What innovations can miracle plant medicines bring to food and drink?

Magical Botanical Has announced its flavor of the year for 2022, marking the 10th year in a row. In the past few years, We have released flavors of the year: Coconut in 2016, Cucumber in 2017, FIG in 2018, Hibiscus flower in 2019, Blueberry in 2020, ginger & Grapefruit in 2021. The biggest difference between 2022 and the past is the shift from a specific flavor to the concept of botanic elements, which emphasizes the fusion of various plant ingredients.

Inspired by the new Pantone 2022 color (Vinca blue) and the power of herbal medicine, it will usher in a new era of flavor, says Finmei.

1. Plant medicine and flavor

Promotes the market growth of plant medicine, epidemic, according to data from 2020 U.S. plants supplements markets boom, sales more than $10 billion for the first time history, reached $11.261 billion, a 17.3% increase over 2019, with a functional plant ingredients are welcomed by unprecedented, and from the supplements field extends to the food and beverage.

According to the data of Innova Market Insight, the use of botanical ingredients in new food and beverage products is diversifying, with sauces and seasonings becoming the most used category of botanical ingredients in 2020. Sports nutrition is the fastest growing category of plant ingredients, with a global cagR of 16% from 2016 to 2020. Finmey expects to launch more than 1,300 botanical-related products in 2022, with a compound annual growth rate of 29% since 2017.

Brands are using botanicals in more application categories, with hot drinks, alcoholic beverages and baked goods being the most common. They are also being used in sauces, snacks, juices, dairy products and nutritional drinks. Even confectionery and desserts are experimenting with plant mixtures as flavorings and ingredients to meet consumer demand for a natural and healthy diet. On the sensory side, this has driven the growth in the use of floral, herbal and tea flavors. The use of herbal flavor combinations in consumer products has steadily increased over the past decade, with new varieties increasing by 45% in 2018. In the past, manufacturers have tended to introduce products based on one herbal flavor or another, but there are clear signs that consumers want more creative cooking flavors in the kitchen, and a desire to enjoy more interesting and complex flavors outside the home, prompting manufacturers to introduce interesting products with a combination of herbal flavors

2. What herbal flavors are gaining popularity

91% of consumers believe that the nutritional functions and health effects of plant ingredients are the most important attributes influencing their purchase of related products, and consumers will associate the flavor of plant medicines with specific health functions. Ginger, for example, is considered to be closely related to immunity, digestion, cardiovascular disease, healthy aging and weight management. Peppermint is thought to be closely linked to oral care, digestion, stress management, immunity and emotional health. In the development of corresponding functional products, enterprises use these common flavor ingredients, and add some rare plant flavor (such as elderflower, sage), which can increase the innovation of products and make consumers better accept. Some herbal flavors commonly used in foreign food and beverage applications include:

Traditional Herbs and spices: ginger, cinnamon, turmeric, rosemary, thyme, garlic, mint, basil, fennel, cardamom, chilli, Perilla.

Floral floral flavor: Elderflower, chamomile, hop, honeysuckle, lavender, jasmine, echinacea, hibiscus flower, saffron.

Herbal medicine flavor: Lemon balsam, valerian, sage, Fenugreek, schisandra, Holy basil, centella asiana, green tea, dandelion, verbena.