Synergy Flavors spotlights East Asia for Flavors of the Future 3
Flavors of the Future 3 marks the third instalment of Synergy’s report series, and this report outlines key flavours from the East Asian region which are anticipated to grow in popularity over the coming years.
Image: Synergy Flavors
Synergy Flavors predicts that East Asian flavours will take centre stage for sports nutrition products in 2022 and beyond, as outlined in its recent Flavors of the Future report.
Synergy’s research, which takes into account a range of factors from popular product launches to the impact of social media, has identified that emerging flavours such as salted egg custard, hojicha, Japanese plum, and ramune will become more prevalent across sports nutrition products, whilst already established and mainstream flavours such as dalgona biscuit, Japanese melon, jasmine, yuzu, and lychee are also likely candidates for popular future product launches.
The flavour house’s report recommends manufacturers looking to innovate should turn their attention towards developing products that utilise these emerging flavour concepts.
Flavors of the Future 3, which offers more detail and insight into these upcoming flavour trends and how manufacturers can utilise these in NPD, is a sports nutrition-specific marketing report which highlights one geographical region every year, and identifies flavours from across categories in the chosen region which could offer opportunities for global sports nutrition launches. In previous editions of the report, flavour from North and South America have been showcased, and also flavours inspired by Mediterranean regions.
Chris Whiting, European business development manager, said Flavors of the Future is one of Synergy’s most popular insight reports.
“The newest report hones in on Chinese, Japanese, and Korean cuisine, and in generating this report we have come to realise that the impact of popular culture on the food and beverage industry cannot be underestimated,” Whiting said. “For example, record-breaking series such as Squid Game led to challenges that saw consumers attempting to recreate the now infamous ‘dalgona biscuit’, and it’s influences like these that help to shape the food and beverage industry and open up new areas and flavours for innovation.”
Regions are selected through a range of datapoints, which identify trending and influential cuisines based on size of country, diaspora, market penetration, social media, and Google search data. After a region is identified, Synergy works with data partners to generate a long list of flavours that fit within this region. This long list is then further refined based on research into recent product launches, social media listening, and mentions in content such as recent news items and blogs. When a shortlist has been created, the remaining flavours are split into four categories – Emerging, Growing, Mainstream, and Established, based on their position in the innovation adoption curve.
Once flavours of interest have been established, Synergy’s team begins to create flavour profiles by sourcing benchmarks which can undergo taste testing and profiling. Further analysis is performed by Synergy to identify key flavour pairings, whilst applications specialists work with the new flavours to create solutions that suit a range of applications such as vegan, whey protein, and clear protein. Research into market growth also means that emerging markets needs can be addressed, such as flavour solutions for functional energy beverages that target the expanding eSports consumer base.
Flavors of the Future 3 is now available to download for manufacturers looking to create sports nutrition products that stay one step ahead of the competition.
For more information and inspiration about the flavours set to take sports nutrition by storm, download the report at https://uk.synergytaste.com/insights-innovation/insights/flavors-of-the-future-east-asia/
