CONFECTION / GRAIN / BEVERAGE / MARKET DEVELOPMENT

V O L U M E 6 3 M A Y 2 0 1 7

FLAVOR news

FLAVOR RADAR®

At FONA, we know that discovering what’s next is important to your product development. We’re here to help. Through Flavor Radar® flavor mapping methodology, we’re committed to helping you grow by exploring flavor trends and patterns.

Flavor Radar is an in-depth mix of current data points from industry-renowned databases and detailed analysis flavor trends affecting the food industry. There are four categories: Novel, Up & Coming, Mainstream and Everyday. Our experts categorize based on indicators like new product introductions, restaurant menus, social media and print media data.

This mix of sources and insights combine to create our Flavor Radar Watch List, as we chart the movement of flavors from a new, novel idea through everyday pantry staple.

The goal? To help you create new products consumers will love. Let’s take a look at what flavors we’re watching right now!

What flavors should you be watching?

FLAVORTRENDS

LET’S GET TO YOUR “WHAT’S NEXT”FONA’s market insight and research experts can help you translate these trends into product category ideas for your brand. We’ll work together on concept and flavor pipeline development, ideation, consumer studies and white space analysis to pinpoint opportunities in the market.

Contact our Sales Service Department at 630.578.8600 to request a flavor sample or visit www.fona.com.

To help you get to your next

big win, FONA’s Flavor Radar®

charts flavor trends across

the spectrum of everyday to

novel. Here’s a look at a

few of the flavors we are

currently watching. To download our full Flavor Radar report, please visit fona.com/resource-center/blog/2017-flavor-radar-watch-list

Sources: Mintel GNPD, Mintel Menu Insights, The New Food Lover’s Companion

NOVEL FLAVORS FLAVOR PAIRINGS DESCRIPTION ON THE RESTAURANT MENU PRODUCTS OF NOTE

PURPLE YAM/UBE WHITE CHOCOLATE Ube is a purple yam, not to be confused with purple potatoes. Popular in many Filipino desserts, ube (pronounced ooh-bay), has a slightly sweet, almost nutty taste that works perfectly in cakes, cupcakes ice cream, and so much more. Ube halaya is a sweetened jam made from ube that can be eaten plain or as a spread.

Purple Praline Yams, The Cecil

Ube-Macapuno Ice Cream, Sunda

Purple Yam Funnel Cake, Longman & Eagle

Nestlé Drumstick Ube Flavoured Ice Cream Cones (Hong Kong)

Nanfang Black Sesame Cereals Purple Yam Cereal Meal (China)

Magnolia Purple Yam Ice Cream (U.S.)

COCONUT

CAJETA

LUCUMA CHOCOLATE Beloved by the Incas, lucuma is a super nutritious Peruvian fruit that contains beta carotene, iron, zinc, vitamin B3, calcium and protein. Its maple-like taste makes it a sweet addition to smoothies, baked goods, and ice cream.

S’Mores with Lucuma Ice Cream, SushiSamba

Lucuma Compote & Chocolate Coulis, Paiche

Matcha Green Tea Crepe with Lucuma Mousse & Spiced Chocolate Sauce, Paiche

TLa Abuela Yogurt Griego Lúcuma - Lucuma Flavor Greek Yogurt (Peru)

Raw Gorilla Snack Cacao & Lucuma (Belgium)

Oppo Salted Caramel Ice Cream with a Hint of Lucuma (UK)

COCONUT

CARAMEL

UP & COMING FLAVORS FLAVOR PAIRINGS DESCRIPTION ON THE RESTAURANT MENU PRODUCTS OF NOTE

QUINCE APPLE Quince, a golden-colored pomme is far hardier and astringent than its relatives. However, once cooked the firm white flesh becomes incredibly tender, sweet, and pink boasting heady aromas and flavors like vanilla, citrus and guava.

Quince & Champagne Sorbet, Tru

Quince Paste, Avec

Duck Breast with Quince Jam, The French Room

Trader Joe’s Quince Paste

Helios Spreadable Quince Paste Fruit Wheels

David’s Tea Quince Charming Black Tea PEAR

HONEY

ZA’ATAR CHEESE A spice blend originating in the Middle East, za’atar is most commonly made up of thyme, oregano, sumac, marjoram and toasted sesame seeds. This earthy, nutty blend is enjoyed in a variety of ways, and is especially delicious with bread or pita and olive oil.

Za’atar Fried Feta, Sarma

Za’atar Potatoes, Bar Bolonat

Brick Oven Chicken and Za’atar Croutons, Paul Martin’s American Grill

Firehook Multigrain Za’atar Baked Crackers

Urban Accents Pizza Middle Eastern Seasonings

Sweet Earth Natural Foods Za’atar Veggie Burger

CHICKEN

CHICKPEAS

EVERYDAY FLAVORS FLAVOR PAIRINGS DESCRIPTION ON THE RESTAURANT MENU PRODUCTS OF NOTE

BLACKBERRY BLUEBERRY The blackberry is about 1/2 to 1 inch long and is a deep purple color. The ripe fruit is juicy, tart, and sweet. Blackberries grow on thorny bushes, garnering their nickname bramble or brambleberry.

Local Blackberry & Goat Cheese Clafoutis, Acai Mid-town

Local Peach & Blackberry Cobbler, Upstream

Spinach, Strawberry, Blackberry & Goat Cheese Salad, Bertucci’s

Noosa Blackberry Serrano Finest Yogurt

Red Jacket Black n Blue Stomp Blackberry & Blueberry Artisanal Nectar

Chapman’s Gelato Blackberry Lychee Ice Cream

RASPBERRY

POMEGRANATE

MAPLE BACON Maple refers to the flavor of maple syrup, a reduction of sap taken from the maple tree. Maple sugar, which is about twice as sweet as white sugar, can be created when maple syrup is boiled until all of the water has evaporated. Since pure-grade maple syrup can be expensive, many maple flavored products blend corn syrup with maple syrup or add maple flavoring.

Feeling Berry A-maize-ing- Churros with Maple Caramel Sauce, Vie

Chicken Sandwich with Maple syrup- Mustard Glaze, Cafe Del Rey

Dark Maple Cream Enrobed in Dark Chocolate, Kilwin’s

President’s Choice Maple & Bacon Popcorn

Beyond Yourself Beyond Whey Recovery Maple Syrup Pancake Flavored Whey Protein

Java To Go Gourmet Coffee Maple Bacon Ground Coffee

CINNAMON

VANILLA

MAINSTREAM FLAVORS FLAVOR PAIRINGS DESCRIPTION ON THE RESTAURANT MENU PRODUCTS OF NOTE

PRALINE HAZELNUT Praline is a confectionary treat or filling comprised of caramelized sugar and nuts. There are two basic variations of praline, a French variety primarily made with almonds, and a Louisiana type made with pecans.

New Orleans Praline Pecan, Kilwin’s

Tony’s Praline Cheesecake, Tony’s

Housemade Bread Pudding with Praline Sauce, Bennigan’s

Community Coffee Pumpkin Praline Coffee K-Cup Pods

Jérôme Ferrer Fleur de Sel Caramel and Praline Maple Shards Frozen Dessert

Scitec Nutrition Jumbo Hardcore Brownie Praline Flavored Super Complex Muscle Gainer Formula Mix

ALMOND

RASPBERRY

YELLOW/GREEN CURRY COCONUT Curry refers to a great number of diverse gravy-based sauces coming from East- Indian origin. The essential ingredient to these sauces is curry powder. Yellow and green curry are Thai varieties of curry. Green curry is the most traditional and features green chilies. Yellow curry is generally a blend of curry powder and turmeric with other spices.

Curry Apple Herring, Aquavit

Mango Curry Wings, Rockit Bar & Grill

Cauliflower Curry Soup, Gordon Ramsay Steak

Numi Organics Savory Tea Carrot Curry Flavored Tea Infusion

Chez Victor Curry Mayonnaise

Van Leeuwen Artisan Limited Edition Selamat Pagi Curried Nuts Ice Cream

MANGO

CHICKEN

Chairman’s Corner Spring is in full bloom, and at FONA, we’re thrilled to see everything bud and blossom. Of course, that’s not the only growth on which we’re setting our eyes. Coming off a record quarter in Q1 (which included two record months), we are focused on creating results and helping our partners grow. At FONA, results matter. We have a responsibility to grow and help you grow, and we take that seriously. Let us know how we can help make growth and results happen for you.

The other great part of spring? FONA’s Family Picnic is just around the corner. That’s where I get to witness my favorite type of growth: seeing the beautiful, growing families of our amazing people, all together and having fun.

Hoping fun and growth to you as well this summer,

Sincerely,

Joseph Slawek, Chairman & CEO

Faces of FONA

Wendy Butterworth Jacque FinnerJim Ellis Ryan DresselJason Mittelheuser Rigo MaganaKaren Spartz Eddie Spychalski

NEW HIRES Jim Ellis, Vice President of Confections, Desserts & Healthcare Business UnitJim brings nearly 20 years of marketing and strategic sales expertise to FONA, including a background developing and executing winning strategies within the flavor industry. Jim brings a high growth mindset as he leads the Confections, Desserts & Healthcare Business Unit. As Vice President, Jim will utilize his strong foundation in fostering incredible partnerships and practiced leadership to guide the world-class team in their commitment to customer growth and excellence.

Karen Spartz, Senior Account ExecutiveKaren brings 30 years of food industry expertise to her role, including experience in Research & Development and Sales Management. Karen is committed to helping our customers succeed and grow, and provides insightful leadership to the Senior Account Executive role.

Eddie Spychalski, Account ExecutiveBringing experience in the pet food segment and corporate account management, Eddie’s focus will be on fostering great partnerships with customers. Eddie will provide subject matter expertise, leadership and dedicated service to the account executive role.

Wendy Butterworth, Account ExecutiveBringing more than 15 years of strategic business expertise, Wendy will work to foster incredible partnerships for FONA. With experience in engineering, supply chain and product development as well as sales, Wendy is committed to helping customers grow their business.

PROMOTIONSJacque Finner, Apprentice Flavorist – Confections, Desserts & HealthcareThe Society of Flavor Chemists and FONA have named Jacque Finner as apprentice flavorist. Jacque found her way to FONA in 2008 and continually embraces unique challenges, and is adept at finding the right flavor for host of applications. Jacque’s excitement and enthusiasm are contagious, and she fosters fantastic relationships both inside and outside FONA.

Jason Mittelheuser, Technical Business Development Since starting at FONA in 2009, Jason has proven himself to be a strategic innovator and creative team player. A true subject matter expert, Jason demonstrates excellence and leadership in a range of beverage segments. As Technical Business Development, Jason will serve as a customer-facing leader focused on supporting business growth and results.

Ryan Dressel, Sample Services ManagerA proven FONA leader for five years, Ryan will continue to help drive consistency and excellence for FONA’s metrics-driven Sample Services team. Ryan has continually demonstrated incredible decision and priority management skills, and knows how to drive results.

Rigo Magana, Industrial Performance ManagerFor 18 years, Rigo has served the FONA team with an unparalleled commitment to excellence and a drive for constant growth. As Industrial Performance Manager, Rigo and his team work to meet aggressive KPIs in the areas of Safety, Process Commercialization and Continuous Improvement.

FLAVOR newsFONA INTERNATIONAL’S QUARTERLY NEWSLETTER

Like Us on Facebook to stay connected to the latestFONA news and flavor trends.

1900 Averill RoadGeneva, IL 60134 USA

STAY IN THE LOOP Keep up-to-date on our latest flavor events and news. Send your email address to signup@fona.com.

Flavor NewsVolume 63, May 2017Published by FONA International Inc.630.578.8600www.fona.com

Flavor News is printed on 30% post-consumer recycled paper.

IN THIS ISSUEFlavor Radar®: Novel, Up & Coming, Mainstream and Everyday Flavors

New Hires & Promotions

Kids aren’t the only ones with school. FONA flavor experts love to learn — and teach! The renowned Flavor University program is offered tuition-free as a service to food and beverage professionals. We look forward to seeing you!

Flavor 101® Hits the Road• Fort Lauderdale, FL – June 1• Phoenix, AZ – June 6• Pleasanton, CA – June 8

Flavor 101®• Geneva, IL – September 18-19• Geneva, IL – November 6-7

Cereal, Bars, Bakery & Snacks Flavor 201• Geneva, IL – October 3-4

Beverage Flavor 201®• Geneva, IL – October 24-25

Register at www.flavoruniversity.com