At Imbibe, since we’re primarily R&D, we’re fortunate that we’re able to leverage knowledge gained from the lab. This includes how brand strategies, identities and products change in real time.
This direct line to some of the biggest global brands and the most innovative thought leaders allows us to make thoughtful recommendations for ingredients, health benefits, products and, of course, flavors for our clients. As we close out a year full of true to fruit, herbs and spices, nostalgic and culinary inspired flavored products, we look to the year ahead. Here are some of our predictions for flavors we expect to see more of in 2018:
BEET
This root vegetable that’s high in nitrates will expand beyond drinkable soups and sports nutrition. It’s earthy, sweet and nutrient dense, which are all attributes that appeal to mainstream consumers.
CHURRO
Menu mentions for churros have increased 96% in the past decade. This traditional Latin American street food combines some consumer favorites – cinnamon, sweetness, and of course fried dough.
COCONUT
With the focus on the benefits of MCTs, we predict that coconut will find itself on many product labels, both as a flavor and as an ingredient. It’s familiar and yet exotic. In addition to its versatility, it has the potential to transport consumers from their busy lives to their favorite remote island, albeit temporarily.
MAPLE
Whether it’s sweet + heat or sweet + savory, consumers demand more complex and sophisticated profiles. Maple bourbon, maple bacon, and Sriracha maple are just three examples of the types of pairings we expect to increase.
MATCHA
PISTACHIO
ROSÉ
UBE
