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Home » Topics » Taste Trends

Taste Trends
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Learn more about innovative and on-trend taste experiences to meet evolving consumer demand in this InfoCenter sponsored by ADM.

Topics

Menu Insights

Bring chef-crafted culinary experiences and shortcuts to your home with innovative creations.

Plant-Based Insights

Consumers want plant-based foods and meat alternatives with expanded nutritional benefits and functional health features.

Ethnic Flavor Insights

Curiosity meets ingenuity with culinary exploration of global flavors and trending taste profiles in cuisines.

Clean and Clear Insights

Use of simple ingredients to deliver gold standard taste with labeling consumers recognize.
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ARTICLES

PlantBasedCookingCreme_900

Plant-Based Dairy, Egg Product Sales Reach $4B in 2020

Projected CAGR of 6% through 2024 lead by popularity of plant-based milk and growing consumer palates for dairy-free eggs and dairy-free cheese
December 15, 2020
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Market research firm Packaged Facts projects retail sales of plant-based dairy and egg products will rise at an average annual rate of 6.0%, reaching $5.2 billion by 2024. This is up from $4.3 billion in estimated sales in 2020, which itself is up from $3.9 billion in sales during 2019.


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Elmhurst_SoftServe_900

Identifying Consumers’ Preferred Plant-Based Choices

At home, consumers tend toward dairy alternatives; in restaurants, they opt for meat analogues
November 24, 2020
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When it comes to eating plant-based foods, consumers are definite in which types of these foods they want to eat at home and which they want to eat from a restaurant or foodservice outlet, finds The NPD Group.


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ADM_Trends2021_900

Flexitarianism on the Rise

The uptick in plant-based food consumption hints at broad trend of consumers eating more vegetables, while maintaining some amount of animal protein in their diets
November 4, 2020
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American consumers are eating more plant-based foods these days, especially adults under age 35 and those actively following a specific diet. This is according to findings published in the new report Vegan, Vegetarian, and Flexitarian Consumers by leading market research firm Packaged Facts.


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Venture Capital Invested in Fermentation Companies

What's Next in Alternative Proteins? Answer: Fermentation

October 1, 2020
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A first-of-its kind report released today by The Good Food Institute (GFI) reveals that globally, 2019 and the first seven months of 2020 were record periods of investment in fermentation companies creating sustainable alternatives to conventional animal-based foods and ingredients.
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Dunkin Donuts Fall Menu

NPD Group Eyes Pumpkin Spice Latte Fall Ritual

September 21, 2020
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Many of the traditional fall rituals consumers enjoy, like back-to-school and football games, have been altered this year by the ongoing COVID-19 pandemic, but there is one fall tradition they can count on this year, pumpkin spice latte limited time offers.


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ADM_2020_900

Six Ways Food & Beverage Innovation Is Evolving in the Face of COVID-19

ADM identifies emerging behavioral changes that could power innovation and growth in coming months
September 10, 2020
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Recent ADM OutsideVoice℠ research shows that 77% of consumers intend to make more attempts to stay healthy in the future. Food and beverage manufacturers who successfully balance consumer health concerns with affordability are most likely to win with consumers. 
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Spicy Asian Shrimp and Rice

Asian Cuisine: Intricate, Sophisticated, and Genuine

Prerequisites for product creation in this category include focusing on the molecular makeup of ingredients, and the processes that will be deployed in manufacturing
Robert danhi
Robert Danhi
July 16, 2020
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Today's consumer recognizes that Asian Cuisine is made of a complex web of interrelated relationships of molecular compounds, ingredients, cooking methods and techniques within cultural contexts that are at the same time unique and similar in resulting flavor experiences.
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Dish Seasoned with Berbere

Spice Blends Start to Star on Menus

Special Spices: American consumers are embracing the complex flavor profiles of international spice blends, while research chefs and food scientists are use them to develop innovative dishes
Maeve Webster
April 27, 2020
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Spice and herb use is nothing new in foodservice. These are the fundamental building blocks of flavor and are key in the identity of world and regional cuisines.
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Frito-Lay Flavors

Fun with Food & Beverage Flavors

Flavors continue to lead the way to accentuate a product’s image, mood or even a health profile
Lu Ann Williams
April 8, 2020
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On average, flavor is the single most important factor in consumers' food and drink choices. So it is no wonder that innovators continue to play around with taste profiles in order to deliver novelty and satisfy increasingly discerning taste buds.
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Chocolate Brownies Topped with Nuts

Ingredient Options for Manufacturers Wanting to Keep Labels "Clean"

Keep it Clean
Marisa churchill
Marisa Churchill
April 8, 2020
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With more than three out of four consumers worldwide claiming to read ingredient labels, it has become critical that food and beverage manufacturers offer clean-label products consumers can trust.
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