FLAVOR FLAVOR RADAR. news. What flavors should you be watching?

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1 FLAVOR news CONFECTION / GRAIN / BEVERAGE / MARKET DEVELOPMENT VOLUME 63 MAY 2017 FLAVOR RADAR What flavors should you be watching? 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 industryrenowned 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!

2 FLAVOR TRENDS 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 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 to request a flavor sample or visit

3 NOVEL FLAVORS FLAVOR PAIRINGS DESCRIPTION ON THE RESTAURANT MENU PRODUCTS OF NOTE PURPLE YAM/UBE WHITE CHOCOLATE COCONUT 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. CAJETA 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.) LUCUMA CHOCOLATE COCONUT 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) CARAMEL UP & COMING FLAVORS FLAVOR PAIRINGS DESCRIPTION ON THE RESTAURANT MENU PRODUCTS OF NOTE QUINCE APPLE PEAR 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 HONEY ZA ATAR CHEESE CHICKEN 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 CHICKPEAS

4 MAINSTREAM FLAVORS FLAVOR PAIRINGS DESCRIPTION ON THE RESTAURANT MENU PRODUCTS OF NOTE PRALINE HAZELNUT ALMOND 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. RASPBERRY 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 YELLOW/GREEN CURRY COCONUT MANGO 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 CHICKEN 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 EVERYDAY FLAVORS FLAVOR PAIRINGS DESCRIPTION ON THE RESTAURANT MENU PRODUCTS OF NOTE BLACKBERRY BLUEBERRY RASPBERRY 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 POMEGRANATE MAPLE BACON CINNAMON 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 VANILLA syrup with maple syrup or add maple flavoring. Feeling Berry A-maizeing- 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

5 Faces of FONA Jim Ellis Karen Spartz Eddie Spychalski Wendy Butterworth Jacque Finner Jason Mittelheuser Ryan Dressel Rigo Magana NEW HIRES Jim Ellis, Vice President of Confections, Desserts & Healthcare Business Unit Jim 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 Executive Karen 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 Executive Bringing 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 Executive Bringing 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. PROMOTIONS Jacque Finner, Apprentice Flavorist Confections, Desserts & Healthcare The 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 Manager A 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 Manager For 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. 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

6 FLAVOR Like Us on Facebook news to stay connected to the latest FONA news and flavor trends. FONA INTERNATIONAL S QUARTERLY NEWSLETTER IN THIS ISSUE Flavor Radar : Novel, Up & Coming, Mainstream and Everyday Flavors 1900 Averill Road Geneva, IL USA New Hires & Promotions STAY IN THE LOOP Keep up-to-date on our latest flavor events and news. Send your address to signup@fona.com. Flavor News Volume 63, May 2017 Published by FONA International Inc Flavor News is printed on 30% post-consumer recycled paper. 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 Geneva, IL November 6-7 Cereal, Bars, Bakery & Snacks Flavor 201 Geneva, IL October 3-4 Beverage Flavor 201 Geneva, IL October Register at