2023 food trends:
flavours that tell a story
Sour cream sweet potato hummus
K
erry has predicted that food and beverage innovation in 2023 will be inspired by heirloom recipes across generations of tradition globally. In-depth analysis of flavours, ingredients and nutrition trends shaping innovation are contained in the company’s annual Taste and Nutrition Charts. In the coming year, food and beverage choices will continue to be driven by taste. Meeting nutrition goals, simplicity and sustainability will be a motivating factor in food choices. There may be a rise in unconventional flavour pairings such as Sriracha Ginger Citrusade, where the spiciness of ginger and heat of chili will add dimensions to the flavour. Across Asia–Pacific, Middle East and Africa there is a strong interest in provenance, functional ingredients and flavours that tell a story.
Top insights for flavour innovation in 2023 • Old cooking practices and heirloom recipes will re-emerge as tradition and provenance becomes more important. Ingredients such as nutmeg, ashwagandha, Indian gooseberry and ancient grains are becoming more popular in food and beverage applications. • Mashups of familiar foods and drinks with emerging flavour tonalities will become popular, augmented by the influence of social media channels such as TikTok and Instagram. • There will be demand for unconventional combinations of traditional ingredients and emerging taste profiles from other regions, such as black sesame crusted meats, sriracha-spiced cocktails, green tahini, saffron and curry 4
March/April 2023
aioli. There will also be demand for healthier beverages with functional ingredients such as ashwagandha. • Product value will be an important factor due to the impact of inflation; however, there will be demand for products that allow permissible indulgence with simple flavours such as cheddar cheese, caramel and fudge across nostalgic favourites like cookies and salty snacks. Harsch Koshti, regional Taste expert for Kerry Asia Pacific, Middle East & Africa, said demand is rising for foods that offer functionality and simplicity. This includes flavours that convey health with functional ingredients added. Health is an important factor as seen in the rise of healthier snacking options. Commenting on these taste trends, Soumya Nair, Global Consumer Research and Insights Director at Kerry, said that time-honoured traditions and heirloom recipes are resurging as comfort remains an important factor in food choices. Familiar flavours such as peppermint, hazelnut, chocolate, cheese, and chilli still dominate food choices. “Through our in-depth research and insights from our teams across the globe, we are seeing how trends are travelling the world — with Asian flavours, such as Cardamom, Japanese Miso, Gooseberry and Hawthorn, reaching Europe and North America, while popular dishes in Europe such as Moroccan Tahini and Italian Bolognaise inspiring innovation in Asia–Pacific. Consumers are travelling the world through taste and we expect that interest and desire in authenticity to continue,” Nair said. Kerry Taste & Nutrition (APMEA) www.kerrygroup.com
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