Trends in Functional Foods Driving New Challenges for Flavorists

Key Corporate Services is one of the top Food Ingredients recruiters in the country. We recognize that one of the most important characteristics of professionals in this industry is to be proactive in times of changes. As our tastes and dietary preferences evolve, so do the opportunities in the food ingredients, additives and nutraceuticals industries that satisfy those needs.

Take, for instance, buyers’ shifts associated with functional foods. Functional foods are those products designed with a buyer’s health in mind. These include such foods as probiotic yogurts, enriched dairy products, pasta, and even cereal. In the past, consumers almost expected that these products were going to be blander than other food products on grocery store shelves. But not anymore! Today, it’s difficult to tell the difference between the flavors of these products and other flavors one might pick up.

There is a growing demand for natural flavor ingredients.

Finding ways to deliver flavors that work with functional foods presents ongoing challenges to flavorists. An example would be whole grains and wheats as opposed to refined flour. The flavorist are challenged with finding ways to deliver appealing flavors that works with the natural taste of these grains. This is driving an ever-increasing demand for natural flavor ingredients in flavor creation.

Artisanal flavors are emphasized

There is a growing expectation among consumers that functional foods should possess unique or artisanal flavors. They may be flavor ingredients not often used in conventional food production, such as natural cinnamic acid, natural vanillin and lavender and lemon. These ingredients support the general paradigm shift away from synthetic flavorings toward more natural offerings.

Flavorists must remember the motivation behind the purchase.

While developing winning flavors for functional foods, flavorists must never lose sight of the reasons consumers are buying these products in the first place. They want to feel good about their food choices.

Although the flavor itself may not be clinically functional, the health and well-being image associated with functional foods makes natural flavors of utmost importance. Consequently, flavors should come from a natural source and avoid synthetic processing.

As a leading executive recruiter, Key Corporate Services has targeted relationships with many top companies in Food Ingredients. Contact us today to speak with one of our team members.

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