Flavours of the future won’t just be tasted but will be felt.
Lisa Watkin, marketing manager for Europe at Frutarom, told FoodNavigator: “The snack market is really pushing the boundaries with development of new flavours and their delivery for example, Prosecco crisps with a prosecco flavour but also a fizzing in mouth experience. Our snacks division is always working on new innovations for this market and there are no boundaries to creativity.”
But also expect to see more flavours that give kokumi, or ‘mouthfullness’.
“Umami and mouthfeel or fullness has become a lot understood over recent years, as a result we are seeing more seaweed being used. However, it also delivers rich salty notes and is a healthy ingredient. Kokumi is only just starting to be understood and we will see more of this in the future,” Watkin added.