In our capacity as a bone broth and extracts manufacturer working with other food manufacturers, we have witnessed many changes as broths and extracts evolve both as products and ingredients. From customers who use our broths and extracts as base ingredients and others who work with us to deliver a unique take on bone broth for their market. For us understanding the flavours, ingredients and trends that will shape what consumers desire is key in enabling successful food innovation.
Research tells us a combination of healthful comforting ingredients and exotic spices are the direction for 2024. The flavours to watch for at the moment are natural, earthy ingredients including tastes like green tea to coffee, alongside turmeric, lavender, sage, garlic, ginger and mushroom. Bold flavours like hot and spicy with sriracha and BBQ are well liked flavour profiles. Umami-rich ingredients like miso, seaweed, and mushrooms are popular too – these can be used to enhance sauces, broths and seasonings. This influence can be seen through international cuisines. There is growing interest in the Asia-Pacific region in fermented foods with their health benefits, which include properties from anti-inflammatory to antioxidant – for example fermented chilli paste. According to research the international cuisine flavour teriyaki is now a main flavour in the savoury category. Australasia is favouring a range of bbq tastes from standard through to smoky.
“We’re seeing these trends come through our customers’ product developments – consumer trends are becoming increasingly sophisticated. Ten years ago broths were simply classic beef or chicken. Brands are now offering a raft of combinations like beef bone broth paired with different spices and an array of flavours including bbq, sriracha, turmeric, and ginger. The Asia-Pacific and Indian influence is seen in the hot, spicy and fermented flavours,” says Dr Mike North, Site Manager, Taranaki Bio Extracts.
Cuisine has developed further from basic cultural fusions to combinations that give the consumer a new experience. Consumers continue to engage in home cooking with international cuisines popular alongside gourmet ingredients, enabling home chefs to create their own unique take on heritage dishes. Pre-made sauces and gravies that originate from bone broths and extracts are also popular now and add another level of sophistication to home cooked meals. Beef bone broth has gained particular popularity with both millennials and the elderly due to its many health benefits and versatility. Ready-to-use beef bone broth products are important to those who value convenience.
Grass fed is a key value proposition for the majority of bone broth manufacturers. Grass fed presents a picture of holistic farming and positive animal welfare, and represents wholesome natural consumption for the end consumer. Responsible sourcing is another factor important to the end consumer – understanding where their foods originate from and ensuring they’re all natural is key.
At Taranaki Bio Extracts we work with food manufacturers to develop flavour profiles that satisfy their customers. Led by a food engineer with expertise in meat science and food safety, our team are available to collaborate at any level from test kitchen to preparing a market launch. Visit www.taranakibioextracts.com to learn more or connect.
Ends.