For the sweet-toothed there were ice cream flavours that gave a nod to Latin American coffee and dessert combos; a twist on classic panettone featuring traditional Sicilian pistachios in the bread and as a filling; and from the Philippines, Auro’s white chocolate moringa-infused bar topped with pinipig, a traditional ingredient of pounded and toasted young glutinous rice.
4. Peppers are hot. Consumers getting more savvy on the right peppers for recipes, snacking, and condiments, thanks to a preponderance of regional chili peppers, chili crisps, dried peppers, and pepper flakes hitting the market. Add to that flavour innovations like a cooking oil that paired coffee with spicy chilis were on display at the show. “Ajvar is a lesser-known red pepper and eggplant condiment that’s made in Turkey and is vegan,” says trend-spotter Jenn de la Vega. “Dua Lipa mentions ajvar on Hot Ones and recommends it with Albanian cooking.”
5. Foods with benefits. Consumers are taking immune system health seriously in the wake of the pandemic, but the antioxidants and anti-inflammatory properties of some functional foods and beverages are also increasing in appeal thanks to their reported anti-aging benefits. Products include functional gummies; oils marketed as cosmetic oils to drink or use topically for the complexion; drinks that paired mango with collagen for protein and potential beauty benefits, and turmeric for anti-inflammation; and a butterfly pea flower extract, high in anthocyanins, which are linked to anti-aging for the skin.
Other notable products and trends include:
• Upcycled ingredients
• Cookies made with whey protein for a “better-for-you” treats
• Hot sprouted almonds
• Scandinavian-style rice porridge (Risengrød or Risgrynsgröt), served warm with milk, sugar, and cinnamon
• Simmer sauces for consumers following the FODMAP diet, which avoids sugars that the small intestine absorbs poorly
• Upgraded sour creams in new flavors to use as dips or as the base for tasty sauces
Speciality Food Association