T. Hasegawa USA has released its 2023 Food and Beverage Flavor Report, which highlights this year’s main trends in food and beverage flavours, up-and-coming ingredients, packaged food and restaurant projections, and more. The study combines top industry research findings with the most recent data from T. Hasegawa’s product development and marketing teams to examine current consumer patterns and forecast future trends. Top overall consumer trends such as economic and inflationary changes, functional and plant-based product demand, fermented flavours, sea vegetables, and more are highlighted in the Hasegawa 2023 Food and Beverage Flavor Report, as are top ingredient trends for immunity support, sustained energy, mental health, and others. It also examines snack food texture and flavour innovations, dessert and confection trends, ingredients and discoveries, and how social media is changing the way we eat. Protein trends are broadening protein options for American consumers and promoting experimentation. Consumers are responding to regional and international taste trends. Foreign flavours and spicy meals have the opportunity to expand, and combining unexpected, novel flavours with well-established ones may be most successful.

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