The Ottens

Observer

INSPIRE

We know that many trends start in the alcohol seg-

ment and quickly move into other food and beverage

categories. So we look to alcohol for trends and inspi-

ration across the board. While observing the alcohol

segment we noted a few overarching trends. Simple

taste and high quality ingredients are a must for cock-

tails, whether homemade or ordered out. Bitters are

being incor-

porated

into fruit

cocktails to

create a

more bal-

anced pro-

file. Ingredi-

ents such

as rhubarb,

chamomile,

celery, vin-

egar, and

fir are

some of the

bitters be-

ing used.

Not only are drinks getting more bitter, but we are

seeing other culinary influences like savory flavor pro-

files, with the incorporation of spices, herbs, and pep-

pers.

Consumers are looking for new complexity and

differentiation in their cocktails, and florals can

provide new experiences, aromatic escape,

culinary inspiration, and enhanced flavors.

Flowers and other garden ingredients often

play a starring role in restaurants‘ signature

drink. Restaurants are showcasing “in season”

ingredients to indicate the freshness of the

flower. Several bars and restaurants are serv-

ing drinks built around floral ingredients, from

hibiscus to chamomile to violets, and rose.

Spiced rum has been a focus lately as more

flavors emerge on the market. We are seeing rum

evolve to a sipping spirit as more premium ingredients

are being utilized and unique flavors are showcased,

such as rum infused with brown butter and balsamic-

berry jams.

Don’t think we forgot about whiskey, because it isn’t

going anywhere but up, and fast. Consumers are

starting to explore more with whiskey, thanks to the

popular Moscow Mule beverage that has been fea-

tured all over menus. 2016 is the year for whiskey

with strong interest in high-end Canadian Whisky,

smaller Irish whiskey brands, and craft American

whiskey.

Everyone has a funny story that involves, you

guessed it- tequila! Millennials are looking to tequila

as their centerpiece for a fun filled night. They lean

towards more premium options. We are also starting

to see more flavored tequila entering the market,

pineapple, lime, coconut, cucumber chili, mango,

chocolate, jalapeno, tropical, spiced honey and cinna-

mon. Consumers are learning that tequila can be

used in more than just margaritas!

Overall consumers are looking for flavorful premium

artisanal cocktails they can make and enjoy at home.

More than three in five respondents aged 22+ who

consume alcoholic beverages do so at home (Mintel).

Therefore, companies are launching kits for consum-

ers to craft their own spirits or cocktails to fit their

unique preferences. These kits offer all natural, high

quality ingredients, and complex flavors created in

small batches, perfect for sophisticated, at home cre-

ations.

(Mintel, 2016) (Drinkspirts.com, 2015) (Internal Data, 2016), (Chicagotribune.com, 2016)

What will they mix

up next?

Global Bakery

Flavor Trends

(Mintel, 2016)

The bakery sector is constantly changing, taking flavor inspi-

ration from other categories. Recently we have seen soda

flavors featured in sweet bakery products in the US. Looking

at global bakery trends, even more interesting flavor profiles

are beginning to pop up.

According to Mintel GNPD, this chart shows the fastest grow-

ing flavors for sweet cookies across the globe. Carom is a

unique flavor, mainly cultivated in India and Iran. Carom is a

fruit that is dry-roasted or fried in clarified butter, allowing the

spice to develop a more subtle and complex aroma. Another

global flavor trend for cookies are tea flavors. We have seen

earl grey, chai, and matcha flavored cookies recently launch.

The perfect indulgent treat to complement a cup of tea. Car-

ob has also been growing in the US, centered around the

Paleo Diet, and is extremely popular in Argentina.

Citrus is another group of flavors that continue to gain popu-

larity in the baked goods sector. Popular citrus-based flavors

include lemon, orange and lime, with some new launches

featuring orange juice concentrate, orange zest, lemon me-

ringue, key lime cream and lemon curd. Great flavor profiles

for summer months!

Citrus greening, also known as Yellow Dragon Disease, is one of the most serious citrus plant diseases in the world. Infected trees produce fruits that are green, misshapen and bitter, unsuitable for sale as fresh fruit or for juice. The disease is spread by an infected insect, the Asian citrus psyllid. While the disease poses no threat to humans or animals, it has devastated millions of acres of citrus crops throughout the United States & abroad. The total Florida pro-duction was down again in 2016, from 12.9 million boxes in 2015 to an estimated 10.85 million boxes. Once a tree is infected, there is no cure, and most infected trees die within a few years. This disease affects various types of citrus such as, grapefruit, key lime, kumquat, lemon, lime, mandarin orange, orange, pomelo, sour orange, sweet orange, and tangerine. Despite sourcing issues, grapefruit remains on trend. Not only is grapefruit juice popular on the menu, but it is also a trending flavor in cocktails and flavored alcohols. And, we are finding more grape-fruit flavors featured in yogurt products, RTD beverages and con-fections. To sample an Ottens grapefruit flavor, please contact your account manager.

(USDA—Hungry Pests, 2016) (TREATT, Market Intelligence , 2016) (Internal Data, 2016)

Citrus Greening Continues to Spread

Top 25 Fastest Growing Flavors in Sweet Cookies, Global, Jan 2014 – June 2015

Flavor % change Q1/Q2 14 -15

Blueberry & Milk (unspecified) 922.78% Brownie 550.86% Carom 457.88% Chocolate (Dark) & Chocolate (unspecified) 457.88% Red Velvet 457.88% Lemon & Vanilla/Vanilla Bourbon/Vanilla Madagascar 364.90%

Cereal 364.90% Chocolate (Dark) & Ginger 364.90% Carob 364.90% Honey & Milk (unspecified) 364.90% Caramel & Cream 364.90% Nougat 318.41% Almond & Chocolate (Milk) 318.41% Raspberry & Yogurt/Yoghurt 271.92% Chocolate (White) & Coconut 271.92% Cranberry & Orange 271.92% Chocolate (Dark) & Raspberry 225.43% Apricot 199.60% Lemon & Salt/Salted 178.94% Marshmallow 178.94% Almond & Orange 178.94% Caramel & Chocolate (Dark) 178.94% Snickerdoodle 178.94% Caramel & Coconut & Fudge 178.94%

(Mintel, 2016)

Matcha has been growing in popularity over the past few years. Thanks to the abundance of health benefits it pro-vides, more and more trendy shops are opening up with the sole focus of matcha treats and beverages. To fully understand the physical benefits of this pow-dered powerhouse, it’s important to understand the differ-ence between matcha tea and regular green tea. Both come from the same plant: Camellia sinensis. The differ-ence lies in the way the leaves are processed and how we drink them. The word matcha actually means “ground” or “powdered tea,” which sets it apart from tea that is simply infused in water. When drinking matcha the actual leaves are ingested, which is one reason why the nutritional value of matcha is far greater than that of all other tea, including green tea. Matcha latte, often made with coconut milk, is one of the most popular ways to consumer this bright nutritious powder. Some consumers are adding a scoop of matcha into their daily breakfast shake to get an extra boost of energy and antioxidants. Consumers are also indulging on matcha infused baked goods like matcha brownies, banana bread, and cookies. Delicious & Nutritious!

Matcha Madness!

Natural Bacon Flavor Type #11363-A Bacon, an American favorite, is an extremely versatile flavor. It packs a punch in savory dressings and marinades, provides an interest-ing twist to sweet baked goods, adds smokiness to handcrafted cocktails, and, of course, the perfect fatty aroma to pet treats.

Ottens’ bacon flavor provides an authentic profile featuring fatty, smoky, and meaty notes that the consumer (and pet) desire.

Flavor of the Month

(the Huffington Post, 2016)