Flavor Forecast

1. © 2013 Cargill, Incorporated. All rights reserved.2015: What’s Next?—January, 2015
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© 2013 Cargill, Incorporated. All rights reserved.www.cargill.com
2015:
What’s
Next?
Flavor forecast

2. © 2013 Cargill, Incorporated. All rights reserved.2015: What’s Next?—January, 2015
A More Sophisticated Palate
According to Mintel, about ¾ of American adults could be
considered “foodies” today, as they say they are interested
in food and food culture.
A New Generation Of
Consumers
Consumers, particularly Gen Z, want an
even more adventurous culinary
experience in addition to simplicity.
They are refining their palates with
spicier Asian flavors, new cooking
formats like smoked and charcoal, bitter
foods and new twists on sweet and salty
foods.
2
Source: IFT.org. “Top Five Flavor Trends” (Page 2). Huffington Post. “Top Food Trends for 2015…Are You Ready?” (Page 2).
Sterling Rice Group. “10 Cutting Edge Culinary Trends for 2015”

3. © 2013 Cargill, Incorporated. All rights reserved.2015: What’s Next?—January, 2015
Here’s a look at five
hot culinary trends.
3

4. © 2013 Cargill, Incorporated. All rights reserved.2015: What’s Next?—January, 2015
Spicier, Complex
Asian-style Foods
Tame makes way for complex and true-to-region fare.
What To Look For
Move over egg rolls, and make way for
Northern (Issan) Thai cuisine,
Japanese okonomiyaki pancakes and
tangy Filipino foods. Advanced Asian
diners are exploring spicier and exotic
dishes from far away regions.
4
Source: Sterling Rice Group. “10 Cutting Edge Culinary Trends for 2015”

5. © 2013 Cargill, Incorporated. All rights reserved.2015: What’s Next?—January, 2015
Old World Cooking Methods
Smoked, fermented and charcoal are hip again.
What’s Old Is New Again
Spicy foods require hot cooking methods.
Smoked and grilled foods remain popular,
according to the Supermarket Guru Phil
Lempert. He also notes that fermented
foods like yogurt, tempeh and sauerkraut,
which are packed with good bacteria-
boosting agents, should become more
widespread. Ancient styles of charcoal are
fueling grilled Asian dishes. Off the grill,
charcoal is being used for coloring breads,
crackers and even lemonades.
5
Source: Huffington Post. “Top Food Trends for 2015…Are You Ready?” (Page 2). Sterling Rice Group. “10 Cutting Edge Culinary Trends for 2015.”

6. © 2013 Cargill, Incorporated. All rights reserved.2015: What’s Next?—January, 2015
Bitter Foods
The stronger, the better.
Bold Is Booming
Consumers aren’t afraid to take on stronger
tastes, as the popularity of craft beers, dark
chocolate, coffee and arugula can attest.
Now consumers want to try even darker
coffees, intense darker chocolates, hoppy
beers, cocktails with bitters and vegetables
such as kale and collard greens.
Fermented and pickled foods also carry a
more bitter tang, which may resonate with
consumers as they look for bold-flavor food
experiences.
6
Source: Technomic. “Technomic’s Take: 2015 10 Trends to Watch.” IFT.org. “Top Five Flavor Trends” (Page 7)

7. © 2013 Cargill, Incorporated. All rights reserved.2015: What’s Next?—January, 2015
Sodium Reduction Solutions
New year means new dietary guidelines.
Reducing Sodium, Not Flavor
The turn of the year will bring-on new
resolutions for many consumers. As
consumers’ attention towards food labels
continues to grow, sodium reduction
solutions will be a top priority for many
consumers and food manufacturers.
For more information on sodium reduction
solutions, visit Cargill Salt.
7
Source: USDA, 2015 Dietary Guidelines for Americans (Accessed: Dec. 22, 2014), Food Navigator, Innova Top Ten Food Trends 2015, Clean label to clear label.

8. © 2013 Cargill, Incorporated. All rights reserved.2015: What’s Next?—January, 2015
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