Flavour Trends 2016

As experts in Natural Flavourings for the baking and the sports & health nutrition sectors, ITS (International Taste Solutions) has developed on-going, intensive research towards defining the main flavour trends that will lead the market in the near future. This gives ITS the ability to be ahead in the development of new flavours and therefore work closely with customers in introducing these exciting new flavours to their products.

Here are the main trends that will emerge during 2016:
1. Back to ancient times
Ancient herbs like thyme, mint, parsley, sage and rosemary have been making a comeback. Water plants and syrups such as maple will also predominate, and ancient grains will be used in breads and cereal mixes.

2. Food goes South-East Asian
Recipes from Malaysia, Vietnam and Philippines will entice our palates. Flavours and spices such as sweet chilli or firecracker seasoning, and flavour combinations such as coriander and lime, soy with honey and ginger, or coconut with cardamom will be added to many dishes.

3. Ready for the Olympics!
South American flavours will take the stage in 2016. The Olympic Games, which are taking place in Rio de Janeiro (Brazil) next August, will bring South America -and anything related to it- to mind. The most popular flavours will come from Cuba and Peru. Ají (chilli) with lime, habanero chilli or passion fruit will become popular this year.

4. Hybrid treats ride the wave
Remember how big the cronut trend was in 2013? For those of you who are still new to hybrid treats, cronut is a mix of croissant and donut. New names - such as “townie” for tart and brownie, and “muffle” for muffin and waffle- showcase these trendy treats. Get creative and reinvent dessert and snack treats by crossing them. Need to get a crunchier or softer texture? The team at ITS can work with you to help overcome some of these challenges!

5. Bread stays traditional
The predominant flavours in bread are humble favourites such as cheese, garlic and butter that will lead in the market, alongside grains such as sesame and sunflower seeds. Sourdough will also join the main bread flavour list. Salt reduction is a hot topic in the bread sector. ITS’s exciting solution - EnhancR Bread Range can help redress the flavour balance in bread products where the salt content has been reduced.

6. Protein, protein, protein!
Sports nutrition is a main trend in itself. The best-sellers product list will include energy bars, protein powders and ready-to-drink shakes with protein being the main component. The main flavours in 2016 will be chocolate and its variations (white chocolate, dark chocolate) and combinations (chocolate brownie, chocolate & orange), coconut, and berries. Other flavours like strawberry cheesecake or cookies and cream will become popular. The downside of adding protein to these products, is that it can make the end product taste unpleasant. To help manufacturers mask unpleasant flavours, ITS has created MaskEX™. Send us an email or call us if you would like more information about this solution.

7. Yogurt with… vegetables?
Yes, that’s right. The dairy industry has started to experiment with adding vegetables to Yogurts.
Rhubarb yogurt is already widely available on supermarket shelves, but don’t be surprised to see combinations such as blackcurrant & beetroot yogurt, or orange & carrot yogurt in supermarkets.

For more information please email info@itstaste.com or call +44 1635 817416

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