generation Z consumers seek more functional beverages. The challenge is ensuring that innovative ingredients, like food grade collagen, address the desire for a functional beverage while maintaining the quality and taste that is pleasing to consumers. Sweet and seasonal Sweet and seasonal flavors are popular for all beverage types. With regions making their mark with the infusion of local ingre- dients into their beverages. "In Egypt, we have cardamom and nutmeg, green tea coffee in Japan, and maple in Canada," says Simond. "These flavors foster connections with the consumers by connecting with the origins of their beverages." Determining this year's trends is not a simple task. Food and beverage trends evident in restaurants provide some insights but there are many other variables that impact which flavor con- sumers are gravitating towards. "Sometimes flavor trends are born simply as the result of supporting healthy crops in each season," says Roberts. When it comes to determining the flavor profile of a product, the industry has a lot to consider. Market trends are just the be- ginning; companies need to understand the needs of their demo- graphics and which products will best respond to them. "Not every trend is successful universally," says Roberts. "It is important to understand who your buyer is and their needs." Providing a flavorist with a precise description also helps ensure that the flavor meets the manufacturer's expectations. "The fla- vor universe is very precise, a coconut flavor could vary from a toasted coconut to a pina coloda flavored coconut, manufac- turers need to make sure that the flavorist is speaking the same language," says Simond. Beyond that, manufacturers also need to understand if their request is doable. Will the flavor they want pair well with the requested base? Does the flavor respond to the interest of the current demo- graphics. Do the ingredients meet the regulatory standards of the countries that they are working with? "There are different regulations with all of the countries that we work with," says Simond. "Smoked flavors, for example, are currently not permitted in Europe." Innovative ingredients will continue to evolve, awakening consumer's palates to new experiences in hot and cold beverag- es. For manufacturers, developing new flavor profiles involves understanding not only their target market but how to pique the curiosity of consumers to purchase and sample the drink. Success is not just providing the right beverage, but the desired beverage experience. Chili pepper Pink peppercorn Photo by Daniel Gomes Star anise Photos by Alyson Tame/Tame Images

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