“The combination possibilities of citrus are endless,” say suppliers.
“柑橘的组合可能性是无限的，”供应商说。
Citrus and tropical flavor tones have long been popular with consumers, but this summer as the weather begins to heat up, the industry can expect to see more NPD using exotic fruit combinations and new citrus varieties. The mature fruit flavor category is still at the center of innovation with undiscovered tropical fruits inspiring NPD. Exotic fruit flavors are standing out for their aroma and texture, while fresh and zesty citrus flavors remain on trend. FoodIngredientsFirst takes a closer look at the flavors expected to be trending this summer.
长期以来，柑橘和热带风味一直受到消费者的欢迎，但今年夏天，随着天气开始变热，该行业可以期待看到更多的NPD使用异国情调的水果组合和新的柑橘品种。成熟的水果口味类别仍然是创新的中心，未被发现的热带水果激发了NPD。异国情调的水果口味因其香气和质地而脱颖而出，而新鲜而充满活力的柑橘口味仍然是趋势。FoodIngredientsFirst让我们仔细看看今年夏天流行的口味。
According to data from Innova Market Insights, twice as many new food and beverage launches with floral flavors were reported globally in 2018 compared with 2016. Fresh and zesty citrus flavors are also on the rise, with 26 percent growth reported in food and beverage launches with yuzu flavor (Global, 2018 vs. 2017).
Exotic fruit flavors are standing out for their aroma and texture, while fresh and zesty citrus flavors remain on trend, according to the market researcher.
This summer we expect to see additional and new ways of presenting citrus such as roasted, preserved and candied citrus, as well as black lemon (dried lime) which are influenced by culinary innovation and techniques,” Basak Oker, Category Manager Beverages, Givaudan, EAME, tells FoodIngredientsFirst. “Tropical flavors have also been trending over the past year – especially the rise of pineapple – which we anticipate will continue. Other tropical flavors we see trending are pandan, passionfruit and tonka bean.”
今年夏天，我们希望看到更多新的柑橘类产品，如烘焙、腌制和蜜饯柑橘，以及黑柠檬(干酸橙)，这些都受到烹饪创新和技术的影响，”奇华顿EAME饮料品类经理Basak Oker告诉FoodIngredientsFirst。“在过去的一年里，热带风味也很流行，尤其是菠萝风味的兴起，我们预计这种趋势将持续下去。”我们看到的其他流行的热带口味还有斑兰、百香果和零陵香豆。”
Pandanus amaryllifolius is a tropical plant in the Pandanus genus, which is commonly known as pandan and is used widely in South and Southeast Asian cooking as a flavoring, while tonka beans come from the Dipteryx odorata, a species of flowering tree in the pea family, Fabaceae. The tree is native to Central America and northern South America.
七叶兰(Pandanus amaryllifolius)是露兜树科露兜樹属的一种热带植物，通常被称为香露兜、斑兰叶，广泛用于南亚和东南亚的烹饪中作为调味品，而零陵香豆来自香豆树，又名零陵香豆、香二翅豆木、库马鲁、巴西柚木，是豆科植物中的一种开花树，这是豆科植物的一种开花树木。这种树原产于中美洲和南美洲北部。
Across the EAME region, we have seen new and unexpected citrus varieties such as yuzu, bitter/sour orange and pink grapefruit trending cross-category, Oker says.
Oker说:“在整个EAME地区，我们看到了新的和意想不到的柑橘品种，如日本柚子、苦橙/酸橙和粉红葡萄柚，正在跨类别发展。”
Tropical flavors are also proving popular in both alcoholic and non-alcoholic beverages, especially lemonades, according to Oker. “Some combinations which we know work well with citrus are lemon-thyme, citrus & ginger, citrus & pineapple, lime & chili, pink grapefruit & green tea, citrus & herb bitters and basil-lemonade,” she explains.
Moreover, as the trend continues for European consumers to reduce their alcohol intake, or even move away from alcohol altogether, we see more sophisticated, citrus-based, non-alcoholic beverages appearing in out-of-home venues.
To create more sophisticated tastes, mixologists often use culinary herbs and processes alongside citrus. “We see examples of this in new lemonade varieties such as citrus with florals, including lavender or orange blossom, and herbs such as citrus and basil. These herbs and botanicals elevate the taste profile of beverages, creating a completely new drinking experience, notes Oker.
For Laura Tirelli, Managing Director at L’Italiana Aromi, citrus and tropical have always been typical summer flavors because they are fresh and they remind consumers of sun, holidays and holiday destination countries. “The demand for bergamot is increasing though it is used more as an accompanying flavor to avoid perfumery aftertastes,” she says.
Citron is also in high demand, but its elevated price and limited availability restricts its use in the flavor industry, Tirelli notes. “Lemon continues to be the most important in terms of sales. Lime and grapefruit are always in demand, while orange is in demand in soft drinks containing juice. With regards to tropical fruits, mango and passion fruit are, according to our experience, the most demanded. Pineapple and coconut flavors follow this closely.”
“Citrus goes well with slightly hot spicy notes such as ginger, pepper or with some fresh tastes such as mint, cucumber and fennel. Also combinations of floral extracts – lavender, rose, elderflower, orange blossom with different citrus flavors, are popular for alcoholic and non-alcoholic drinks. Fresh, floral or vegetal notes and spicy, hot notes give some more zest to traditional tastes and are quite popular with today’s consumers.”
“柑橘与姜、胡椒等微辣的味道或薄荷、黄瓜和茴香等新鲜味道搭配很好。此外，薰衣草、玫瑰、接骨木花、橙花等不同柑橘味的花卉提取物的组合也很受酒精和非酒精饮料的欢迎。新鲜、花香或植物味以及辛辣、热辣的味道给传统口味增添了更多的风味，在今天的消费者中很受欢迎。”
“Some tropical fruits coming from Asia may be more appealing than others coming from the US,” she adds.
Carolyn Chen, Marketing Manager at Takasago, believes that consumers are first, interested in the origin of a flavor or ingredients and then following that, the desire to experience new and unique flavors.
“New product launches with provincial flavors are a way to attract consumers who are interested in trying something different and authentic,” says Chen. Takasago has a selection of trendy provincial citrus fruits, including Chinese pomelo, Japanese yuzu, Japanese dekopon, Mexican key lime and Philippines calamondin. “We have seen product launches across categories, ranging from beverages to confections to yogurt, that are developing exotic flavors to stand out on the shelf.”
“We know that refreshing beverages, in various citrus or tropical flavor combinations, are popular in the summer heat. The Mexican drink agua fresca, ‘fresh water’ or ‘cool water,’ is growing in popularity due to its refreshing, thirst-quenching fresh fruits appeal and is a soft drink alternative. Taking inspiration from popular agua fresca flavors such as mango, pineapple, coconut, watermelon and strawberry,” notes Chen.
When thinking about citrus flavors, many consumers tend to think of the edible fruit itself, but when you look at the entire citrus plant, the citrus blossoms that occur prior to the actual fruit provide a unique aroma and flavor, says Chen. In response to this, Takasago has created a collection of citrus blossom accords that pair perfectly with citrus profiles and includes flavors like Buddha’s Hand Blossom, Siamese Pink Pomelo Blossom, Nine Pound Lemon Blossom, Persian Lime Blossom, Tango Mandarin Blossom, Flame Grapefruit Blossom, Valencia Orange Blossom and Sunki Leaf.
“Floral flavors are also still trending, and the combination of floral and citrus introduces consumers to the concept of an unfamiliar flavor and a familiar flavor,” she adds.
她补充说:“花香风味也仍然是趋势，花香和柑橘的结合向消费者介绍了一种不熟悉的味道和一种熟悉的味道的概念。”
Coffee lemonade or ready-to-drink (RTD) coffee combined with other citrus fruits such as grapefruit or orange have been appearing at coffee shops and in retail the last couple of years, Chen says. “Perhaps this is playing on the half iced tea and half lemonade concept, or perhaps the hybrid trend of combining two popular products, or even because espresso is often served with a lemon peel on the side to help cut the bitterness,” she explains.
For Megan Byrnes, Marketing Representative at Gold Coast Ingredients, citrus and tropical flavors are certainly on the horizon. “The weather is warming up and consumers will soon be looking for lighter food and beverage options to help keep them feeling refreshed during the summer months,” she notes.
For the second half of 2019, Byrnes predicts more kiwi fruit and pairings with flavors such as strawberry, lime and cucumber. “Other popular flavors that will continue to be trending this summer are coconut and pineapple, both paired together and separate flavor options. Three very popular summer flavors that we expect to see more of in the next few months are lemon, lime and mango,” she explains.
“Lemon and lemonades are complemented by raspberry, strawberry, watermelon, mango, pineapple, fresh mint, blueberry and ginger flavors. Lime flavored applications are also often infused with strawberry, raspberry, mango, watermelon, fresh mint and coconut.
As summer approaches, citrus flavors will enhance applications including beverages, dairy products, frozen treats, baked goods, desserts, dressings and sauces, says Byrnes. “More specifically, consumers will find an increase in citrus-infused sparkling waters, lemonades, iced teas, juices, cocktails, yogurts and sauces.”
Dominique Delfaud, Director for Marketing, Sensory and Consumer Research at Mane notes that the citrus family is diverse and only a few varieties are widely consumed in Western countries. “In the last years, we have observed the growth of some new citrus supported by the growing popularity of Asian cuisine. Kaffir Lime is the precursor of this new citrus wave,” she comments.
Dominique Delfaud是曼氏的市场营销、感官和消费者研究总监，他指出，柑橘家族是多种多样的，只有少数品种在西方国家被广泛消费。“在过去的几年里，我们观察到在亚洲美食日益流行的支持下，一些新型柑橘的生长。泰国柠檬(Kaffir Lime)是这种新柑橘浪潮的先驱，”她评论道。
Research has shown that consumers have an appetite for new and exotic varieties of citrus. “At Mane, we believe that some highly aromatic citrus such as Combava or Ichang Lemon will also gain momentum in the market.”
For Delfaud, opportunities in soft drinks are at the top of the list, but, she notes, that citrus and tropical flavors work for all applications, no exception, from confectionery to snacks and culinary. “Citrus and tropical flavors are more and more prevalent in dairy, further strengthening the freshness experience in this category of products.”
“The combination possibilities of citrus are endless,” she continues. “On the healthy spectrum side, you can find popular combinations with honey, ginger and green tea. On a more fun angle, cocktail flavors with a citrus twist, lime, in particular, are still trendy, including mojitos, caipirinhas and mai tais,” Delfaud concludes.
What’s next? 下个是什么？
The demand for citrus flavors will continue to increase, and the industry will see more citrus varieties popping up in NPD. Soft drinks, alcoholic beverages and confectionery will thrive in relation to citrus and tropical flavors and more unusual combinations will appear in supermarkets shelves and in the foodservice arena. In the desserts space, citrus and new tropical flavors will be used more widely, as consumers seek new and exciting taste and sensorial experiences, as denoted by Innova Market Insights touting 2019’s number one trends – “Discovery: The Adventurous Consumer.”
