What’s Mainstream, Key, Upcoming and Emerging among Asian Flavors

Ingredient supplier Kerry has launched its annual review of the food and beverages taste landscape “2019 Taste Charts” for Asia Pacific, Southeast Asia, Northeast Asia, MENAT regions.

The report shows how one of the most important flavors – coconut, which rose in popularity, resulted in proliferation of coconut as a flavor as well as an ingredient since 2008. In 2013, it appeared on Kerry’s charts as a ‘Key’ taste in sweet and within ‘Up & Coming’ in beverage and culinary. Coconut has steadily grown to become a mainstay taste influencer on the charts, with a renewed interest among consumers following the boom of the ketogenic diet, according to the company.

The report was created utilizing sales performance, consumer trends, foodservice influences and endorsements from their internal culinary experts to predict tastes for the coming year, Kerry explains.

The predictions date back a decade, and consider flavors and ingredients that are here to stay (Mainstream and Key), as well as flavors and ingredients set to create ripples in the industry (Up & Coming and Emerging). Sweets category includes candy, confectionery, cookies, desserts, bars, cereal, sweet baked goods, spoonable yoghurt, etc.

Asia Pacific (Australia, China, India, Indonesia, Japan, Malaysia, New Zealand, Philippines, Singapore, South Korea, Thailand and Vietnam)

For Asia Pacific region, the mainstream flavors in sweets category were almond, caramel, chocolate, coconut, lemon, mango, milk, orange, strawberry and vanilla.

As key flavors for Asia Pacific region, Kerry’s report mentions apple, azuki red bean, banana, blueberry, butter, cheese, cream, custard,  fruit, grape, hazelnut, honey, matcha, mint, peach, peanut, pineapple, plum, raisin and raspberry.

Up & coming flavors for Asia Pacific region are berry, bonito, calamansi, cherry blossom, durian, Manuka honey, milk tea, nashi pear, peanut, butter, roasted, salt, salted, caramel, tea, white chocolate, white peach and yoghurt.

The emerging flavors identified for Asia Pacific region are cheesecake, cookie dough, date, ginger, gingerbread, kinako, kumara, lemon myrtle, mixed cheese, peppermint, sea salt, tapioca, tiramisu and white fungus.

Southern Asia (Indonesia, Malaysia, Philippines, Singapore, Thailand and Vietnam)

For Southern Asia region, the mainstream flavors in sweets category were almond, banana, chocolate, coconut, hazelnut, mango, milk, orange, strawberry and vanilla.

The key flavors for the same geographic region includes apple, blueberry, butter, caramel, cheese, coffee, cream, durian, fruit, grape, honey, lemon, milk, chocolate, mint, pandan, peanut, peanut butter, pineapple, raspberry and raisin.

For the up & coming flavors, Kerry’s document reveals acerola, berry, cherry blossom, chestnut, chia seeds, cocoa, dark, chocolate, date, dragonfruit, goji berry, gula Melaka (palm sugar), hawthorn, jujube red date, lychee, matcha, mangosteen, red velvet, roasted sweetcorn and ube.

As emerging flavors, for the Southern Asia region were identified azuki red bean, black rice, blue raspberry, buttercrunch, cempedak, chai, coconut cream, cream cheese, lavender, lotus seed, plum, quinoa, rambutan, sea salt, tamarind, taro, truffle chocolate, white peach and yuzu.

Northern Asia (China, Japan, South Korea)

The northern Asians preferred as mainstream flavors almond, azuki red bean, chocolate, cream, lemon, mango, matcha, milk, strawberry and vanilla.

For the same region, apple, banana, blueberry, butter, caramel, cheese, chestnut, coconut, coffee, custard, fruit, grape, honey, mint, orange, peach, pineapple, plum, raisin and yoghurt were the key flavors.

Calamansi, cherry blossom, citrus, goji berry, herbs, mochi, nashi pear, nougat, pistachio, red velvet, roasted salt, sweet potato, milk tea, tiramisu, white chocolate, white grape, white peach and yuzu were seen as up & coming flavors.

The emerging flavors for Northern Asia were bonito, brown sugar, cola, cream cheese, crème brulee, durian, earl grey, grapefruit, kinako, mixed cheese, salted caramel, sea salt, seaweed, tofu, vegetable and white fungus,

MENAT (Egypt, Saudi Arabia, South Africa, Turkey and UAE)

For the MENAT countries, Kerry’s report finds almond, caramel, chocolate, cocoa, coconut, fruit, hazelnut, orange, strawberry and vanilla as mainstream flavors.

For the same region, the key flavors were apple, apricot, banana, berry, butter, cream, dark chocolate, date, honey, lemon, milk, milk chocolate, mint, nougat, nut, peanut, peanut butter, pistachio, raspberry and toffee.

As up & coming flavors, Kerry’s report mentions beetroot, brownie, bubble gum, buttercrunch, candy, chia seeds, cookies & cream, cotton candy, macchiato, mango, marshmallow, roasted salted caramel and sour.

The emerging flavors for MENAT included baklava, carob, chai, cherry, condensed milk, cottage cheese, crème brulee, dried fruit, goat milk, sea salt, smoke, sour cherry, stracciatella and walnut.

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