Flower Forward: Will Floral Flavors Take Root and Blossom?

摘要

From the long list of food flavors, flower-based varieties follow a less predictable path when it comes to NPD, with florals mainly used in drinks and creamy desserts. Flowers may be closely associated with fragrances, and as it is with scents, the sweetest is not necessarily the most delicious. But times are changing, and there is an increasingly convincing reason to take another look at flowers as a primary flavoring agent. Millennial consumers (those born in the early 1980s to the mid-1990s) are taking a more holistic approach to their consumption habits and are looking for natural or naturally derived flavors in theirfood and drinks.The millennial demographic is also the most adventurous when it comes to discovering new flavor combinations. Moreover, there is growing consumer interest in ethical consumption, as reflected in the growth of clean label.