Heirloom recipes and traditional ingredients are set to drive food and beverage innovation this year, according to the latest insights from taste and nutrition company Kerry.
Insights from the company’s annual Taste and Nutrition Charts conclude taste will remain a “top driver” when it comes to consumers’ food and beverage choices this year.
Likewise, a return to heirloom recipes with ingredients such as nutmeg, ashwagandha, Indian gooseberry and ancient grains will be seen across snack and beverage applications while unconventional combinations of traditional ingredients will boom.
Harsch Koshti, the regional taste expert for Kerry Asia Pacific, Middle East & Africa, said more and more consumers are moving towards functionality and simplicity.
“Health continues to be important, as seen in the rise of healthier snacking options, with less sodium and more protein-based launches. Even the bakery segment is witnessing offerings with reduced sugar claims across key markets.”
Soumya Nair, global consumer research and insights director at Kerry, said: “This year we will witness the resurgence of time-honoured traditions and heirloom recipes as consumers crave traditional tastes with new and emerging flavours.”
