Bell Reveals 10 Flavor Trends For 2014

<p>Bell Flavors &amp; Fragrances comprised ten trends and flavors for 2014, based on consumer macro trends, sample requests in 2013, restaurant and retail visits and information about menu trends, product launches and consumer preferences from its external database.</p>

NORTHBROOK, Ill.Bell Flavors & Fragrances comprised ten trends and flavors for 2014, based on consumer macro trends, sample requests in 2013, restaurant and retail visits and information about menu trends, product launches and consumer preferences from its external database.

Some macro trends from 2013 will carry into 2014. Allergen concerns will continue to increase, prompting innovative solutions. Cooking sauces like red miso, oyster, soy, peanut and fish sauces will be reformulated to offer allergen-free versions. And the gluten free craze isnt slowing down. Flavors will play an important role in the development of these products as consumers demand high quality, great tasting flavors.

Healthy lifestyles are here to stay. Products are putting a healthy spin on familiar flavors. A whole new generation of superfruits will emerge, including aronia berry.

Latin America and Asia have proven to be popular sources of new ethnic flavors. High profile events like the World Cup and Olympics will peak interest in Brazilian and South American culture and cuisine. 2014 will also continue to bring the heat as consumers explore new ways to add a kick to their meals.

Specific flavors and products the company expects will take hold in 2014 include: huacatay, kimchi, ginger, aronia berry, asian cooking spices, halo halo, pepita, whole grains, almond caramel popcorn and szechuan peppercorn.

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