10 Things You Should Know: November

November 28, 2016
Beverage Consumer Flavor Trends
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1. Tap into Maple

Sugaring season is spring, but fall is when we start craving the rich, subtly sweet flavor of maple syrup. Looking beyond pancakes and maple syrup, the November issue of All Recipes recommends using maple syrup in almond-maple granola, maple salmon, roast pork with maple-mustard glaze and maple cranberry sauce.

2. Ancient Grains

We are spotting more uncommon ancient grains in recipes. In the Food Network Quick-Fix Holiday Handbook is a recipe for Quick Farro with Cranberries and in Health magazine is Kamut Salad with Roasted Cauliflower, Freekeh-Turkey Sloppy Joes and Cheesy Sorghum and Shaved Squash Pilaf.

3. Cold Brew Caramel

Fat Toad Farm produces a variety of goat's milk caramel sauces including their Cold Brew flavor. The caramel sauce combines rich, creamy caramel with the tang from goat's milk and smooth coffee flavor for a not-too-sweet dessert sauce.
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4. Boozy Marshmallows

Indulge in some real luxury! Wondermade just launched marshmallows infused with champagne and then hand covered with 24-karat edible gold. Each bite is described as light as air and makes for a truly indulgent treat. Other boozy varieties include: bourbon, fireball and beer.

5. Spoonable Smoothie Bowl

Avoke is offering the first packaged smoothie bowls that you can eat with a spoon. All the Spoonables are convenient for on-the-go, as well as being full of fiber, good fats, herbs, raw fruits & vegetables, and a toasted quinoa topping. Flavors include Berry Mint, Greens & Ginger, Spicy Carrot, and Coconut Curry.

6. Just Add Dukkah

Dukkah (pronounced dOO-kah) is an Egyptian spice blend that’s made its way stateside. It combines pulverized toasted nuts with crushed sesame, coriander and cumin seeds. In the November issue of Eating Well magazine, they provide a recipe for Dukkah Spiced Carrots which includes a variation that uses hazelnuts as the toasted nut.
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7. Underground Eats

Some of the hottest places to grab a drink or a bite to eat are actually quite cool. That’s because they are underground caves, where temps are ideal for stashing, aging and now enjoying a few tasty treats. Rachael Ray recommends brewery tours, cheese and vineyards.
8. Carrots are to Pie For

Carrots are being celebrated in desserts more often, moving beyond the cake that bears their name. They’re as sweet as pumpkins or sweet potatoes and arguably creamier than both once steamed and pureed, making them absolutely perfect for pie. In the November 2016 issue of Cooking Light is a recipe for Chai Carrot pie that is spiced up with the makings of chai tea for a treat that gives pumpkin pie a run for its money.
9. Broth Bar

Broth Bar is Portland’s first dedicated bone broth café. It is the collaboration of two Midwestern sisters. The intention of Broth Bar is to offer a positive and delicious experience of daily wellness in the form of traditional foods. On the menu includes a variety of broths from chicken, lamb and bison to added proteins, sauerkrauts and mushroom powders to create your own bone broth bowl.

10. Banana Milk + Cold Brew Coffee

At Brooklyn based J+B Design & Café they are blending bananas with milk and simple syrup to create banana milk and then adding it to cold brew coffee. It is described as “milky and somewhat sweet, and while it doesn’t explicitly taste like banana, the banana adds a hearty layer to balance out the coffee’s acidity.” Now that’s a great way to get our potassium and caffeine at the same time!

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FONA Can Help!

Let our market insight and research experts translate these trends into product category ideas for your brand. They can help you with concept and flavor pipeline development, ideation, consumer studies and white space analysis to pinpoint opportunities in the market.

FONA flavor and product development experts are also at your service to help meet the labeling and flavor profile needs for your products to capitalize on this consumer trend. We understand how to mesh the complexities of flavor with your brand development, technical requirements and regulatory needs to deliver a complete taste solution. From concept to manufacturing, we’re here every step of the way. Contact our Sales Service Department at 630.578.8600 to request a flavor sample or visit www.fona.com.