Coming Soon: Shut Up, Baobob
Nut flavors, including cashews, almonds, and pistachios, are moving into drinks, milks, and yogurt. Hot spicy ingredients such as chilies are moving into candy, and cooling spice and herb ingredients such as cinnamon, coriander, anise, ginger, and mint, are moving into dairy, ice cream, and gums. Plum, coffee, e.g. cappuccino wafers or chocolate latte macchiato cookies, rhubarb, chai, golden kiwi, cloudberry, baobab, and coffee berry are among the emerging flavors. Yogurt is enjoying a renaissance with vegetable flavors ranging from cucumber and dill to orange and carrot. Flower flavors are moving into the global market, e.g., jasmine-flavored lattes, blackberry and violet yogurt, and rose petal drinks. New berry alternatives, e.g., mountain huckleberry, garden berries, or field berries, are also emerging, sometimes coupled with exotic fruit flavors.
I also like their use of “moving,” as if flavors are little migrants. Look out for Arizona, spicy ones!