January 19/Chicago/Prepared Foods Magazine -- Flavor is an integral part of food and what it offers consumers, and therefore, the optimization of flavor in food is important for manufacturers in adding value to their products. Currently, there are major changes in food flavor innovation driven by shifts in consumer behavior. Business Insights has published a report to help manufacturers understand these drivers and their effects. In addition, emerging technologies, new business practices, and novel R&D are driving developments in sensory innovation.
The top flavors in confectionery product launches in 2007 included a number of fruity flavors, as well as peppermint. However, variations on chocolate dominated the top product launches, with the top three flavors being chocolate, milk chocolate and dark chocolate. Expanding to look at the top 20, mainly traditional fruit flavors were seen, such as strawberry, orange, lemon, cherry, etc. Mint, various nuts, cream, caramel and vanilla also featured prominently.