T Hasegawa's flavour flash for desserts
The global flavour house has spotlighted the latest flavour trends for desserts and confection.
Simplicity and familiarity are key for desserts and confections
Standing out in a crowded marketplace means building on classics, not strictly focusing on indulgence and innovation. Mintel research reveals 44% of consumers consider the best desserts are the simplest, indicating that simple doesn’t mean basic or boring, but rather reliable and trusted, perhaps with an occasional twist for interest.
Dessert indulgence is about more than flavour alone
According to Mintel, 48% of people say texture is an important part of the overall experience of eating desserts. Brands looking to enhance indulgence can layer flavours and textures to help products stand out in a saturated market. More than 39% of consumers are interested in unique flavour pairings withing the dessert category.
Women are an ideal target market for desserts and confections
Not only are women the biggest consumers of most desserts and confections, they’re also the most open to innovation in new flavours. Reaching women in this category doesn’t require hitting every mark, but rather picking a few key areas and doing it really well to stand out.
All genders have similar taste choices when it comes to desserts
There is a shared consensus across the genders regarding what constitutes an inventive dessert, although, in the past three months, cookies, chocolate candy and ice cream have emerged as the most consumed - and desired - desserts.
Enhancing classic flavours is a safe way to balance familiarity with adventure
Nearly half of those surveyed in a Mintel study expressed interest in sampling desserts or confections with a caramelised or more pronounced take on familiar flavours.
Desserts remain an accessible luxury, as snacking continues to surge
Heightened consumer stress presents opportunities for desserts and confections to satisfy the desire for small indulgences. Despite economic challenges and reports of reduced spending on non-essential items, most desserts and confections sustained their positive trajectory as affordable luxuries.
Social media trends are having a growing influence on dessert flavours
As younger Americans drink less alcohol, their interest in alcohol-inspired flavours is also falling, but other beverages such as cold coffee, latte and horchata are growing in dessert innovation. Inspiration for these flavours is increasingly shared in the form of ‘viral’ social media trends among younger consumers, who show a higher interest in innovative flavour profiles than other demographics.
Older consumers show less interest in ‘new’ flavours
Boomers seek uncomplicated, traditional desserts. As individuals age, they may indulge less frequently, emphasising the significance of quality when treating themselves.
Chilli is a distinctive dessert flavour that gets greater attention from male consumers
Flavours like hot honey are making pathways into the dessert and confection domain. This shift may also encourage further exploration of international cuisines, many of which combine a hint of spiciness with sweetness.
Global pastry flavours like baklava, cobbler and churro are rising stars
These internationally inspired flavours fall into the ‘novel category’ for now, however, they’re poised for mainstream status in coming years.
Exotic fruit flavours like lychee, melon and passionfruit are gaining momentum in desserts and confections
These novel flavours are often paired with familiar favourites like mango or peach to balance a sense of familiarity and accessibility with adventure.