From Hibiscus-infused bissap juice in West Africa to jasmine green tea in China; or Moroccan orange-blossom biscuits to rose-flavoured Turkish delight, flowers have long been used around the world to flavour food and drinks.
In Europe they have often been overshadowed by fruit flavours but according to market researchers at Mintel, flowers are being increasingly used as a flavour component in unconventional food and drink products.
Global Food Science Analyst at Mintel Emma Schofield says: “It is likely that we will continue to see flowers being used in new ways. Food producers can maximise this opportunity by using flavours from new and different types of flower species. Flowers may start to be used across a broader range of food and drink categories, in less conventional ways.
"Although floral flavours may never replace the ‘staple flavours’ such as vanilla, lemon and chocolate, they are definitely an on-trend ingredient for 2016 and beyond."