Use of Floral Flavors is Blooming

DUIVEN, The NetherlandsThe quest for healthy, natural foods and beverages has boosted demand for floral-based ingredients and flavors, according to Innova Market Insights.

The market research company says global food and drinks launches featuring floral ingredients rose 7% in the first 10 months of 2011 over the same period in 2010, and will likely rise to more than four times the level recorded five years previously.

The most popular floral flavors globally in January to October 2011 were jasmine, lotus, rose and chrysanthemum, but Innova notes there were significant differences according to geographical region and product type. The company also noted that floral flavors were used predominantly (70%) in hot beveragesprimarily teasoft drinks and confectionery, with jasmine leading in tea, chrysanthemum in soft drinks, and rose in confectionery.

Lu Ann Williams, Research Manager for Innova Market Insights, reports that companies are increasingly using floral flavors to impart new and unique notes and aromas to a range of products, particularly in countries and regions where they may not traditionally be used. This is particularly impacting the beverages sector," she says, although confectionery is also seeing a relatively high level of activity as consumers continue to search for something combining novelty with naturalness and a healthy image."