There’s something special about the delicate flavor of fruits and flowers. Separate, or together, they create a distinct flavor profile that boasts freshness for a variety of typical sweet applications. Asian fruits are becoming a staple in baking as well as citrus-forward flavors and tangy pickled fruits. Flowers transform with their hint of aromatics and vibrant colors.
TROPICAL ASIAN FRUITS
The Asia-Pacific fruit and vegetable ingredient market is projected to register a CAGR of 4.98% from 2021 to 2026.
One in two consumers associate floral flavors with freshness.
-The Fermentation Association
Food and beverage launches tracked with floral flavors are growing with a 21% CAGR globally over the past five years.
-Innova Market Insights, 2021
Fruits from Asia bring an exotic zing to baked goods, bars and breakfast items. Fruits like yuzu and persimmon express a vibrant and tangy essence.
Exciting Asian fruits harmonize flavors and bring exciting new experiences. For example, the yuzu fruit is a sharp hybrid of lime, lemon, and grapefruit.
Flowers provide delicate and exotic tastes that offer a touch of adult sophistication to otherwise typical products.
Flowers such as lavender, rose, ginger flower, and blue pea flower are seen integrated and infused into popular pastries and cereals across the globe.
Citrus fruits are both sweet and sour due to the combination of sugar and citric acid in them. This makes them more exciting on the palate.
Bright citrus fruits like buddha’s hand citron and mandarin offer an effervescent-like quality to food with citrus tang.
Pickling fruit brings out unique flavor notes that are otherwise hidden. The result is a sweet, sour, and tangy flavor profile.
For balance, pickled fruits are the perfect pairing for carb-heavy items—whether strawberry, mango or pineapple, they bring an exciting pop to heavier items.
Let’s collaborate on your next fruity and floral flavored innovation. Contact your McCormick account manager or contact us today.