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Infographic: Tropical Flavors

An infographic from Symrise NA showcasing consumer insights and flavor trends related tropical flavors.

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Infographic: Tropical Flavors

  1. 1. TROPICAL FLAVORS TROPICAL FLAVORS U.S. LATINO POPULATION TANGERINE Its sweet juiciness and gentle pulp texture account for its distinctive and intense flavor. Compared to oranges, tangerines are sweeter and somewhat stronger. As with other citrus fruits, tangerines are a good source of vitamin C and rich in folates and beta-carotene. Like all citrus oils, limonene is its major component. MANDARIN Mandarin is compatible with many other tropical fruits to create refreshing, thirst quenching beverages. It is widely used in non-alcoholic, Hispanic fruit drinks as well as in novel cocktails. Mandarin is also suited to frozen dessert, dairy and confectionery products and is the perfect complement for sauces and dressings in savory dishes. Although all grapefruit varieties are rich in antioxidants, Texas-bred Ruby Reds benefit from lycopene which gives the fruit its distinctive coloring. Beyond its deep red appearance, Ruby Red Grapefruits are identified by a special sweetness that dominates a slight touch of sourness, making Ruby Reds quite unique when compared to white and pink grapefruit varieties. The fleshy tropical fruit is juicy and acidic. When it reaches maturity, it is brown or reddish-brown. In this ripened stage, the fruit is much less acidic and much sweeter. As a food ingredient, Tamarind is widely used in India and is found in many South Eastern recipes. It is enjoyed in the Americas as well, particularly in Mexico. Tamarind has many applications, including desserts, jam, sorbets, ice cream and in savory dishes such as meat-based stews. Guanabana is commonly consumed as a fruit, and is a desirable ingredient in beverages, both fruit and milk varieties. It is also a popular as an ice cream and fruit bar flavor. Guanabana flavor can be successfully used in combination with other tropical fruit flavors. For several years, medical research has been exploring Guanabana’s role in treating various diseases. The content of the fruit is about 91% water but it’s that 6% of sugar that defines its incomparable bright taste. Watermelon flavor lends a sophisticated twist to alcoholic and non-alcoholic beverages, sherbets, desserts and is very appealing in innumerable confectionery applications. While many believe that the garden variety of Hibiscus is what’s used in flavor applications, it’s actually the Roselle (aka Sorrel) variety that provides the flavor in foods and beverages like Caribbean Sorrel Tea. In the subtropical world, Coconuts are part of the daily diet. It is a familiar taste in its various flaked and shredded forms found in a variety of foods. The milky goodness of Coconut is very appealing in beverages as well as in sweet and savory entrees, bakery, confectionery savory sauces and dressings of all kinds. Horchata is one of the typical drink flavors to be found in the aguas frescas served in Mexico. It is a homemade creation but it’s also sold in grocery stores in ready to drink and powdered forms. Consumers who have tasted Horchata in Latin America and the growing Hispanic population here in the U.S. are influencing mainstream tastes. Increasingly it’s looking like Horchata will be a staple, something to be enjoyed throughout the day and with meals. In the U.S., it’s difficult to imagine baking a ham without using Pineapple as a garnish. In addition to its use in fruit salads, you can also find it on pizza. You can seek out Pineapple flavor in yogurt, ice cream, frozen desserts, jam, jellies, fillings and bakery products. In beverages Pineapple is the “go-to” sweetness in both non-alcoholic and alcoholic creations, including the much enjoyed pina colada. Generally, Guava beverages are thought to be excellent thirst quenchers. Guava isn’t limited to beverage applications. In addition to being eaten in the raw state, Guava is used in hot and cold sweet and savory sauces, confectioneries, snacks, fruit bars and dipped in chamoy, the sweet and sour chili paste. Guava has a high pectin content which makes it the perfect ingredient in jellies and jams. Around the world, Mangoes are used in a vast array of foods and drinks. Before ripening, they tend to be sour, making them suited to chutneys, pickles, side dishes. Riper fruit is used in juices, nectar and as an ice cream or sorbet flavor. In Latin American countries, you’ll find Mango in juices, smoothies, fruit bars, raspados (Mexican snow cones), and aguas frescas. Mangoes are frequently blended in milk shakes for a refreshing twist. Papayas have a unique taste although some report that it seems to combine Mango and Honeydew Melon flavors, particularly noticeable when the fruit is ripe. Some have reported a coffee type flavor. There’s no dispute that its complex taste is very appealing in juice drinks, cordials and desserts. It is used in foods in a variety of ways – as an ingredient in cerviche recipes and in cheesecake, mousses, yogurts and ice cream. Within the smooth and waxy rind of the Passion Fruit is jelly-like flesh filled with edible seeds. Its rich aroma is enticing with a flavor that is generally described as sweet with tart-like, pleasant overtones. Passion Fruit juice is widely used in Latin America where its unique flavor is frequently combined with other tropical fruit tastes to create exotic beverage blends. It’s also been popular in jellies, jams, confections and fillings. Consumers who have experience with Hispanic flavors rate Tamarind favorably. Papaya Mango Papaya Strawberry 96 94 92 90 88 86 84 82 80 Guanabana Strawberry Dragonfruit Mango Papaya Orange Papaya Rasberry Papaya Mandarin Hibiscus Strawberry Guanabana Pineapple Guanabana shows strong consumer preference, especially when paired with strawberry. Papaya Mango Papaya Strawberry 96 94 92 90 88 86 84 82 80 Guanabana Strawberry Dragonfruit Mango Papaya Orange Papaya Rasberry Papaya Mandarin Hibiscus Strawberry Tamarind Mango Passion Fruit Consumers who lack experience with Hispanic brands showed a preference for watermelon. Strawberry Passion Fruit 96 94 92 90 88 86 84 82 80 Strawberry Mango Mango Pineapple Orange Mango Mango Passion Fruit Mandarin Mandarin Passion Fruit Strawberry Tangerine Hibiscus flavor use is on the rise in new products, and shows increasing consumer preference. Papaya Strawberry 96 94 92 90 88 86 84 82 80 Papaya Orange Papaya Rasberry Papaya Mandarin Prickly Pear Lemonade Guanabana Pineapple Guanabana Strawberry Papaya Mango Strawberry Horchata Long a consumer favorite, pineapple continues to be a featured flavor in new product launches. Strawberry Passion Fruit 96 94 92 90 88 86 84 82 80 Strawberry Mango Mango Passion Fruit Strawberry Tangerine Peach Passion Fruit Orange Mango Watermelon Mango Mango Melon Watermelon Mandarin Passion Fruit Passion fruit exhibits strong consumer preference data and is experiencing significant growth in pairings with rum cocktails. 96 94 92 90 88 86 84 82 80 Strawberry Mango Strawberry Tangerine Mango Pineapple Orange Mango Watermelon Mango Mango Melon Watermelon Pineapple Guava Papaya is a very high-scoring flavor among consumers, regardless of their experience level with Hispanic brands. 96 94 92 90 88 86 84 82 80 Guanabana Strawberry Dragonfruit Mango Hibiscus Strawberry Tamarind Mango Passion Fruit Guanabana Pineapple Mango, which has a strong consumer preference, is a top flavor choice in many product categories. Strawberry Passion Fruit 96 94 92 90 88 86 84 82 80 Strawberry Mango Mango Pineapple Orange Mango Watermelon Mango Passion Fruit Mandarin Mandarin Passion Fruit Watermelon Mango Strawberry Tangerine 0-10% 10-20% 20-30% 30-40% 40-50% 54.1% million in US 40% $50-100K annual income $500 billion spending power 17.4% of US population 128 million in 2060 THE BIGGEST ETHNIC GROUP IN THE US: DISTRIBUTION BY STATE MILLENIAL HISPANICS UPSCALE LATINOS IN THE US bicultural acculturatedunacculturated of total Hispanic population 75% under 45 years old In consumer testing, tangerine scored high among consumers experienced with Hispanic brands. Strawberry Passion Fruit 96 94 92 90 88 86 84 82 80 Strawberry Mango Mango Passion Fruit Peach Passion Fruit Mango Pineapple Orange Mango Watermelon Mango Mango Melon Watermelon Mandarin Passion Fruit Pineapple Guava Mandarin scored well when paired with both passion fruit and papaya. Papaya Mango Papaya Strawberry 96 94 92 90 88 86 84 82 80 Guanabana Strawberry Dragonfruit Mango Papaya Orange Papaya Rasberry Hibiscus Strawberry Tamarind Mango Passion Fruit Guanabana Pineapple Strawberry Passion Fruit 96 94 92 90 88 86 84 82 80 Strawberry Mango Mango Passion Fruit Strawberry Tangerine Peach Passion Fruit Mango Pineapple Orange Mango Watermelon Mango Mango Melon Watermelon Pineapple Guava RUBY RED GRAPEFRUIT TAMARIND GUANABANA WATERMELON HIBISCUS COCONUT HORCHATA PINEAPPLE GUAVA MANGO PAPAYA PASSION FRUIT Strawberry Tangerine Papaya Mandarin Mandarin Passion Fruit Tamarind Mango Passion Fruit Watermelon Watermelon Mango Guanabana Pineapple Hibiscus Strawberry Mango Pineapple Pineapple Guava Strawberry Passion Fruit Mango Passion Fruit Peach Passion Fruit Mandarin Passion Fruit Papaya Mango Papaya Strawberry Papaya Orange Papaya Rasberry Papaya Mandarin

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  • EviSkoura1

    Jun. 1, 2017

An infographic from Symrise NA showcasing consumer insights and flavor trends related tropical flavors.

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