Ohly: Top flavour trends influencing food and drink manufacturing in 2024

Ohly provides an extensive range of yeast-based flavour ingredients to the food sector and as a result keeps a keen eye on ever-changing consumer demands and seasonal food preferences.

A recent study by Innova Market Insights found that one in three consumers around the world are intrigued by new, unique and different flavours, while the 2024 Food Flavors Market Report projects the flavour industry is set to grow to $14.55bn in value this year.

In a bid to better understand this growing and adaptable category, Daria Pashkova, product and marketing specialist at Ohly, has highlighted four key trends food and drink firms to watch.

“The industry's continual adaptation stems from its commitment to meeting and surpassing consumer expectations, ensuring sustained relevance and market competitiveness,”​ Pashkova summarised.

“Crafting new flavours in response to trends is key to staying ahead, capturing consumer interest, and expanding market share. However, meeting demand requires enhancements across production processes, sustainability practices, and technological innovation. By embracing these improvements, the industry can effectively cater to evolving consumer preferences while maintaining adaptability and competitiveness in the industry.”​

‘The rise of dried powders’

The first trend identified was the increased use of culinary powders to the possibilities for innovation that they enable. Ohly has found that their versatility has enabled manufacturers to diversify their product offerings, while also reacting seamlessly to changing demands and flavour preferences.

Dried ingredients are easier to handle and more consistent during processing, and can help reduce waste and lower costs. Dried ingredients also have a longer shelf life, lessened transport emissions and reduced packaging, making them a more sustainable alternative. Meanwhile, advances in dehydration techniques have enhanced the quality of their taste and consistency.

‘Meaty flavours in vegan alternatives’

Alternative proteins are a growing area of focus for the food industry, with more consumers than ever before seeking plant-based options to replace meat and seafood. Therefore, manufacturers seeking more ways to incorporate sustainable and cruelty-free meaty flavours into their new products.

Ohly believes that yeast-based flavour ingredients offer a great option, as they highlight umami, deliver meaty notes and modulate savoury flavour profiles and can be used across a range of vegan alternative products.

‘Snacking and consumer convenience’

Consumers are increasingly following on-the-go consumption patterns and manufacturing are adapting with the development of snack products that provide convenience without compromising on taste or nutrition.

This trend is also occurring alongside the growth of plant-based options, with growing demand for both grab-and-go plant-based protein or meat snacks. Taste is critical too, with consumers demanding robust umami flavours, enticing mouthfeel and savoury profiles from their snacks.

‘Global influences on local flavours’

Food and drink manufacturers are more often looking to the rest of the world when shaping innovation strategies, with consumers seeking out international tastes and flavours.

Seasonality also plays a pivotal role in the flavour profiles on offer, with manufacturers creating products that resonate with seasonal themes and trends.

In other news, leading food producer Samworth Brothers has acquired The Real Wrap Co for an undisclosed fee.​​