TRENDSTOTASTEOur Inspiration. Your Innovation.

Your 2015 Flavor Guide

TRENDSTOTASTEFLAVORS

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African Blue Basil Compared to traditional basil, African Blue Basil’s anise undertones add pleasant complexity, and the rich blue-green leaves make it a striking garnish for dishes and drinks.

Cascara Tea Brewed from the dried skins of coffee berries after the beans have been removed, this Bolivian favorite has an earthy, naturally sweet flavor with hints of raisins and sweet prunes.

Desert Wildflowers On the heels of lavender and elderflower, floral flavors are ready to rise. Desert wildflowers are an eco-friendly way to impart subtle floral notes to creative cocktails and dishes.

Everything Bagel This blend of big, bold flavors—poppy seed, kosher salt, sesame seed, garlic, and onion—is moving into the realm of bartenders, sushi chefs and visionaries in every food industry category.

Falernum This sweet syrup flavored with almond and lime can include ginger, cloves, vanilla and allspice— a key ingredient in Caribbean and tropical drinks, it’s moving into nonalcoholic beverages and foods.

Maple Mirch The dried red chili powder used in spicy curries is complemented by sweet maple syrup notes, bridging east and west, and creating a result that is unexpected and appealing.

Salted Satsuma Throughout Asia and Latin America, the combination of citrus and salt delivers a refreshing balance of sweet and savory. Satsuma’s honey-sweet flavor is nicely enhanced with salt.

Smoked Chantilly Sweetened, vanilla or brandy-infused whipped cream is enhanced by a subtle smoky flavor. Smoked Chantilly cream heightens consumers’ interest by making each of these concepts new.